Search for dissertations about: "restaurants"

Showing result 1 - 5 of 24 swedish dissertations containing the word restaurants.

2. 1. Making Meals in Restaurants : Daily Practices and Professional Ideals

   Author : Lotte Wellton; Inger M Jonsson; Ute Walter; Anette Svingstedt; Per Skålén; Örebro universitet; []
   Keywords : 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

4. 2. Continuity and Change : Essays on path-dependence in economic geography and good food

   Author : Pepijn Olders; Dominic Power; Henrik Mattsson; Anders Malmberg; Andrés Rodríguez-Pose; Uppsala universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; path dependence; continuity; change; expert opinion; economic geography; restaurants; low-emission vehicles; PDO PGI labels;

   Abstract : How can it be, that in our rapidly changing world certain things remain recognisably the same for such a long time? This dissertation is concerned with the economic geography of path-dependence and seeks to explain selected everyday examples of continuity and change. How can French restaurants and chefs be successful for decades despite changes in taste? Why are cars powered by fossil fuels still around while there are many novel and cleaner alternatives? What explains the re-invention of local food products in spite of the influx of many new products from around the world? These are the question this dissertation tries to explain as spatial expressions of ‘path-dependence’. READ MORE

5. 3. Mediated Post-Soviet Nostalgia

   Author : Ekaterina Kalinina; Johan Fornäs; Staffan Ericsson; Vlad Strukov; Södertörns högskola; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; structure of feeling; nostalgia; memory; past; Russia; Post-Soviet; mediation; television; fashion; internet; theatre; museums; restaurants.; Kritisk kulturteori; Critical and Cultural Theory; Östersjö- och Östeuropaforskning; Baltic and East European studies;

   Abstract : Post-Soviet nostalgia, generally understood as a sentimental longing forthe Soviet past, has penetrated deep into many branches of Russian popular culture in the post-1989 period. The present study investigates how the Soviet past has been mediated in the period between 1991 and 2012 as one element of a prominent structure of feeling in present-day Russian culture. READ MORE

6. 4. 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

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