| 1. |
- Jönsson, Peter W, et al.
(författare)
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Management Control of a Meal Experience: comments on the Five Aspects Meal Model
- 2009
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Ingår i: Journal of Foodservice. - : Wiley. - 1748-0140 .- 1748-0159. ; 20:4, s. 181-188
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Tidskriftsartikel (refereegranskat)abstract
- The Five Aspects Meal Model (FAMM) is a structured approach towards explaining what makes up an entire meal experience. One aspect in particular, the management control system, has a clear potential of being developed to increase the practical impact of the model. Scholars suggest that the management control system aspect works backstage, where matters of computer work, handling statistics, marketing, work organization and dealing with labour law constitute the essence of management control. Management control, however, is widely treated in other fields of research predominantly as a means for influencing behaviour and implementing strategy. The paper discusses the concept of management control and suggests an extended view on the management control system aspect of the FAMM. The upshot is that the management control system aspect could be viewed as a means to influence all the other four aspects through behavioural control of decision-making.
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| 2. |
- Gustafsson, Inga-Britt
(författare)
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Culinary Arts and Meal Science : A new scientific research discipline
- 2004
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Ingår i: Journal of Foodservice and Technology. - USA : Wiley-Blackwell Publishing Inc.. - 1748-0159. ; 4:1, s. 9-20
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Tidskriftsartikel (refereegranskat)abstract
- A new scientific research discipline has been accepted at the Department of Restaurant and Culinary Arts at Örebro University. The subject area definition of Culinary Arts and Meal Science, as opposed to Culinary Science, was chosen. This is because Culinary Arts places great emphasis on practical skills, aiming to combine these with science as well as with working methods with an artistic content. Thus its scientific approach is a multidisciplinary one, joint efforts with other sciences being necessary, for instance by maintaining a scientifically varied tutorship. Research areas such as ethnology, sociology, anthropology, business economics, nutrition, domestic science and public health all constitute adjacent branches. These areas treat the meal from various aspects, which are examined in this paper. During the course of our educational endeavours at the department, we studied the meal from a five-aspect viewpoint with the following main elements: the room, the meeting, the product, the atmosphere and the management control system, which also constitute the framework within which we formulate our issues and questions. First, this five-aspect approach is a constructive and all-inclusive aid for those who plan and produce meals, especially in restaurants – all with the ultimate aim to achieve maximum satisfaction among the guests in different meal situations. If, then, the guest/diner evaluates the meal with something like these five aspects in mind is the subject of our research! At present, seven PhD students have been admitted to the postgraduate course in Culinary Arts and Meal Science. These students will study the meal, or certain parts of it, and the importance of the various components are presented from a number of perspectives.
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| 3. |
- Peiris, Inoka Priyadarshani, et al.
(författare)
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Gravad (Gravlax) and cold-smoked salmon, still a potential source of listeriosis
- 2009
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Ingår i: Journal of Foodservice. - Oxford : Blackwell Publishing. - 1748-0140 .- 1748-0159. ; 20:1, s. 15-20
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Tidskriftsartikel (refereegranskat)abstract
- Gravad (Gravlax) and cold-smoked salmon are associated with human listeriosis in Sweden. The present investigation of Listeria monocytogenes in salmon was a follow-up of a similar study in the middle of the 1990s. Since our first study, there has been an increasing focus on food hygiene in general and specially on self-inspection and Hazard Analysis and Critical Control Points from the authorities and food producers. L. monocytogenes was isolated from 11 (three manufacturers) of the 56 products analyzed. The highest level of L. monocytogenes was 1500 cfu/g from a cold-smoked salmon product; however, the level was low (<100 cfu/g) in most products. Serovar 1/2a was predominant, followed by 4b. restriction enzyme analysis/ pulsed-field gel electrophoresis typing of the 56 salmon isolates identified five types of L. monocytogenes. One type was identical to a human type, whereas two other were closely related. These findings suggest that gravad and coldsmoked salmon are still possible sources of listeriosis in Sweden.
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| 4. |
- Gustafsson, Inga-Britt, et al.
(författare)
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The Five Aspects Meal Model: a tool for developing meal services in restaurants
- 2006
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Ingår i: Journal of Foodservice. - Malden MA : Blackwell publishing. - 1748-0140 .- 1478-0140 .- 1748-0159. ; 17:2, s. 84-93
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Tidskriftsartikel (refereegranskat)abstract
- Preparing, planning and serving meals require several important steps before you can enjoy a meal. The meal takes place in a room (room), where the consumer meets waiters and other consumers (meeting), and where dishes and drinks (products) are served. Backstage there are several rules, laws and economic and management resources (management control system) that are needed to make the meal possible and make the experience an entirety as a meal (entirety – expressing an atmosphere). These five factors are the major ones for developing meal service in restaurants, and together form the Five Aspects Meal Model (FAMM). Several studies have shown that the context of a meal is important for the acceptance and consumption of a meal. Accordingly, the context has to include the food product itself, the consumer and the environment. These three factors need to be considered in an integrated manner, because they affect each other. A qualitative study of restaurant consumers found that there are at least eight main categories of importance for the experience of the meal: restaurant atmosphere, core items of consumption, restaurant scene, personal service encounter, staff quality, visitors, restaurant decision process and individual circumstances. These categories can easily be related to the 'Five Aspects Meal Model'. The essence of each factor is dependent upon different forms of knowledge, such as science, practical-productive, aesthetical and ethical.
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| 5. |
- Lundberg, Christine, et al.
(författare)
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Learning by Sharing : Waiters’ and Bartenders’ Experiences of Service Encounters
- 2008
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Ingår i: Journal of Foodservice. - Oxford : Blackwell Synergy. - 1748-0140 .- 1745-4506 .- 1748-0159. ; 19:1, s. 44-52
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Tidskriftsartikel (refereegranskat)abstract
- This paper aims at understanding what happens before, during and after critical service encounters, which gives an insight into which employee skills are central for coping with such encounters in hospitality. Furthermore, the study seeks to understand how educations, vocational training and informal training affect front liners' experiences of critical service encounters. Findings show that there are three catecogies of skills that are central to employees when dealing with critical service encounters: technical ( hard), social (soft) and aesthetic( appearence) skills. These skills are mainly learnt by formal education(Technical), informal information sharing among employees (social) and interaction with guests(aesthetic).
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| 6. |
- Lyon, Phil, et al.
(författare)
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Healthy eating: information and advice in primary care
- 2006
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Ingår i: Journal of Foodservice. - : Wiley. - 1748-0140 .- 1478-0140 .- 1748-0159. ; 17:1, s. 32-40
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Tidskriftsartikel (refereegranskat)abstract
- General practice surgeries and health centres often provide patients with healthy eating advice during consultation for specific problems, or in the context of general health monitoring. In some circumstances, patients will be referred for specialist dietary advice but, for most, all advice is provided from the resources of the practice. Advice about what patients should be eating or avoiding has long been a legitimate part of the consultation process for some illnesses, but diet is now seen as significant in a wider range of conditions, and in actively promoting healthy lifestyle. The research evidence as to whether primary care staff are able to effectively deliver healthy eating advice is equivocal. This paper reports Scottish data (n = 101) collected in a study of Scottish and Finnish practice nurses' practical food knowledge conducted in 2003/2004. In this sample, practice nurses often demonstrated very good levels of nutritional knowledge to underpin basic advice, although sometimes there was considerable variation among these nurses. By comparison with earlier studies in the UK, practical cooking advice was extremely limited. This may have reflected an awareness of changed eating-out patterns, and the increased consumption of processed foods or ready meals at home, but the need for care with snacking behaviour or the need to restrict portion size, whether eating at home or eating out, was not typically part of their healthy eating advice.
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| 7. |
- Lyon, Phil, et al.
(författare)
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Shopping at the farmers' market: consumers and their perspectives
- 2009
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Ingår i: Journal of Foodservice. - : Wiley Blackwell. - 1748-0140 .- 1745-4506 .- 1748-0159. ; 20:1, s. 21-30
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Tidskriftsartikel (refereegranskat)abstract
- While farmers' markets are a colourful addition to urban shopping, they are periodic, relatively expensive and provide for a very limited range of consumer requirements. In fact, they are the antithesis of supermarket ubiquity, price sensitivity, wide product/service range and extended opening hours. So, despite their small role in total food retail sales, why are they a growing presence and what do farmers' markets say about the consumer needs that supermarkets do not satisfy? This article reports the findings of a questionnaire-based survey of 391 farmers' market customers in five Scottish towns during 2006. Customers were seeking high quality food products, even if that meant premium prices, and put a particular value on direct transactions with the producer. Although these data have a specific geographic context, they have resonance for the growing schism between producer and customer in the UK and other countries.
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| 8. |
- Mattsson Sydner, Ylva, et al.
(författare)
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The meaning of symbols of culinary rules : The food and meals in Elderly care
- 2006
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Ingår i: Journal of Foodservice. - : Wiley. - 1748-0140 .- 1745-4506 .- 1748-0159. ; 17:4, s. 182-188
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Tidskriftsartikel (refereegranskat)abstract
- In Sweden, meals are provided to the elderly living in various types of institutions. This paper discusses how food in this context is expressed as substance and symbols. It focuses on the social organization surrounding food provision in residential care homes, from considerations in menu planning to the final presentation of the meal. This encompasses the diet of the elderly and how the norms, values and behaviours of different social identities in such an organization shape food provision. The empirical work is based on participant observations in four residential care homes. In each home, the manager of the restaurant kitchen was responsible for menu planning for all meals served to the elderly. This meant that they planned menus they thought were suitable for elderly people, i.e. most of the dishes were plain Swedish food. The dishes presented on the menu card symbolized a specific taste and shape. These different dishes are traditionally and variously connected to different kinds of trimmings. Although symbols such as specific taste, shape and trimmings were linked to the dish when the manager planned the menu, the servings were often presented with some variation in reality. The cooks rarely used a written recipe; they sometimes interpreted a dish with a particular name differently, and they did not always use the ‘indicated’ ingredients associated with these dishes. The elderly who ate their meals in the restaurants could wish for and had access to a wide range of condiments. At the units where the staff served the meals, however, the final servings were often far from the symbols associated with each specific dish. Thus, the cooks, and moreover the staff, lacked knowledge about the ‘right’ trimmings, were unable or did not care to offer these traditional symbols, which are important to the elderly meal situation as a whole.
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| 9. |
- Rapp [Nordin], Erika, et al.
(författare)
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The sensory effect of butter in culinary sacues
- 2007
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Ingår i: Journal of Foodservice. - : Blackwell Publishing. - 1748-0159 .- 1748-0140. ; 18:1, s. 31-42
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Tidskriftsartikel (refereegranskat)abstract
- A common belief is that when butter is added to food, a more desired flavour develops and that other flavours are enhanced. The aim of this study was to investigate how different amounts of added butter affected the perceived sensory characteristics of tomato sauce and chicken velouté using sensory analysis. In addition, a preference test was performed for tomato sauce. As more butter was added, the intensity of butter flavour and the viscosity increased, and the other flavour, aroma and taste attributes tested were perceived as being less intense in varying magnitudes. No significant difference was obtained in the preference study, except liking of the appearance among the men who preferred the sauce containing less butter. The results show that a large amount of butter is not always essential, unless it is the flavour and aroma of butter itself that is sought, or if it is necessary to balance the flavour, taste and texture attributes. These results could have a positive health effect for consumers if the use of fat in restaurant kitchens is reduced.
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| 10. |
- Sydner Mattsson, Ylva, et al.
(författare)
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The meaning of symbols of culinary rules
- 2006
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Ingår i: Journal of Foodservice. - : Wiley. - 1748-0140 .- 1748-0159. ; 17:4, s. 182-188
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Tidskriftsartikel (refereegranskat)
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