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Restaurant practices: time, planning, knowledge and dreams
School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden.
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
2017 (English)In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 17, no 3, 297-311 p.Article in journal (Refereed) Published
Abstract [en]

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, 2017. Vol. 17, no 3, 297-311 p.
Keyword [en]
Small restaurants, practice theory, lifestyle, seasonality, culinary arts
National Category
Other Social Sciences not elsewhere specified
Research subject
Food and Nutrition
Identifiers
URN: urn:nbn:se:umu:diva-127535DOI: 10.1080/15022250.2016.1176951ISI: 000404855300005OAI: oai:DiVA.org:umu-127535DiVA: diva2:1046792
Available from: 2016-11-15 Created: 2016-11-15 Last updated: 2017-08-03Bibliographically approved

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Jonsson, Inger M.Walter, Ute
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Umeå University School of Restaurant and Culinary Arts
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CiteExportLink to record
Permanent link

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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