Meal identity as practice: Towards an understanding of business travellers' meal practices

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Sundqvist, Joachim,1980-Umeå universitet,Institutionen för kost- och måltidsvetenskap (författare)

Meal identity as practice : Towards an understanding of business travellers' meal practices

Artikel/kapitelEngelska2020

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Elsevier,2020
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LIBRIS-ID:oai:DiVA.org:oru-85120
https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-85120URI
https://doi.org/10.1016/j.ijgfs.2020.100237DOI
https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-173865URI

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Språk:engelska
Sammanfattning på:engelska

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Funding Agency:Research and development fund of the Swedish hospitality industry (BFUF)
Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the destination of a business trip. This, even though the handling of meals in an environment that is less known to the traveller could add to the complexity of everyday life. Therefore, this study is aimed to explore actions performed by business travellers at the destination of travel as part of their meal practice with the purpose of elucidating the meal habits of this group. The research is theoretically framed within the context of social identity theory and social practice theory. A questionnaire was filled out by 538 Swedish business travellers recruited by means of self-sampling; 77% of the respondents were men, and 77% were above 45 years of age. The majority of the respondents, 67%, travelled over 50 days per annum, and 59% were located in the highest income quartile. The analysis of the data generated a general overview of the actions performed in relation to the meal, while also showing differences in actions taken based on income and gender. Women were significantly more price conscious than men and to a larger extent used technical assistance to find somewhere to eat. When travelling alone they also reported eating faster than at home and bringing back food and eat at the hotel room more often than men did. Men, in contrast, exhibited an inclination towards seeking social contexts to insert themselves in during dinners when travelling alone, as to be able to eat together with other people. The, relatively, lower income group showed more price consciousness as well as used the help of technical assistance to find somewhere to eat.

Ämnesord och genrebeteckningar

SAMHÄLLSVETENSKAP Sociologi Socialt arbete hsv//swe
SOCIAL SCIENCES Sociology Social Work hsv//eng
SAMHÄLLSVETENSKAP Annan samhällsvetenskap Övrig annan samhällsvetenskap hsv//swe
SOCIAL SCIENCES Other Social Sciences Other Social Sciences not elsewhere specified hsv//eng
Business travel
Meal habits
Meal science
Sociology of food
Måltidskunskap
Culinary Arts and Meal Science

Biuppslag (personer, institutioner, konferenser, titlar ...)

Walter, Ute,1960-Umeå universitet,Örebro universitet,Restaurang- och hotellhögskolan,School of Restaurant and Culinary Arts, Umeå University, Umeå, Sweden,Enheten för restauranghögskolan,School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden(Swepub:umu)utwa0002 (författare)
Hörnell, Agneta,Professor,1964-Umeå universitet,Institutionen för kost- och måltidsvetenskap(Swepub:umu)agahol02 (författare)
Umeå universitetInstitutionen för kost- och måltidsvetenskap (creator_code:org_t)

Sammanhörande titlar

Ingår i:International Journal of Gastronomy and Food Science: Elsevier221878-450X1878-4518

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Av författaren/redakt...: Sundqvist, Joach ...; Walter, Ute, 196 ...; Hörnell, Agneta, ...

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Av lärosätet: Örebro universitet; Umeå universitet

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