Exploring the comparative salience of restaurant attributes: A conjoint analysis approach

Rhee, Hosung Timothy; Yang, Sung-Byung

doi:10.1016/j.ijinfomgt.2016.03.001

Cited by 50 publications

(37 citation statements)

References 25 publications

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“…Chen et al [6] show that proper ambience creation and sensory experience have positive impacts on consumer emotions. The design of a restaurant's environment and ambience can enable consumers to generate more consumption desires and specific attitudes and behavioural responses [29]; thus, restaurant managers should improve service quality and adopt marketing strategies that meet the needs of the restaurant to improve consumer satisfaction [30]. Turley and Milliman [22] also indicate that a restaurant's ambience can positively affect consumer satisfaction with meals.…”

Section: Ambience Creation and Sensory Experiencementioning

confidence: 99%

“…To improve consumer satisfaction, food and beverage service providers must understand and design the appropriate ambience for their establishments to improve consumers' positive emotions, which in turn will affect an establishment's market competitiveness. Moreover, Rhee et al [29] show that the design of a restaurant's ambience enables consumers to have higher consumer sentiment and specific attitudes and behavioural responses. Hamlin [33] also note that sensory designs have great impacts on consumers and that emotions can play a key role for many consumers.…”

Section: Ambience Creation and Sensory Experiencementioning

confidence: 99%

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Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés

Chen

Lin

2020

IJERPH

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The aim of this study was to explore and construct spatial indicators suitable for green café ambience. The indicators were further empirically verified. A three-round questionnaire survey, based on the Delphi method, was conducted with 15 experts, including university professors (food and beverage services management and interior environmental design), café operators, and personnel from government agencies. Data were collected, and the results on the characteristics of the repeated feedback from the experts were convergent. Thirty-six indicators suitable for the design of green café ambience were extracted, of which 17 were verified by actual cafés as highly operable. The five-sense indicators of sustainable green ambience design obtained in this study can facilitate positive customer experiences and enhance the appeal of maintaining sustainable green trends for cafés. These indicators can also provide references for café operators in business planning and green café ambience design.

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Section: Ambience Creation and Sensory Experiencementioning

confidence: 99%

Section: Ambience Creation and Sensory Experiencementioning

confidence: 99%

Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés

Chen

Lin

2020

IJERPH

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“…In the case of fast food restaurant, customer might place higher importance towards speed and quality of food. Based on the evidence from (Rhee et al (2016) and Kim and Moon (2009). It provides a clear indication that restaurant type and customer selection preference of the restaurant vary.…”

Section: Need For the Studymentioning

confidence: 99%

“…So the present study provides practical implications for the Chinese restaurant operators and the managers. The theoretical support for the present study is based on Rhee et al (2016). Rhee et al (2016) investigated travellers restaurant selection behaviour by examining various restaurants attributes.…”

Section: Introductionmentioning

confidence: 96%

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Selection criteria of customers of Chinese restaurants and their dining habits

Sudhagar¹,

Rajendran

2017

IJKMTH

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Abstract:The present study investigates the selection criteria used by restaurant customers in India while choosing Chinese restaurant for dining and also to understand their contemporary dining habits. Structured questionnaire was used to collect the data from the respondents. Respondents were selected using the convenience sampling approach. The study used descriptive statistics and exploratory factor analysis to interpret the data. The results of the study would assist the Chinese restaurant marketers to understand the important restaurant attributesfrom the customer's perspective. It would also help to formulate required marketing and operational strategies incorporating food quality, service quality, customer relationship practices and promotional offers, so that the restaurant can stay competitive in the market by better meeting the needs and expectations of the customers. This study was an attempt to examine the Chinese restaurant consumer behaviour in the Indian context, particularly from the Chennai City. The research also provided vital information and insights for the researchers, academicians and the practitioners in the restaurant industry.

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A Comprehensive Survey on Travel Recommender Systems

Chaudhari

Thakkar

2019

Arch Computat Methods Eng

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Exploring the comparative salience of restaurant attributes: A conjoint analysis approach

Cited by 50 publications

References 25 publications

Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés

Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés

Selection criteria of customers of Chinese restaurants and their dining habits

A Comprehensive Survey on Travel Recommender Systems

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