Creating a Gourmet Dinner: Service quality from an Aesthetic Perspective

Hans Lindquist

Creating a Gourmet Dinner: Service quality from an Aesthetic Perspective

Hans Lindquist

Department of Business Administration

Research output: Contribution to conference › Paper, not in proceeding

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.

Original language	English
Publication status	Published - 2006
Event	13th International Conference on Recent Advances in Retailing and Consumer Services Science (EIRASS) - Duration: 2007 Jul 9 → 2007 Jul 12

Conference

Conference	13th International Conference on Recent Advances in Retailing and Consumer Services Science (EIRASS)
Period	2007/07/09 → 2007/07/12

Subject classification (UKÄ)

Business Administration

Free keywords

Service Quality
Service Management
Kenneth Burke

Cite this

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title = "Creating a Gourmet Dinner: Service quality from an Aesthetic Perspective",

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.",

keywords = "Service Quality, Service Management, Kenneth Burke",

author = "Hans Lindquist",

year = "2006",

language = "English",

note = "13th International Conference on Recent Advances in Retailing and Consumer Services Science (EIRASS) ; Conference date: 09-07-2007 Through 12-07-2007",

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TY - CONF

T1 - Creating a Gourmet Dinner: Service quality from an Aesthetic Perspective

AU - Lindquist, Hans

PY - 2006

Y1 - 2006

N2 - 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.

AB - 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.

KW - Service Quality

KW - Service Management

KW - Kenneth Burke

M3 - Paper, not in proceeding

T2 - 13th International Conference on Recent Advances in Retailing and Consumer Services Science (EIRASS)

Y2 - 9 July 2007 through 12 July 2007

ER -

Creating a Gourmet Dinner: Service quality from an Aesthetic Perspective

Abstract

Conference

Subject classification (UKÄ)

Free keywords

Fingerprint

Cite this