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Inga-Britt Gustafsson - Örebro University
John S. A. Edwards – Bournemouth University

The Five Aspects Meal Model (FAMM) forms the basic structure for teaching at the Department of Restaurant and Culinary Art at Örebro University. It is based on the idea that preparing, planning and serving meals require several important steps. The meal takes place in a room, where the consumer meets waiters and other consumers, and where dishes and drinks are served. Backstage there are several rules, laws and economic and management resources that are needed to make the meal possible and make the experience an entirety as a meal. These five factors (room, meeting, products, management control system, and atmosphere) together form the Five Aspects Meal Model (FAMM).

This is to be considered the first academic attempt to formalise the structure of the eating experience and create important tools for the design of food environments, food and products for food.

Journal article:

Edwards, J. S. A., & Gustafsson, I. B. (2008). The Five Aspects Meal Model. Paper presented at the First international PhD conference - rationale and background, Orebro University, Sweden, 02-06 June 2007.

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