SwePub
Sök i SwePub databas

  Utökad sökning

Träfflista för sökning "WFRF:(Svingstedt Anette) ;mspu:(article)"

Sökning: WFRF:(Svingstedt Anette) > Tidskriftsartikel

  • Resultat 1-9 av 9
Sortera/gruppera träfflistan
   
NumreringReferensOmslagsbildHitta
1.
  • Fuentes, Christian, et al. (författare)
  • Mobile phones and the practice of shopping : A study of how young adults use smartphones to shop
  • 2017
  • Ingår i: Journal of Retailing and Consumer Services. - Elsevier. - 0969-6989. ; 38, s. 137-146
  • Tidskriftsartikel (refereegranskat)abstract
    • The aim of this paper is to explore, illustrate and conceptualise how the introduction of mobile phones transforms the practice of shopping. Drawing on a focus group study of young adults and making use of Practice Theory, this paper shows that the introduction of mobile phones reconfigures the practice of shopping subsequently transforming the agency of consumers. Mobile phones enable consumers to access, store, and process information in new ways; supporting new modes of social shopping, enabling consumers to change the experience of shopping, and making them better equipped economic actors with more access to financial systems and new calculative capacities. While this new agency is beneficial to consumers, it also causes them stress and anxiety.
  •  
2.
  • Fuentes, Christian, 1978-, et al. (författare)
  • Mobile shopping and the practice of shopping: A study of how young adults use smartphones to shop
  • 2017
  • Ingår i: Journal of Retailing and Consumer Services. - 0969-6989. ; 38, s. 137-146
  • Tidskriftsartikel (refereegranskat)abstract
    • © 2017 Elsevier Ltd The aim of this paper is to explore, illustrate and conceptualise how the introduction of mobile phones transforms the practice of shopping. Drawing on a focus group study of young adults and making use of Practice Theory, this paper shows that the introduction of mobile phones reconfigures the practice of shopping subsequently transforming the agency of consumers. Mobile phones enable consumers to access, store, and process information in new ways; supporting new modes of social shopping, enabling consumers to change the experience of shopping, and making them better equipped economic actors with more access to financial systems and new calculative capacities. While this new agency is beneficial to consumers, it also causes them stress and anxiety.
  •  
3.
  • Fuentes, Christian, et al. (författare)
  • Smartphones and the reconfiguration of retailscapes: Stores, shopping, and digitalization
  • 2017
  • Ingår i: Journal of Retailing and Consumer Services. - Elsevier. - 0969-6989. ; 39, s. 270-278
  • Tidskriftsartikel (refereegranskat)abstract
    • The aim of this paper is to examine and conceptualize how the integration of smartphones is reconfiguring the retailscapes of stores and the implications that this has for retailers and consumers. Departing from an understandingof retailscapes as socio-material assemblages and drawing on an ethnographic study of mobile shopping, this paper shows how the integration of smartphones into the activities of in-store shopping is reconfiguring how store space is enacted. The integration of this digital device reorganizes the activities of shopping, and new informationscapes, socialscapes, and experiencescapes unfold as a result. In the process, stores are reconfigured, agencies change, and the relationship between consumers and retailers is remade.
  •  
4.
  • Johansson, Nils, et al. (författare)
  • Vi måste minska mängden avfall
  • 2018
  • Ingår i: GöteborgsPosten. - Göteborg.
  • Tidskriftsartikel (populärvet., debatt m.m.)abstract
    • Oförmågan att förebygga avfall leder till att miljövinsten i effektiviseringar äts upp av de växande avfallsmängderna. Tvärtemot vad som behövs för att minska klimatpåverkan och miljögifterna, skriver bland andra miljöstrateg Nils Johansson.
  •  
5.
  • Svingstedt, Anette, et al. (författare)
  • Det måste bli dyrare att producera avfall
  • 2016
  • Ingår i: Dagens Samhälle. - Kommunernas och landstingens tidning. - 1652-6511.
  • Tidskriftsartikel (populärvet., debatt m.m.)
6.
  •  
7.
  • Svingstedt, Anette, et al. (författare)
  • When lock-ins impede value co-creation in service
  • 2018
  • Ingår i: International Journal of Quality and Service Sciences. - Emerald Group Publishing Limited. - 1756-669X. ; 10:1, s. 2-15
  • Tidskriftsartikel (refereegranskat)abstract
    • Purpose: This paper aims to demonstrate the relevance of identifying lock-ins that characterise a service, showing how lock-ins or impediments reinforce the status quo and prevent change. It provides an understanding of the factors hindering the development of value co-creation in this service. Design/methodology/approach: The study is based on 19 semi-structured interviews with representatives of the Swedish waste management industry. It focusses on the difficulties that waste management companies encounter when they try to collaborate with their industrial customers to develop waste prevention services. Findings: Four lock-ins that impede collaborative ways of working are identified: a business model based on short-term transactions rather than long-term relationships, a low level of self-confidence among waste managers regarding their competence to offer waste prevention services, non-supportive legal and economic institutional factors and existing waste processing infrastructures. Research limitations/implications: Based on a case of waste services and to provide a better understanding of the rationale of value co-creation, this paper points to the generic relevance of investigating situations in which value co-creation encounters difficulties. Practical implications: The authors identify the fact that lock-ins impeding value co-creation can act as a roadmap for the development of new services. Originality/value: By focusing on a case of unsuccessful value co-creation, the paper offers a counterpoint to cases of successful value co-creation.
  •  
8.
  • Wellton, Lotte, 1959-, et al. (författare)
  • “Just trained to be a chef, not a leader” : A study of head chef practices
  • 2017
  • Ingår i: International Journal of Hospitality & Tourism Administration. - Routledge. - 1525-6480. ; s. 1-23
  • Tidskriftsartikel (refereegranskat)abstract
    • Hierarchical manners and taxing work complicate the picture of the restaurant industry, a sector in great need of personnel. There is little scientific research on daily work in restaurants. Through interviews and observations in restaurant kitchens, three head chef practices were detected: “Master the materiality” is a stipulation for leading kitchens, but does not imply leadership aspirations; “show and guide” is teambuilding through which standards are reinforced by the presence of leaders while allowing coworkers some freedom; and “overview and foresight” involves nonhierarchical supervision by head chefs during service. These practices make sense to head chefs as they enhance product quality and their reputations as professionals. The study points to a horizontal leadership in the restaurant industry and a possible new order for growth and development.
  •  
9.
  • Wellton, Lotte, 1959-, et al. (författare)
  • Restaurant practices : time, planning, knowledge and dreams
  • 2017
  • Ingår i: Scandinavian Journal of Hospitality and Tourism. - Taylor & Francis. - 1502-2250. ; 17:3, s. 297-311
  • Tidskriftsartikel (refereegranskat)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.
  •  
Skapa referenser, mejla, bekava och länka
  • Resultat 1-9 av 9
 
pil uppåt Stäng

Kopiera och spara länken för att återkomma till aktuell vy