Journal of Foodservice最新文献_第8页

Dimensions of the meal 餐的尺寸

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2008.00076.x

Herbert L. Meiselman

引用次数: 113

The influence of the room context in the meal experience: examples from a hospital and a nursery 房间环境对用餐体验的影响:以医院和托儿所为例

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00078.x

Maria Nyberg, Berit Grindland

{"title":"The influence of the room context in the meal experience: examples from a hospital and a nursery","authors":"Maria Nyberg, Berit Grindland","doi":"10.1111/j.1745-4506.2007.00078.x","DOIUrl":"10.1111/j.1745-4506.2007.00078.x","url":null,"abstract":"This paper assumes that the physical and social aspects of the space where meals are consumed impact upon the experience of those eating. Empirical material from a hospital in Sweden, combined with material from nurseries in Norway, was used to analyse two different room settings and their impact on the meal situation. The meals for the staff at the hospital, as well as for the children in the nurseries, were limited in time, as well as in place and with whom to co-eat. The meals were located in rooms with a multitude of functions. Playing, learning, reading, planning and working are other activities competing with time, place and attention in the same room. The ideal meal is often described as a meal in peace and quiet. In the two empirical situations used here, the risk of chaos is always present. In the nurseries, the children may easily switch focus from the meal to the other things in the room. The crowded feeling at the hospital dining rooms is described as an obstacle to the often-stated importance in a busy working environment: a calm meal during the break. This article focused on some aspects of how eating in a multifunctional room influences the way individuals sense and perceive the meal.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 1","pages":"35-43"},"PeriodicalIF":0.0,"publicationDate":"2008-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00078.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81803923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 13

Key concepts towards a stance on gender in the restaurant 关于餐厅性别立场的关键概念

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00080.x

Inger M. Jonsson, Marianne Pipping Ekström, Tobias Nygren

{"title":"Key concepts towards a stance on gender in the restaurant","authors":"Inger M. Jonsson, Marianne Pipping Ekström, Tobias Nygren","doi":"10.1111/j.1745-4506.2007.00080.x","DOIUrl":"10.1111/j.1745-4506.2007.00080.x","url":null,"abstract":"The aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative ‘intensive field study’ using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a ‘fine restaurant’, moving among well-known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 1","pages":"53-62"},"PeriodicalIF":0.0,"publicationDate":"2008-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00080.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81940000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 15

Learning by sharing: waiters' and bartenders' experiences of service encounters* 通过分享学习:服务员和调酒师的服务经验*

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00079.x

Christine Lundberg, Lena Mossberg

引用次数: 21

Editor's introduction 编辑器的介绍

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00073.x

John S. A. Edwards

引用次数: 6

The meeting aspect and the physical setting: are they important for the guest experience? 会议方面和物理环境:它们对客人的体验重要吗?

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00085.x

Ute Walter

{"title":"The meeting aspect and the physical setting: are they important for the guest experience?","authors":"Ute Walter","doi":"10.1111/j.1745-4506.2007.00085.x","DOIUrl":"10.1111/j.1745-4506.2007.00085.x","url":null,"abstract":"The purpose of this paper is to describe some aspects of the restaurant experience with a service and hospitality perspective. These are illustrated by means of a case, which describes how a restaurant employee / host acts and interacts with guests. The case shows an unusual situation in a restaurant context because the host joined the guests at the table, had lunch with them and also joined in the conversation. At the same time, he also managed the service. This case shows that there are many different ways to design and develop a meal experience. The importance of the physical setting and the social interactions within the guest experience is examined. One of the most important questions is how the guests could be involved in an exciting way and whether one aspect is more important than another. In the case described, the most important aspect for the guests was the social interaction; the physical setting seemed less important and less perceptible for the guests. This is interesting because many new restaurant settings are designed with a strong focus on the physical environment, but is the aspect of the social interaction concerned in restaurant experience design?","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 1","pages":"87-95"},"PeriodicalIF":0.0,"publicationDate":"2008-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00085.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75845407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 13

The room and atmosphere as aspects of the meal: a review 房间和气氛作为用餐的各个方面:评论

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00077.x

John S. A. Edwards, Inga-Britt Gustafsson

引用次数: 54

Are the chain operations simply with it?: Five aspects meal model as a development tool for chain operations/franchise organizations 连锁经营简单吗?:餐饮模式作为连锁经营/特许经营组织发展工具的五个方面

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00083.x

Mats Carlbäck

{"title":"Are the chain operations simply with it?: Five aspects meal model as a development tool for chain operations/franchise organizations","authors":"Mats Carlbäck","doi":"10.1111/j.1745-4506.2007.00083.x","DOIUrl":"10.1111/j.1745-4506.2007.00083.x","url":null,"abstract":"The issue of belonging to a chain or affiliation, or indeed the right one, is becoming more and more vital for all participants in this fast moving and highly competitive business and could be a key factor for success or failure. However, how does one choose and in what ways it is possible to get the concept right and in line with trends, cultural and social aspects? And what possibilities are there to keep the concept uniform and easy to relay to current and future participants alike? One factor is what the chain actually offers as possible new outlets. If the chain organization lacks clear models, clear concepts or does not grasp new and important trends evolving on the scene, the outlook for individual members looks less promising. This paper examines how the five aspects meal model, as used in the Department of Restaurant and Culinary Arts at Örebro University (Gustafsson et al. 2006), might be used to better understand chain/franchise operations and the environment in which they work. Hopefully, it could help chain organizations and individual businesses to develop strategies for the future.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 1","pages":"74-79"},"PeriodicalIF":0.0,"publicationDate":"2008-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00083.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84904609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 12

The entirety of the meal: a designer's perspective 整顿饭:一个设计师的视角

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00086.x

Birgitta Watz

{"title":"The entirety of the meal: a designer's perspective","authors":"Birgitta Watz","doi":"10.1111/j.1745-4506.2007.00086.x","DOIUrl":"10.1111/j.1745-4506.2007.00086.x","url":null,"abstract":"Food alone does not create the entirety of the meal. Every meal has a message, communicates a feeling, to those who take part in it. This article is a deeper reflection on using art and visual communication in the creation of the entire meal experience. The first step towards this entirety is the mental vision of the meal – and – mentally processing visual data and visual patterns requires – training of the eye, hand and mind in drawing. This gives students the access to perception, visual data and visual communication, necessary to produce properly designed meal experience.Composing the experience is a matter of balancing visual tools such as, points, lines, shapes, colours, proportions, movements, directions, light, sound and, orientation in the room and atmosphere, into an expressive and meaningful entirety of the meal. In other words, the meaning of the meal emerges from the interplay of activating and balancing forces. Educating students to the entirety of the meal, is accomplished by giving them examples, practice in handling pencils, brushes and other visual tools in different laboratory experiment as well as, exercises and lessons. A guide to visual principles and rules is also essential. When the components are brought together, complexity may arise in an interesting way. In other words, an understanding of visual processes gives students freedom to create the entirety of the meal in new and interesting ways.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 1","pages":"96-104"},"PeriodicalIF":0.0,"publicationDate":"2008-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00086.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73602899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Application of the meal environment as a tool to improve health? 应用膳食环境作为改善健康的工具?

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00084.x

Erika Rapp

引用次数: 6