Restaurang- och hotellhögskolan

Konferensbidrag

Carlbäck, M. et al. (2020). Sustainability applied to the human factor – A case
study of Swedish hotels. Submitted to 4th Hospitality Finance & Economics
Conference 24–25 June, 2020, Ecole hôtelière de Lausanne, Switzerland.

Carlbäck, M. et al. (2020). Extended abstract to conference: The development of
an applicable tool for dealing with shortage of skilled hospitality employees –
EuroCHRIE2020. Aalborg 5–8 oktober, 2020.

Carlbäck, M. et al. (2020). Extended abstract to conference: Do we have the
necessary tool? Sustainable performance management in the hospitality
industry – EuroCHRIE2020. Aalborg 5–8 oktober, 2020.

Carlbäck, M. et al. (2020). Extended abstract to conference: Experience
Accounting (EA) in CSR – EuroCHRIE2020. Aalborg 5–8 oktober, 2020.

Jonsson, A.-S., Öström, Å., Jonsson, I.M., and Nyberg T. (2020). Hospitality
and mealtime approaches in hospitals – perspectives from nursing- and mealstaff. Accepted abstract. Conference THE INC (Tourism Hospitality & Events International Conference) 2020. Revisiting Value and Co-creation and Codestruction in Tourism, at the NHL Stenden University of Applied Sciences in Leeuwarden.

Östergren, D. (2020). Students' Development of Phronesis in Culinary Arts
Higher Education in Sweden. Paper presented at NERA 2020, Rethinking the
futures of education in the Nordic countries, Turku, Finland, March 4–6, 2020.

Östergren, D. & Jonsson, IM. (2019). Knowing Together in Correspondence:
The Meal as a Stage for Bildung. I Proceedings of International Conference
2019 of the DRS Special Interest Group on Experiential Knowledge EKSIG.
[ed] Nithikul Nimkulrat, Kristi Kuusk, Julia Valle Noronha, Camilla Groth and
Oscar Tomico, Tallinn: Estonian Academy of Arts (s. 226–236), 281p.

Lise Justesen, Ute Walter, N H Kristensen & A M Beck. (2019). The Breakfast
Club – co-creational meal practices as rehabilitation strategies in nursing
homes. European Journal of Public Health, 29 (Suppl. 4) s. 178–179, ISSN
1101-1262, E-ISSN 1464-360X. DOI: 10.1093/eurpub/ckz185.477.

Annelie Öster, Lars Eriksson, Gunnar Almevik, Göran Andersson, Linda
Lindblad. (2019). Crafting film instructions: e-learning in craft education
Konferensen: Make & Learn, Göteborg, Sweden, September 17–20, 2019

Carlbäck, M. (2019). Experience accounting (EA): the next chapter. Food &
Hospitality Multisensory Perspectives 13–15 november, Lyon, Frankrike.

Carlbäck, M. & Nygren, T. (2019). The quickest feet, sharpest knives, best
brains and the biggest hearts: A practical approach to a new balanced
curriculum for higher hospitality education with focus on the dynamics of
bildung. APacCHRIE & EuroCHRIE Joint Conference, Hong Kong, China,
May 22-25, 2019

Eriksson, L., Öström, Å., & Nygren, T. (2018). Communication tools for meal
design. I: Tomorrow’s Food Travel (TFT), 8–10 October 2018, Centre for
Tourism, University of Gothenburg. Muntlig presentation inkl övning
(miniworkshop)

Göran Rodell, A. (2018). Hur kan man använda inspelade föreläsningar,
dialogsamtal samt kontrakt som grund för bättre grupparbeten? I: Det
akademiska lärarskapet. NU-konferens (Nätverk och Utveckling), Västerås, 9–
11 oktober, 2018.

Carlbäck, M., Göran Rodell, A., Jonsson, I.M., & Gustafsson, H. (2017).
Teaching hospitableness – an educational dilema? CHME – Council for
Hospitality Management Education Conference, 16–20 May 2017, Aalborg
Kongres & Kultur Center, Aalborg, Denmark

Eriksson, Lars. (2017). Att ge förklaringar till servitörens kunskap i fråga om
dukning och servering. Måltidsakademiens forskningsseminarium ’’Måltid &
gastronomi’’, Uppsala, Sweden, May 18, 2017

Eriksson, L. (2016). Bordsdukningens system: Tidsgeografi som metod för att
förstå vad som skall plockas fram och vad som skall plockas bort.
Måltidsakademins forskningsseminarium ’’Mat och måltid’’, Uppsala, Sweden,
May 19, 2016

Eriksson, L. (2016). Waiters Craftmanship - The Sloppy Set Table: How can the
craft of setting a table be defined? 1st Granqvist Culinary Arts & Meal Science
Symposium, Campus Grythyttan, Örebro universitet, Grythyttan, Sweden,
March 18, 2016, T. Nygren, A. Yngve & Å. Öström (Eds.)., Örebro: Örebro
University

Lopez-Valladares, G., Danielsson-Tham, M-L- & Tham, W. (2016). Listeria
monocytogenes: a threat to the health of restaurant guests. 1st Granqvist
Culinary Arts & Meal Science Symposium, Campus Grythyttan, Örebro
universitet, Grythyttan, Sweden, March 18, 2016, T. Nygren, A. Yngve & Å.
Öström (Eds.)., Örebro: Örebro University,
Danielsson-Tham, M. & Tham, W. (2016). Is food hygiene a part of culinary
arts and meal science? 1st Granqvist Culinary Arts & Meal Science
Symposium, Campus Grythyttan, Örebro universitet, Grythyttan, Sweden,
March 18, 2016, T. Nygren, A. Yngve & Å. Öström (Eds.)., Örebro: Örebro
University

Göran Rodell, A., Eriksson, L., & Akner Koler Cheryl. (2016). The Aesthetic
Gestalt Process in the Culinary Arts and Hospitality. 1st Granqvist Culinary
Arts & Meal Science Symposium, Campus Grythyttan, Örebro universitet,
Grythyttan, Sweden, March 18, 2016, T. Nygren, A. Yngve & Å. Öström
(Eds.)., Örebro: Örebro University.

Eriksson, L., Almevik, G., Seiler, J., & Jarefjäll, Patrik. (2016). Dioramas of
Craftmanship: Investigating Craft Practice with Time Geography. Make it
NOW! International NordFo Conference, University of Turku, Rauma, Finland,
September 28–30, 2016

Westling, Magnus, Danielsson Tham, Marie-Louise, Jass, Jana, Nilsen, Asgeir,
Öström, Åsa, Tham, Wilhelm. (2016). Contribution of Enterobacteriaceae to
sensory characteristics in soft cheeses made from raw milk. Procedia Food
Science 7:17–20, ISSN 2211-601X, E-ISSN 2211-601X,
http://dx.doi.org/10.1016/j.profoo.2016.02.075. Rio de Janeiro, Brasilien, på 9th
International Conference on Predictive Modelling in Food 8–12 september 2015

Lehto, Elviira; Ray, Carola; Yngve, Agneta; Thorsdottir, Inga. (2015). The ones
with lowest fruit and vegetable intake benefitted of the intervention only
moderately. Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN
1421-9697, Vol. 67 (Suppl. 1) s. 360–361. Meeting abstract. 12th European
Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015

Scander, Henrik, Tellström, Richard, Yngve, Agneta (2015). Energy
contribution patterns from drink and food in Riksmaten. Annals of Nutrition and
Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67 (Suppl. 1) s. 200.
12th European Nutrition Conference (FENS), Berlin, Germany, October 20–23,
2015

Tellström, R. (2015). Historical aspects of commensality during meals in
Europe. Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-
9697, Vol. 67 (Suppl. 1) s. 13–14, 12th European Nutrition Conference
(FENS), Berlin, Germany, October 20–23,
http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-46878

Walter, Ute, Jonsson, Inger M., & Sundqvist, Joachim. (2015). Eating out: a
study of visitors’ value creating activities related to food and meals. The 24th
Nordic Symposium in Tourism and Hospitality and Research, October 1st–3rd.
Reykjavik

Yngve. Y. (2015). Meal design and assessment: Introduction. Annals of
Nutrition and Metabolism 67(suppl. 1):12, 12th European Nutrition Conference
(FENS), Berlin, Germany, October 20–23, ISSN 0250-6807, E-ISSN 1421-
9697, http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-46878

Westling, M., Nygren, T., Nilsen, A., & Öström, Å. (2015). Sensory education
in hospitality, culinary arts and meal science: Do sensitive testing, profiling and
preference assessments help students to become reflective practitioners in
restaurants? 11th Pangborn Sensory Science Symposium” den 23–27 augusti,
Göteborg, Svenska Mässan.

Magnusson Sporre, C. & Jonsson, I.M. (2015). Swedish chefs' reflections on
how to create, cook and present a conscius meal. A selected anthology of
manuscripts on opportunities and challenges for food and eating in society. I:
Charles Feldman & Douglas Murray (Eds.). Montclaire NJ: The College of
Education and Human Services (s. 100–107). International Conference on
Culinary Arts and Sciences IX (ICCAS), Montclair State University, USA, June
3–5, 2015

Mikkelsen, B.E., Justesen, L., Wendin, K., Olsson, V., Yngve, A., Scander, H.,
Tellström, R., Junttila, M. & Mertanen, E. (2015). Research based educations
for future foodscapes. I: Opportunities and challenges for food and eating in
society: proceedings of the International Conference on Culinary Arts and
Sciences, 2015, Vol. 9, s. 56– 68.

Walter, U., Jonsson, I.M., & Sundqvist, J. (2015). Eating out: a study of visitors’
value creating activities related to food and meals. I: Tourism engagement: cocreating well-being: Proceedings of the 6th Advances in Tourism Marketing
Conference, Joensuu, Finland, 8–10 september, 2015 / [ed] Juho Pesonen, Raija
Komppula, Joensu: University of Eastern Finland , 2015, s. 327–329

Scander, H., Tellström, R., & Yngve, A. (2015). How do Swedes combine food
and drink? Preliminary energy contribution pattern from drink and food in
Swedish national survey. ICCAS, June 6–9, University of Montclair, Montclair,
USA.

Yngve, A. (2015). Fruit and vegetable inake among children in 10 European
countries. La Facultad de Farmacia, el Grupo de Investigation Nutricion, Dieta y
Evaluacion de Riesgos (AGR 255), onsdag 9 september, 2015

Yngve, A. (2015). Introduction. Annals of Nutrition and Metabolism 67, Suppl.
1, s. 12. 12th European Nutrition Conference (FENS), Berlin, Germany, October
20–23, ISSN 0250-6807, E-ISSN 1421-9697,
http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-46878, ISSN 0250-6807, EISSN 1421-9697

Scander, Henrik. (2015). Food and drink combinations in Swedish meals.
Annals of Nutrition and Metabolism 67 (Suppl 1), s. 13., 12th European
Nutrition Conference (FENS), Berlin, Germany, October 20–23, ISSN 0250-
6807, E-ISSN 1421-9697, http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-
46878