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Walter, Ute
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Sundqvist, J., Walter, U. & Hörnell, A. (2020). Eat, sleep, fly, repeat: meal patterns among Swedish business travellers. Journal of Gastronomy and Tourism, 4(2), 55-66
Öppna denna publikation i ny flik eller fönster >>Eat, sleep, fly, repeat: meal patterns among Swedish business travellers
2020 (Engelska)Ingår i: Journal of Gastronomy and Tourism, ISSN 2169-2971, E-ISSN 2169-298X, Vol. 4, nr 2, s. 55-66Artikel i tidskrift (Refereegranskat) Published
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.

Ort, förlag, år, upplaga, sidor
Cognizant Communication Corporation, 2020
Nyckelord
meal behaviour, meal practice, business tourism, hospitality management
Nationell ämneskategori
Övrig annan samhällsvetenskap
Identifikatorer
urn:nbn:se:umu:diva-165528 (URN)10.3727/216929719X15736343324841 (DOI)
Tillgänglig från: 2019-11-26 Skapad: 2019-11-26 Senast uppdaterad: 2020-08-19Bibliografiskt granskad
Sundqvist, J., Walter, U. & Hörnell, A. (2020). Meal identity as practice: Towards an understanding of business travellers' meal practices. International Journal of Gastronomy and Food Science, 22, Article ID 100237.
Öppna denna publikation i ny flik eller fönster >>Meal identity as practice: Towards an understanding of business travellers' meal practices
2020 (Engelska)Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 22, artikel-id 100237Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the destination of a business trip. This, even though the handling of meals in an environment that is less known to the traveller could add to the complexity of everyday life. Therefore, this study is aimed to explore actions performed by business travellers at the destination of travel as part of their meal practice with the purpose of elucidating the meal habits of this group. The research is theoretically framed within the context of social identity theory and social practice theory. A questionnaire was filled out by 538 Swedish business travellers recruited by means of self-sampling; 77% of the respondents were men, and 77% were above 45 years of age. The majority of the respondents, 67%, travelled over 50 days per annum, and 59% were located in the highest income quartile. The analysis of the data generated a general overview of the actions performed in relation to the meal, while also showing differences in actions taken based on income and gender. Women were significantly more price conscious than men and to a larger extent used technical assistance to find somewhere to eat. When travelling alone they also reported eating faster than at home and bringing back food and eat at the hotel room more often than men did. Men, in contrast, exhibited an inclination towards seeking social contexts to insert themselves in during dinners when travelling alone, as to be able to eat together with other people. The, relatively, lower income group showed more price consciousness as well as used the help of technical assistance to find somewhere to eat.

Ort, förlag, år, upplaga, sidor
Elsevier, 2020
Nyckelord
Business Travel, Meal Science, Sociology of food, Meal habits
Nationell ämneskategori
Övrig annan samhällsvetenskap
Identifikatorer
urn:nbn:se:umu:diva-173865 (URN)10.1016/j.ijgfs.2020.100237 (DOI)000601297900009 ()32834884 (PubMedID)2-s2.0-85089465426 (Scopus ID)
Forskningsfinansiär
Besöksnäringens forsknings- och utvecklingsfond (BFUF)
Tillgänglig från: 2020-08-05 Skapad: 2020-08-05 Senast uppdaterad: 2021-09-09Bibliografiskt granskad
Wellton, L., Jonsson, I. M. & Walter, U. (2018). Making meals in small seasonal restaurants. Journal of Culinary Science & Technology, 16(1), 1-17
Öppna denna publikation i ny flik eller fönster >>Making meals in small seasonal restaurants
2018 (Engelska)Ingår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 1-17Artikel i tidskrift (Refereegranskat) 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.

Ort, förlag, år, upplaga, sidor
Philadelphia: Taylor & Francis, 2018
Nyckelord
Insider perspective, management control system, the five aspects meal model, time use, tourist destinations
Nationell ämneskategori
Livsmedelsteknik
Identifikatorer
urn:nbn:se:umu:diva-128020 (URN)10.1080/15428052.2016.1242445 (DOI)000433047200001 ()2-s2.0-84992315736 (Scopus ID)
Tillgänglig från: 2016-11-22 Skapad: 2016-11-22 Senast uppdaterad: 2018-06-26Bibliografiskt granskad
Sundqvist, J. & Walter, U. (2017). Deriving Value from Customer Based Meal Experiences: Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal. Journal of Culinary Science & Technology, 15(2), 171-185
Öppna denna publikation i ny flik eller fönster >>Deriving Value from Customer Based Meal Experiences: Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal
2017 (Engelska)Ingår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, nr 2, s. 171-185Artikel i tidskrift (Refereegranskat) Published
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.

Nationell ämneskategori
Övrig annan samhällsvetenskap
Identifikatorer
urn:nbn:se:umu:diva-126000 (URN)10.1080/15428052.2016.1225537 (DOI)000406026300006 ()2-s2.0-84988566306 (Scopus ID)
Tillgänglig från: 2016-09-26 Skapad: 2016-09-26 Senast uppdaterad: 2023-03-24Bibliografiskt granskad
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
Öppna denna publikation i ny flik eller fönster >>Restaurant practices: time, planning, knowledge and dreams
2017 (Engelska)Ingår i: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 17, nr 3, s. 297-311Artikel i tidskrift (Refereegranskat) 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.

Ort, förlag, år, upplaga, sidor
Taylor & Francis, 2017
Nyckelord
Small restaurants, practice theory, lifestyle, seasonality, culinary arts
Nationell ämneskategori
Övrig annan samhällsvetenskap
Forskningsämne
Kostvetenskap
Identifikatorer
urn:nbn:se:umu:diva-127535 (URN)10.1080/15022250.2016.1176951 (DOI)000404855300005 ()2-s2.0-84974827629 (Scopus ID)
Tillgänglig från: 2016-11-15 Skapad: 2016-11-15 Senast uppdaterad: 2023-03-24Bibliografiskt granskad
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
Öppna denna publikation i ny flik eller fönster >>Culinary collisions: the vision of local food use collides with daily restaurant practice
2016 (Engelska)Ingår i: Food tourism and regional development: networks, products and trajectories / [ed] C. Michael Hall & Stefan Gössling, NY: Routledge, 2016, s. 273-284Kapitel i bok, del av antologi (Refereegranskat)
Ort, förlag, år, upplaga, sidor
NY: Routledge, 2016
Serie
Routledge studies of gastronomy, food and drink
Nationell ämneskategori
Annan samhällsvetenskap
Identifikatorer
urn:nbn:se:umu:diva-127543 (URN)9781138912922 (ISBN)9781315691695 (ISBN)
Tillgänglig från: 2016-11-15 Skapad: 2016-11-15 Senast uppdaterad: 2018-06-09Bibliografiskt granskad
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
Öppna denna publikation i ny flik eller fönster >>Eating out: a study of visitors’ value creating activities related to food and meals
2015 (Engelska)Ingår i: Tourism engagement: co-creating well-being. Proceedings of the 6th Advances in Tourism Marketing Conference / [ed] Juho Pesonen, Raija Komppula, Joensu, 2015, s. 327-329Konferensbidrag, Muntlig presentation med publicerat abstract (Refereegranskat)
Ort, förlag, år, upplaga, sidor
Joensu: , 2015
Nyckelord
Customer value, restaurant experience, business traveller
Nationell ämneskategori
Samhällsvetenskap
Identifikatorer
urn:nbn:se:umu:diva-112212 (URN)978-952-61-1861-1 (ISBN)
Konferens
6th Advances in Tourism Marketing Conference, Joensuu, Finland, 8.-10.9.2015
Projekt
Eating out
Tillgänglig från: 2015-12-03 Skapad: 2015-12-03 Senast uppdaterad: 2018-06-07Bibliografiskt granskad
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).
Öppna denna publikation i ny flik eller fönster >>Eating out: a study of visitors’ value creating activities related to food and meals
2015 (Engelska)Ingår i: The 24th Nordic Symposium in Tourism and Hospitality Research. Responsible Tourism?: Book of Abstracts, 2015, s. 188-188Konferensbidrag, Muntlig presentation med publicerat abstract (Övrigt vetenskapligt)
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.

Nyckelord
Customer value, restaurant experience, resource integration
Nationell ämneskategori
Samhällsvetenskap
Identifikatorer
urn:nbn:se:umu:diva-112213 (URN)
Konferens
The 24th Nordic Symposium in Tourism and Hospitality and Research, Reykjavik, Iceland, October 1-3, 2015
Tillgänglig från: 2015-12-03 Skapad: 2015-12-03 Senast uppdaterad: 2021-09-03Bibliografiskt granskad
Walter, U. & Edvardsson, B. (2012). The physical environment as a driver of customers' service experiences at restaurants. The International Journal of Quality and Service Sciences, 4(2), 104-119
Öppna denna publikation i ny flik eller fönster >>The physical environment as a driver of customers' service experiences at restaurants
2012 (Engelska)Ingår i: The International Journal of Quality and Service Sciences, Vol. 4, nr 2, s. 104-119Artikel i tidskrift (Refereegranskat) Published
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.

Ort, förlag, år, upplaga, sidor
Emerald Group Publishing Limited, 2012
Nationell ämneskategori
Tvärvetenskapliga studier inom samhällsvetenskap Livsmedelsvetenskap
Identifikatorer
urn:nbn:se:umu:diva-84498 (URN)10.1108/17566691211232864 (DOI)
Anmärkning

Online from: 2009.

Tillgänglig från: 2014-01-08 Skapad: 2014-01-08 Senast uppdaterad: 2018-06-08Bibliografiskt granskad
Walter, U. & Edvardsson, B. (2012). The role of the physical Environment as a driver of restaurant customers’ service experiences. In: : . Paper presented at 21st Nordic Symposium in Tourism and Hospitality Research, Umeå University.
Öppna denna publikation i ny flik eller fönster >>The role of the physical Environment as a driver of restaurant customers’ service experiences
2012 (Engelska)Konferensbidrag, Muntlig presentation med publicerat abstract (Övrigt vetenskapligt)
Nationell ämneskategori
Samhällsvetenskap Humaniora
Identifikatorer
urn:nbn:se:umu:diva-84500 (URN)
Konferens
21st Nordic Symposium in Tourism and Hospitality Research, Umeå University
Tillgänglig från: 2014-01-08 Skapad: 2014-01-08 Senast uppdaterad: 2018-06-08Bibliografiskt granskad
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