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  • 1.
    Carlbäck, Mats
    University of Gothenburg, Gothenburg, Sweden.
    Strategic Entrepreneurship in the Hotel Industry: The Role of Chain Affiliation2012In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 12, no 4, p. 349-372Article in journal (Refereed)
    Abstract [en]

    The aim of this paper is to identify why independent hotels decide to affiliate and give up their highly valued independence. Based on interviews with 12 independently owned hotels and five affiliations active on the Swedish market, it became evident that independence is important, but factors such as development with technical solutions, internet, the use of smart phones, social media, sales and marketing, central purchasing and loyalty cards are difficult to pursue as an independent hotel. The results also showed that marketing organisations and referral chains are the preferred options, as their offerings are more in line with the view of strategic entrepreneurship that the hoteliers expressed. Even agency-related aspects such as control rights affected the entrepreneurs' aspiration to affiliate, at the same time as the respondents thought their way of running the business was the most efficient. The results from the research add to the knowledge associated with agency theory, strategic entrepreneurship and resource-based view of the firm. More practically, it gives the independent hoteliers a possibility to assess the current situation and decide what options could be valuable, while the affiliations would be able to better align their offerings to attract new hotels.

  • 2.
    Hansen, Kai Victor
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Jensen, Øystein
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    The meal experiences of á la carte restaurant customers2005In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 5, no 2, p. 135-151Article in journal (Refereed)
    Abstract [en]

    The research presented in this article focuses on factors that form customers' meal experiences in á la Carte restaurants. The intention of the study is to reveal new aspects of the meal experience from the customers' points of view based on empirical data. Following a modified version of grounded theory approach, empirical data are based on seven semi-structured interviews of experienced restaurant customers in two Norwegian cities. A main result of the study is the development of an overall conceptual model that integrates the most important meal experience categories revealed. The five main categories are the core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. The study generally offers an increased understanding of the complexity of customers' meal experiences. The knowledge gained from this study may give restaurateurs a better understanding of and insight into important factors about the customers' choices of restaurants. It also offers indications of what to focus on in the desire to influence the perceived service quality of restaurant visits. Finally, it could be useful as a basis for a future quantitative study to test the validity of the categories developed.

  • 3.
    Thulemark, Maria
    et al.
    Human Geography and Tourism Studies, School of Technology and Business Studies, Dalarna University, Falun, Sweden.
    Lundmark, Mats
    Örebro University, School of Humanities, Education and Social Sciences. Human Geography and Tourism Studies, School of Technology and Business Studies, Dalarna University, Falun, Sweden.
    Heldt-Cassel, Susanna
    Human Geography and Tourism Studies, School of Technology and Business Studies, Dalarna University, Falun, Sweden.
    Tourism Employment and Creative In-migrants2014In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 14, no 4, p. 403-421Article in journal (Refereed)
    Abstract [en]

    This paper analyses the importance of tourism employment for in-migration to Malung/Sälen and Älvdalen, two rural municipalities hosting two major tourist destinations in the southern Swedish mountains. It uses micro-data from a database that includes, among many other variables, residence and employment information. This work is explorative and uses longitudinal data that permit examining individuals and go beyond simple net employment figures to show that many in-migrants to these municipalities are employed in tourism and constitute part of what is defined as the “creative workforce” in the local labour market. In this sense, tourism employment is found to be a pull factor for in-migration of highly skilled and well-paid people.

  • 4.
    Wellton, Lotte
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Walter, Ute
    Umeå universitet.
    Professionalization of practitioners in rural restaurantsIn: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269Article in journal (Refereed)
  • 5.
    Wellton, Lotte
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Walter, Ute
    Umeå universitet.
    Restaurant race and seasonal stress: the double impact on workloadIn: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269Article in journal (Refereed)
  • 6.
    Wellton, Lotte
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Walter, Ute
    Umeå University School of Culinary Arts, Umeå University, Umeå, Sweden.
    Svingstedt, Anette
    Department of Service Management and Service Studies, Lund University, Lund, Sweden.
    Restaurant practices: time, planning, knowledge and dreams2017In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 17, no 3, p. 297-311Article in journal (Refereed)
    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.

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