Restaurant practices – time, planning, knowledge and dreams

Research output: Contribution to journalArticle

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.

Details

Authors
Organisations
External organisations
  • Örebro University
  • Umeå University
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Other Social Sciences not elsewhere specified
  • Business Administration
Original languageEnglish
Pages (from-to)1-15
Number of pages15
JournalScandinavian Journal of Hospitality and Tourism
Publication statusPublished - 2016 Jun 13
Publication categoryResearch
Peer-reviewedYes