Value creation in egg products consumed in food services in the professional kitchens
Tikkanen, Irma; Niemelä, Mervi (2014)
The 5th International Research Symposium in Service Management
2014
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2016081713728
https://urn.fi/URN:NBN:fi:amk-2016081713728
Tiivistelmä
Purpose
This article aims to explore what kind of value is created in egg products when consumed both in the food production processes in professional kitchens and served to their end - customers. The viewpoints of an egg marketing company and a professional kitchen are applied.
Design/methodology/approach
Theoretical framework comprises of value creation from the two perspectives. First, the focus of
an egg marketing company is on use value and value-in-exchange. Second, professional kitchens are linked with the viewpoint of value-in-use. Recent research on chicken eggs is ntroduced. Empirical data were collected from the representatives of professional kitchens and
the representative of a case company.
Findings
The results indicated that dimensions of use value focused mainly on the value for the professional kitchens. Eleven dimensions of value-in-use for the professional kitchens and six dimensions for
end-customers emerged.
This article aims to explore what kind of value is created in egg products when consumed both in the food production processes in professional kitchens and served to their end - customers. The viewpoints of an egg marketing company and a professional kitchen are applied.
Design/methodology/approach
Theoretical framework comprises of value creation from the two perspectives. First, the focus of
an egg marketing company is on use value and value-in-exchange. Second, professional kitchens are linked with the viewpoint of value-in-use. Recent research on chicken eggs is ntroduced. Empirical data were collected from the representatives of professional kitchens and
the representative of a case company.
Findings
The results indicated that dimensions of use value focused mainly on the value for the professional kitchens. Eleven dimensions of value-in-use for the professional kitchens and six dimensions for
end-customers emerged.