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  • 1.
    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.

  • 2.
    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)
  • 3.
    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)
  • 4.
    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.

  • 5. 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.

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