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Värdskap i öppna kök: En studie utifrån kockar, restaurangchefer och restaurangägares perspektiv
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
2019 (Swedish)Independent thesis Basic level (degree of Bachelor), 180 HE creditsStudent thesisAlternative title
Hospitality within the open kitchen (English)
Abstract [sv]

De senaste trettio åren har forskningen angående måltidsupplevelser ökat och delar som mötet, service, trender och värdskap har stått i fokus. Måltidsupplevelsen har beskrivits utifrån både gästens och producenten perspektiv på måltiden, men inte utifrån kocken.  I denna uppsatsen så studerades kockar, restaurangägares och restaurangchefers perspektiv kring kockens beteende i det öppna köket. Studien belyser begreppet värdskap och hur det förhåller sig till Goffmans dramaturgiska perspektiv, Five Aspects Meal Model, samt teorier om mänskligt beteende och social struktur inom restaurangbranschen. Studien har tagit avstamp i kvalitativ metod där fyra djupgående intervjuer genomförts utifrån respondentens perspektiv. Tematisk analys användes för att analysera materialet som resulterade i två teman: medvetenhet och interaktion. Det resultatet av denna studien visar är att kockar i ett öppet kök utför ett värdskap. Kockarna utför detta värdskap både i mötet med varandra och i mötet med gästen. 

Abstract [en]

For the past 30 years, research on meal experiences has increased and parts of the meeting, service, trends and hosting have been the focus. The meal experience has been described from both the guest's and the producer perspective of the meal, but not from the chefs perspective. This thesis studies chefs, restaurateurs and restaurant managers perspective on behavior in the open kitchen. The study highlights the concept of hospitality and hospitableness, and how it relates to Goffman’s dramaturgical perspective in context of the meal, Five Aspects Meal Model and Whyte’s theories of human behavior and social structure in the restaurant industry. The study is based on a qualitative interview method for in-depth conversations from the respondent's perspective. Thematic analysis was used to analyze the content of the material and resulted in two themes ; awareness and interaction. The study shows that there is hospitality in the open kitchen and that the chefs perform this hospitality both in the meeting with each other and in the meeting with the guest. 

Place, publisher, year, edition, pages
2019. , p. 36
Keywords [en]
hospitality open kitchen chefs restaurateurs
Keywords [sv]
värdskap öppet kök kockar restaurangägare
National Category
Other Social Sciences not elsewhere specified
Identifiers
URN: urn:nbn:se:umu:diva-162086OAI: oai:DiVA.org:umu-162086DiVA, id: diva2:1342424
Subject / course
Examensarbete inom gastronomiprogrammet
Educational program
Gastronomy Programme (3 years)
Available from: 2019-08-13 Created: 2019-08-13 Last updated: 2019-08-13Bibliographically approved

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CiteExportLink to record
Permanent link

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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
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  • en-US
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  • nn-NO
  • nn-NB
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  • Other locale
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Output format
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