A holistic aesthetic experience model: Creating a harmonious dining environment to increase customers' perceived pleasure

Effects of Rural Restaurants’ Outdoor Dining Environment Dimensions on Customers’ Satisfaction: A Consumer Perspective

“…Two additional topics were included: “frequency of dining at restaurants (weekly)” and “frequency of dining at rural restaurants (yearly).” The second part contained items related to restaurant preferences (including three items: “the purpose of choosing a country restaurant”, multiple choice; “the criteria for the choice”, multiple choice; and “preferred restaurant-style”, single choice). In the third part, we used Ryu and Jang’s [ 17 ] DINESCAPE concept and the four dimensions proposed by Horng [ 72 ] as theoretical knowledge bases and combined them with the distinct landscape characteristics of Chengdu’s rural areas to present items related to our ODE research framework. This framework is designed to examine the impact of various environmental dimensions of ODE on consumers’ satisfaction with rural restaurants.…”

“…Scholars have also studied the association between consumer dining experience and individual factors, such as facility esthetics [ 68 ], lighting [ 69 ], physical environment [ 64 ], layout [ 70 ], table setting [ 71 ], and service personnel [ 17 ]. Using Ryu and Jang’s research, Horng and Hsu [ 72 ] summarized restaurant landscape environments into four dimensions: the physical environment (including architecture, restaurant name, signage, interior design and decoration, furniture and equipment, layout, lighting, temperature, aroma, and music), products and services (including the appearance and flavor of food and beverages, menu items and design, tableware, employee expressions, employee body movements and gestures, employee introduction, communication, and storytelling), employees’ esthetic characteristics (including employees’ appearance, voice, and body odor), and other customers’ esthetic characteristics (including customers’ appearance, voice, behavior, and etiquette). Most previous studies on dining environments have focused on architecture and indoor environments.…”

“…Therefore, many restaurant managers recognize and use facility esthetics to create specific restaurant themes [ 75 ]. The study by Horng and Hsu [ 72 ] classified influencing factors of facility aesthetics into buildings, restaurant names, signage, interior design, decoration, furniture, and equipment.…”

Content Analysis of Michelin Restaurants Online Reviews in Croatia

“…Beauty is associated with pleasure and is the foundation of human existence and experience (Santayana 1896). Aesthetics involves what makes an object beautiful and what humans feel when they encounter a beautiful object (Horng & Hsu, 2020). The same authors state that beauty is based on simplicity, harmony and proportion.…”

“…The importance of experience has been recognized in the hospitality industry as an important factor due to its influence to customers' emotions, satisfaction and behavioural intentions (Jang & Namkung, 2009). Few previous hospitality studies have examined specifically aesthetic components of customer experience (Bekar, 2017;Horng & Hsu, 2020. Aesthetic experience is a process to perceive-feel-sense an object, represent active sensation, emotion, cognition and integrate the aesthetic pleasure appraisal (Di Dio & Vittorio, 2009).…”