Sökning: "Ute Walter"

Hittade 4 avhandlingar innehållade orden Ute Walter.

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

   Författare :Ute Walter; Åsa Öström; Bo Edvardsson; Tore Strandvik; Örebro universitet; []
   Nyckelord :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;

   Sammanfattning : 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. LÄS MER

3. 2. Eat, Meet, Fly, Repeat : the contextuality of business travellers’ meals

   Författare :Joachim Sundqvist; Carita Bengs; Agneta Hörnell; Ute Walter; Christian Fuentes; Umeå universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Meal science; meal practice; business travel; social practice theory;

   Sammanfattning : Meals are an important part of everyday life, both for the persons who engage in them and for the industry that makes them. For business travellers, meals are engaged in differently when they are travelling compared when they are home. Tens of millions of meals are engaged in each year by persons who are conducting business trips. LÄS MER

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

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

   Sammanfattning : 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. 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