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Restaurant practices – time, planning, knowledge and dreams
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
2016 (English)In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269Article in journal (Refereed) Published
Abstract [en]

Abstract

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.

Place, publisher, year, edition, pages
Taylor & Francis, 2016.
Keyword [en]
Small restaurants, practice theory, lifestyle, seasonality, culinary arts
National Category
Other Social Sciences
Identifiers
URN: urn:nbn:se:umu:diva-127535DOI: 10.1080/15022250.2016.1176951OAI: oai:DiVA.org:umu-127535DiVA: diva2:1046792
Available from: 2016-11-15 Created: 2016-11-15 Last updated: 2016-11-15

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Publisher's full texthttp://dx.doi.org/10.1080/15022250.2016.1176951

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Walter, Ute
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Umeå University School of Restaurant and Culinary Arts
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