Avancerad sökning

Hittade 5 avhandlingar som matchar ovanstående sökkriterier.

1. 1. Måltidsgörarens utmaningar : komplexiteten i det medvetna måltidsgörandet

   Författare :Cecilia Magnusson Sporre; Inger M. Jonsson; Marianne Pipping Ekström; Håkan Jönsson; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; etisk reflektion; FAMM; gastronomisk diskurs; gastronomisk utbildning; komplexitet; medveten måltid; mjuka värden; offentlig måltid; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : I denna avhandling synliggörs måltidsgörarna, en omfångsrik grupp med skilda kompetenser och yrkesprofessioner. Det gemensamma är att alla är delaktiga i måltidsgörandet genom planering, tillagning och service av måltider serverade i olika verksamheter. LÄS MER

3. 2. From Cost Accounting to Customer Accounting in the Hospitality Industry – a Constructive Approach

   Författare :Mats Carlbäck; Göteborgs universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Restaurant Industry; Management Accounting Tools; Management Control; Experience Accounting; FAMM; Cost Allocation; Performance Measurement; Contructive Approach;

   Sammanfattning : .... LÄS MER

4. 3. From Cost Accounting to Customer Accounting in the HospitalityIndustry : a Constructive Approach

   Författare :Mats Carlbäck; Sweden Göteborg Handelshögskolan Göteborgs universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Restaurant Industry; Management Accounting Tools; Management Control; Experience Accounting; FAMM; Cost Allocation; Performance Measurement; Constructive Approach;

   Sammanfattning :  The objective of this research project is to analyse and identify the role of tools used in the restaurant industry to improve resource management efficiency and performance, to develop and test the Experience Accounting tool, and to test and evaluate if this particular system is the system that could fill a gap in the hospitality industry.The research is based on the notion that the hospitality business is part of the experience industry and is producing experiences rather than a plate of food and a bed to sleep in. LÄS MER

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

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

   Sammanfattning : 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. LÄS MER

7. 5. The "ity" factor in hospital meals : Performing, experiencing, and understanding hospitality within the hospital frame

   Författare :Ann-Sofie Jonsson; Åsa Öström; Inger M Jonsson; Maria Nyberg; Erwin Losekoot; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; older patients; hospital; hospitality; mealtime experiences;

   Sammanfattning : The overall aim of this thesis was to explore how the notion of hospitality could be used as a perspective to understand the meal provision within a hospital frame. Of interest was how patients (>65 years of age) experience their mealtimes together with perspectives from the ones serving the meals. LÄS MER