FAMM

From this model, a number of research questions are derived with regard to the significance of the room, the meeting, the product, the management control system, and the atmosphere/ambiance for the meal. These five aspects are central to the identity of culinary arts and meal science and serve as the foundation upon which the activities of the subject and school are built.

Scientific works on FAMM

Hansen, Victor K. (2005). Restaurant meal experiences from customers' perspectives: a grounded theory approach. Örebro University, the School of Hospitality, Culinary Arts and Meal Science. Link to article in journal.

Gustafsson, Inga-Britt et al. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Örebro University, the School of Hospitality, Culinary Arts and Meal Science. Link to article in journal.

Forslund, Kerstin (2006). Theory and practice in nursing education: Five Aspects Meal Model (FAMM) : a tool for nursing practice and education? Örebro University, the School of Hospitality, Culinary Arts and Meal Science. Link to conference contribution in DiVA.

Gustafsson, Inga-Britt (2008). The Five Aspects Meal Model. Örebro University, the School of Hospitality, Culinary Arts and Meal Science. Link to article in journal.

Carlbäck, Mats (2008). Are the chain operations simply with it?: Five aspects meal model as a development tool for chain operations/franchise organizations. School of Business, Economics and Law, University of Gothenburg, Gothenburg, Sweden. Link to article in journal.

Öström, Åsa et al. (2008). FAMM: from food to meal research on the product aspect of the meal experience. Örebro University, the School of Hospitality, Culinary Arts and Meal Science. Link to article in journal.

Walter, Ute (2011). Drivers of customers' service experiences: a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities. Örebro University, the School of Hospitality, Culinary Arts and Meal Science. Link to thesis in full-text format.

Magnusson Sporre, Cecilia et al. (2013). The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector. Örebro University, the School of Hospitality, Culinary Arts and Meal Science. Link to conference contribution.

Magnusson Sporre, Cecilia et al. (2017). Enjoy!: Enhancing Meals in the Swedish Public Sector. Örebro University, the School of Hospitality, Culinary Arts and Meal Science. Link to article in journal.

Wellton, Lotte (2017). Making Meals in Restaurants: Daily Practices and Professional Ideals. Örebro University, the School of Hospitality, Culinary Arts and Meal Science. Link to thesis in full-text format.