oru.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Making Meals in Small Seasonal Restaurants
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-9820-9800
School of Restaurant and Culinary Arts, Umeå University, Umeå, Sweden.
2018 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, p. 1-7Article in journal (Refereed) Published
Abstract [en]

Since restaurateurs can benefit by analyzing the production of meals, particularly with the dominant framework for meal experiences, the five aspects meal model (FAMM), this study examined FAMM’s relevance as an analytical tool for understanding meal production via field observations and interviews in eight small restaurants in a rural destination in Sweden. Results showed that FAMM’s aspect of the management control system and the factor of time are critical to the entire meal production process in restaurants. This article closes with a discussion of FAMM’s usefulness as a qualitative checklist for restaurateurs.

Place, publisher, year, edition, pages
Taylor & Francis Group, 2018. Vol. 16, p. 1-7
Keyword [en]
Insider perspective, management control system, the five aspects meal model, time use, tourist destinations
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-53312DOI: 10.1080/15428052.2016.1242445OAI: oai:DiVA.org:oru-53312DiVA, id: diva2:1040554
Available from: 2016-10-27 Created: 2016-10-27 Last updated: 2018-03-09Bibliographically approved
In thesis
1. Making Meals in Restaurants: Daily Practices and Professional Ideals
Open this publication in new window or tab >>Making Meals in Restaurants: Daily Practices and Professional Ideals
2017 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

Thanks to the gastronomic development in recent decades in Sweden, the restaurant industry is growing significantly and has opportunities to attract new and wider groups of labour. However, despite media images of successful chefs and culinary creativity, there is a common perception of tiring working conditions and low wages that prevent restaurants from attracting staff.

The overall aim of this thesis is to elucidate how professionalism is done and reproduced inside the restaurant industry by means of practice theory and the Five Aspects Meal Model. By an empirically grounded understanding of daily practices in small restaurants the thesis will show and explain how professionalism including leadership, is formed and understood among restaurant practitioners. Additionally by conceptualizing professionalism in restaurant work the thesis will provide a solid basis for the discussion of how knowledge transfer in the restaurant industry can develop. The scientific methods used in two studies were qualitative: interviews with owners/managers/head chefs of small restaurants in a tourist resort and in four major cities in Sweden, and indepth workplace observations including talks with the owners/managers/head chefs and their staff.

The results show how daily work in restaurants contain conflicting practices, such as timeconsuming workload and slow knowledge growth together with lack of control and planning that collide with expectations of creativity and development. Leadership in restaurant kitchens is dependent on knowledge of materiality and ability to show and guide staff as well as having overview and foresight in the daily work. The results also suggests that professionalism in the industry entails practices of mastering the materiality, observant management and, time use including loyal perseverance. The thesis contributes to an indepth discussion of professionalism in restaurants and the industry’s ability to develop time-use, leadership, and new ways of learning, in order to attract and retain staff.

Place, publisher, year, edition, pages
Örebro: Örebro University, 2017. p. 96
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974 ; 12
Keyword
craftmanship, FAMM, leadership, hospitality, practice theory, work place training
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-61422 (URN)978-91-7529-217-5 (ISBN)
Public defence
2017-12-15, Örebro universitet, Campus Grythyttan, Gastronomiska teatern,, Sörälgsvägen 2, Grythyttan, 13:00 (Swedish)
Opponent
Supervisors
Available from: 2017-10-12 Created: 2017-10-12 Last updated: 2018-01-13Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full text

Authority records BETA

Wellton, LotteJonsson, Inger M

Search in DiVA

By author/editor
Wellton, LotteJonsson, Inger M
By organisation
School of Hospitality, Culinary Arts & Meal Science
In the same journal
Journal of Culinary Science & Technology
Social Sciences Interdisciplinary

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 238 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf