| 1. |
- Jonsson, Ann-Sofie, et al.
(författare)
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Older patients' perspectives on mealtimes in hospitals : a scoping review of qualitative studies
- 2021
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Ingår i: Scandinavian Journal of Caring Sciences. - : John Wiley & Sons. - 0283-9318 .- 1471-6712. ; 35:2, s. 390-404
-
Tidskriftsartikel (refereegranskat)abstract
- The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer-reviewed articles in English or Swedish that used qualitative methods to examine older patients' (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one's independence. The review also clearly indicated a shortage of studies that solely focus on older patients' experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.
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| 2. |
- Jonsson, Ann-Sofie, 1983-, et al.
(författare)
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Experiencing hospitality through people, places and artefacts within an institutional setting : A qualitative interview study with eleven in patients across three hospital wards in Sweden
- 2020
-
Ingår i: Nordic Association for Food Studies Workshop 2020. - : Örebro University. - 9789187789434 - 9789187789441 ; , s. 23-23
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Konferensbidrag (refereegranskat)abstract
- Eating and sharing meals are essential parts of everyday life and expressed through tradition and culture. This everyday expression of who we are is argued to be taken away from us during hospitalization. Few studies have qualitatively explored hospitalized older patients experiences with their mealtimes. This is a perspective that could increase the understanding of how to provide enhanced dining experiences during time of illness for this malnutrition prune age group. The study objective was therefore to explore older patients’ (> 65 years) mealtime experiences during hospital stay with an emphasis towards the social interactions taking place before, during and after their meals. Eleven semi structured interviews were conducted and analysed through the lens of hospitality and the dramaturgical theory outlined by Goffman. The preliminary results indicate that the patients experience hospitality through materiality (e.g. the menu), commensality (with fellow patients and staff) an d individuality (the possibility to make own meal choices) but also inhospitality through conformity (not expressing their wishes or conforming to the situation) and locality (e.g. being lonely in ther oom). The patients are seen to reinforce the role of the non-complaining patient as well as not being a burden. The understanding of these kinds of role making and role taking by the patients is important to recognize within healthcare to be able to ensure that the mealtime and the meal service is provided with a person- centered approach together with the recognition that hospitality can bring fourth the practical doings in how to perform during meal service.
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| 3. |
- Jonsson, Ann-Sofie, 1983-, et al.
(författare)
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Hospitality and mealtime approaches in hospitals – perspectives from nursing- and meal-staff
- 2020
-
Ingår i: The INC 2020. ; , s. 98-99
-
Konferensbidrag (refereegranskat)abstract
- In order to understand the provision of meals to older patients in hospitals, the notion of hospitality is interesting. Previous research has found that even if adequate nutrition is provided the food served to the patients is not always consumed (Agarwal et al. 2013). Therefore, it is essential to also highlight aspects related to how and where the meals areserved, as well as the interaction between the staff and the patients.The overall aim of this study was to explore how nursing staff and meal-hosts approached the mealtime for older patients and what aspects impacted on how the meals were served to the patients.Method: Twenty mealtimes was observed across four wards within two hospitals in Sweden that had nursing staff serving meals on wards with a dayroom (2 wards) and meal-host serving meals on the wards with a dining room (2 wards). The objectives of the observations was to observe how the staff served the meals to the patients with as special focus on the hospitality approaches provided and the overall dining area. The Five Aspect Meal Model (Gustafsson, Öström, Johansson & Mossberg, 2006; Edwards & Gustafsson, 2008) and the notion of hospitality (Lashley, 2000; Telfer, 2000) serves as main frameworks. Moreover, Goffman’s dramaturgical theory (Goffman, 2014) is used to understand the scenery observed during the mealtimes.Preliminary findings: Two overall themes were identified in the initial analyses, 1) atmosphere in the dining area; 2) and serving style and hospitality approaches.The overall atmosphere differed between the two dining areas which impacted on how the patients were approached during mealtimes. The observations disclosed several encounters were the atmosphere in the dining area in the wards with meal-hosts serving were perceived as a regular restaurant with patients approached and asked what they would like to eat and drink in relation to the menu that was available. It was also observed in several occasions that the meal-host sat down next to the patients and helped the patients to choose a dish from the menu, asking if they were satisfied with the meal or if they needed anything else. The meal-host constant presence in the dining room contributed to a positive atmosphere as well as opportunities for the patients to get direct assistance. In the wards with nursing staff serving the food in the dayroom the patients were not as frequently out for lunch or dinner and several observations disclosed that no patients were taken to dine outside the own room. However, when the patients were out the hospitality approaches differed. Most often the patients were nicely talked and attended to in the moment of providing the meal tray and when the tray was taken away. However, the time between service and closing of the meal the patients was most often left unattended for. The atmosphere was most often sensed as “heavy” and silent. It was observed that the nursing staff not always thought of turning the lights on in the dayroom contributing to a less positive atmosphere. The staff was observed to just passing by the dayroom without visiting the dayroom to ask if the meal was of satisfaction or overall seeing the patients.The serving style and hospitality approaches differed in some aspects between meal-hosts and nursing staff at the observed wards. The nursing staff was observed on all wards, including the wards with meal-host serving the meals, to be more hands-on and talking closer with the patients, which also disclosed different caring roles during mealtimes. If patients wanted anything else, a hand was often seen to be touched upon the patient or confirmed the wish by talking near and close to the patient. The meal-host was observed to both display a near service style with taking orders by sitting next to the patient or squatting to be on the same level as the patient, and, in some occasions, take orders as in restaurants with the help of a note pad standing next to the table.Conclusion: The preliminary findings of this study indicate that a constant presence of a meal-host or nursing staff would be beneficial for both the overall atmosphere in the dining area as well as for patients getting timely assistance. However, further analyses are needed to fully understand and report the findings of this study.
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| 4. |
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| 5. |
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| 6. |
- Jonsson, Ann-Sofie, 1983-, et al.
(författare)
-
Older patients' perspectives on mealtimes in hospitals : a scoping review of qualitative studies
- 2021
-
Ingår i: Scandinavian Journal of Caring Sciences. - : John Wiley & Sons. - 0283-9318 .- 1471-6712. ; 35:2, s. 390-404
-
Forskningsöversikt (refereegranskat)abstract
- The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer‐reviewed articles in English or Swedish that used qualitative methods to examine older patients’ (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one’s independence. The review also clearly indicated a shortage of studies that solely focus on older patients’ experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.
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| 7. |
- Jonsson, Ann-Sofie, 1983-
(författare)
-
The "ity" factor in hospital meals : Performing, experiencing, and understanding hospitality within the hospital frame
- 2021
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The overall aim of this thesis was to explore how the notion of hospitality could be used as a perspective to understand the meal provision within a hospital frame. Of interest was how patients (>65 years of age) experience their mealtimes together with perspectives from the ones serving the meals. This is motivated by older adult patients being more affected by malnutrition and having more challenges during mealtimes than other patient groups. Previous research has identified the importance of assistance during mealtimes and the implications that staff can have for patients’ food intakes. However, few studies have been found that focus on older adult patients’ own experiences of meal provision from a qualitative approach, nor studies that have focused on the practical doings by the staff.The thesis is grounded in an interpretive perspective viewing social reality as constructed and experienced in relation to how one interacts with other subjects as well as objects, by applying the theory of symbolic interactionism together with Goffman’s dramaturgical theory. In addition, the FAMM was used to understand the entirety of the meal experience, and the person-centred care approach to understand the study setting of interest.The fieldwork was conducted across four wards at two Swedish public hospitals, and interviews were conducted at three of these wards. In total, 20 mealtime observations together with 11 interviews with patients and 20 interviews with staff in different categories were conducted. The wards differed in relation to the dining room environment, the role of the meal host and how the meal service was conducted.The overall findings reflect these differences by suggesting that the meal provision needs to be understood as a balancing act, where the staff perform in front of the patients in relation to the hospitability provided by the organisational host. The patients experienced hospitality through being acknowledged and recognised together with unexpected moments of hospitality. In turn, the staff were found to be knowing and caring in their performances towards the patients as well as showing professional knowledge when reading between the lines and offering what not always was voiced.The findings identify a need by the staff to be able to have more time with the patients, having the ability to perform a meal service in a timely manner as well as the ability to navigate within the organisational frames. Demonstrating the need for, as well as the presence of, the “ity” factor in hospital meals.
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| 8. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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Choice of food and food traditions in pre-war Bosnia-Herzegovina : focus goup interviews with immigrant women in Sweden
- 2002
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Ingår i: Ethnicity and Health. - Abingdon, Oxfordshire : Carfax. - 1355-7858 .- 1465-3419. ; 7:3, s. 149-161
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Tidskriftsartikel (refereegranskat)abstract
- Objectives: Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice.Design: Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina.Results: Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'.Conclusion: Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.
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| 9. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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Cultural foodways in Sweden : repeated focus group interviews with Somalian women
- 2002
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Ingår i: International Journal of Consumer Studies. - Oxford : Blackwell Science. - 1470-6423 .- 1470-6431. ; 26:4, s. 328-339
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to provide increased understanding of what 'feeding the family' means to Somalian women in Sweden. Focus group interviews were carried out with Somalian women, analysed by means of the Grounded theory method. The results show that factors both in the family and in the outside world influenced their food choice and traditions, both in their home country of Somalia and in their new country, Sweden, after migration. The categories generated in the analysis were brought together in a model showing the women 'struggling for their own cultural identity' and oscillating between 'remaining Somalian' and 'becoming part of Swedish society', food being an important instrument in maintaining the cultural identity of their families. Cultural identity in this respect is a matter of the wishes of the husband, followed by those of the women and children and, at the same time, the strong pressure of the Swedish host country. This indicates how important it is for professionals to be aware of the trust people have in their own cultural food and therefore also how necessary it is to give culturally adapted food advice through public health work, in this case to Somalian families.
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| 10. |
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| 11. |
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| 12. |
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| 13. |
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| 14. |
- Bergström, Kerstin
(förord, creator_code:cre_t)
-
Förord
- 2015
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Ingår i: Mat är mer än Mat. - Göteborg : Göteborgs universitet. ; , s. 7-11
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 15. |
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| 16. |
- Carrillo Ocampo, Julia Cristina, 1983-, et al.
(författare)
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When sustainable cuisine imaginaries become unsustainable : Storage and preservation practices in Swedish restaurants
- 2021
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 24
-
Tidskriftsartikel (refereegranskat)abstract
- Sustainability is a key concern within the restaurant industry, which offers a variety of initiatives and approaches to it. This, in turn, creates different shared understandings, what we here call sustainable cuisine imaginaries. The practices fostered by these imaginaries are now facing unforeseen challenges due to the coronavirus pandemic, creating a dissonance in the way restaurants normally operate. By using storage and preservation practices as an entry point, this ethnographic study of six Swedish restaurants uses the concept of imaginaries to explore the different beliefs and ideals for restaurant sustainability and the practices fostered by those ideals. Three distinct imaginaries of sustainable cuisine were identified: locality as a quality, reducing meat in favor of vegetables, and the creative and knowledgeable professional. These imaginaries are materialized through different storage facilities, like root cellars, wine cellars, or meat aging fridges. This study shows how disruptions in restaurants, triggered by unexpected situations, exposed the fragility of these imaginaries. We argue that the sustainable cuisine imaginaries, as a complexity reducing mechanism, help restaurant professionals manage the intricacy of sustainability. However, they also demonstrate an array of simple solutions very susceptible to external factors. Sustainable practices can thus easily become unsustainable.
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| 17. |
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| 18. |
- Eriksson, Lars, 1966-, et al.
(författare)
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Waiter's craft-related actions studied from the perspective of time-geography
- 2020
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Ingår i: Nordic Journal of Vocational Education and Training. - Linköping : Linköping University Electronic Press. - 2242-458X. ; 10:2, s. 152-176
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this paper is to visualize, communicate and understand the vocational knowledge of a waiters craft, including how to perform table-setting and serving. The underlying theoretical perspectives are Culinary Arts and Meal Science, Craft Science, and Time-Geography. Basic time-geographical concepts used in the study are project, log, notation and constraint. The empirical data consist of two postulated serving methods wherein different procedures are identified. The data are based on the first author’s vocational experience and are described by logs of procedures. Questions in the logs concerning capacity, coupling, or authority constraints indicate limits to what is possible. Additionally, one of the serving methods is shown by a notation, displaying the waiter’s and the guests’ actions in relation to the procedures. The notation, complemented with a drawing of the room, provides knowledge about when, where, and for how long a serving procedure lasts. Through the use of time-geographical tools, the waiter’s craft procedures can be described and interpreted. Thus, it became possible to visualize, communicate, and acquire a deeper understanding of how the waiter in her vocational craft predicts and masters how time and materiality together with spatiality affect a meal event.
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| 19. |
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| 20. |
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| 21. |
- 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
-
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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| 22. |
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| 23. |
- Jonsson, Inger M, 1953-, et al.
(författare)
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Appetizing learning in Swedish comprehensive schools : an attempt to employ food and tasting in a new form of experimental education
- 2005
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Ingår i: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 29:1, s. 78-85
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Tidskriftsartikel (refereegranskat)abstract
- The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth-year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.
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| 24. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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Arbete och liv i restaurangbranschen
- 2009
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Ingår i: Rapport från konferensen Arbete, livsval och ideal. ; , s. 36-37
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 25. |
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| 26. |
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| 27. |
- Jonsson, Inger M., 1953-
(författare)
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Culinary knowledge in different arenas of society
- 2005
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Ingår i: Culinary arts and sciences V. - Bournemoth : Worshipful Company of Cooks Research Centre, Bournemouth University. - 185899179X ; , s. 95-97
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 28. |
- Jonsson, Inger M., 1953-
(författare)
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Den kulturella smaken av en måltid
- 2004
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Ingår i: Tid för måltidskunskap. - Örebro : Örebro Universitet. - 9176683966 ; , s. 139-147
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 29. |
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| 30. |
- Jonsson, Inger M., 1953-
(författare)
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Familjemåltiden en hemvist för kulinarisk kulturell kunskap av betydelse för information och utbildning om mat och måltider
- 2005
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Ingår i: Kulturstudier i Sverige. - Linköping : Linköping University Electronic Press. Linköping universitet. ; , s. 527-530
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- I information och utbildning om mat och måltider på olika nivåer i det svenska samhället riktas insatserna mot familjer och hushåll och förmodas i en framtid komma till användning i vardaglig måltidspraxis. På den officiella nivån skapas råd och riktlinjer baserade på internationell och nationell vetenskaplig kunskap oftast naturvetenskapligt nutritionell. Dessa råd och riktlinjer är sedan tänkta att sändas vidare via hälso- och sjukvården och i skolan till hemmet/hushållet. Vilken är då jordmånen för denna information och utbildning dvs. hur tänker och handlar barn och familjer i ett kulturellt vardagsperspektiv när det gäller realiserandet av vad som kan betecknas som ”familjemåltider”? Via bosniska, somaliska och svenska familjer ges här en bild av det mångkulturella Sverige, där offentliga måltider i skola och barnomsorg, och mötesplatser för matinformation t.ex. inom mödra-, barnhälsovårdens verksamheter är vardagligt förekommande. Våra upplevelser av att tillaga och delta i familjemåltider formar hur vi praktiskt gör och skapar identitetskänsla i alla familjer oavsett etnisk tillhörighet. Därför är familjemåltiden och dess måltidspraxis den kulturella, kulinariska kunskapsbank som bildar fonden mot vilken all information och utbildning om mat kan förstås.
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| 31. |
- Jonsson, Inger M., 1953-
(författare)
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Family meal experiences : perspectives on practical knowledge, learning and culture
- 2004
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. The overall aim of this thesis, therefore, was to obtain a grasp of the way children and families think of food and meals in a cultural perspective, in order to understand the areas where food information and education appears to take root. Further, the thesis aims to study the potential of tasting lessons as an educational tool in compulsory school. The methods used were qualitative:repeated focus groups with immigrant women from Bosnia-Herzegovina and Somalia, focus groups with pupils and school staaf, and telephone interviews with school heads. Further it were semi-structured life world interviews and groupinterviews with Swedish children and their families. The analytical methods were based on grounded theory, and systematic and reflexive analysis. The results generated a model showing immigrant women struggling for their cultural identity, oscillating between remining Somalian and becoming part of Swedish society in their food and meal choices. The Swedish families described coping with the past and the present, and their children the different food and taste worlds at school and at home. The study of an educational tool for educationused in the fifth class at compulsory school showed both pupils and staff were prepared to be exposed to new tastes and new educational work and co-operation at school. In conclusion, the studies showed the imortance of culture for family identity, aswell as ideas and practices whithin family meal experiences in both immigrant and Swedish families. Further, an educational tool using children's senses might be a valuable practical contribution in food education. Neither food and meal information nor education and learning should, therefore, be separated from their practical and cultural components. Such factors should be taken into account in official guidelines for applied learning.
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| 32. |
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| 33. |
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| 34. |
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| 35. |
- Jonsson, Inger M., 1953-
(författare)
-
Franska smakklasser prövas i den svenska skolan
- 2002
-
Ingår i: Vård. - Stockholm : Forskningsnämnd Vård, Karolinska institutet. - 0281-921X. ; :4, s. 56-60
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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| 36. |
- Jonsson, Inger M., 1953-, et al.
(författare)
-
Gender perspectives on the solo diner as restaurant customer
- 2009
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Ingår i: Meals in science and practice. - Boca Raton, FL : CRC Press. - 9781845694036 ; , s. 236-248
-
Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- In this chapter eating out at restaurants, i.e. meal experiences outside home, are discussed. Dining out in upper-class restaurants is a worldwide trend nowadays and includes an extensive range of consumer groups. Internationally, there is a large number of solitary customers, both male and female, for whom lone dining is not as easy as they would like it to be. Furthermore, women, and naturally also men, today wish to take their place in urban settings, for instance by eating in restaurants, even if they are alone. They should be seen as a potentially important clientele group worthy of the attention of the restaurant branch.
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| 37. |
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| 38. |
- Jonsson, Inger M., 1953-, et al.
(författare)
-
How to study life and work in an expanding restaurant industry
- 2011
-
Ingår i: ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries. ; , s. 126-143
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 39. |
- Jonsson, Inger M., 1953-, et al.
(författare)
-
Key concepts towards a stance on gender in the restaurant
- 2008
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Ingår i: Journal of Foodservice. - Malden, Mass. : Blackwell Pub.. - 1748-0140. ; 19:1, s. 53-62
-
Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative 'intensive field study' using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a 'fine restaurant', moving among well-known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.
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| 40. |
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| 41. |
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| 42. |
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| 43. |
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| 44. |
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| 45. |
- Jonsson, Inger M., 1953-
(författare)
-
Reflektioner om smak och lärande
- 2008
-
Ingår i: Smaksinnet och den goda smaken. - Örebro : Örebro universitet. - 9789176685891 ; , s. 75-78
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 46. |
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| 47. |
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| 48. |
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| 49. |
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| 50. |
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