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  • 1.
    Ahlgren, Mia
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Hall, G.
    SIK.
    Situational influences on the consumption of ready meals2003Ingår i: 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, s. 192-192Konferensbidrag (Övrigt vetenskapligt)
  • 2.
    Ahlgren, Mia
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Hall, Gunnar
    Consumers' demands when purchasing ready meals for others and for themselves2005Ingår i: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University , 2005, s. 509-517Konferensbidrag (Övrigt vetenskapligt)
  • 3. Ahlgren, Mia K.
    et al.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Hall, Gunnar
    Attitudes and beliefs directed towards ready-meal consumption2004Ingår i: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 4, nr 4, s. 159-169Artikel i tidskrift (Refereegranskat)
    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.

  • 4. Ahlgren, Mia K.
    et al.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Hall, Gunnar
    Buyers’ demands for ready meals: influenced by gender and who will eat them2006Ingår i: Journal of Foodservice, ISSN 1748-0140, Vol. 17, nr 5-6, s. 205-211Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The ready-meal market in Sweden is increasing rapidly, and in the last 10 years has nearly doubled. The aim of this study was to gain a better understanding of the demand buyers have for ready meals, both when buying for themselves and for others. A postal survey was completed by 249 residents of Gothenburg, Sweden. Results show that the demand when buying ready meals is dependent on both gender and whether or not the buyer is the end consumer. In general, the buyers' demands for sensory and convenience aspects were the most important. Female respondents were more demanding buyers than males, and their priorities were different. The implications of the findings are that foodservice operators and producers of ready meals must pay attention to the different demands of buyers, their gender and who will be the end consumer.

  • 5.
    Ahlgren, Mia K.
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. SIK AB, Göteborg, Sweden; Institutionen för restaurang- och måltidskunskap, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Hall, Gunnar
    The impact of the meal situation on the consumption of ready meals2005Ingår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, nr 6, s. 485-492Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The context in which a meal is eaten is known to affect intake and choice of food. The purpose of this study was to investigate in what typical situations ready meals are consumed and if consumer demands vary according to different situations. With a market survey four typical ready meal eating situations were identified, and the respondent's ready meal consumption was shown to be affected by situational factors. In the different eating situations there were dissimilar reasons for consumption. Two ready meal eating situations were investigated in greater detail in order to establish what triggered the ready meal consumption in these situations. One of these meal situations proved to be convenience driven and the other time driven. A situation-oriented approach is suggested for further ready meal product development.

  • 6.
    Algotson, A.
    et al.
    Restaurang- och hotellhögskolan - Grythytte akademi, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Hall, Gunnar
    Restaurang- och hotellhögskolan - Grythytte akademi, School of Hospitality, Culinary Arts & Meal Science.
    Culinary art and meal science: the meal project2003Ingår i: 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, s. 190-190Konferensbidrag (Övrigt vetenskapligt)
  • 7. Alsne, Marianne
    et al.
    Borg, Erik
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Förord: Sinnena, konsten och vetenskapen2007Ingår i: Att se tänka och tolka: dokumentation av seminarium om människans synsinne / [ed] Birgitta Borg, Örebro: Örebro universitet , 2007, s. 7-8Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 8.
    Alsne, Marieanne
    et al.
    Örebro universitet, Akademin för juridik, psykologi och socialt arbete.
    Borg, ErikGustafsson, Inga-BrittÖrebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Att känna, skapa och tolka: ett seminarium om människans känselsinne [september 2007]2009Proceedings (redaktörskap) (Övrigt vetenskapligt)
  • 9.
    Alsne, Marieanne
    et al.
    Örebro universitet, Akademin för juridik, psykologi och socialt arbete.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Smaksinnet och den goda smaken: ett seminarium om människans smaksinne [januari 2005]2008Bok (Övrigt vetenskapligt)
  • 10.
    Edwards, John
    et al.
    Centre for Foodservice research,Bournemouth University,England.
    Engström, Katja
    Restaurang- och hotellhögskolan - Grythytte Akademi, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Body mass index (BMI), perceptions of portion size, and knowledge of energy intake and expenditure: a pilot study2008Ingår i: Journal of Culinary Science & Technology, ISSN 1542-8052, Vol. 6, nr 2-3, s. 151-169Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Rates of overweight and obesity are increasing and although the causes are multifaceted, portion size has been implicated in a number of studies. The purpose of this pilot study was to investigate perceptions of portion size, knowledge of energy requirements, and how these vary by Body Mass Index (BMI) and gender. Subjects (n = 216) were asked, using a 7-point scale, to rate the adequacy of a standard portion of both food and drink; select their preferred size from a choice of four different portions; asked questions related to energy intake and expenditure; and then weighed and heights measured. Results show that when presented with a choice, individuals generally prefer larger portions of food; the correlation between BMI and perceptions of portion sizes was significant; those with higher BMIs preferring larger portions; males preferring larger portions than females. In general, individuals have a poor understanding of their energy requirements and expenditure although there were no significant differences between BMI groups. Nearly half (43%) overestimated the amount of energy in a portion and most (54%) underestimated the amount of time required to burn that energy off. If the current overweight and obesity epidemic is to be addressed, action is required on a number of frontsone being portion size where further research is warranted.

  • 11. Edwards, John S. A.
    et al.
    Gustafsson, Inga-BrittÖrebro universitet, Institutionen för restaurang- och måltidskunskap.
    Culinary arts and sciences IV: global and national perpectives2003Proceedings (redaktörskap) (Övrigt vetenskapligt)
  • 12. Edwards, John S. A.
    et al.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Preface2003Ingår i: Culinary arts and sciences IV: global and national perspectives / [ed] Edwards JSA & Gustafsson I-B, Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK , 2003, s. i-iKonferensbidrag (Övrigt vetenskapligt)
  • 13.
    Edwards, John S. A.
    et al.
    Bournemouth University.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    The Five Aspects Meal Model2008Ingår i: Journal of Foodservice, ISSN 1748-0140, Vol. 19, nr 1, s. 4-12Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Eating and eating out involve a number of additional factors over and above the consumption of food. This paper briefly reviews the research undertaken on these factors, and identifies models to categorise and describe them. In particular, it presents and justifies the Five Aspects Meal Model (FAMM),which forms the basic structure for teaching at the Department of Restaurant and Culinary Art at Örebro University. This also formed the theoretical framework for the First International PhD Conference held at Örebro University in June 2007.

  • 14.
    Edwards, John S.A.
    et al.
    Bournemouth University, Poole, Dorset, UK.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    The room and atmosphere as aspects of the meal: a review2008Ingår i: Journal of foodservice, ISSN 1748-0140, Vol. 19, nr 1, s. 22-34Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The consumption of food takes place within what can loosely be termed ‘the room’, although in reality, this could be a variety of settings, both indoors and outside. Aspects and features within that room contribute towards and make up the atmosphere, something that is relatively easy to appreciate but rather more difficult to quantify and describe. This review considers selected aspects under the headings of interior variables, background music and noise,and odour; layout and design variables, table layout and seating; and human variables, density and crowding, and social facilitation, which contribute towards the room's atmosphere. It is important to recognise and appreciate that other attributes, of similar if not equal or more importance, also exist.

  • 15.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Culinary arts and meal science2004Ingår i: Proceedings of the 4th international conference on culinary arts and sciences, 2004, s. 94-97Konferensbidrag (Övrigt vetenskapligt)
  • 16.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Culinary arts and meal science: a new scientific research discipline2003Ingår i: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK , 2003, s. 97-107Konferensbidrag (Övrigt vetenskapligt)
  • 17.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Culinary Arts and Meal Science: A new scientific research discipline2004Ingår i: Journal of Foodservice and Technology, E-ISSN 1748-0159, Vol. 4, nr 1, s. 9-20Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A new scientific research discipline has been accepted at the Department of Restaurant and Culinary Arts at Örebro University. The subject area definition of Culinary Arts and Meal Science, as opposed to Culinary Science, was chosen. This is because Culinary Arts places great emphasis on practical skills, aiming to combine these with science as well as with working methods with an artistic content. Thus its scientific approach is a multidisciplinary one, joint efforts with other sciences being necessary, for instance by maintaining a scientifically varied tutorship. Research areas such as ethnology, sociology, anthropology, business economics, nutrition, domestic science and public health all constitute adjacent branches. These areas treat the meal from various aspects, which are examined in this paper. During the course of our educational endeavours at the department, we studied the meal from a five-aspect viewpoint with the following main elements: the room, the meeting, the product, the atmosphere and the management control system, which also constitute the framework within which we formulate our issues and questions. First, this five-aspect approach is a constructive and all-inclusive aid for those who plan and produce meals, especially in restaurants – all with the ultimate aim to achieve maximum satisfaction among the guests in different meal situations. If, then, the guest/diner evaluates the meal with something like these five aspects in mind is the subject of our research! At present, seven PhD students have been admitted to the postgraduate course in Culinary Arts and Meal Science. These students will study the meal, or certain parts of it, and the importance of the various components are presented from a number of perspectives.

  • 18.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Den medvetna kokkonsten 12004Ingår i: Tid för måltidskunskap: En vänbok till Birgitta Ulmander / [ed] Gustafsson Inga-Britt & Strömberg Ulla-Britt, Örebro: Örebro universitet , 2004, s. 163-174Kapitel i bok, del av antologi (Övrig (populärvetenskap, debatt, mm))
  • 19.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    First international PhD conference: rationale and background2008Ingår i: Journal of foodservice, ISSN 1748-0140, Vol. 19, nr 1, s. 2-3Artikel i tidskrift (Övrigt vetenskapligt)
    Abstract [en]

    A PhD course took place at the Grythyttan Cmpus of Örebro university in June 2007 and was attended by 14 PhD students and 15 supervisors, lecturers and reseachers. During the course, the FAMM model was used to explore, in greater depth, different aspects of the meal and the programme comprised of keynote lectures by invited speakers and presentations from other reserchers and PhD students. In addition, a number of studentled activities were undertaken in small groups to explore and expand on various aspects of the meal, each of which focused on the meal provided at midday. The keynote and research papers from this course are presented in this special issue of Journal of foodservice; 2008;19:1.

  • 20.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Forskarutbildning och forskning i ämnet måltidskunskap2005Ingår i: Årerts svenska måltidslitteratur 2005 / [ed] Barbro Stanley, Ann Häppich, Katarina Kvist, Grythyttan: Måltidens hus i Norden , 2005, s. 40-41Kapitel i bok, del av antologi (Övrig (populärvetenskap, debatt, mm))
  • 21.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Forskarutbildningens bakgrund2004Ingår i: Årets svenska måltidslitteratur 2004 / [ed] Barbro Stanley, Ann Häppich, Katarina Kvist, Grythyttan: Måltidens hus i Norden , 2004, s. 41-41Kapitel i bok, del av antologi (Övrig (populärvetenskap, debatt, mm))
  • 22.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Förord och inledning2008Ingår i: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne : [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2008, s. 7-7Konferensbidrag (Övrigt vetenskapligt)
  • 23.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Förord till dokorandernas PM i doktorandkursen "Sinnena och konsten"2005Ingår i: Hörsel och lyssnande: ett seminarium om människans hörselsinne, dess funktion och betydelse, januari 2004 / [ed] Lisbeth Axelsson, Örebro: Örebro universitetsbibliotek , 2005, s. 55-55Kapitel i bok, del av antologi (Övrig (populärvetenskap, debatt, mm))
  • 24.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Måltidskunskap2009Ingår i: Att känna, skapa och tolka: ett seminarium om människans känselsinne [september 2007] / [ed] Marieanne Alsne, Erik Borg, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2009, s. 85-91Konferensbidrag (Övrigt vetenskapligt)
  • 25.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Måltidskunskap  - ett nytt forskarutbildningsämne: bearbetning av föreläsning vid professorsinstallation den 9 februari 20022002Ingår i: Scandinavian Journal of Nutrition/Næringsforskning, ISSN 1102-6480, E-ISSN 1651-2359, Vol. 46, nr 2, s. 104-106Artikel i tidskrift (Refereegranskat)
  • 26.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Måltidskunskap: ett nytt forskarutbildningsämne2004Ingår i: Kultur och identitet: doktorandkurs i spetsen "Sinnena och konsten" / [ed] Inga-Britt Gustafsson, Börje Stålhammar, Örebro: Örebro universitetsbibliotek , 2004, s. 91-106Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 27.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Måltidskunskap: ett nytt forskarutbildningsämne2002Ingår i: Vård, ISSN 0281-921X, nr 4, s. 51-55Artikel i tidskrift (Refereegranskat)
  • 28.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Måltidskunskap: kunskap som förenar vetenskap, praktik och estetik2004Ingår i: Tid för måltidskunskap: En vänbok till Birgitta Ulmander / [ed] Gustafsson, Inga-Britt, Strömberg Ulla-Britt, Örebro: Örebro universitet , 2004, s. 55-65Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 29.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Måltidskunskap och bildning2007Ingår i: Årets svenska måltidslitteratur 2007 / [ed] Barbro Stanley, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2007, s. 44-45Kapitel i bok, del av antologi (Övrig (populärvetenskap, debatt, mm))
  • 30.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Sinnena och konsten i en måltidsupplevelse2004Ingår i: Sinnena, konsten och vetenskapen: två seminarier : januari 2001 och januari 2002, Örebro: Örebro universitetsbibliotek , 2004, s. 14-16Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 31.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Jonsson, Inger M.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Måltidskunskap och hantverk – i grundutbildning och forskning2004Ingår i: Kunskap i det praktiska / [ed] Bernt Gustavsson, Lund: Studentlitteratur , 2004, s. 51-68Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 32.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Jonsäll, Anette
    Umeå University, Umeå, Sweden.
    Mossberg, Lena
    Handelshögskolan, Göteborgs universitet, Göteborg, Sverige.
    Swahn, Johan
    ICA Sverige AB, Linköping, Sverige.
    Öström, Åsa
    Örebro universitet, Restaurang- och hotellhögskolan.
    Sensorik och marknadsföring2014Bok (Övrigt vetenskapligt)
  • 33.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Strömberg, Ulla-Britt
    Tid för måltidskunskap: En vänbok till Birgitta Ulmander2004Samlingsverk (redaktörskap) (Övrigt vetenskapligt)
  • 34.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Stålhammar, BörjeÖrebro universitet, Musikhögskolan.
    Kultur och identitet: doktorandkurs i spetsen "Sinnena och konsten"2004Samlingsverk (redaktörskap) (Övrigt vetenskapligt)
  • 35.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Swahn, Johan
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Öström, Åsa
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Det sensoriska språket2008Ingår i: Årets svenska måltidslitteratur 2008 / [ed] Carl Jan Granqvist, Birgit Hemberg, Ulf Larsson, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2008, s. 71-71Kapitel i bok, del av antologi (Övrig (populärvetenskap, debatt, mm))
  • 36.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Öström , Åsa
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Johansson, Jesper
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Mossberg, Lena
    Handelshögskolan i Göterborg.
    The Five Aspects Meal Model: a tool for developing meal services in restaurants2006Ingår i: Journal of Foodservice, ISSN 1748-0140, Vol. 17, nr 2, s. 84-93Artikel i tidskrift (Refereegranskat)
    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.

  • 37.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Öström, Åsa
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Annett, Judith
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Culinary arts and meal science as a interdisciplinary university curriculum2009Ingår i: Meals in science and practice: interdisciplinary research and business applications / [ed] Herbert L. Meiselman, Boca Raton, FL: CRC Press , 2009, s. 270-293Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 38.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Öström, Åsa
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Johansson, Jesper
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Mossberg [Larsson-Mossberg], Lena
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    A five aspect meal model: a tool for the development of meal service in the restaurant field?2005Ingår i: 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, s. 3-11Konferensbidrag (Övrigt vetenskapligt)
  • 39.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Öström, Åsa
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Swahn, Johan
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Larsson, Ulf
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Äppelspråket - ett marknadsföringsredskap: sensoriska beskrivningar av 8 studerade äppelsorter : en populärvetenskaplig rapport2008Rapport (Övrig (populärvetenskap, debatt, mm))
  • 40. Hansen, Kai
    et al.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Jensen, Öystein
    Payment: an under-valued part of the meal experience2003Ingår i: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bournemouth: Worshipful Company of Cooks Research Centre at Bornemouth University, UK , 2003, s. 20-30Konferensbidrag (Övrigt vetenskapligt)
  • 41.
    Hansen, Kai Victor
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Jensen, Øystein
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Payment: an undervalued part of the meal experience?2004Ingår i: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 4, nr 2, s. 85-91Artikel i tidskrift (Refereegranskat)
    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.

  • 42.
    Hansen, Kai Victor
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Jensen, Øystein
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    The meal experiences of á la carte restaurant customers2005Ingår i: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 5, nr 2, s. 135-151Artikel i tidskrift (Refereegranskat)
    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.

  • 43. Iggman, D.
    et al.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Berglund, L.
    Vessby, B.
    Marckmann, P.
    Riserus, U.
    Replacing dairy fat with rapeseed oil causes rapid improvement of hyperlipidaemia: a randomized controlled study2011Ingår i: Journal of Internal Medicine, ISSN 0954-6820, E-ISSN 1365-2796, Vol. 270, nr 4, s. 356-364Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background. Rapeseed oil (RO), also known as canola oil, principally contains the unsaturated fatty acids 18:1n-9, 18:2n-6 and 18:3n-3 and may promote cardiometabolic health. Objective. To investigate the effects on lipoprotein profile, factors of coagulation and insulin sensitivity of replacing a diet rich in saturated fat from dairy foods (DF diet) with a diet including RO-based fat (RO diet). Design. During a 2 x 3-week randomized, controlled, cross-over trial, 20 free-living hyperlipidaemic subjects were provided with isocaloric test diets that differed in fat composition alone. Blood lipoprotein profile, coagulation and fibrinolytic factors and insulin sensitivity (euglycaemic clamp) were determined before and after the dietary intervention. Results. All subjects completed the study, and compliance was high according to changes in serum fatty acids. The RO diet, but not the DF diet, reduced the levels of serum cholesterol (-17%), triglycerides (-20%) and low-density lipoprotein cholesterol (-17%), cholesterol/high-density lipoprotein (HDL) cholesterol ratio (-21%), apolipoprotein (apo) B/apo A-I ratio (-4%) and factor VII coagulant activity (FVIIc) (-5%) from baseline. These changes were significantly different between the diets (P = 0.05 to P < 0.0001), except for FVIIc (P = 0.1). The RO diet, but not the DF diet, modestly increased serum lipoprotein( a) (+6%) and tended to increase the glucose disappearance rate (K-value, +33%). HDL cholesterol, insulin sensitivity, fibrinogen and tissue plasminogen activator inhibitor-1 levels did not change from baseline or differ between the two diets. Conclusions. In a diet moderately high in total fat, replacing dairy fat with RO causes a rapid and clinically relevant improvement in serum lipoprotein profile including lowering of triglycerides in hyperlipidaemic individuals.

  • 44.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Hallberg, L. R. M.
    Nordiska hälsovårdshögskolan Restauranghögskolan, Örebro universitet, Sweden.
    Ett lustfyllt lärande om mat: SAPERE-metoden2000Konferensbidrag (Övrigt vetenskapligt)
  • 45.
    Jonsson, Inger M.
    et al.
    Nordic School of Public Health, Gothenburg, Sweden.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Hallberg, Lillemor R-M
    Nordic School of Public Health, Gothenburg, Sweden.
    The SAPERE-method: evaluation of a method for sensory training of children at school2001Ingår i: Culinary arts and sciences III: global and national perspectives / [ed] John S. A. Edwards, M. M. Hewedi, Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University , 2001, s. 459-468Konferensbidrag (Refereegranskat)
  • 46.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Culinary arts and tasting classes: a better way of food education for children at school?2003Ingår i: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bournemoth: Worshipful Company of Cooks Research Centre at Bournemouth University , 2003, s. 194-194Konferensbidrag (Övrigt vetenskapligt)
  • 47.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Hallberg, L. R. M.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Somalian food choice -  focus groups as a method for gathering facts about food and traditions in a new country: qualitative methods in the service of health2001Konferensbidrag (Övrigt vetenskapligt)
  • 48.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. Nordic School of Public Health, Göteborg, Sweden.
    Hallberg, Lillemor R.-M.
    Nordic School of Public Health, Göteborg, Sweden.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. Nordic School of Public Health, Göteborg, Sweden.
    Cultural foodways in Sweden: repeated focus group interviews with Somalian women2002Ingår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 26, nr 4, s. 328-339Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The aim of this study was to provide increased understanding of what 'feeding the family' means to Somalian women in Sweden. Focus group interviews were carried out with Somalian women, analysed by means of the Grounded theory method. The results show that factors both in the family and in the outside world influenced their food choice and traditions, both in their home country of Somalia and in their new country, Sweden, after migration. The categories generated in the analysis were brought together in a model showing the women 'struggling for their own cultural identity' and oscillating between 'remaining Somalian' and 'becoming part of Swedish society', food being an important instrument in maintaining the cultural identity of their families. Cultural identity in this respect is a matter of the wishes of the husband, followed by those of the women and children and, at the same time, the strong pressure of the Swedish host country. This indicates how important it is for professionals to be aware of the trust people have in their own cultural food and therefore also how necessary it is to give culturally adapted food advice through public health work, in this case to Somalian families.

  • 49.
    Jonsson, Inger M
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. Department of Home Economics, Göteborg University, Göteborg, Swede.
    Pipping Ekström, Marianne
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. Department of Home Economics, Göteborg University, Göteborg, Swede.
    Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education2005Ingår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, nr 1, s. 78-85Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth-year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.

  • 50.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Family meals at home: food education and tasting lessons at school : is there a link?Manuskript (preprint) (Övrigt vetenskapligt)
12 1 - 50 av 82
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