Suchergebnisse - "Jonsson, Inger M."

Waiter's craft-related actions studied from the perspective of time-geography

Autoren: Eriksson, Lars Jonsson, Inger M. Öström, Åsa

Quelle: Nordic Journal of Vocational Education and Training. 10(2):152-176

Schlagwörter: time-geography, vocational knowledge, waiter, restaurant craft, tablesetting, serving, Måltidskunskap, Culinary Arts and Meal Science

Dateibeschreibung: print

Zugangs-URL: https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-83411
https://doi.org/10.3384/njvet.2242-458X.20102152

Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies.

Autoren: Jonsson, Ann‐Sofie Nyberg, Maria Jonsson, Inger M. et al.

Quelle: Scandinavian Journal of Caring Sciences; Jun2021, Vol. 35 Issue 2, p390-404, 15p, 1 Diagram, 1 Chart

Schlagwörter: HOSPITALS, ONLINE information services, CINAHL database, SYSTEMATIC reviews, PATIENTS' attitudes, CONCEPTUAL structures, INTELLECT, MEDLINE

Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?

Autoren: Östergren, Daniel Walter, Ute Gustavsson, Bernt et al.

Quelle: Challenges (20781547); Dec2023, Vol. 14 Issue 4, p41, 20p

Schlagwörter: GASTRONOMY, SUSTAINABILITY, SUSTAINABLE development, JUDGMENT (Psychology), RESEARCH personnel, SELF-consciousness (Awareness)

Constructing the hospitality superstar in restaurant dining rooms.

Autoren: Hult, Kajsa Lainpelto, Jack Walter, Ute et al.

Quelle: Scandinavian Journal of Hospitality & Tourism; Mar-Jun2023, Vol. 23 Issue 2/3, p264-281, 18p

Schlagwörter: DINING rooms, HOSPITALITY, JOB advertising, RESTAURANTS, EMPLOYEE recruitment, JOB analysis, RESTAURANT personnel

Geografische Kategorien: SWEDEN

Enjoy! Enhancing Meals in the Swedish Public Sector.

Autoren: Sporre, Cecilia Magnusson Jonsson, Inger M Pipping Ekström, Marianne

Quelle: Journal of Culinary Science & Technology; 2017, Vol. 15 Issue 3, p239-258, 20p, 1 Diagram, 3 Charts

Schlagwörter: PUBLIC sector, MEALS, FOOD quality, MULTICULTURALISM

Geografische Kategorien: SWEDEN

Förord

Weitere Verfasser: Bergström, Kerstin, Author of introduction, etc. Jonsson, Inger M., Author of introduction, etc. Prell, Hillevi, Author of introduction, etc. et al.

Quelle: Mat är mer än Mat Kostvetenskap. :7-11

Schlagwörter: Måltidskunskap, Culinary Arts and Meal Science

Dateibeschreibung: print

Zugangs-URL: https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-47958
https://gupea.ub.gu.se/handle/2077/39007

The Complexity of Making a Conscious Meal: A Concept for Development and Education.

Autoren: Sporre, Cecilia Magnusson Jonsson, Inger M. Pipping Ekström, Marianne

Quelle: Journal of Culinary Science & Technology; 2015, Vol. 13 Issue 3, p263-285, 23p, 1 Diagram, 3 Charts

Schlagwörter: COOKING education, COOKING schools, EDUCATION of cooks, CATERING services, FOOD service

"Just trained to be a chef, not a leader": A study of head chef practices.

Autoren: Wellton, Lotte Jonsson, Inger M Svingstedt, Anette

Quelle: International Journal of Hospitality & Tourism Administration; Oct-Dec2019, Vol. 20 Issue 4, p400-422, 23p

Schlagwörter: COOKS, RESTAURANT kitchens, PRODUCT quality

Author Index.

Quelle: International Journal of Consumer Studies; Nov2005, Vol. 29 Issue 6, p539-540, 2p

Schlagwörter: CONSUMER research

Reviews & Products: INTERNATIONAL Journal of Consumer Studies (Periodical)

“We are service people, and we stay until the job is done”: enactments of professionalism in restaurants.

Autoren: Wellton, Lotte Jonsson, Inger M. Svingstedt, Anette

Quelle: Journal of Teaching in Travel & Tourism; Oct-Dec2018, Vol. 18 Issue 4, p265-283, 19p

Schlagwörter: RESTAURANT customer services, PROFESSIONALISM, TRAINING of restaurant personnel, ATTITUDES toward work, PROFESSIONAL orientations

Restaurant practices – time, planning, knowledge and dreams.

Autoren: Wellton, Lotte Jonsson, Inger M Walter, Ute et al.

Quelle: Scandinavian Journal of Hospitality & Tourism; Oct2017, Vol. 17 Issue 3, p297-311, 15p

Schlagwörter: RESTAURANTS, COOKING

Transforming Foodways: Sustainability Sensemaking Processes Among Finnish Food Companies.

Autoren: Jungell-Michelsson, Jessica Autio, Minna

Quelle: Ethnologia Fennica; 2022, Vol. 49 Issue 2, p36-65, 30p

Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education.

Autoren: Jonsson, Inger M. Ekström, Marianne P. Gustafsson, Inga‐Britt

Quelle: International Journal of Consumer Studies; Jan2005, Vol. 29 Issue 1, p78-85, 8p

Schlagwörter: FOOD preferences, TASTE, CONSUMER preferences, CONSUMER behavior, CONSUMER attitudes, CONSUMER research

Geografische Kategorien: SWEDEN

Cultural foodways in Sweden: repeated focus group interviews with Somalian women.

Autoren: Jonsson, Inger M. Hallberg, Lillemor R‐M. Gustafsson, Inga‐Britt

Quelle: International Journal of Consumer Studies; Dec2002, Vol. 26 Issue 4, p328-339, 12p, 2 Charts

Schlagwörter: FOOD habits, GROUP identity

Geografische Kategorien: SWEDEN

Choice of Food and Food Traditions in Pre-war Bosnia-Herzegovina: Focus Group Interviews with Immigrant Women in Sweden.

Autoren: Jonsson, Inger M. Wallin, Anne-Marie Hallberg, Lillemor R.-M. et al.

Quelle: Ethnicity & Health; Aug2002, Vol. 7 Issue 3, p149-161, 13p

Schlagwörter: PUBLIC health, FOOD habits

Geografische Kategorien: SWEDEN

Pantry Memories: Storing Food and Feelings in Swedish Homes.

Autoren: Pétursson, Jón Þór Marshall, Matilda

Quelle: Ethnologia Fennica; 2022, Vol. 49 Issue 1, p26-49, 24p

The study of food content in preschool from seven gastronomic variables
Matsedelsstudie i förskolan utifrånde sju gastronomiska variablerna

Autoren: Månsson Anna, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Östberg Frida, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Månsson Anna, Örebro University, Restaurant and Hotel College - Grythytte Akademi et al.

Weitere Verfasser: Månsson Anna, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Östberg Frida, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Månsson Anna, Örebro University, Restaurant and Hotel College - Grythytte Akademi et al.

Verfügbarkeit: http://data.europeana.eu/aggregation/europeana/9200111/BibliographicResource_1000086009482

Örebro Studies in Culinary Arts and Meal Science
Mystery Shopping En mätning av kvaliteten på Connect Hotels

Autoren: Mcmullen Ronja, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Åkesson Emilia, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Mcmullen Ronja, Örebro University, Restaurant and Hotel College - Grythytte Akademi et al.

Weitere Verfasser: Mcmullen Ronja, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Åkesson Emilia, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Mcmullen Ronja, Örebro University, Restaurant and Hotel College - Grythytte Akademi et al.

Verfügbarkeit: http://data.europeana.eu/aggregation/europeana/9200111/BibliographicResource_1000086006265

Från producent till restaurang Kan känslor, uttryck och ambitioner bakom ett vin vidareförmedlas via mellanhänder?
From producer to restaurant Can feelings, expressions and ambitions behind a wine be relayed through intermediaries?

Autoren: Azelius Sofia, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Nord Terese, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Pandic Indira, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi et al.

Weitere Verfasser: Azelius Sofia, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Nord Terese, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Pandic Indira, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi et al.

Verfügbarkeit: http://data.europeana.eu/aggregation/europeana/9200111/BibliographicResource_1000085997324

Prissättning på hotellrum i Stockholm då konkurrensen ökar: Kommer ett priskrig uppstå
Licentiatavhandlingar vid Pedagogiska institutionen, Örebro universitet
Örebro Studies in Culinary Arts and Meal Science

Autoren: Holm Carl, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Sivapol Pipatanangura, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Holm Carl, Örebro University, Restaurant and Hotel College - Grythytte Akademi et al.

Weitere Verfasser: Holm Carl, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Sivapol Pipatanangura, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi Holm Carl, Örebro University, Restaurant and Hotel College - Grythytte Akademi et al.

Verfügbarkeit: http://data.europeana.eu/aggregation/europeana/9200111/BibliographicResource_1000085997321