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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, p. 297-311Article 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, p. 297-311
Keywords [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: 000404855300005Scopus ID: 2-s2.0-84974827629OAI: oai:DiVA.org:oru-50954DiVA, id: diva2:939999
Note

Funding Agency:

Swedish Tourism & Hospitality Industry 

Available from: 2016-06-20 Created: 2016-06-20 Last updated: 2018-01-10Bibliographically 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
Keywords
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

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Wellton, LotteJonsson, Inger M.

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