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Restaurant practices – time, planning, knowledge and dreams

Wellton, Lotte; Jonsson, Inger M; Walter, Ute and Svingstedt, Anette LU (2016) In Scandinavian Journal of Hospitality and Tourism p.1-15
Abstract
This paper contributes to research on restaurant work, which plays an important role in culinary arts research. The aim of this study was to make visible and elucidate the daily work practices in eight small restaurants in a seasonal tourist destination on the Southeast coast of Sweden. The central methods used were observations and participant observations and interviews, along with an e-mail questionnaire and examination of published information concerning all the restaurants. By means of practice theory, three central elements were used to identify and understand the configuration of the activities involved in daily work in small seasonal restaurants. These three elements, knowledge/competence, technologies/materiality and creation of... (More)
This paper contributes to research on restaurant work, which plays an important role in culinary arts research. The aim of this study was to make visible and elucidate the daily work practices in eight small restaurants in a seasonal tourist destination on the Southeast coast of Sweden. The central methods used were observations and participant observations and interviews, along with an e-mail questionnaire and examination of published information concerning all the restaurants. By means of practice theory, three central elements were used to identify and understand the configuration of the activities involved in daily work in small seasonal restaurants. These three elements, knowledge/competence, technologies/materiality and creation of meaning, formed four practices. The practices identified in this study were managing time and seasons; planning, strategising and controlling; knowing and having skills; and dreams and lifestyle. The conclusion of the study indicates that small restaurant practices may be conflicting, as they involve an extremely time-consuming workload, vague planning and lingering knowledge growth in contrast to the ideas of creativity and development that are a part of the restaurant owners’ dreams and lifestyle. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Scandinavian Journal of Hospitality and Tourism
pages
15 pages
publisher
Taylor & Francis
external identifiers
  • scopus:84974827629
ISSN
1502-2250
DOI
10.1080/15022250.2016.1176951
language
English
LU publication?
yes
id
a92b8646-a04d-4e7a-ae27-bcd8668a99f5
date added to LUP
2016-08-31 21:39:20
date last changed
2017-05-22 15:35:02
@article{a92b8646-a04d-4e7a-ae27-bcd8668a99f5,
  abstract     = {This paper contributes to research on restaurant work, which plays an important role in culinary arts research. The aim of this study was to make visible and elucidate the daily work practices in eight small restaurants in a seasonal tourist destination on the Southeast coast of Sweden. The central methods used were observations and participant observations and interviews, along with an e-mail questionnaire and examination of published information concerning all the restaurants. By means of practice theory, three central elements were used to identify and understand the configuration of the activities involved in daily work in small seasonal restaurants. These three elements, knowledge/competence, technologies/materiality and creation of meaning, formed four practices. The practices identified in this study were managing time and seasons; planning, strategising and controlling; knowing and having skills; and dreams and lifestyle. The conclusion of the study indicates that small restaurant practices may be conflicting, as they involve an extremely time-consuming workload, vague planning and lingering knowledge growth in contrast to the ideas of creativity and development that are a part of the restaurant owners’ dreams and lifestyle.},
  author       = {Wellton, Lotte and Jonsson, Inger M and Walter, Ute and Svingstedt, Anette},
  issn         = {1502-2250},
  language     = {eng},
  month        = {06},
  pages        = {1--15},
  publisher    = {Taylor & Francis},
  series       = {Scandinavian Journal of Hospitality and Tourism},
  title        = {Restaurant practices – time, planning, knowledge and dreams},
  url          = {http://dx.doi.org/10.1080/15022250.2016.1176951},
  year         = {2016},
}