Analyse multimodale d'une activité professionnelle: l'utilisation des bons de commande dans un restaurant

In this paper, we analyze the organization of a collective activity in a professional setting: a restaurant kitchen. The analysis proceeds by examining the functions of order forms. The restaurant activity is dealt with as a situated activity system, i.e. as a set of heterogeneous elements - including persons as well as artifacts - brought together by the activity and by a socially organized distributed or common perception. The multimodal video data analysis makes it possible to examine in detail how participants integrate the order forms in local contextual configurations on which they rely in order to organize their activity.