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Sökning: WFRF:(Svingstedt Anette) > Wellton Lotte

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1.
  • 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.
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2.
  • 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.
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Jonsson, Inger M., 1 ... (3)
Svingstedt, Anette, (3)
Wellton, Lotte, 1959 ... (3)
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