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WFRF:(Hörnell Agneta Professor)
 

Sökning: WFRF:(Hörnell Agneta Professor) > (2020-2024) > Eat, Sleep, Fly, Re...

LIBRIS Formathandbok  (Information om MARC21)
FältnamnIndikatorerMetadata
00003656naa a2200409 4500
001oai:DiVA.org:oru-85814
003SwePub
008200918s2020 | |||||||||||000 ||eng|
009oai:DiVA.org:umu-165528
024a https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-858142 URI
024a https://doi.org/10.3727/216929719X157363433248412 DOI
024a https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-1655282 URI
040 a (SwePub)orud (SwePub)umu
041 a engb eng
042 9 SwePub
072 7a ref2 swepub-contenttype
072 7a art2 swepub-publicationtype
100a Sundqvist, Joachimu Umeå universitet,Enheten för restauranghögskolan4 aut0 (Swepub:umu)josu0061
2451 0a Eat, Sleep, Fly, Repeat :b Meal Patterns Among Swedish Business Travelers
264 1b Cognizant Communication Corporation,c 2020
338 a print2 rdacarrier
520 a 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 business travelers' everyday lives. These meals, and the pattern in which they are consumed, are part of the individual traveler's personal and group identities. Therefore, the aim of this article is to study if business travelers 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 travelers. These business travelers were made up of three groups: solo travelers, group travelers, and individuals who traveled both in groups as well as alone. Pearson's chi-squared test was used to analyze 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 travelers adhered to their habitual meal pattern while adjusting their behavior depending on the time of day. Managers of catering suppliers gaining insight into the meal habits of business travelers could help to ease an otherwise stressful situation by supplying meals, as a context, that fit with the business traveler's habitual patterns and meal contexts.
650 7a SAMHÄLLSVETENSKAPx Annan samhällsvetenskapx Övrig annan samhällsvetenskap0 (SwePub)509992 hsv//swe
650 7a SOCIAL SCIENCESx Other Social Sciencesx Other Social Sciences not elsewhere specified0 (SwePub)509992 hsv//eng
653 a meal behaviour
653 a meal practice
653 a business tourism
653 a hospitality management
653 a Måltidskunskap
653 a Culinary Arts and Meal Science
700a Walter, Ute,d 1960-u Umeå universitet,Örebro universitet,Restaurang- och hotellhögskolan,Enheten för restauranghögskolan,School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden4 aut0 (Swepub:umu)utwa0002
700a Hörnell, Agneta,c Professor,d 1964-u Umeå universitet,Institutionen för kostvetenskap4 aut0 (Swepub:umu)agahol02
710a Umeå universitetb Enheten för restauranghögskolan4 org
773t Journal of Gastronomy and Tourismd : Cognizant Communication Corporationg 4:2, s. 53-66q 4:2<53-66x 2169-2971x 2169-298X
8564 8u https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-85814
8564 8u https://doi.org/10.3727/216929719X15736343324841
8564 8u https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-165528

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