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Deriving Value from Customer Based Meal Experiences: Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal
Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.ORCID-id: 0000-0002-8179-4628
Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
2017 (engelsk)Inngår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, nr 2, s. 171-185Artikkel i tidsskrift (Fagfellevurdert) 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.

sted, utgiver, år, opplag, sider
2017. Vol. 15, nr 2, s. 171-185
HSV kategori
Identifikatorer
URN: urn:nbn:se:umu:diva-126000DOI: 10.1080/15428052.2016.1225537ISI: 000406026300006Scopus ID: 2-s2.0-84988566306OAI: oai:DiVA.org:umu-126000DiVA, id: diva2:974267
Tilgjengelig fra: 2016-09-26 Laget: 2016-09-26 Sist oppdatert: 2023-03-24bibliografisk kontrollert
Inngår i avhandling
1. Eat, Meet, Fly, Repeat: the contextuality of business travellers’ meals
Åpne denne publikasjonen i ny fane eller vindu >>Eat, Meet, Fly, Repeat: the contextuality of business travellers’ meals
2020 (engelsk)Doktoravhandling, med artikler (Annet vitenskapelig)
Abstract [en]

Meals are an important part of everyday life, both for the persons who engage in them and for the industry that makes them. For business travellers, meals are engaged in differently when they are travelling compared when they are home. Tens of millions of meals are engaged in each year by persons who are conducting business trips. Even though this group of people make up the largest group of customers for the Swedish hotels, research into their meals are virtually non-existent.

The aim of this thesis is to extend and deepen the knowledge about business travellers’ meals. This aim is approached by using both quantitative and qualitative methods, through a survey study and an interview study.

The results were then interpreted thought a practice theoretical framework. The results indicate that the meals of business travellers are contextual in nature and that their organisation is influenced by the practice bundle currently carried on by the business traveller. The meal is, furthermore, understood as part of practice-arrangement mesh, where the material arrangement conditions the facilitation of good meals. The meals of business travellers’ contain different ends than meals engaged in with friends and family, as such, a meal in which food of inadequate quality is served in an loud environment making the business traveller change behaviour could still be perceived as good due to the experiences of the business traveller’s clients.

The thesis proposes that the industry should engage more with their customers in order to accumulate knowledge of the different ends existing in their meal practice as a way of facilitating good meals. It does, furthermore, contribute to the theory on meals and eating out as it brings about a new way to conceive of good meals. It has also, as it is basic research, opened up for future inquiry into the meals of business travellers.

sted, utgiver, år, opplag, sider
Umeå: Umeå universitet, 2020. s. 65
Emneord
Meal science, meal practice, business travel, social practice theory
HSV kategori
Identifikatorer
urn:nbn:se:umu:diva-173867 (URN)978-91-7855-322-8 (ISBN)978-91-7855-323-5 (ISBN)
Disputas
2020-09-04, Triple Helix, Universitetsledningshuset, Umeå Universitet, Umeå, 13:00 (svensk)
Opponent
Veileder
Tilgjengelig fra: 2020-08-17 Laget: 2020-08-05 Sist oppdatert: 2020-08-11bibliografisk kontrollert

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