Restaurangers arbete med måltidsupplevelsen under Covid-19 pandemin
2021 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE credits
Student thesisAlternative title
Restaurants work with meal experience during the Covid-19 pandemic (English)
Abstract [sv]
I januari 2020 upptäcks Covid-19 viruset i staden Wuhan i Kina. Viruset sprider sig snabbt och en pandemi bryter ut i världen. En bransch som påverkats av Covid-19 pandemin är restaurangbranschen. En del av restaurangers arbete är att skapa måltidsupplevelser för sina gäster. Ett sätt att beskriva en måltidsupplevelse är genom modellen (FAMM) Five Aspect Meal Model. Syftet med studien är att undersöka restaurangers arbete med att skapa måltidsupplevelser för gästen, med utgångspunkt i de tre kärnaspekterna inom FAMM: rummet, mötet & produkten under Covid-19 pandemin. Studien visar att restaurangerna behövt anpassa och förändra sitt arbete för att leverera en måltidsupplevelse till gästen trots pandemin. Några av dessa förändringar inkluderar; ommöbleringar i restaurangmiljön, det sociala mötet har förändrats och användandet av take-away har ökat. Numera upplevs måltidsupplevelsen i gästens hem istället för på restaurangen.
Abstract [en]
In January 2020, the Covid-19 virus was discovered in the city of Wuhan in China. It did not take long before the virus rapidly began to spread around the world, and it was then classified as a pandemic. One industry that has been affected by the Covid-19 pandemic is the restaurant industry. One part of a restaurant's work is to create a meal experience for the guest. A way to describe a meal experience is by using (FAMM) Five Aspect Meal Model. The purpose of this study is to investigate restaurants work with the meal experience for guests, based on three main aspects of the FAMM-model: the meeting, the product and the room during the Covid-19 pandemic. This study showed that the restaurants needed to adapt and change their work to deliver a meal experience to the guest, despite the pandemic. Some of these changes includes the restaurant environment, social encounters and the increased use of take-away. The meal experience is nowadays experienced in the guests home instead of at the restaurant.
Place, publisher, year, edition, pages
2021.
Keywords [en]
Meal experience, Covid-19, FAMM, Pandemic, Restaurants
Keywords [sv]
Måltidsupplevelsen, Covid-19, FAMM, Pandemi, Restauranger
National Category
Other Social Sciences
Identifiers
URN: urn:nbn:se:hkr:diva-22128OAI: oai:DiVA.org:hkr-22128DiVA, id: diva2:1576088
Educational program
Culinary Arts and Food Sciences
Supervisors
Examiners
2021-06-302021-06-302021-06-30Bibliographically approved