Restaurangers arbete med måltidsupplevelsen under Covid-19 pandemin

Translated title of the thesis: Restaurants work with meal experience during the Covid-19 pandemic
  • Erica Jonasson
  • Susanne Liljeberg

    Student thesis: Bachelor

    Abstract

    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.

    Date of Award2021-Jun-30
    Original languageSwedish
    SupervisorMaria Nyberg (Supervisor) & Karin Höijer (Examiner)

    Educational program

    • Culinary Arts and Food Sciences

    University credits

    • 15 HE credits

    Swedish Standard Keywords

    • Other Social Sciences (509)

    Keywords

    • meal experience
    • covid-19
    • famm
    • pandemic
    • restaurants

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