| 1. |
- Hult, Kajsa, 1993-, et al.
(författare)
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Constructing the hospitality superstar in restaurant dining rooms
- 2023
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Ingår i: Scandinavian Journal of Hospitality and Tourism. - Oslo : Taylor & Francis. - 1502-2250 .- 1502-2269. ; 23:2-3, s. 264-281
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Tidskriftsartikel (refereegranskat)abstract
- The need for competent hospitality workers is significant for the sustainable development of the restaurant industry. However, with the recurring challenges of recruiting and retaining a competent workforce, there is a need to understand how employers portray and communicate hospitality work in the recruitment process. Therefore, this study examines how employers construct the image of the hospitality worker, by analyzing what job advertisements signal and communicate to the applicants. Through thematic analysis of 100 job advertisements in Sweden, we found that the ideal hospitality worker is an individualized team player with occupational passion. This means that social capacities and commitment to hospitality and gastronomy, factors that are difficult to measure, are of relevance to gaining employment. Additionally, by asking for social capacities, the distance between work and leisure is diminished and the employee is constructed as a commodity for the purpose of improving service. In contrast to the common image that hospitality work is work that anyone could do, we conclude that the qualifications for becoming a hospitality worker in the restaurant industry are fairly complex.
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| 2. |
- Wellton, Lotte, 1959-, et al.
(författare)
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Restaurant practices : time, planning, knowledge and dreams
- 2017
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Ingår i: Scandinavian Journal of Hospitality and Tourism. - : Taylor & Francis. - 1502-2250 .- 1502-2269. ; 17:3, s. 297-311
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Tidskriftsartikel (refereegranskat)abstract
- 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.
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