Making Meals in Restaurants
− Daily Practices and Professional Ideals
LOTTE WELLTON
Culinary Arts and Meal Science
Örebro Studies in Culinary Arts and Meal Science 12 I
ÖREBRO 20172017
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lotte wellton holds a BSc in Behavioural Sciences, an MSc in Journalism and a Licentiate in Culinary Arts & Meal Science. She has more than 20 years of experience of working in the restaurant industry in different positions, as well as owning and running a catering delivery service and a bakery. Lotte has also taught Home Economics and has been a consultant in the field, especially directed to households and cooking classes for home care personnel; in connection she has published several books on housekeeping and cooking. She has been working as a journalist with focus on culture and cultural history research about female entrepreneurship in the entertainment and restaurant industries in the “fin de siècle”-period in Stockholm. Lotte Welltons’ research area is about organisations – with a particular interest in work in restaurants and on how food becomes a meal experience. The central theme of the thesis is how professionalism is conceived and enacted in the restaurant industry, with a special attention to daily work practices in kitchens and dining rooms and what characterizes leader practices in the industry. In particular the central roles of time use and knowledge transfer in the form of workplace training are lifted forward as determining restaurant practitioners’ working life.
issn 1652-2974 isbn 978-91-7529-217-5
