期刊名称：Nordic Journal of Vocational Education and Training
电子版ISSN：2242-458X
出版年度：2020
卷号：10
期号：2
页码：152-176
DOI：10.3384/njvet.2242-458X.20102152
出版社：Linköping University Electronic Press
摘要：The aim of this paper is to visualize, communicate and understand the vocational knowledge of a waiter’s craft, including how to perform table-setting and serving. The underlying theoretical perspectives are Culinary Arts and Meal Science, Craft Science, and Time-Geography. Basic time-geographical concepts used in the study are project, log, notation and constraint. The empirical data consist of two postulated serving methods wherein different procedures are identified. The data are based on the first author’s vocational experience and are described by logs of procedures. Questions in the logs concerning capacity, coupling, or authority constraints indicate limits to what is possible. Additionally, one of the serving methods is shown by a notation, displaying the waiter’s and the guests’ actions in relation to the procedures. The notation, complemented with a drawing of the room, provides knowledge about when, where, and for how long a serving procedure lasts. Through the use of time-geographical tools, the waiter’s craft procedures can be described and interpreted. Thus, it became possible to visualize, communicate, and acquire a deeper understanding of how the waiter in her vocational craft predicts and masters how time and materiality together with spatiality affect a meal event.
