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The Five Aspects Meal Model
Bournemouth University. (Worshipful Company of Cooks Research Centre)
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2008 (English)In: Journal of Foodservice, ISSN 1748-0140, Vol. 19, no 1, 4-12 p.Article in journal (Refereed) Published
Abstract [en]

Eating and eating out involve a number of additional factors over and above the consumption of food. This paper briefly reviews the research undertaken on these factors, and identifies models to categorise and describe them. In particular, it presents and justifies the Five Aspects Meal Model (FAMM),which forms the basic structure for teaching at the Department of Restaurant and Culinary Art at Örebro University. This also formed the theoretical framework for the First International PhD Conference held at Örebro University in June 2007.

Place, publisher, year, edition, pages
Oxford: Wiley-Blackwell , 2008. Vol. 19, no 1, 4-12 p.
Keyword [en]
eating out, meal model, situational variables
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-5819DOI: 10.1111/j.1745-4506.2007.00075.xOAI: oai:DiVA.org:oru-5819DiVA: diva2:174622
Available from: 2009-02-24 Created: 2009-02-24 Last updated: 2010-10-20Bibliographically approved

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