The Five Aspects Meal Model: a tool for developing meal services in restaurants

The aim of this paper is to describe the model and how it can be used in planning service delivery to enhance customers’ satisfaction

Inga-Britt Gustafsson; Asa Ostrom; Jesper Johansson; Lena Mossberg

2006

Scholarcy highlights

  • The concept of the restaurant in its modern form is closely related to the French Revolution, a revolution that reduced the power of aristocratic households
  • Since 1993, the Department of Restaurant and Culinary Arts at Örebro University have been working with the Five Aspects Meal Model to plan, prepare and produce meals in our Bachelor’s degree programme for cooks, chefs and waiters, and the model has been described by Gustafsson
  • The manager’s questions in this aspect are: What price can we offer for the different meals or services from a business perspective? Are the figures realistic? Will it be possible to obtain the products in time from the various delivery companies? How should the different laws relating to hygiene, alcohol, labour and environment be followed up? What staff will be required? Do they require more instructions or training? Does the right person run the right area? How will the logistics work in the kitchen and in the dining room?
  • As lecturers we found that the FAMM is a valuable tool to get students focused on what is going on during planning, preparation and service of meals in restaurants
  • There are a relatively large number of studies from different disciplines that focus on the production and consumption of meals in various restaurant settings, some of which have been referenced in this paper, that support the use of the FAMM
  • The FAMM can be a valuable tool for creating an overall meal experience, which can help satisfy customers/diners

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