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Making meals in small seasonal restaurants
Örebro University.
School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden.
Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
2018 (engelsk)Inngår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 1-17Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Since restaurateurs can benefit by analyzing the production of meals, particularly with the dominant framework for meal experiences, the five aspects meal model (FAMM), this study examined FAMM’s relevance as an analytical tool for understanding meal production via field observations and interviews in eight small restaurants in a rural destination in Sweden. Results showed that FAMM’s aspect of the management control system and the factor of time are critical to the entire meal production process in restaurants. This article closes with a discussion of FAMM’s usefulness as a qualitative checklist for restaurateurs.

sted, utgiver, år, opplag, sider
Philadelphia: Taylor & Francis, 2018. Vol. 16, nr 1, s. 1-17
Emneord [en]
Insider perspective, management control system, the five aspects meal model, time use, tourist destinations
HSV kategori
Identifikatorer
URN: urn:nbn:se:umu:diva-128020DOI: 10.1080/15428052.2016.1242445ISI: 000433047200001Scopus ID: 2-s2.0-84992315736OAI: oai:DiVA.org:umu-128020DiVA, id: diva2:1048755
Tilgjengelig fra: 2016-11-22 Laget: 2016-11-22 Sist oppdatert: 2018-06-26bibliografisk kontrollert

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Jonsson, Inger M.Walter, Ute

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