Edwards, J. and Gustafsson, I.B., 2008. The Five Aspects Meal Model. Journal of Foodservice, 19 (1), pp. 4-12.
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Eating and eating out involve a number of additional factors over and above the consumption of food. This paper briefly reviews the research undertaken on these factors, and identifies models to categorise and describe them. In particular, it presents and justifies the Five Aspects Meal Model (FAMM), which forms the basic structure for teaching at the Department of Restaurant and Culinary Art at Örebro University. This also formed the theoretical framework for the First International PhD Conference held at Örebro University in June 2007.
|Subjects:||Technology > Food Science and Drinks|
|Group:||School of Tourism > International Centre for Tourism and Hospitality Research|
|Deposited By:||Louise K. Tucker|
|Deposited On:||09 Nov 2009 20:22|
|Last Modified:||07 Mar 2013 15:17|
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- The Five Aspects Meal Model. (deposited 23 Oct 2008 18:40)
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