umu.sePublikasjoner
Endre søk
Begrens søket
1 - 17 of 17
RefereraExporteraLink til resultatlisten
Permanent link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Treff pr side
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sortering
  • Standard (Relevans)
  • Forfatter A-Ø
  • Forfatter Ø-A
  • Tittel A-Ø
  • Tittel Ø-A
  • Type publikasjon A-Ø
  • Type publikasjon Ø-A
  • Eldste først
  • Nyeste først
  • Skapad (Eldste først)
  • Skapad (Nyeste først)
  • Senast uppdaterad (Eldste først)
  • Senast uppdaterad (Nyeste først)
  • Disputationsdatum (tidligste først)
  • Disputationsdatum (siste først)
  • Standard (Relevans)
  • Forfatter A-Ø
  • Forfatter Ø-A
  • Tittel A-Ø
  • Tittel Ø-A
  • Type publikasjon A-Ø
  • Type publikasjon Ø-A
  • Eldste først
  • Nyeste først
  • Skapad (Eldste først)
  • Skapad (Nyeste først)
  • Senast uppdaterad (Eldste først)
  • Senast uppdaterad (Nyeste først)
  • Disputationsdatum (tidligste først)
  • Disputationsdatum (siste først)
Merk
Maxantalet träffar du kan exportera från sökgränssnittet är 250. Vid större uttag använd dig av utsökningar.
  • 1.
    Sundqvist, Joachim
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Deriving Value from Customer Based Meal Experiences: Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal2017Inngår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, nr 2, s. 171-185Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    This exploratory article examines the role of the meal experience in the context of the postmodern conditions of marketing as well as customer value emergence and suggests a novel perspective on the commercial meal experience as being customer based. It focuses on how value is idiosyncratically formed, for the customer, based on what the customer experiences. The article draws attention to the need of changing perspectives from the producer to the customer to gain understanding on how value emerges for the customer within the commercial meal experience. It also presents the need for a dynamic understanding of the meal experience and argues that the current paradigm of understanding the meal is lacking due to it being an a priori construct.

  • 2.
    Sundqvist, Joachim
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Hörnell, Agneta
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
    Eat, sleep, fly, repeat: meal patterns among Swedish business travellers2019Inngår i: Journal of Gastronomy and Tourism, ISSN 2169-2971Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Over half of the annual guests at Swedish hotels are supplied by the corporate sector. These guests are made up of individuals who travel for meetings, conferences, or presentations as a part of their job. Access to meals while travelling is essential and introduces added complexity to the business travellers’ everyday lives. These meals, and the pattern in which they are consumed, are part of the individual traveller’s personal and group identities. Therefore, the aim of this article is to study if business travellers deviate from their habitual meal patterns and if so - what changes they make. To further the understanding of this group’s meal patterns, a questionnaire was created and distributed. It was answered by 538 self-identified business travellers. These business travellers were made up of three groups – solo travellers, group travellers, and individuals who travelled both in groups as well as alone. Pearson’s chi-squared test was used to analyse differences in actions related to the meal pattern between groups. The analysis showed that changes in the meal pattern did occur in some instances. However, the majority of the business travellers adhered to their habitual meal pattern while adjusting their behaviour depending on the time of day. Managers of catering suppliers gaining insight into the meal habits of business travellers could help to ease an otherwise stressful situation by supplying meals, as a context, that fit with the business travellers’ habitual patterns and meal contexts.

  • 3.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan. Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi.
    Bordsbeställning2008Inngår i: Service på restaurang / [ed] Lena Mossberg och Inga-Britt Gustafsson, Lund: Studentlitteratur, 2008, s. 16-24Kapittel i bok, del av antologi (Annet (populærvitenskap, debatt, mm))
  • 4.
    Walter, Ute
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi.
    Drivers of customers' service experiences: A customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities2011Doktoravhandling, med artikler (Annet vitenskapelig)
    Abstract [en]

    It is essential for service companies to understand how their customer service experiences are formed. This is especially important since service experiences are highly subjective and involve customers cognitively, emotionally and behaviorally. Although customer service experiences are a well recognised research topic in both, culinary arts and service research, dynamic interactions, activities and the customers’ active involvement have so far gained little attention. As a consequence the approach in previous research paints a rather static picture of customer service experiences. By introducing the principles of service dominant logic a first person view and the understanding of drivers of customer service experiences could be facilitated. The overall aim of the thesis is to extend and deepen the understandin of drivers of favourable and unfavourable customer service experiences.The context selected is the restaurant context. The overall aim is reflected in four intermediate aims. Two separate studies were conducted. First a two-stage questionnaire based study, describing the phone reservation encounter compared to dining satisfaction; second a critical incident technique study including 195 short narratives of customers’ favourable and unfavourable service experiences at restaurants. Interview data were analysed according to constant comparative analysis principles.The main empirical contributions of this thesis are the move from static descriptions of service to examining dynamic drivers of favourable and unfavourable customers’ service experiences, and especially the analysis of social interactions as a driver of service experiences and the categorisation of drivers. Theoretically the thesis introduces the experience driver constellation, reflecting the dynamic process of co-creation in specific situations,when favourable and unfavourable customer service experiences are formed. Suggestions are made to develop the Five Aspects Meal Model and the Experience Room Framework through the addition of actors, the exterior environment and organisational routines to the models.

  • 5.
    Walter, Ute
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Konstnärer och ”kokkonstnärer” som företagare2007Inngår i: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg och Inger M Jonsson, Örebro: Örebro universitet , 2007, s. 217-223Kapittel i bok, del av antologi (Annet (populærvitenskap, debatt, mm))
  • 6.
    Walter, Ute
    Department of Restaurant and Culinary Arts, Örebro University.
    The Meeting Aspect and the Physical Setting: Are They Important for the Guest Experience2008Inngår i: Journal of Foodservice, ISSN 1748-0140, E-ISSN 1745-4506, Vol. 19, nr 1, s. 87-95Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The purpose of this paper is to describe some aspects of the restaurant experience with a service and hospitality perspective. These are illustrated by means of a case, which describes how a restaurant employee / host acts and interacts with guests. The case shows an unusual situation in a restaurant context because the host joined the guests at the table, had lunch with them and also joined in the conversation. At the same time, he also managed the service. This case shows that there are many different ways to design and develop a meal experience. The importance of the physical setting and the social interactions within the guest experience is examined. One of the most important questions is how the guests could be involved in an exciting way and whether one aspect is more important than another. In the case described, the most important aspect for the guests was the social interaction; the physical setting seemed less important and less perceptible for the guests. This is interesting because many new restaurant settings are designed with a strong focus on the physical environment, but is the aspect of the social interaction concerned in restaurant experience design?

  • 7.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    The role of the physical environment and of social interactions as drivers of restaurant customers' service experiences2011Inngår i: Advances in Service Quality, Innovation and Excellence, 2011, s. 229-231Konferansepaper (Annet vitenskapelig)
  • 8.
    Walter, Ute
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Edvardsson, Bo
    Karlstads universitet, Service Research Center.
    The physical environment as a driver of customers' service experiences at restaurants2012Inngår i: The International Journal of Quality and Service Sciences, Vol. 4, nr 2, s. 104-119Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Purpose – The purpose of this study is to analyze and describe the drivers in the physical environment that help to form customers' service experiences at restaurants, as described by customers in their own words.

    Design/methodology/approach – A critical incident study was conducted through 122 interviews resulting in a total of 195 favourable and unfavourable customer service experiences in restaurants. Data were analysed inductively in accordance with the principles of constant comparison and the results were interpreted by regarding customers as creators of their own meaning.

    Findings – The physical environment has both a functional and a social dimension and it is an important driver of customer service experiences in restaurants. Customers interact with these drivers individually and create their own meanings and value expressed as feelings, thoughts, imagination and behaviour.

    Research limitations/implications – The results develop the tenets of service-dominant logic by offering some insight into customers' own logic in value creation and the design of the physical restaurant environment.

    Practical implications – Customers actively construct their own individual meanings from the physical environment, throughout the whole service process, indicating that the customer service experience is not controlled solely by restaurant management. As some drivers are only experienced in their absence or when they are noticeably disturbing or pleasing, it is important for managers to understand these dimensions in order to treat them appropriately. Both favourable and unfavourable service experiences need to be considered.

    Originality/value – The physical environment can be described as a dynamic driver which includes a social dimension and customers are regarded as active creators of their own experience.

  • 9.
    Walter, Ute
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Edvardsson, Bo
    Service Research Center, Karlstad University.
    The role of the physical Environment as a driver of restaurant customers’ service experiences2012Konferansepaper (Annet vitenskapelig)
  • 10.
    Walter, Ute
    et al.
    School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
    Edvardsson, Bo
    Service Research Center, Karlstad University.
    Öström, Åsa
    School of Hospitality, Culinary Arts and Meal Science, Örebro universitet.
    Drivers of customers’ service experiences: a study in the restaurant industry2010Inngår i: Managing Service Qual, Vol. 20, nr 3, s. 236-258Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Purpose – The purpose of this paper is to identify, portray and analyse the frequent drivers of customer service experiences as described by customers in their own words – the voice of the customer.

    Design/methodology/approach – A critical incident technique study was conducted, based on 122 interviews, including 195 favourable and unfavourable narratives, about customer experiences. The data were analysed in an inductive manner and the results are presented by means of extracts from the narratives.

    Findings – The findings describe the dimensions of drivers of customers' favourable and unfavourable experiences and the frequent drivers, the social interaction, the core service and the physical context.

    Research limitations/implications – Customer experiences are processes and include dynamic interactions and the customer as a co-producer. The study context is limited to the restaurant setting and Swedish customers.

    Practical implications – For managers the results suggest that great effort needs to be put into understanding the process of customer experiences and the various interactions involved, especially social interactions and the crucial roles of contact employees and customers involved in these interactions.

    Originality/value – The paper provides a detailed description and analysis of the frequent and less frequent drivers of favourable, and unfavourable customer experiences – the constellation of drivers. The findings are illustrated by extracts from customer narratives and show how experiences occur and that experiences are processes occurring in a social and physical environment when people do things together. Furthermore, the paper introduces customer experience to service dominant logic by describing the dynamics of resource interactions in customer experience formation.

  • 11.
    Walter, Ute
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi.
    Edvardsson, Bo
    CTF - Service research center, Karlstad University.
    Öström, Åsa
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi.
    Social interactions as drivers of customers’ restaurant experiences2010Inngår i: Marketing, strategy, economics, operations & human resources: insights on service activities / [ed] Pierre Eiglier, James Fitzsimmons, Katherine Lemon, Douglas Pugh, Aix-en-Provence: University Paul Cézanne Aix-Marseille III , 2010, s. 771-790Konferansepaper (Fagfellevurdert)
  • 12.
    Walter, Ute
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Jonsson, Inger M
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Sundqvist, Joachim
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Eating out: a study of visitors’ value creating activities related to food and meals2015Konferansepaper (Annet vitenskapelig)
    Abstract [en]

    Restaurant experiences are an important part of a destination’s service offer and restaurants play an important role for visitors’ well-being. High quality of food is essential, but feeling welcome, meeting skillful employees and enjoying the atmosphere are likewise important. Visitors’ experiences related to eating out are multifaceted and could be related to many aspects such as traveling for leisure or in business, meals as social and cultural events and eating out as an urban experience.

    This project aims to regard the customer as a person who actively integrates different opportunities in order to create value in a specific context, a customer-dominant-view.

    The purpose of this project is to examine drivers of business travellers’ resource integrating activities during their stay at a destination with a special focus on eating out.

    Methodological an ethnographical inspired field study approach will be applied, in dialogue with a multidisciplinary research group and representatives from the industry.

    The results will illustrate customers’ value creation and resource integration processes related to eating out activities, and give a holistic understanding of visitors’ drivers, interactions and activities regarding eating out. The results will contribute to the development of companies as well as destinations with regard to eating out and meals.

  • 13.
    Walter, Ute
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Jonsson, Inger M
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Sundqvist, Joachim
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Eating out: a study of visitors’ value creating activities related to food and meals2015Inngår i: Tourism engagement: co-creating well-being. Proceedings of the 6th Advances in Tourism Marketing Conference / [ed] Juho Pesonen, Raija Komppula, Joensu, 2015, s. 327-329Konferansepaper (Fagfellevurdert)
  • 14. Walter, Ute
    et al.
    Öström, Åsa
    The Role of the Physical and Social Environment in Restaurant Customer Experienc2009Inngår i: Quis 11 -Moving Forward with Service Quality / [ed] Bernd Stauss, Stephen W. Brown, Bo Edvardsson, Robert Johnston, Wolfsburg: Ingolstadt School of Management , 2009, s. 710-712Konferansepaper (Fagfellevurdert)
  • 15.
    Wellton, Lotte
    et al.
    Örebro universitet.
    Jonsson, Inger M
    Örebro universitet.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Culinary collisions: the vision of local food use collides with daily restaurant practice2016Inngår i: Food tourism and regional development: networks, products and trajectories / [ed] C. Michael Hall & Stefan Gössling, NY: Routledge, 2016, s. 273-284Kapittel i bok, del av antologi (Fagfellevurdert)
  • 16.
    Wellton, Lotte
    et al.
    Örebro University.
    Jonsson, Inger M.
    School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Making meals in small seasonal restaurants2018Inngår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 1-17Artikkel i tidsskrift (Fagfellevurdert)
    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.

  • 17. Wellton, Lotte
    et al.
    Jonsson, Inger M.
    School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Svingstedt, Anette
    Restaurant practices: time, planning, knowledge and dreams2017Inngår i: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 17, nr 3, s. 297-311Artikkel i tidsskrift (Fagfellevurdert)
    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.

1 - 17 of 17
RefereraExporteraLink til resultatlisten
Permanent link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf