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Making Meals in Small Seasonal Restaurants
Örebro University.
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.
2016 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044Article in journal (Refereed) Epub ahead of print
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.

Place, publisher, year, edition, pages
Taylor & Francis, 2016.
Keyword [en]
Insider perspective, management control system, the five aspects meal model, time use, tourist destinations
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:umu:diva-128020DOI: 10.1080/15428052.2016.1242445ScopusID: 2-s2.0-8499231573OAI: oai:DiVA.org:umu-128020DiVA: diva2:1048755
Available from: 2016-11-22 Created: 2016-11-22 Last updated: 2017-04-20

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Jonsson, Inger M.Walter, Ute
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CiteExportLink to record
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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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More styles
Language
  • de-DE
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  • nn-NB
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  • Other locale
More languages
Output format
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  • asciidoc
  • rtf