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Original Article
The Five Aspects Meal ModelI.-B. Gustafsson et al.
Original article
The Five Aspects Meal Model: a tool for developing meal services
in restaurants
Inga-Britt Gustafsson, Åsa Öström, Jesper Johansson and Lena Mossberg
Department of Restaurant and Culinary Arts, Örebro University, Sörälgsvägen 2, 712 60 Grythyttan, Sweden
Abstract
Preparing, planning and serving meals require several important steps before
you can enjoy a meal. The meal takes place in a room (
room
), where the
consumer meets waiters and other consumers (
meeting
), and where dishes
and drinks (
products
) are served. Backstage there are several rules, laws and
economic and management resources (
management control system
) that are
needed to make the meal possible and make the experience an entirety as a
meal (
entirety – expressing an atmosphere
). These five factors are the major
ones for developing meal service in restaurants, and together form the Five
Aspects Meal Model (FAMM). Several studies have shown that the contexof a meal is important for the acceptance and consumption of a meal.
Accordingly, the context has to include the food product itself, the consumerand the environment. These three factors need to be considered in an integrated
manner, because they affect each other. A qualitative study of restaurantconsumers found that there are at least eight main categories ofimportance for the experience of the meal: restaurant atmosphere, core items
of consumption, restaurant scene, personal service encounter, staff quality,visitors, restaurant decision process and individual circumstances. Thesecategories can easily be related to the ‘Five Aspects Meal Model’. The essenceof each factor is dependent upon different forms of knowledge, such asscience, practical-productive, aesthetical and ethical.
Introduction
The concept of the restaurant in its modern formis closely related to the French Revolution, a revolution
that reduced the power of aristocratichouseholds. Many skilled cooks had been
employed in such households, but were left withoutemployment after the revolution. These
cooks, some of whom were skilled artisans, establishedother places to work and served meals forthe new class, the bourgeoisie, who could pay forthem. At these places one could restore or restone’s body from hunger or fatigue, which is whysuch establishments came to be known as restaurants
(Finkelstein 1989a).
However, too much emphasis has been put onthe connection between the French Revolutionand the modern restaurant concept. Already inthe early 1780s, there were taverns in England
which served meals for travelling upper classes;for instance, in 1786, the London Tavern opened.
This was a public house used mainly by membersof parliament who lived in London during parliamentary
sessions, away from their country homes
(Mennell 1985). Politicians, writers and tradersneeded places for meals, meetings and discussion.
Correspondence:
Inga-Britt Gustafsson,Department of Restaurantand Culinary Arts,
Örebro University,
Sörälgsvägen 2, 712 60
Grythyttan, Sweden.
Tel:
+
46 19 302009;
Fax:
+
46 591 14443;
E-mail: inga-britt.
gustafsson@rhs.oru.se
Keywords:
eating out, foodservice,
meals
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