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  • 1.
    Bengs, Carita
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Sundqvist, Joachim
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Det är inne att äta ute - naturmåltider på Instagram2021Ingår i: Måltiden som konstart: Gastronomisk kalender 2022 / [ed] Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell, Stockholm: Carlssons , 2021, s. 81-102Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 2.
    Sundqvist, Joachim
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Eat, Meet, Fly, Repeat: the contextuality of business travellers’ meals2020Doktorsavhandling, sammanläggning (Övrigt vetenskapligt)
    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.

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  • 3.
    Sundqvist, Joachim
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Gastronomic experiences: motives, activities, and teleology2023Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 31, artikel-id 100645Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The notion of gastronomic experiences is often used covertly in the sense that the concept is taken for granted and is, thus, not made explicit. However, as the concept of gastronomy is, in itself, ambiguous and the philosophical ideas conceptualizing experiences are plenty, the compound of gastronomic experiences is facing the possibility of becoming meaningless. Based on empirical data and theoretical argumentation, this paper aims to elucidate how understanding the practice theoretical concepts of motive and teleology, as they relate to activity, could facilitate for positive consumer meals, understood as gastronomic experiences. Ethnographic data on mountain hikers’ meals were collected over a three-week period in the Swedish mountains and analysed by reflective thematic analysis. The results indicate that the meal, as a contextual eating event, were understood vis-à-vis the teleology of the practice carried on and motivated by temporal and material aspects pertaining to the hike.

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  • 4.
    Sundqvist, Joachim
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Studying hikers’ meals, informed by social practice theory, insitu in the mountains: Doing ethnographic fieldwork in less thanoptimal conditions2022Ingår i: Tore Wretman symposiet: Svensk måltidsforskning i ett internationellt perspektiv / [ed] Kajsa Hult; Henrik Scander; Joachim Sundqvist; Lotte Wellton, Örebro: Örebro University , 2022, s. 38-39Konferensbidrag (Refereegranskat)
  • 5.
    Sundqvist, Joachim
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    When you walk the trail, you start to fantasize about food, right? Teleologies and understandings of hikers’ meal practices while hiking in Arctic Sweden2022Ingår i: Journal of Outdoor Recreation, ISSN 2213-0780, E-ISSN 2213-0799, artikel-id 100592Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food and eating while travelling are important to, and an intrinsic part of, the holistictourism experience. However, in some tourism contexts, e.g., mountain hiking, groupsof tourists import their own food to the destination and thus distance themselves fromlocal food cultures. This study aimed to explore the sensemaking of mountain hikers in Arctic Sweden vis-à-vis their meal practices. Twelve hikers, engaged in medium to longdistance hiking were interviewed at different trailheads along the Kungsleden trail. Theinterviews were analyzed thematically and interpreted through a practice theoreticallens. Results showed that the eating event were negotiated through two distinctphenomena. Food consumption, as social motivated, and the physical attributesmediated by the environment. These phenomena were, when interpreted through asocial practice theoretical lens, conceived as parts of two, distinct, teleological end-projects structures within the practice. The teleological ends, pursued by the hikers,were that of energizing the body, and that of having an enjoyable experience. Howhikers’ make sense of their meals could have managerial implications for tourismdestination managers and local food entrepreneurs as it provides insight into thecontextual drivers of thus meals, thus facilitating engagement with a wider market.

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  • 6.
    Sundqvist, Joachim
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Wirsén, Stina (Illustratör)
    Äta ute: Vad, var och hur tjänsteresenärer äter2020Rapport (Övrig (populärvetenskap, debatt, mm))
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  • 7.
    Sundqvist, Joachim
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Bengs, Carita
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals2021Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 24, artikel-id 100327Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Business travellers are a significant component of the hospitality industry and range from the managerial to the operational level of the firms they work for. These different positions come with different contextualised reasons for engaging in eating situations or meals when travelling. Research has begun to map out the activities related to those meals, although the sense-making and organisational aspects are still largely unexplored. Thus, this article aims to elucidate the organisation of business travellers’ meal practices. The study is theoretically framed within Schatzki’s social practice theory and semi-structured interviews were conducted with nine business travellers of different ages, working in different sectors, and at different levels within their firms. Interviews were transcribed verbatim and analysed using thematic analysis. It was found that the meals were organised around, and understood through, two themes; significant social interactions and meaningful material properties, that was related to the teleoaffective, organising, structure of the practice. The interactions described in the first theme were mainly driven by how the interactions were perceived within the group the business traveller represented, as well as interactions between the group and the restaurant staff. Moreover, business travellers could find themselves in the role of acting both as a host and a guest within the same context. In the second theme, the material properties that influenced the understanding, and thus the sensemaking of the meal were focused on the physical environment, such as the interior of the restaurant, the food and drinks, as well as the economic circumstances of eating out. As illustrated through business travellers’ meals, the study mainly contributes to our understanding of the contextuality of meals as contexts and how those are experienced as good meals.

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  • 8.
    Sundqvist, Joachim
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Deriving Value from Customer Based Meal Experiences: Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal2017Ingår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, nr 2, s. 171-185Artikel i tidskrift (Refereegranskat)
    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.

  • 9.
    Sundqvist, Joachim
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan. School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden.
    Hörnell, Agneta
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
    Eat, sleep, fly, repeat: meal patterns among Swedish business travellers2020Ingår i: Journal of Gastronomy and Tourism, ISSN 2169-2971, E-ISSN 2169-298X, Vol. 4, nr 2, s. 55-66Artikel i tidskrift (Refereegranskat)
    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.

  • 10.
    Sundqvist, Joachim
    et al.
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan. School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden.
    Hörnell, Agneta
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kost- och måltidsvetenskap.
    Meal identity as practice: Towards an understanding of business travellers' meal practices2020Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 22, artikel-id 100237Artikel i tidskrift (Refereegranskat)
    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.

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  • 11.
    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 meals2015Ingår 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 (Refereegranskat)
  • 12.
    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 meals2015Ingår i: The 24th Nordic Symposium in Tourism and Hospitality Research. Responsible Tourism?: Book of Abstracts, 2015, s. 188-188Konferensbidrag (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.

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