| Drivers of customers' service experiences: a study in the restaurant industry U Walter, B Edvardsson, Å Öström Managing Service Quality: An International Journal 20 (3), 236-258, 2010 | 366 | 2010 |
| Food tourism and regional development CM Hall, S Gössling Networks, products and trajectories, 2016 | 172 | 2016 |
| The physical environment as a driver of customers' service experiences at restaurants U Walter, B Edvardsson International Journal of Quality and Service Sciences 4 (2), 104-119, 2012 | 71 | 2012 |
| The meeting aspect and the physical setting: are they important for the guest experience? U Walter Journal of Foodservice 19 (1), 87-95, 2008 | 30 | 2008 |
| Restaurant practices–time, planning, knowledge and dreams L Wellton, IM Jonsson, U Walter, A Svingstedt Scandinavian Journal of Hospitality and Tourism 17 (3), 297-311, 2017 | 27 | 2017 |
| Drivers of customers' service experiences: A customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities U Walter Örebro universitet, 2011 | 15 | 2011 |
| Deriving Value from Customer Based Meal Experiences—Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal J Sundqvist, U Walter Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044 …, 2016 | 11 | 2016 |
| The spatial distribution of gourmet restaurants U Walter, DK Müller, A Långvall Scandinavian Journal of Hospitality and Tourism 22 (4-5), 285-302, 2022 | 10 | 2022 |
| Meal identity as practice-Towards an understanding of business travellers’ meal practices J Sundqvist, U Walter, A Hörnell International Journal of Gastronomy and Food Science 22, 100237, 2020 | 10 | 2020 |
| Culinary collisions: The vision of local food use collides with daily restaurant practice L Wellton, IM Jonsson, U Walter Food tourism and regional development, 273-284, 2016 | 5 | 2016 |
| Social interactions as drivers of customers' service experiences U Walter, B Edvardsson, Å Öström 11th international research seminar in Service Management, 771-790, 2010 | 4 | 2010 |
| Eat, sleep, fly, repeat: meal patterns among Swedish business travelers J Sundqvist, U Walter, A Hörnell Gastronomy and Tourism 4 (2), 53-66, 2020 | 3 | 2020 |
| Making meals in small seasonal restaurants L Wellton, IM Jonsson, U Walter Journal of culinary science & technology 16 (1), 1-17, 2018 | 3 | 2018 |
| Outsourcing av food & beverage på hotell i Sverige U Walter BAS, 1998 | 3 | 1998 |
| Contemporary dining room professionals: towards a “hip” style of hospitality identity K Hult, H Scander, U Walter Research in Hospitality Management 13 (1), 11-21, 2023 | 1 | 2023 |
| Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning? D Östergren, U Walter, B Gustavsson, IM Jonsson Challenges 14 (4), 41, 2023 | 1 | 2023 |
| Gastronomi som en länk mellan den svenska livsmedelsproduktionen och-konsumtionen: Hur kan gastronomisk forskning bidra till utveckling av den svenska livsmedelskedjan? U Walter, M Marshall, A Hörnell, K Niels Heine, H Hedh Restauranghögskolan, Umeå universitet, 2020 | 1 | 2020 |
| Eating out: a study of visitors’ value creating activities related to food and meals U Walter, IM Jonsson, J Sundqvist The 24th Nordic Symposium in Tourism and Hospitality and Research, Reykjavik …, 2015 | 1 | 2015 |
| Bordsbeställning U Walter Studentlitteratur, 2008 | 1 | 2008 |
| Constructing the hospitality superstar in restaurant dining rooms K Hult, J Lainpelto, U Walter, IM Jonsson Scandinavian Journal of Hospitality and Tourism 23 (2-3), 264-281, 2023 | | 2023 |
Bo EdvardssonProfessor of Business Administration, CTF Service Research Centre, Karlstad university在 kau.se 的电子邮件经过验证
