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  • 1. 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.

  • 2.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsäll, Anette
    Umeå University, Umeå, Sweden.
    Mossberg, Lena
    Handelshögskolan, Göteborgs universitet, Göteborg, Sverige.
    Swahn, Johan
    ICA Sverige AB, Linköping, Sverige.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensorik och marknadsföring2014Book (Other academic)
  • 3.
    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)
  • 4. Kleppe, I.
    et al.
    Mossberg, Lena
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Familie eller fremmed: medieoppfatninger av Norge i tre viktige eksportmarkeder2004In: SNF Bulletin, ISSN 0803-3900, Vol. 1, no 16, p. 12-17Article in journal (Other academic)
  • 5.
    Lundberg, Christine
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg, Lena
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Learning by sharing: waiters’ and bartenders’ experiences of service encounters2008In: Journal of Foodservice, ISSN 1748-0159, Vol. 19, no 1, p. 44-52Article in journal (Refereed)
    Abstract [en]

    This paper aims at understanding what happens before, during and after critical service encounters, which gives an insight into which employee skills are central for coping with such encounters in hospitality. Furthermore, the study seeks to understand how education, vocational training and informal training affect front liners' experiences of critical service encounters. Findings show that there are three categories of skills that are central to employees when dealing with critical service encounters: technical ('hard'), social ('soft') and aesthetic (appearance) skills. These skills are mainly learnt by formal education (technical), informal information sharing among employees (social) and interaction with guests (aesthetic). 

  • 6.
    Mossberg, Lena
    Örebro University, Department of Restaurant & Culinary Arts.
    Firmafesten och marknadsföring2004In: Tid för måltidskunskap: En vänbok till Birgitta Ulmander / [ed] Inga-Britt Gustafsson, Ull-Britt Strandberg, Örebro: Örebro Universitet , 2004, p. 267-279Chapter in book (Other academic)
  • 7.
    Mossberg, Lena
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Service: en väg till framgång2008In: Service på restaurang / [ed] Lena Mossberg, Inga-Britt Gustafsson, Lund: Studentlitteratur , 2008, p. 9-15Chapter in book (Other academic)
    Abstract [sv]

     Att service betyder mycket för att vi som gäster ska få en positiv måltidsupplevelse är väl alla överens om. Det gäller för branschen att förstå de olika delarna i vad som är en måltidsupplevelse och i synnerhet vad service betyder i detta sammanhang. Vi har kort visat FAMM-modellen som visar måltidens fem aspekter varav servicemötet ingår i en av dessa. Att bara peka på att service är viktigt utan att förstå dess innebörd, effekter på lönsamhet och på gästens upplevelse gör att verksamheten har svårt att uppnå en hög och jämn kvalitet. Vid samma restaurangbesök kan gästen komma i kontakt med personal med olika roller och vara inblandade i många servicemöten. Inget möte får gå snett och genomtänkta strategier måste finnas för alla tillfällen. I de följande kapitlen får vi följa olika servicemöten på restaurang som studerats av olika forskare och som förhoppningsvis kan vara till stor nytta för företagare och anställda inom restaurangbranschen, liksom för studenter. Det finns många olika tillvägagångssätt för att studera och mäta servicemöten. Vi har valt olika ansatser och metoder i de olika projekten, som inledningsvis har introducerats men som utvecklas i diskussioner i de följande kapitlen.

  • 8.
    Mossberg, Lena
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-BrittÖrebro University, School of Hospitality, Culinary Arts & Meal Science.
    Service på restaurang2008Collection (editor) (Other (popular science, discussion, etc.))
    Abstract [sv]

    Boken handlar service på restaurang och ingår i ett forskningsprojekt där forskare vid institutionen och två magister studenter studerar olika faser i gästens restaurangbesök- från bokning till betalning. Den första fasen handlar om bokningen och syftet var att belysa restaurangers sätt att bemöta kunden vid telefonbokning, den andra om service vid ankomst med fokus på placering. den tredje om service vid beställning och den fjärde om servitörens beteende vid servering. När det är dags att lämna restaurangen återstår betalning av notan, vilket fokuserar på service vid betalningen. Sist ville vi se om det är vissa speciella servicemöten somär kritiska för gästernas måltidsupplevelser.  Boken är kortare sammanfattningar av studierna och vill man få tillgång till respektive forskningsuppsats så finns de på Studentlitteraturs hemsida: www.studentlitteratur.se/service.

  • 9.
    Swahn, Johan
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg, Lena
    School of Business, Economics and Law, Gothenburg, Sweden.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensory description labels for food affect consumer product choice2012In: European Journal of Marketing, ISSN 0309-0566, E-ISSN 1758-7123, Vol. 46, no 11/12, p. 1628-1646Article in journal (Refereed)
    Abstract [en]

    Purpose - This observational study set out to investigate the effect of sensory description labels on consumer choice of apples in a grocery retail store.

    Design/methodology/approach - An independent observation study was conducted in a retail grocery store setting. A total of 1623 consumers were observed over a four day period in four different sessions, each using three apple varieties (JONAGOLD, INGRID MARIE, and ELISE). Marketing strategies differed between the sessions as follows: (1) sort name labelling only, (2) sort name and sensory description labelling, (3) sort name and sensory semantic description labelling, and (4) sort name labelling and allowing consumers to taste the apples before choosing.

    Findings - Consumer product choice was affected by the sensory description labels. When only the sort name was given on the label, the consumers tended to choose INGRID MARIE, which has a strong sort name. With the addition of sensory description labels, the consumer choice shifted to ELISE, which had been chosen with a low frequency when only sort name was given, but was chosen with a high frequency when sensory description labelling was used.

    Research limitations/implications - The study was limited to red apples and one national market.

    Practical implications - Practitioners, managers, and marketers may benefit from using proper sensory labelling as a marketing tool for various food products, such as a apples, in a grocery retail store.

    Originality/value - This study shows the importance and value of sensory description label marketing for food products in grocery retail stores. Little attention has previously been paid to the research area within sensory marketing communication concerning the interplay of sensory perception of food and the formulation of marketing labels, or taste marketing. This paper also addresses the possible interaction between the disciplines of sensory and marketing science

  • 10.
    Tellström, Richard
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg [Larsson-Mossberg], Lena
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Branding local and regional food culture in Sweden2005In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rayman, Bournemoth: The Worshipful Company of Cooks Reserach Centre at Bournemouth University , 2005, p. 469-469Conference paper (Other academic)
  • 11.
    Tellström, Richard
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Mossberg, Lena
    Örebro University, Department of Restaurant & Culinary Arts.
    Local food cultures in the Swedish rural economy2005In: Sociologia Ruralis, ISSN 0038-0199, E-ISSN 1467-9523, Vol. 45, no 4, p. 346-359Article in journal (Refereed)
    Abstract [en]

    A rising interest in the commercial benefits of locally and regionally connoted food culture for rural development is notable in Sweden. Local and regional food culture is used as a tool both to encourage the rural economy, but also to fulfil urban residents' dreams of an authentic rural idyll. A qualitative study of a government project involving ten rural food businesses was performed to analyse how local food culture was used as a business advantage. The managers were interviewed and their conceptions analysed using company documents, observational notes and photographs. The results revealed that the managers do use food culture to gain a competitive advantage. They produce only those products that signal perceived 'good taste' and those that best reflect urban customers' ideas of rurality. It is also important to satisfy their kitchen staff's demands to work with developing urban food trends, otherwise the managers risk losing skilled staff. Rural customers are of minor day-to-day economic value, except when using the restaurant on festive occasions. But on those occasions, rural customers demand meals prepared in an urban classical style, not the local and regional food culture they eat at home. The most advantageous local and regional food culture for rural development is therefore that which best combines the urban ideal of the countryside, authentic rural products, and the rural ideal of urban classical cuisine.

  • 12.
    Tellström, Richard
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg, LenaÖrebro University, School of Hospitality, Culinary Arts & Meal Science.Jonsson, Inger M.Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson2007Collection (editor) (Other academic)
  • 13.
    Tellström, Richard
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Mossberg, Lena
    Örebro University, Department of Restaurant & Culinary Arts.
    Jonsson, Inger M.
    Örebro University, Department of Restaurant & Culinary Arts.
    Förord2007In: Tid för måltidskunskap: en vänbok till Inga-Brittt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 9-9Chapter in book (Other academic)
1 - 13 of 13
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  • ieee
  • modern-language-association-8th-edition
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  • en-GB
  • en-US
  • fi-FI
  • nn-NO
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  • Other locale
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