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Restaurant practices: time , planning, knowledge and dreams
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-5384-1178
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-9820-9800
Umeå University School of Culinary Arts, Umeå University, Umeå, Sweden.
Department of Service Management and Service Studies, Lund University, Lund, Sweden.
2017 (English)In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 17, no 3, 297-311 p.Article in journal (Refereed) Published
Abstract [en]

This paper contributes to research on restaurant work, which plays an important role in culinary arts research. The aim of this study was to make visible and elucidate the daily work practices in eight small restaurants in a seasonal tourist destination on the Southeast coast of Sweden. The central methods used were observations and participant observations and interviews, along with an e-mail questionnaire and examination of published information concerning all the restaurants. By means of practice theory, three central elements were used to identify and understand the configuration of the activities involved in daily work in small seasonal restaurants. These three elements, knowledge/competence, technologies/materiality and creation of meaning, formed four practices. The practices identified in this study were managing time and seasons; planning, strategising and controlling; knowing and having skills; and dreams and lifestyle. The conclusion of the study indicates that small restaurant practices may be conflicting, as they involve an extremely time-consuming workload, vague planning and lingering knowledge growth in contrast to the ideas of creativity and development that are a part of the restaurant owners’ dreams and lifestyle.

Place, publisher, year, edition, pages
Taylor & Francis, 2017. Vol. 17, no 3, 297-311 p.
Keyword [en]
Small restaurants, practice theory, lifestyle, seasonality, culinary arts
National Category
Social Sciences Interdisciplinary Sociology
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-50954DOI: 10.1080/15022250.2016.1176951ISI: 000404855300005OAI: oai:DiVA.org:oru-50954DiVA: diva2:939999
Note

Funding Agency:

Swedish Tourism & Hospitality Industry 

Available from: 2016-06-20 Created: 2016-06-20 Last updated: 2017-07-28Bibliographically approved

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Wellton, LotteJonsson, Inger M.
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CiteExportLink to record
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Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
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  • Other style
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Language
  • de-DE
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  • nn-NO
  • nn-NB
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More languages
Output format
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