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Jonsson, Inger M
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Publikasjoner (5 av 5) Visa alla publikasjoner
Wellton, L., Jonsson, I. M. & Walter, U. (2018). Making meals in small seasonal restaurants. Journal of Culinary Science & Technology, 16(1), 1-17
Åpne denne publikasjonen i ny fane eller vindu >>Making meals in small seasonal restaurants
2018 (engelsk)Inngår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 1-17Artikkel i tidsskrift (Fagfellevurdert) Published
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.

sted, utgiver, år, opplag, sider
Philadelphia: Taylor & Francis, 2018
Emneord
Insider perspective, management control system, the five aspects meal model, time use, tourist destinations
HSV kategori
Identifikatorer
urn:nbn:se:umu:diva-128020 (URN)10.1080/15428052.2016.1242445 (DOI)000433047200001 ()2-s2.0-84992315736 (Scopus ID)
Tilgjengelig fra: 2016-11-22 Laget: 2016-11-22 Sist oppdatert: 2018-06-26bibliografisk kontrollert
Wellton, L., Jonsson, I. M., Walter, U. & Svingstedt, A. (2017). Restaurant practices: time, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism, 17(3), 297-311
Åpne denne publikasjonen i ny fane eller vindu >>Restaurant practices: time, planning, knowledge and dreams
2017 (engelsk)Inngår i: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 17, nr 3, s. 297-311Artikkel i tidsskrift (Fagfellevurdert) 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.

sted, utgiver, år, opplag, sider
Taylor & Francis, 2017
Emneord
Small restaurants, practice theory, lifestyle, seasonality, culinary arts
HSV kategori
Forskningsprogram
Kostvetenskap
Identifikatorer
urn:nbn:se:umu:diva-127535 (URN)10.1080/15022250.2016.1176951 (DOI)000404855300005 ()2-s2.0-84974827629 (Scopus ID)
Tilgjengelig fra: 2016-11-15 Laget: 2016-11-15 Sist oppdatert: 2023-03-24bibliografisk kontrollert
Wellton, L., Jonsson, I. M. & Walter, U. (2016). Culinary collisions: the vision of local food use collides with daily restaurant practice. In: C. Michael Hall & Stefan Gössling (Ed.), Food tourism and regional development: networks, products and trajectories (pp. 273-284). NY: Routledge
Åpne denne publikasjonen i ny fane eller vindu >>Culinary collisions: the vision of local food use collides with daily restaurant practice
2016 (engelsk)Inngår 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)
sted, utgiver, år, opplag, sider
NY: Routledge, 2016
Serie
Routledge studies of gastronomy, food and drink
HSV kategori
Identifikatorer
urn:nbn:se:umu:diva-127543 (URN)9781138912922 (ISBN)9781315691695 (ISBN)
Tilgjengelig fra: 2016-11-15 Laget: 2016-11-15 Sist oppdatert: 2018-06-09bibliografisk kontrollert
Walter, U., Jonsson, I. M. & Sundqvist, J. (2015). Eating out: a study of visitors’ value creating activities related to food and meals. In: Juho Pesonen, Raija Komppula (Ed.), Tourism engagement: co-creating well-being. Proceedings of the 6th Advances in Tourism Marketing Conference. Paper presented at 6th Advances in Tourism Marketing Conference, Joensuu, Finland, 8.-10.9.2015 (pp. 327-329). Joensu
Åpne denne publikasjonen i ny fane eller vindu >>Eating out: a study of visitors’ value creating activities related to food and meals
2015 (engelsk)Inngår 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, Oral presentation with published abstract (Fagfellevurdert)
sted, utgiver, år, opplag, sider
Joensu: , 2015
Emneord
Customer value, restaurant experience, business traveller
HSV kategori
Identifikatorer
urn:nbn:se:umu:diva-112212 (URN)978-952-61-1861-1 (ISBN)
Konferanse
6th Advances in Tourism Marketing Conference, Joensuu, Finland, 8.-10.9.2015
Prosjekter
Eating out
Tilgjengelig fra: 2015-12-03 Laget: 2015-12-03 Sist oppdatert: 2018-06-07bibliografisk kontrollert
Walter, U., Jonsson, I. M. & Sundqvist, J. (2015). Eating out: a study of visitors’ value creating activities related to food and meals. In: The 24th Nordic Symposium in Tourism and Hospitality Research. Responsible Tourism?: Book of Abstracts. Paper presented at The 24th Nordic Symposium in Tourism and Hospitality and Research, Reykjavik, Iceland, October 1-3, 2015 (pp. 188-188).
Åpne denne publikasjonen i ny fane eller vindu >>Eating out: a study of visitors’ value creating activities related to food and meals
2015 (engelsk)Inngår i: The 24th Nordic Symposium in Tourism and Hospitality Research. Responsible Tourism?: Book of Abstracts, 2015, s. 188-188Konferansepaper, Oral presentation with published abstract (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.

Emneord
Customer value, restaurant experience, resource integration
HSV kategori
Identifikatorer
urn:nbn:se:umu:diva-112213 (URN)
Konferanse
The 24th Nordic Symposium in Tourism and Hospitality and Research, Reykjavik, Iceland, October 1-3, 2015
Tilgjengelig fra: 2015-12-03 Laget: 2015-12-03 Sist oppdatert: 2021-09-03bibliografisk kontrollert
Organisasjoner