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“We are service people, and we stay until the job is done” : enactments of professionalism in restaurants

Wellton, Lotte; Jonsson, Inger M. and Svingstedt, Anette LU (2018) In Journal of Teaching in Travel and Tourism 18(4). p.265-283
Abstract

In response to calls for increased professionalism in the restaurant industry, this paper aims to show how it is constituted in the daily practices in the industry, and to clarify ideas of professionalism held by the practitioners in the industry. Micro practices of daily activities performed by restaurant practitioners were identified in 13 small restaurants: 8 in a tourist destination and 5 in cities. The sayings and doings in kitchens and dining rooms noted in transcripts of interviews and observations were sorted with an insider’s interpretation. The findings were then analysed by means of components of practice theory: knowledge and learning, communication, corporeality, and time use. Among the restaurant practitioners,... (More)

In response to calls for increased professionalism in the restaurant industry, this paper aims to show how it is constituted in the daily practices in the industry, and to clarify ideas of professionalism held by the practitioners in the industry. Micro practices of daily activities performed by restaurant practitioners were identified in 13 small restaurants: 8 in a tourist destination and 5 in cities. The sayings and doings in kitchens and dining rooms noted in transcripts of interviews and observations were sorted with an insider’s interpretation. The findings were then analysed by means of components of practice theory: knowledge and learning, communication, corporeality, and time use. Among the restaurant practitioners, professionalism is conceived to be a combination of craftsmanship, a customer orientation involving observant management, and loyal perseverance. This conceptualisation is important to understand in discussions about how hospitality and culinary arts education can develop.

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Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
craftmanship, education, hierarchical, hospitality, Practice theory
in
Journal of Teaching in Travel and Tourism
volume
18
issue
4
pages
265 - 283
publisher
Routledge
external identifiers
  • scopus:85048851831
ISSN
1531-3220
DOI
10.1080/15313220.2018.1474414
language
English
LU publication?
yes
id
68cff441-c05a-4cbc-9fff-35cd10e9278c
date added to LUP
2018-07-05 10:25:13
date last changed
2019-02-20 11:21:41
@article{68cff441-c05a-4cbc-9fff-35cd10e9278c,
  abstract     = {<p>In response to calls for increased professionalism in the restaurant industry, this paper aims to show how it is constituted in the daily practices in the industry, and to clarify ideas of professionalism held by the practitioners in the industry. Micro practices of daily activities performed by restaurant practitioners were identified in 13 small restaurants: 8 in a tourist destination and 5 in cities. The sayings and doings in kitchens and dining rooms noted in transcripts of interviews and observations were sorted with an insider’s interpretation. The findings were then analysed by means of components of practice theory: knowledge and learning, communication, corporeality, and time use. Among the restaurant practitioners, professionalism is conceived to be a combination of craftsmanship, a customer orientation involving observant management, and loyal perseverance. This conceptualisation is important to understand in discussions about how hospitality and culinary arts education can develop.</p>},
  author       = {Wellton, Lotte and Jonsson, Inger M. and Svingstedt, Anette},
  issn         = {1531-3220},
  keyword      = {craftmanship,education,hierarchical,hospitality,Practice theory},
  language     = {eng},
  month        = {10},
  number       = {4},
  pages        = {265--283},
  publisher    = {Routledge},
  series       = {Journal of Teaching in Travel and Tourism},
  title        = {“We are service people, and we stay until the job is done” : enactments of professionalism in restaurants},
  url          = {http://dx.doi.org/10.1080/15313220.2018.1474414},
  volume       = {18},
  year         = {2018},
}