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Running a restaurant as a course in university implies several complicated conditions, some of these conditions include teamwork and students agreeing with each other, and this tends to become problematic when students take positions in the educational restaurant. This thesis aims to clarify such positions by using Bourdieu’s concepts of habitus, field and cultural capital. It further aims to illustrate how the interplay between past and present causes practices in the context of an educational restaurant. The methodology used to investigate interactions during restaurant services was participant observation – and to elucidate the students’ backgrounds, qualitative interviews were conducted. The collected material was analyzed by using thematic analysis and the results suggest that these positions induce control, fragmentation and subordination. These characteristics in turn tend to occur because of habitus, which differs from student to student because of their differing social backgrounds. |
