Taking positions – students' interactions in an educational restaurant context

Running a restaurant as a course in university implies several complicated conditions, some of these conditions include teamwork and students agreeing with each other, and this tends to become problematic when students take positions in the educational restaurant. This thesis aims to clarify such positions by using Bourdieu’s concepts of habitus, field and cultural capital. It further aims to illustrate how the interplay between past and present causes practices in the context of an educational restaurant. The methodology used to investigate interactions during restaurant services was participant observation – and to elucidate the students’ backgrounds, qualitative interviews were conducted. The collected material was analyzed by using thematic analysis and the results suggest that these positions induce control, fragmentation and subordination. These characteristics in turn tend to occur because of habitus, which differs from student to student because of their differing social backgrounds

Hipster Hospitality and Beyond : Exploring dining room professionals in contemporary restaurants

In recent years, the line between high and low culinary standards has become blurred, leading to a transformative shift in restaurant culture. While considerable attention has been paid to consumption, there is a notable research gap concerning the production side within restaurant dining rooms. This thesis explores the meaning and practice of dining room professionals’ work in restaurants and expands the interpretation of hospitality as a dynamic and multifaceted practice within the restaurant. Drawing on interviews, observations, and autoethnography in contemporary casual restaurants and critically examining the portrayal of the dining room professional as communicated through recruitment, this thesis illustrates how dining room professionals incorporate personal values and self-fulfillment into their professional roles and abstract from traditional hospitality traits. The findings indicate that these professionals are not primarily driven by an ambition to advance their careers in traditional fine dining settings. Instead, they are seeking workplaces that foster the growth of their culinary skills and personal interests in collaboration with like-minded individuals, including guests as well as colleagues. This shift marks a departure from conventional hospitality norms, as these professionals express a desire for more autonomy and flexibility in their work, as well as enacting a shift away from the predictability of service manuals, the constraints of scripted interactions, and the limited opportunities for self-expression within the meal experience. Seen in a time of changes within the culinary field, this thesis contributes to the restaurant industry by showing how contemporary dining room professionals experience liberation when guided by personal beliefs, social tastes and identities, rather than guest demands or business directives, allowing them freedom to provide the work. In turn, this impacts their motivations for being in, and navigating through the restaurant industry

Taking positions – students' interactions in an educational restaurant context

Running a restaurant as a course in university implies several complicated conditions, some of these conditions include teamwork and students agreeing with each other, and this tends to become problematic when students take positions in the educational restaurant. This thesis aims to clarify such positions by using Bourdieu’s concepts of habitus, field and cultural capital. It further aims to illustrate how the interplay between past and present causes practices in the context of an educational restaurant. The methodology used to investigate interactions during restaurant services was participant observation – and to elucidate the students’ backgrounds, qualitative interviews were conducted. The collected material was analyzed by using thematic analysis and the results suggest that these positions induce control, fragmentation and subordination. These characteristics in turn tend to occur because of habitus, which differs from student to student because of their differing social backgrounds

Taking positions – students' interactions in an educational restaurant context

Running a restaurant as a course in university implies several complicated conditions, some of these conditions include teamwork and students agreeing with each other, and this tends to become problematic when students take positions in the educational restaurant. This thesis aims to clarify such positions by using Bourdieu’s concepts of habitus, field and cultural capital. It further aims to illustrate how the interplay between past and present causes practices in the context of an educational restaurant. The methodology used to investigate interactions during restaurant services was participant observation – and to elucidate the students’ backgrounds, qualitative interviews were conducted. The collected material was analyzed by using thematic analysis and the results suggest that these positions induce control, fragmentation and subordination. These characteristics in turn tend to occur because of habitus, which differs from student to student because of their differing social backgrounds

Symbolic values of the natural wine : A phenomenological research about the postmodern consumer of natural wine

Uppsatsen har för avsikt att skapa förståelse i hur symboliska värden påverkar konsumtionen av naturvin. I den postmoderna konsumtionskulturen sker konsumtionen i syfte att bygga upp bilden av sig själv, snarare än att konsumera produkter av praktisk nytta. Studien omfattar ett teoretiskt ramverk bestående av symbolisk interaktionism, konsumtionskulturen och den postmoderna marknadsföringen. Genom en existentiell fenomenologisk metod har konsumenters upplevelser med naturvinet studerats och tolkas. Tolkning utfördes genom en kvalitativ innehållsanalys och mynnade ut i betydelsefulla symboler. Resultatet pekar på att symbolerna i naturvinet bidrar till ett gott liv, en gemenskap och en kamp om vinets existens. I studien framgår det att konsumtionens främsta anledning inte handlar om smakupplevelsen utan har en djupare mening än så.

Successful repair of a full upper eyelid defect following traumatic amputation by simply suturing it back in place

There is a general belief that a full-thickness eyelid defect is best repaired using a vascularized flap in combination with a free graft, and that a free full-thickness eyelid graft would not survive due to poor blood perfusion. However, we describe a case in which an upper eyelid was traumatically amputated. The eyelid was sutured in place and healed well in situ. The long-term outcome was good regarding motility and function. This raises the question of whether a blood-supplying pedicle is necessary for the survival of the graft when repairing large eyelid defects

A waiting time of 7 min is sufficient to reduce bleeding in oculoplastic surgery following the administration of epinephrine together with local anaesthesia

OBJECTIVE: The time taken to reach maximal haemostatic effect following local anaesthesia with epinephrine is generally believed to be <10 min. This is based on clinical experience and indirect measurements of perfusion using methods such as laser Doppler flowmetry and oxygen spectroscopy. However, the only study in which bleeding has been measured quantitatively in an intra-operative setting in humans showed that the full haemostatic effect was not achieved until 30 min after anaesthesia. The aim of this study was to determine the time taken to reach maximum haemostatic effect when using epinephrine for local anaesthesia in oculoplastic surgery.METHODS: Intra-operative bleeding following infiltration anaesthesia with either lidocaine 20 mg/ml (2%) or lidocaine + epinephrine 12.5 μg/ml (1:80 000) was measured after 7, 15 and 30 min in the eyelids of 16 patients undergoing upper eyelid blepharoplasty.RESULTS: Bleeding was decreased by 74.6% (with 95% CI, 6.16-87.6%) 7 min after the injection of lidocaine + epinephrine (p = 0.0048) compared with lidocaine without epinephrine. There was no further decrease in bleeding after 15 or 30 min (p = n.s.).CONCLUSION: The optimal time for skin incision in eyelid surgery is within 7 min of injection of lidocaine with epinephrine. Waiting longer does not lead to a further decrease in bleeding

The Effect of Canthotomy on Blood Perfusion During the Repair of Lower Eyelid Defects

PURPOSE: Canthotomy is frequently used to mobilize extra tissue when repairing larger lower eyelid defects. The aim of this study was to explore the effect of canthotomy on blood perfusion and oxygen tension.METHODS: Eight pigs underwent a wedge resection of the lower eyelid and canthotomy (with cantholysis involving the lateral palpebral artery). The wedge resection was performed 8, 6, and 4 mm from the canthotomy. Perfusion and oxygen tension were monitored in the eyelid between the wedge resection and canthotomy using laser Doppler velocimetry and a Clark electrode. Verapamil was administered, and measurements were also performed 12 hours after surgery, to investigate the possible effects of vasospasm RESULTS:: The wedge resection alone did not affect perfusion. Canthotomy led to a reduction in perfusion; being 60% when the length of remaining eyelid was 8 mm, 32% when it was 6 mm, and 24% when it was 4 mm. Similar results were observed for oxygen tension. Vasospasm did not affect the results.CONCLUSIONS: Canthotomy in combination with a wedge resection of the lower eyelid affects blood perfusion. A smaller length of remaining eyelid tissue will have less perfusion. This may not have any implications in cases of direct closure, but may play a role when the eyelid is to provide oxygen and nutrients to avascular grafts