Search for dissertations about: "Restaurant"

Showing result 1 - 5 of 27 swedish dissertations containing the word Restaurant.

2. 1. Drivers of customers' service experiences : a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities

   Author : Ute Walter; Åsa Öström; Bo Edvardsson; Tore Strandvik; Örebro universitet; []
   Keywords : customer service experience; experience driver; dynamic; restaurant; co-creation; critical incident technique; phone encounters; experience room; servicescape; social interaction; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Abstract : It is essential for service companies to understand how their customer service experiences are formed. This is especially important since service experiences are highly subjective and involve customers cognitively, emotionally and behaviorally. READ MORE

4. 2. Food and beverage combinations : Sommeliers' perspectives and consumer patterns in Sweden

   Author : Henrik Scander; Agneta Yngve; Richard Tellström; Nicklas Neuman; Celia Monteagudo Sanchez; Johanna Mäkelä; Örebro universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Bourdieu; craft drinks; food pairing; meal; restaurant; riksmaten; sommelier; practice theory; Måltidskunskap; Culinary Arts and Meal Science;

   Abstract : As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers.The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combinations. READ MORE

5. 3. Restaurant meal experiences from customers' perspectives : a grounded theory approach

   Author : Kai Victor Hansen; Inga-Britt Gustafsson; Øystein Jensen; Tommy Andersson; Örebro universitet; []
   Keywords : Customers; meal; grounded theory; à la Carte restaurants; meal experience categories; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Abstract : The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. READ MORE

6. 4. A rockwool biofilter for the treatment of restaurant emissions

   Author : Anneli Andersson-Chan; Luleå tekniska universitet; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; VA-teknik; Urban Water Engineering;

   Abstract : Over the past 20 years, the use of biological air pollution control has become a popular treatment alternative for contaminated gas streams. The objective of this licentiate thesis was to investigate the feasibility of a compact rockwool biofilter to treat emissions from a restaurant, to identify an appropriate microbial population for the inoculation of the biofilter, and suitable environmental conditions for this culture. READ MORE

7. 5. Improved Meal Offerings in Tourist Destinations Provided by Professional Practitioners

   Author : Lotte Wellton; Inger M Jonsson; Ute Walter; Tobias Nygren; Örebro universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; restaurant work; meal offering; time; professionalization; education; Måltidskunskap; Culinary Arts and Meal Science;

   Abstract : Restaurants are central to the growth of a tourist destination, and rural, small-restaurant owners/managers are important actors in the development of attractive meal offerings. There is a lack of research scrutinising the skills and knowledge that may contribute to the growth of small-sized restaurant businesses. READ MORE