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Creating a Gourmet Dinner: Service quality from an Aesthetic Perspective

Lindquist, Hans LU (2006) 13th International Conference on Recent Advances in Retailing and Consumer Services Science (EIRASS)
Abstract
In this paper I use Kenneth Burke's theory of aesthetic form from Counter-Statement (1931) to analyze how the gourmet chef Mathias Dahlgren creates a gourmet dinner.
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to conference
publication status
published
subject
keywords
Service Quality, Service Management, Kenneth Burke
conference name
13th International Conference on Recent Advances in Retailing and Consumer Services Science (EIRASS)
conference dates
2007-07-09 - 2007-07-12
language
English
LU publication?
yes
id
b6cfd93f-1523-475b-9f87-09e3376b8ff4 (old id 1386486)
date added to LUP
2016-04-04 14:10:12
date last changed
2018-11-21 21:18:41
@misc{b6cfd93f-1523-475b-9f87-09e3376b8ff4,
  abstract     = {In this paper I use Kenneth Burke's theory of aesthetic form from Counter-Statement (1931) to analyze how the gourmet chef Mathias Dahlgren creates a gourmet dinner.},
  author       = {Lindquist, Hans},
  language     = {eng},
  title        = {Creating a Gourmet Dinner: Service quality from an Aesthetic Perspective},
  year         = {2006},
}