Search for dissertations about: "culinary arts"

Showing result 1 - 5 of 18 swedish dissertations containing the words culinary arts.

  1. 1. Exploring the Aesthetics of Felt Time

    Author : Elsa Kosmack Vaara; Kristina Höök; Cheryl Akner Koler; Anna Ståhl; Richard Harper; Caroline Hummels; KTH; []
    Keywords : HUMANITIES; HUMANIORA; HUMANIORA; HUMANITIES; time; temporality; felt; interaction; design; aesthetics; tid; temporalitet; känsla; estetik; design; interaktion; Människa-datorinteraktion; Human-computer Interaction;

    Abstract : By building a felt time repertoire, designers can sensitively feed a sense of time into their design work. And this in turn can help them produce an interaction gestalt that is richer, more sensual. My research on this suggests that this is not entirely easy, however. One has to develop a ‘feel’ for time. READ MORE

  2. 2. 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

  3. 3. The construction of food and meal culture for political and commercial ends : EU-summits, rural businesses and World Exhibitions

    Author : Richard Tellström; Inga-Britt Gustafsson; Birgitta Svensson; Örebro universitet; []
    Keywords : authenticity; commercial; cultural form; cultural value; food and meal culture; origin; political; professional; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : This thesis examines how cultural values of food and meal culture were expressed and used by professional agents. The overall aim was to analyse and synthesise the interpretation and creation by professionals in commercial food and meal production of what they defined as a local, regional or national food and meal culture. READ MORE

  4. 4. Improved Meal Offerings in Tourist Destinations Provided by Professional Practitioners

    Author : Lotte Wellton; Inger M Jonsson; Ute Walter; Tobias Nygren; Örebro universitet; []
    Keywords : SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; 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

  5. 5. Making Meals in Restaurants : Daily Practices and Professional Ideals

    Author : Lotte Wellton; Inger M Jonsson; Ute Walter; Anette Svingstedt; Per Skålén; Örebro universitet; []
    Keywords : SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; craftmanship; FAMM; leadership; hospitality; practice theory; work place training; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : Thanks to the gastronomic development in recent decades in Sweden, the restaurant industry is growing significantly and has opportunities to attract new and wider groups of labour. However, despite media images of successful chefs and culinary creativity, there is a common perception of tiring working conditions and low wages that prevent restaurants from attracting staff. READ MORE