Lotte Wellton

Ph D, School of Hospitality, Culinary Arts & Meal Science
 
Wellton, L., Jonsson, I. M., Walter, U., & Svingstedt, A. (2017). Restaurant practices–time, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism, 17(3), 297-311.doi/org10.1080/15022250.2016.1176951
 
Wellton, L., Jonsson, I. M., & Walter, U. (2018). Making Meals in Small Seasonal Restaurants. Journal of Culinary Science & Technology, 16(1), 1-17. doi.org/10.1080/15428052.2016.1242445
 
Wellton, L., Jonsson, I. M., & Svingstedt, A. (2017). “Just trained to be a chef, not a leader”: A study of head chef practices. International Journal of Hospitality & Tourism Administration, 1-23. Doi:10.1080/15256480.2017.1242445
 
Wellton, L., Jonsson, I. M., & Svingstedt, A. (2018). “We are service people, and we stay until the job is done”: enactments of professionalism in restaurants. Journal of Teaching in Travel & Tourism, 1-19. doi.org/10.1080/15313220.2018.1474414