The Meal Experiences of á la Carte Restaurant Customers

Hansen, Kai Victor; Jensen, Øystein; Gustafsson, Inga‐Britt

doi:10.1080/15022250510014417

Cited by 95 publications

(62 citation statements)

References 15 publications

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“…They found that customers were willing to pay more for an ideal service than the one that they actually received. Hansen et al . (2005) also have shown that service is an essential part of the experience of eating at a restaurant for experienced à la carte customers.…”

Section: The Meetingmentioning

confidence: 99%

The Five Aspects Meal Model: a tool for developing meal services in restaurants

et al. 2006

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Preparing, planning and serving meals require several important steps before you can enjoy a meal. The meal takes place in a room ( room ), where the consumer meets waiters and other consumers ( meeting ), and where dishes and drinks ( products ) are served. Backstage there are several rules, laws and economic and management resources ( management control system ) that are needed to make the meal possible and make the experience an entirety as a meal ( entirety -expressing an atmosphere ). These five factors are the major ones for developing meal service in restaurants, and together form the Five Aspects Meal Model (FAMM). Several studies have shown that the context of a meal is important for the acceptance and consumption of a meal. Accordingly, the context has to include the food product itself, the consumer and the environment. These three factors need to be considered in an integrated manner, because they affect each other. A qualitative study of restaurant consumers found that there are at least eight main categories of importance for the experience of the meal: restaurant atmosphere, core items of consumption, restaurant scene, personal service encounter, staff quality, visitors, restaurant decision process and individual circumstances. These categories can easily be related to the 'Five Aspects Meal Model'. The essence of each factor is dependent upon different forms of knowledge, such as science, practical-productive, aesthetical and ethical.

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Section: The Meetingmentioning

confidence: 99%

The Five Aspects Meal Model: a tool for developing meal services in restaurants

et al. 2006

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“…Learning more on what environmental components (physical and social) influence on the emotion states of shoppers can recommend appropriate marketing strategies to help create and keep positive shopping experiences in customers. Recent studies indicated that construct of atmosphere related with customers' perception of specific components in various service settings (Hansen et al, 2005;Slatten et al, 2009). Mehrabian and Russell's (1974) model is the basis of many studies on the effect of environmental factors on customer behavior.…”

Section: Introductionmentioning

confidence: 99%

The influence of atmospheric elements on emotions, perceived value and behavioral intentions

Bigdeli¹,

Bigdeli²,

Bigdeli³

2014

10.5267/j.msl

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This research proposes a comprehensive integrated model, which investigates the relationships between atmospheric elements, emotions, perceived value and behavioral intentions. Data collected through customers of three Salian chain stores by using stratified random sampling method and the analysis uses 390 questionnaires to collect the information. Structural equations modeling by using LISREL was performed to empirically test the relationships between the constructs of this research. Results show that ambience, interaction and design factors had a positive influence on customer emotions. However, effects of ambience, interaction and design on perceived value were not significant. In addition, results indicate that customer emotions and perceived value had a positive and significant effect on behavioral intentions. Finally, it suggests that managers should focus on designing atmospheric elements in a way that contributes positively in creating positive emotions in customers, which in turn enhance customer's positive behavioral intentions.

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“…Factores sociales, económicos, culturales y tecnológicos influyeron en la gastronomía a través de los años. Actualmente, los restaurantes y las cafeterías son considerados como espacios sociales donde frecuenta uno o más individuos en busca de un producto y/o servicio que satisfaga las necesidades y deseos, y genere una experiencia desde el punto de vista hedonista (Hansen, Jensen, & Gustafsson, 2005;Gomes, De Azevedo Barbosa, & Gomes de Souza, 2013).…”

Section: La Oferta En Los Establecimientos Gastronómicosunclassified