Sökning: WFRF:(Hörnell Agneta Professor) > (2020-2024) > Eat, Sleep, Fly, Re...
Fältnamn | Indikatorer | Metadata |
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000 | 03656naa a2200409 4500 | |
001 | oai:DiVA.org:oru-85814 | |
003 | SwePub | |
008 | 200918s2020 | |||||||||||000 ||eng| | |
009 | oai:DiVA.org:umu-165528 | |
024 | 7 | a https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-858142 URI |
024 | 7 | a https://doi.org/10.3727/216929719X157363433248412 DOI |
024 | 7 | a 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 | 7 | a ref2 swepub-contenttype |
072 | 7 | a art2 swepub-publicationtype |
100 | 1 | a Sundqvist, Joachimu Umeå universitet,Enheten för restauranghögskolan4 aut0 (Swepub:umu)josu0061 |
245 | 1 0 | a Eat, Sleep, Fly, Repeat :b Meal Patterns Among Swedish Business Travelers |
264 | 1 | b 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 | 7 | a SAMHÄLLSVETENSKAPx Annan samhällsvetenskapx Övrig annan samhällsvetenskap0 (SwePub)509992 hsv//swe |
650 | 7 | a 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 | |
700 | 1 | a 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 |
700 | 1 | a Hörnell, Agneta,c Professor,d 1964-u Umeå universitet,Institutionen för kostvetenskap4 aut0 (Swepub:umu)agahol02 |
710 | 2 | a Umeå universitetb Enheten för restauranghögskolan4 org |
773 | 0 | t Journal of Gastronomy and Tourismd : Cognizant Communication Corporationg 4:2, s. 53-66q 4:2<53-66x 2169-2971x 2169-298X |
856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-85814 |
856 | 4 8 | u https://doi.org/10.3727/216929719X15736343324841 |
856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-165528 |
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