Journal
JOURNAL OF HOSPITALITY AND TOURISM MANAGEMENT
Volume 45, Issue -, Pages 520-534Publisher
ELSEVIER
DOI: 10.1016/j.jhtm.2020.10.006
Keywords
Aesthetic experience; Harmony; Food aesthetics; Aesthetic pleasure; Experience design; Other customer's aesthetic traits
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Funding
- Ministry of Science and Technology of Taiwan [MOST 107-2511-H-228 -001 -MY3]
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For chasing a harmonic condition among all elements and customers' positive emotion-pleasure in a restaurant, this study constructs a holistic aesthetic experience model within the context of a restaurant through the consensus opinions of experts who have aesthetics-related experience and work in the restaurant relevant organizations. This study adopted a mixed study, multiple-criteria decision-making (MCDM) approach for forming a solid and practical model. Four dimensions-physical environment, product and service, employee's aesthetic traits, and other customer's aesthetic traits-and twenty-three with an influential network relation map (INRM) for finding the roots of influence and influential weights for the further practitioners' decision making. The study contributes to the aesthetic theory and practical implementation in the hospitality industry.
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