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

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Fältnamn	Indikatorer	Metadata
000		04551naa a2200481 4500
001		oai:DiVA.org:oru-85120
003		SwePub
008		200907s2020 \| \|\|\|\|\|\|\|\|\|\|\|000 \|\|eng\|
009		oai:DiVA.org:umu-173865
024	7	a https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-851202 URI
024	7	a https://doi.org/10.1016/j.ijgfs.2020.1002372 DOI
024	7	a https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-1738652 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, Joachim,d 1980-u Umeå universitet,Institutionen för kost- och måltidsvetenskap4 aut0 (Swepub:umu)josu0061
245	1 0	a Meal identity as practice :b Towards an understanding of business travellers' meal practices
264	1	b Elsevier,c 2020
338		a print2 rdacarrier
500		a Funding Agency:Research and development fund of the Swedish hospitality industry (BFUF)
520		a 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.
650	7	a SAMHÄLLSVETENSKAPx Sociologix Socialt arbete0 (SwePub)504022 hsv//swe
650	7	a SOCIAL SCIENCESx Sociologyx Social Work0 (SwePub)504022 hsv//eng
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 Business travel
653		a Meal habits
653		a Meal science
653		a Sociology of food
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,School of Restaurant and Culinary Arts, Umeå University, Umeå, Sweden,Enheten för restauranghögskolan,School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden4 aut0 (Swepub:umu)utwa0002
700	1	a Hörnell, Agneta,c Professor,d 1964-u Umeå universitet,Institutionen för kost- och måltidsvetenskap4 aut0 (Swepub:umu)agahol02
710	2	a Umeå universitetb Institutionen för kost- och måltidsvetenskap4 org
773	0	t International Journal of Gastronomy and Food Scienced : Elsevierg 22q 22x 1878-450Xx 1878-4518
856	4	u https://doi.org/10.1016/j.ijgfs.2020.100237y Fulltext
856	4	u https://doi.org/10.1016/j.ijgfs.2020.100237
856	4	u https://umu.diva-portal.org/smash/get/diva2:1456546/FULLTEXT02.pdfx primaryx Raw objecty fulltext:print
856	4 8	u https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-85120
856	4 8	u https://doi.org/10.1016/j.ijgfs.2020.100237
856	4 8	u https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-173865

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