Umeå University's logo

umu.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Deriving Value from Customer Based Meal Experiences: Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.ORCID iD: 0000-0002-8179-4628
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
2017 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, no 2, p. 171-185Article in journal (Refereed) 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.

Place, publisher, year, edition, pages
2017. Vol. 15, no 2, p. 171-185
National Category
Other Social Sciences not elsewhere specified
Identifiers
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
Available from: 2016-09-26 Created: 2016-09-26 Last updated: 2023-03-24Bibliographically approved
In thesis
1. Eat, Meet, Fly, Repeat: the contextuality of business travellers’ meals
Open this publication in new window or tab >>Eat, Meet, Fly, Repeat: the contextuality of business travellers’ meals
2020 (English)Doctoral thesis, comprehensive summary (Other academic)
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.

Place, publisher, year, edition, pages
Umeå: Umeå universitet, 2020. p. 65
Keywords
Meal science, meal practice, business travel, social practice theory
National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:umu:diva-173867 (URN)978-91-7855-322-8 (ISBN)978-91-7855-323-5 (ISBN)
Public defence
2020-09-04, Triple Helix, Universitetsledningshuset, Umeå Universitet, Umeå, 13:00 (Swedish)
Opponent
Supervisors
Available from: 2020-08-17 Created: 2020-08-05 Last updated: 2020-08-11Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records

Sundqvist, JoachimWalter, Ute

Search in DiVA

By author/editor
Sundqvist, JoachimWalter, Ute
By organisation
Umeå University School of Restaurant and Culinary Arts
In the same journal
Journal of Culinary Science & Technology
Other Social Sciences not elsewhere specified

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 483 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf