194
Views
0
CrossRef citations to date
0
Altmetric
Research Article

Contemporary dining room professionals: towards a “hip” style of hospitality identity

ORCID Icon, ORCID Icon & ORCID Icon

References

  • Beriss, D. & Sutton, D. (2007). Restaurants, ideal postmodern institutions. In D. Beriss & D. Sutton (eds), The restaurants book: ethnographies of where we eat (pp. 1-13). Berg Publishing.
  • Bourdieu, P. (1984). Distinction : a social critique of the judgement of taste. Routledge.
  • Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77-101. https://doi.org/10.1191/1478088706qp063oa
  • Cameron, A. (2018). Affected Labour in a Cafe Culture: The Atmospheres and Economics of “Hip” Melbourne. Routledge.
  • Canziani, B. F., Almanza, B., Frash, R. E., McKeig, M. J., & Sullivan-Reid, C. (2016). Classifying restaurants to improve usability of restaurant research. International Journal of Contemporary Hospitality Management, 28(7), 1467-1483. https://doi.org/10.1108/ijchm-12-2014-0618
  • Carter, S. M., & Little, M. (2007). Justifying knowledge, justifying method, taking action: Epistemologies, methodologies, and methods in qualitative research. Qualitative Health Research, 17(10), 1316-1328. https://doi.org/10.1177/1049732307306927
  • Choudhry, U. J. (2001). Uprooting and resettlement experiences of South Asian immigrant women. Western Journal of Nursing Research, 23(4), 376-393. doi: 10.1177/019394590102300405
  • Cooper, J., Giousmpasoglou, C., & Marinakou, E. (2017). Occupational identity and culture: The case of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 29(5), 1362-1379. https://doi.org/10.1108/ijchm-02-2016-0071
  • Del Moral, R. G. (2019). Gastronomic paradigms in contemporary Western cuisine: From French haute cuisine to mass media gastronomy. Frontiers in nutrition (Lausanne), 6, 192-192. https://doi.org/10.3389/fnut.2019.00192
  • Denzin, N. K., & Lincoln, Y. S. (2000). Handbook of qualitative research (2nd edn). Sage.
  • Denzin, N. K., & Lincoln, Y. S. (2011). The SAGE handbook of qualitative research (4th edn). Sage.
  • Derrida, J. (2000). Hostipitality. Angelaki: Journal of Theoretical Humanities, 5(3), 3-18. doi: 10.1080/09697250020034706
  • Edwards, R. (2013). What is qualitative interviewing? Bloomsbury.
  • Eriksson, L., Jonsson, I. M., & Öström, A. (2020). Waiters’ craft-related actions studied from the perspective of time geography. Nordic Journal of Vocational Education and Training, 10(2), 152-176. https://doi.org/10.3384/njvet.2242-458X.20102152
  • Etikan, I., Musa, S. A., & Alkassim, R. S. (2016). Comparison of convenience sampling and purposive sampling. American Journal of Theoretical and Applied Statistics, 5(1), 1-4. doi: 10.11648/j.ajtas.20160501.11
  • Farrugia, D., Threadgold, S., & Coffey, J. (2018). Young subjectivities and affective labour in the service economy. Journal of Youth Studies, 21(3), 272-287. https://doi.org/10.1080/13676261.2017.1366015
  • Featherstone, M. (2007). Consumer culture and postmodernism. Sage.
  • Fine, G. A., & Demetry, D. (2012). Contemporary gastronomic identities: Some concluding remarks. Food and History, 10(1), 195-209. doi: 10.1484/J.FOOD.1.102966
  • Finkelstein, J. (2014). Fashioning Appetite: Restaurants and the Making of Modern Identity. Columbia University Press.
  • Genc, V., & Akoglan Kozak, M. (2020). Emotional and social competence in the aestheticization of labor in the restaurant industry. International Journal of Contemporary Hospitality Management, 32(3), 1201-1225. https://doi.org/10.1108/ijchm-01-2019-0011
  • Gibbs, D., & Ritchie, C. (2010). Theatre in restaurants: Constructing the experience. In M. Michael, L. Peter, & J. R. B. Ritchie (eds), The Tourism and Leisure Experience (pp. 182-201). Channel View Publications. https://doi.org/10.21832/9781845411503-013
  • Giddens, A. (1991). Modernity and Self-Identity : Self and Society in the Late Modern Age (1st edn). Polity Press.
  • Golubovskaya, M., Robinson, R. N. S., & Solnet, D. (2017). The meaning of hospitality: Do employees understand? International Journal of Contemporary Hospitality Management, 29(5), 1282-1304. https://doi.org/10.1108/ijchm-11-2015-0667
  • Gustafsson, I.-B., Ostrom, A., Johansson, J., & Mossberg, L. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Journal of Foodservice, 17(2), 84-93. https://doi.org/10.1111/j.1745-4506.2006.00023.x
  • Halawa, M., & Parasecoli, F. (2019). Eating and drinking in global Brooklyn. Food, Culture & Society, 22(4), 387-406. https://doi.org/10.1080/15528014.2019.1620587
  • Hemmington, N. (2007). From service to experience: Understanding and defining the hospitality business. The Service Industries Journal, 27(6), 747-755. https://doi.org/10.1080/02642060701453221
  • Hennink, M. M., Kaiser, B. N., & Marconi, V. C. (2017). Code saturation versus meaning saturation: how many interviews are enough? Qualitative Health Research, 27(4), 591-608. doi: 10.1177/1049732316665344
  • Johnston, J., & Baumann, S. (2010). Foodies: democracy and distinction in the gourmet foodscape. Routledge.
  • Jönsson, H. (2012). Den gastronomiska revolutionen [The gastronomic revolution]. Carlsson.
  • Kitzinger, J. (1995). Qualitative research: Introducing focus groups. British Medical Journal, 311(7000), 299-302. https://doi.org/10.1136/bmj.311.7000.299
  • Korstjens, I., & Moser, A. (2017). Series: Practical guidance to qualitative research. Part 2: Context, research questions and designs. European Journal of General Practice, 23(1), 274-279. https://doi.org/10.1080/13814788.2017.1375090
  • Lane, C. (2010). The Michelin-starred restaurant sector as a cultural industry. Food, Culture & Society, 13(4), 493-519. https://doi.org/10.2752/175174410X12777254289303
  • Lapiņa, L., & Leer, J. (2016). Carnivorous heterotopias: gender, nostalgia and hipsterness in the Copenhagen meat scene. NORMA: International Journal for Masculinity Studies, 11(2), 89-109. https://doi.org/10.1080/18902138.2016.1184479
  • Lashley, C. (2015). Hospitality and hospitableness. Research in Hospitality Management, 5(1), 1-7. https://doi.org/10.1080/22243534.2015.11828322
  • Lashley, C. (2017). The Routledge handbook of hospitality studies. Routledge.
  • Lee, K.-S., & Ruck, K. J. (2022). Barista diary: An autoethnography studying the operational experience of third-wave coffee shop baristas. International Journal of Hospitality Management, 102. https://doi.org/10.1016/j.ijhm.2022.103182
  • Leer, J. (2016). The rise and fall of the New Nordic Cuisine. Journal of Aesthetics & Culture, 8(1), 33494. https://doi.org/10.3402/jac.v8.33494
  • Leidner, R. (1999). Emotional labor in service work. The Annals of the American Academy of Political and Social Science, 561(1), 81-95. https://doi.org/10.1177/000271629956100106
  • Liberman, K. (2016). Studying objectivation practices. Quaderni del Dipartimento di Sociologia e Ricerca Sociale, v. Quaderno, 2, 3-20.
  • Lloyd, R. (2010). Neo-Bohemia. Routledge. https://doi.org/10.4324/9780203854662
  • Lugosi, P. (2008). Hospitality spaces, hospitable moments: Consumer encounters and affective experiences in commercial settings. Journal of Foodservice, 19(2), 139-149. https://doi.org/10.1111/j.1745-4506.2008.00092.x
  • Lugosi, P. (2013). Food, drink and identity. In D. Sloan (ed.), Food and Drink: The Cultural Context (pp. 20-50). Goodfellow Publishers.
  • Lugosi, P. (2014). Mobilising identity and culture in experience co-creation and venue operation. Tourism Management, 40, 165-179. https://doi.org/10.1016/j.tourman.2013.06.005
  • Manniche, J., & Sather, B. (2017). Emerging Nordic food approaches. European Planning Studies, 25(7), 1101-1110. https://doi.org/10.1080/09654313.2017.1327036
  • Manzo, J. (2010). Coffee, connoisseurship, and an ethnomethodologically-informed sociology of taste. Human Studies, 33(2-3), 141-155. doi: 10.1007/s10746-010-9159-4
  • Miles, M. B., Huberman, A. M., & Saldana, J. (2014). Qualitative data analysis: a methods sourcebook (3rd edn). Sage.
  • Mooney, S. K., Harris, C., & Ryan, I. (2016). Long hospitality careers – A contradiction in terms? International Journal of Contemporary Hospitality Management, 28(11), 2589-2608. https://doi.org/10.1108/ijchm-04-2015-0206
  • Moser, A., & Korstjens, I. (2018). Series: Practical guidance to qualitative research. Part 3: Sampling, data collection and analysis. European Journal of General Practice, 24(1), 9-18. https://doi.org/10.1080/13814788.2017.1375091
  • Muller, C. C., & Woods, R. H. (1994). An expanded restaurant typology. Cornell Hotel and Restaurant Administration Quarterly, 35(3), 27-37. https://doi.org/10.1177/001088049403500312
  • Murray, M. A. (2020). White, male, and bartending in Detroit: Masculinity work in a hipster scene. Journal of Contemporary Ethnography, 49(4), 456-480. https://doi.org/10.1177/0891241620907126
  • Naccarato, P., & LeBesco, K. (2012). Culinary capital. Berg.
  • Neuman, N. (2018). An imagined culinary community: stories of morality and masculinity in “Sweden - the new culinary nation”. Scandinavian Journal of Hospitality and Tourism, 18(2), 149-162. https://doi.org/10.1080/15022250.2017.1338616
  • Ocejo, R. E. (2010). What’ll it be? Cocktail bartenders and the redefinition of service in the creative economy. City, Culture and Society, 1(4), 179-184. https://doi.org/10.1016/j.ccs.2011.01.004
  • Ocejo, R. E. (2012). At your service: The meanings and practices of contemporary bartenders. European Journal of Cultural Studies, 15(5), 642-658. https://doi.org/10.1177/1367549412445761
  • Ocejo, R. E. (2017). Masters of craft : old jobs in the new urban economy. Princeton University Press.
  • Owton, H., & Allen-Collinson, J. (2014). Close but not too close. Journal of Contemporary Ethnography, 43(3), 283-305. https://doi.org/10.1177/0891241613495410
  • Parsa, H. G., Shuster, B. K., & Bujisic, M. (2020). New classification system for the U.S. restaurant Industry: Application of utilitarian and hedonic continuum model. Cornell Hospitality Quarterly, 61(4), 379-400. https://doi.org/10.1177/1938965519899929
  • Pearlman, A. (2015). Smart casual: The transformation of gourmet restaurant style in America. University of Chicago Press.
  • Pezzotti, G. (2011). The essence of hospitality and service. In M. C. Sturman, J. B. Corgel, & R. Verma (eds), The Cornell school of hotel administration on hospitality: cutting edge thinking and practice (pp. 5-18). John Wiley & Sons.
  • Poulston, J. (2015). Expressive labour and the gift of hospitality. Hospitality & Society, 5(2), 145-165. https://doi.org/10.1386/hosp.5.2-3.145_1
  • R&D Fund of the Swedish Tourism and Hospitality Industry. (2018). Tillväxtbransch i förändring – Prognoser för kompetensbehov inom hotell- och restaurangbranschen till år 2030 [A growth industry in change - Forecasting the need of qualifications and competence in the hospitality industry until 2030].
  • Ritzer, G. (2007). Inhospitable hospitality? In C. Lashley, P. Lynch, & A. Morrison (eds), Hospitality: A Social Lens (pp. 129-139). Routledge.
  • Rössel, J., & Pape, S. (2016). Who has a wine-identity? Consumption practices between distinction and democratization. Journal of Consumer Culture, 16(2), 614-632. https://doi.org/10.1177/1469540514536192
  • Scander, H., Neuman, N., & Tellström, R. (2019). Sommeliers’ food and beverage combinations: Social conventions and professional identity. Journal of Gastronomy and Tourism, 4(1), 29-39. https://doi.org/10.3727/216929719x15657857907770
  • Scott, M. (2017). “Hipster capitalism” in the age of austerity? Polanyi meets Bourdieu’s new petite bourgeoisie. Cultural Sociology, 11(1), 60-76. https://doi.org/10.1177/1749975516681226
  • Seymour, D. (2000). Emotional labour: a comparison between fast food and traditional service work. International Journal of Hospitality Management, 19(2), 159-171. https://doi.org/10.1016/s0278-4319(00)00009-8
  • Silverman, D. (2015). Interpreting qualitative data (5th edn). Sage.
  • Slevitch, L. (2011). Qualitative and quantitative methodologies compared: Ontological and epistemological perspectives. Journal of Quality Assurance in Hospitality & Tourism, 12(1), 73-81. https://doi.org/10.1080/1528008x.2011.541810
  • Sloan, D. (2004). The postmodern palate: Dining out in the individualized era. In D. Sloan & P. Leith (eds), Culinary taste: Consumer Behaviour in the International Restaurant Sector (pp. 23-42). Routledge.
  • Smith Maguire, J. (2018a). Taste as market practice: The example of “natural” wine. In S. N. N. Cross, C. Ruvalcaba, A. Venkatesh, R. W. Belk (ed.), Consumer Culture Theory (Vol. 19, pp. 71-92). Emerald Publishing Limited. https://doi.org/10.1108/S0885-211120180000019005
  • Smith Maguire, J. (2018b). Wine, the authenticity taste regime, and rendering craft. In E. Bell, G. Mangia, S. Taylor, & M. L. Toraldo (eds), The Organization of Craft Work Identities, Meanings, and Materiality (pp. 60-78). Routledge. https://doi.org/10.4324/9781315205861-4
  • Stansfield, M. L., McIntosh, A., & Poulston, J. (2020). Hospitality artisan entrepreneurs’ perspectives of sustainability. Hospitality & Society, 10(3), 313-334. https://doi.org/10.1386/hosp_00026_1
  • Telfer, E. (2017). The philosophy of hospitableness. In C. Lashley (ed.), The Routledge Handbook of Hospitality Studies (1st edn, pp. 73-84). Routledge.
  • Threadgold, S., Farrugia, D., & Coffey, J. (2021). Affective labour and class distinction in the night-time economy. The Sociological Review, 69(5), 1013-1028. https://doi.org/10.1177/00380261211006329
  • Tomasella, B., & Ali, A. (2019). The importance of personal values and hospitableness in small foodservice businesses’ social responsibility. Hospitality & Society, 9(3), 307-329. https://doi.org/10.1386/hosp_00004_1
  • Tracy, S. J. (2010). Qualitative quality: Eight “big-tent” criteria for excellent qualitative research. Qualitative Inquiry, 16(10), 837-851. https://doi.org/10.1177/1077800410383121
  • VisitSweden. (2020). Trendrapport 2020 – Maltidstrender/Trend report 2020 – Meal trends. VisitSweden.
  • Walter, U., Müller, D. K., & Langvall, A. (2022). The spatial distribution of gourmet restaurants. Scandinavian Journal of Hospitality and Tourism, 22(4-5), 285-302. https://doi.org/10.1080/15022250.2022.2112412
  • Warde, A. (1994). Consumption, identity-formation and uncertainty. Sociology, 28(4), 877-898. https://doi.org/10.1177/0038038594028004005
  • Wilson, E. R. (2019). Managing portfolio lives: Flexibility and privilege amongst upscale restaurant workers in Los Angeles. Qualitative Sociology, 42(3), 321-336. https://doi.org/10.1007/s11133-019-09420-4