oru.sePublications
Change search
Refine search result
1 - 13 of 13
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Rows per page
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sort
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
Select
The maximal number of hits you can export is 250. When you want to export more records please use the Create feeds function.
  • 1.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström , Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg, Lena
    Handelshögskolan i Göterborg.
    The Five Aspects Meal Model: a tool for developing meal services in restaurants2006In: Journal of Foodservice, ISSN 1748-0140, Vol. 17, no 2, p. 84-93Article in journal (Refereed)
    Abstract [en]

    Preparing, planning and serving meals require several important steps before you can enjoy a meal. The meal takes place in a room (room), where the consumer meets waiters and other consumers (meeting), and where dishes and drinks (products) are served. Backstage there are several rules, laws and economic and management resources (management control system) that are needed to make the meal possible and make the experience an entirety as a meal (entirety – expressing an atmosphere). These five factors are the major ones for developing meal service in restaurants, and together form the Five Aspects Meal Model (FAMM). Several studies have shown that the context of a meal is important for the acceptance and consumption of a meal. Accordingly, the context has to include the food product itself, the consumer and the environment. These three factors need to be considered in an integrated manner, because they affect each other. A qualitative study of restaurant consumers found that there are at least eight main categories of importance for the experience of the meal: restaurant atmosphere, core items of consumption, restaurant scene, personal service encounter, staff quality, visitors, restaurant decision process and individual circumstances. These categories can easily be related to the 'Five Aspects Meal Model'. The essence of each factor is dependent upon different forms of knowledge, such as science, practical-productive, aesthetical and ethical.

  • 2.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg [Larsson-Mossberg], Lena
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    A five aspect meal model: a tool for the development of meal service in the restaurant field?2005In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University , 2005, p. 3-11Conference paper (Other academic)
  • 3.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Food fight2011Other (Other (popular science, discussion, etc.))
    Abstract [en]

    Jesper Johansson is a chef and works with ‘‘meal events’’, education and research in the Culinary Arts and Meal Science Department of Örebro University in Sweden. His research has led to numerous interactive lectures and sensory meals.

    Does in vitro meat have a soul? No, that’s may by why we should not play God and produce crazy products.

    What is the food of the future? Food that is not everyday, food that runs out, so that we have to choose differently and creatively, making us curious to try new recipes. What if the guests at a restaurant or grocery stre in the future could be happy when the food they buy or order is finished and they have to choose something else?

  • 4.
    Johansson, Jesper
    Örebro University, Department of Restaurant & Culinary Arts.
    Kreativ matlagning i det medvetna köket2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustavsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 111-118Chapter in book (Other academic)
  • 5.
    Johansson, Jesper
    Örebro University, Department of Restaurant & Culinary Arts.
    Menyplanering: en komposition med variation och rytm2004In: Tid gör måltidskunskap: En vänbok till Birgita Ulmander / [ed] Inga-Britt Gustafsson, Ulla-Britt Strömberg, Örebro: Örebro universitet , 2004, p. 183-194Chapter in book (Other academic)
  • 6.
    Johansson, Jesper
    Örebro University, Department of Restaurant & Culinary Arts.
    När smöret tystnar2005In: Hörsel och lyssnande: ett seminarium om människans hörselsinne, dess funktion och betydelse, januari 2004 / [ed] Lisbeth Axelsson, Örebro: Örebro universitetsbibliotek , 2005, p. 39-41Chapter in book (Other (popular science, discussion, etc.))
  • 7.
    Johansson, Jesper
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hansson, Johan
    Swahn, Johan
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smaken är biff: ett utbildningsmaterial om svensk ryggbiff för restaurangbranschen2008Book (Other (popular science, discussion, etc.))
    Abstract [sv]

    Det svenska restaurangköket med fräscha råvaror och smarta tillagningsmetoder har utvecklat en framgångsrik matkultur. Intresset för ny teknik är stort bland kockar och bland restaurangägare. Restauranghjögskolan i Grythyttan har vetenskapligt studera olika tillagningsmetoder för svensk ryggbiff. Delar av undersökningen "Smaken är biff" presenteras här. Hela undersökningen finns på www.oru.se/rhs

  • 8.
    Jonsson, Inger M
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Newsletter Autumn 2013 Network: New Nordic Food & Cuisine for Many. Meeting at the Nordic House of Culinary Art & Meal Science, Campus Grythyttan, Örebro University. 10 to 11 October, 20132013Other (Other (popular science, discussion, etc.))
  • 9.
    Watz, Birgitta
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Creative cooking in culinary arts2003In: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bournemouth: Worshipful Company of Cooks Reserach Centre at Bournemouth University, UK , 2003, p. 193-193Conference paper (Other academic)
  • 10.
    Watz, Birgitta
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Om smak skall man inte diskutera2008In: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne : [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2008, p. 39-50Conference paper (Other academic)
  • 11.
    Watz, Birgitta
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sprött känns sprödare än spröd2009In: Att känna, skapa och tolka: ett seminarium om människans känselsinne [september 2007] / [ed] Marieanne Alsne, Erik Borg, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2009, p. 41-62Chapter in book (Other academic)
  • 12.
    Watz, Birgitta
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öga mot öga med måltidens middag på kalastorget2007In: Att se, tänka och tolka: dokumentation av seminarium om människans synsinne / [ed] Birgitta Borg, Örebro: Örebro universitet , 2007, p. 43-47Chapter in book (Other academic)
  • 13.
    Watz, Birgitta
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Karlsson, Ulrika
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Algotsson, Stina
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Stadium-måltiden: konstnärligt utvecklingsarbete : rapport 2 - ett exempel2003Report (Other academic)
1 - 13 of 13
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf