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  • 1. Ahlgren, Mia K.
    et al.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Hall, Gunnar
    Attitudes and beliefs directed towards ready-meal consumption2004In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 4, no 4, p. 159-169Article in journal (Refereed)
    Abstract [en]

    Our food choice is dependent upon our beliefs about both the products and those who consume them. In this study beliefs about the prototypical attributes of ready meal consumers have been investigated to establish which beliefs exist and whether they have any actual basis when compared with self-reported behaviours of ready meal consumers. In a survey, respondents described what they considered to be common attributes of ready meal consumers. Some of these attributes were supported by the data provided by the ready meal consuming respondents, while many were not. Most interesting was the fact that two frequently mentioned attributes, being alone and no interest in cooking or food, were confirmed by the ready meal consuming respondents in the actual eating situation but not by their life-style and beliefs in general. The results support the call for more situation-oriented food research.

  • 2. Andersson, Tommy D.
    et al.
    Mossberg, Lena
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    The dining experience: do restaurants satisfy customer needs?2004In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 4, no 4, p. 171-177Article in journal (Refereed)
    Abstract [en]

    This is an exploratory paper where the main idea is to develop an analysis of dining as a multidimensional experience. In order to assess the relative importance of various aspects of restaurant services, customers were asked to estimate their willingness to pay for six aspects of the dining experience: food, service, fine cuisine, restaurant interior, good company and other customers. Customers were asked to evaluate an ideal restaurant experience as well as their latest restaurant experience. Thus the actual evaluation could be compared with an ideal value to explore where restaurants have opportunities to enhance customers’ restaurant experiences. Results clearly indicate that social needs are important for customers at evening restaurants whereas physiological needs dominate for customers at lunch restaurants.

  • 3.
    Edwards, John S. A.
    et al.
    Worshipful Company of Cooks Research Centre, Bournemouth University, Poole, Dorset, UK.
    Engström, Katja
    Institutionen för restaurang- och måltidskunskap, Department of Restaurant & Culinary Arts.
    Hartwell, Heather J.
    Worshipful Company of Cooks Research Centre, Bournemouth University, Poole, Dorset, UK.
    Overweight, obesity and the food service industry2005In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 5, no 2-4, p. 85-94Article in journal (Refereed)
    Abstract [en]

    In many countries people are eating out more often and the food service industry has encouraged/reacted to this with business activities such as ‘super-sizing’, product bundling and ‘all you can eat buffets’. At the same time, the incidence of overweight and obesity has increased throughout the world and the food service industry has been implicated if not blamed entirely for this situation. However, is the food service industry rightly condemned as the obesity villain? This article considers some of the factors in the obesity debate and concludes that it is not a ‘one-way street’ and both the food service industry and consumer alike bear responsibility for the current situation.

  • 4.
    Hansen, Kai Victor
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Jensen, Øystein
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Payment: an undervalued part of the meal experience?2004In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 4, no 2, p. 85-91Article in journal (Refereed)
    Abstract [en]

    The research presented in this paper focuses on the service performance of the staff in à la Carte restaurants, and how this could influence the meal experience from the customers’ point of view. Following a mainly grounded theory approach, the empirical material that formed the background for this article was five focus group interviews of restaurant customers from the cities of Oslo and Stavanger in Norway. The participants represented persons from different lines of work. Payment is initially considered here as a component of the meal, and the results indicate that payment represents an important part of the service aspect. Hence, payment operations represent the main component within the last stage of the meal experience. When customers experience the payment process in an unsatisfactory way, it can have a negative effect on their meal experiences as a whole. This could in turn have a negative impact on the customers’ incentive to revisit the particular restaurant or even other restaurants. Payment ‘just in time’ as perceived by the customers can have a positive effect on the number of customers in the restaurant in the long term. The data analysis uncovers nine specific aspects of payment that are important to the customers. A conceptual model is developed to show the process from raw data to results.

  • 5.
    Nygren, Ingemar Tobias
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Johansson, L.
    Perceived flavour changes in white wine after tasting blue mould cheese2002In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 2, no 4, p. 163-171Article in journal (Refereed)
    Abstract [en]

    The object of this study was to evaluate by descriptive sensory analysis how the sensory perception of dry white wines was affected by prior tasting of blue mould cheese. Trained assessors profiled five commercial white wines before and after tasting each of two blue mould cheeses. The study showed that descriptive sensory analysis could be used to quantify changes in the perception of white wines after the consumption of cheese. For all five wines the main findings were that most of the intensities of perceived flavours and acidity decreased after tasting blue mould cheese.

  • 6.
    Nygren, Ingemar Tobias
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Johansson, Lisbeth
    Effects of tasting technique: sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese2003In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 2, p. 61-69Article in journal (Refereed)
    Abstract [en]

    The object of this study was to evaluate by means of descriptive sensory analysis the effect of mixed tasting on the perception of dry white wine and blue mould cheese, and to establish whether the tasting technique (sequential vs. mixed tasting) significantly affects this perception. A Swedish blue mould cheese, Bredsjö Blå, and a French blue mould cheese, Roquefort Société, and five commercial types of dry white wine were used. The same panel, selected and trained according to ISO standards, as in Nygren et al. (2002, 2003) carried out the descriptive analyses by means of a mixed tasting technique. The panel scored the same attributes for both cheese and wine as in Nygren et al. (2002, 2003). In general, the original wine attribute scores decreased more by means of mixed tasting technique than by means of sequential, while few changes of the original cheese attribute scores were observed. Overall, mixed tasting gave greater decreasing changes than sequential tasting.

  • 7.
    Nygren, Ingemar Tobias
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Johansson, Lisbeth
    Perceived flavour changes in blue mould cheese after tasting white wine2003In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 3-4, p. 143-150Article in journal (Refereed)
    Abstract [en]

    The object of this study was to evaluate by descriptive sensory analysis how prior tasting of dry white wine affects the sensory perception of blue mould cheese. Two blue mould cheeses, a Swedish one, Bredsjö Blå (Bredsjö Mjölkfår AB, Sweden), and a French one, Roquefort (Roquefort Société, France), were tasted in combination with five commercial dry white wines. Nine trained assessors assessed the cheeses and the wines in sequential order, with the cheese being assessed before and after tasting the wines. The main findings were that the most pronounced characteristics of the Bredsjö Blå, such as buttery and woolly flavours, and the saltiness and sour taste of the Roquefort, decreased after tasting dry white wine.

  • 8.
    Tellström, Richard
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Fjellström, Christina
    Food culture as a political tool: meal construction during the Swedish EU-chairmanship 20012003In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 2, p. 89-96Article in journal (Refereed)
    Abstract [en]

    The aim of this study was to analyse how the European Union (EU) ministerial meals during Sweden's EU-chairmanship 2001 were devised, and how the official representatives of Sweden chose to interpret and present a national image based on local and regional food identities. The manufacture of the Swedish culinary profile was compared with the same process during Finland's EU-chairmanship 1999 and Denmark's EU-chairmanship 2002. Sixteen professionals involved in the decision-making process in the three countries were interviewed in 2001 and 2002. The regional food profile chosen in Sweden supported different political goals such as the idea of the production of local food and local economic development. Local and regional food culture had a broad and open definition, but the decisions as to what constituted local and regional food culture as served at the ministerial meals were made at the top political level. The central decision-making process transformed the concept of a typical local and regional food culture into a political tool serving political goals, with the end product presented at different EU-ministerial meals.

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