The Importance of Aesthetic Experience in Fine Dining Restaurants
Suzana Marković – University of Rijeka, Faculty of Tourism and Hospitality Management; Primorska 46, Opatija, Croatia
Jelena Dorčić – University of Rijeka, Faculty of Tourism and Hospitality Management; Primorska 46, Opatija, Croatia
Dora Rašan – University of Rijeka, Faculty of Tourism and Hospitality Management; Primorska 46, Opatija, Croatia
Bruna Bucić – University of Rijeka, Faculty of Tourism and Hospitality Management; Primorska 46, Opatija, Croatia
Marko Blažić – University of Rijeka, Faculty of Tourism and Hospitality Management; Primorska 46, Opatija, Croatia
7th International Scientific ERAZ Conference – ERAZ 2021 – Selected Papers: KNOWLEDGE BASED SUSTAINABLE DEVELOPMENT, Online/virtual, May 27, 2021
ERAZ Conference Selected Papers are published by: Association of Economists and Managers of the Balkans – Belgrade, Serbia
ERAZ conference partners: Faculty of Economics and Business, Mediterranean University, Montenegro; University of National and World Economy – Sofia, Bulgaria; Faculty of Commercial and Business Studies – Celje, Slovenia; AMBIS University, Prague – Czech Republic; Faculty of Applied Management, Economics and Finance – Belgrade, Serbia
ERAZ Conference 2021 Selected Papers ISBN 978-86-80194-47-9, ISSN 2683-5568, DOI: https://doi.org/10.31410/ERAZ.S.P.2021
Abstract: The importance of aesthetic in fine dining restaurants has been recognized as an important factor in creating a perfect service and a memorable experience. The purpose of this study is to investigate guests’ importance of certain aspects of aesthetic experience in fine dining restaurants in Croatia. Data were collected using an online self-administered questionnaire. Descriptive statistics were used to analyse the data and determine the importance of different aesthetic components in fine dining restaurants. An independent sample t-test was performed to assess the perceived differences between those who have been in fine dining restaurants and those who have not been yet but have the intention to visit them in the future. The results of the study could serve as a guide for restaurant managers to improve the components of the aesthetic experience and enhance the overall guest experience and business performance in fine dining restaurants.
Creative Commons Non Commercial CC BY-NC: This article is distributed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 License (https://creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission.
Ankor, J. (2012). The complexities of experience: A critical tourism response. Journal of Hospitality and Tourism Management, 19(1), 60–66. https://doi.org/10.1017/jht.2012.5
Böhme, G. (2003). Contribution to the Critique of the aesthetic economy. Thesis Eleven, 73(1), 71-82.
Canny, I. (2014). Measuring the Mediating Role of Dining Experience Attributes on Customer Satisfaction and Its Impact on Behavioral Intentions of Casual Dining Restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25-29. https:// doi.org/10.7763/ijimt.2014.v5.480
Campo, R., Loporcaro, G., & Baldassarre, F. (2017). The effects of food aesthetics on consumers. Visual stimuli and food marketing. DIEM: Dubrovnik International Economic Meeting, 3(1), 553-565
Di Dio, C., & Vittorio, G. (2009). Neuroaesthetics: a review. Current Opinion in Neurobiology, 19(6), 682-687. https://doi.org/10.1016/j.conb.2009.09.001
Han, H., & Ryu, K. (2009). The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry. Journal of Hospitality and Tourism Research, 33(4), 487-510. https://doi.org/10.1177/1096348009344212
Hanks, L., & Line, N. D. (2018). The restaurant social servicescape: Establishing a nomological framework. International Journal of Hospitality Management, 74, 13–21. https://doi. org/10.1016/j.ijhm.2018.01.022
Horng, J. S., & Hsu, H. (2020). A holistic aesthetic experience model: Creating a harmonious dining environment to increase customers’ perceived pleasure. Journal of Hospitality and Tourism Management, 45, 520-534. https://doi.org/10.1016/j.jhtm.2020.10.006
Hwang, J., & Ok, C. (2013). The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants. International Journal of Hospitality Management, 32(1), 121–131. https://doi.org/10.1016/j. ijhm.2012.05.002
Kwun, D. J. W., & Oh, H. (2007). Past experience and self-image in fine dining intentions. Journal of Foodservice Business Research, 9(4), 3-23. https://doi.org/10.1300/J369v09n04_02
Lane, C. (2013). Taste makers in the “fine-dining” restaurant industry: The attribution of aesthetic and economic value by gastronomic guides. Poetics, 41(4), 342–365. https://doi. org/10.1016/j.poetic.2013.05.003.
Ryu, K., & Han, H. (2011). New or repeat customers: How does physical environment influence their restaurant experience? International Journal of Hospitality Management. 30(3), 599- 611. https://doi.org/10.1016/j.ijhm.2010.11.004
Ryu, K., Lee, H. R., & Kim, W. G. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223. https://doi.org/10.1108/09596111211206141
Ryu, K., & Shawn Jang, S. (2008). DINESCAPE: A scale for customers’ perception of dining environments. Journal of Foodservice Business Research, 11(1), 2–22. https://doi. org/10.1080/15378020801926551
Skryl, T., Gregoric, M., & Dugi, V. (2018). Culinary trends in the Republic of Croatia as part of Gastro tourism development. European Research Studies Journal, 21(3), 465-475. https:// doi.org/10.35808/ersj/1075
Sweeny, K. W. (2017). The Aesthetics of Food: The Philosophical Debate About What We Eat and Drink, Rowman & Littlefield Publishers
Tsaur, S. H., Luoh, H. F., & Syue, S. S. (2015). Positive emotions and behavioral intentions of customers in full-service restaurants: Does aesthetic labor matter? International Journal of Hospitality Management, 51, 115–126. https://doi.org/10.1016/j.ijhm.2015.08.015
Warhurst, C., Nickson, D., Witz, A., & Cullen, A. M. (2000). Aesthetic labour in interactive service work: Some case study evidence from the “new” Glasgow. The Service Industries Journal, 20(3), 1-18, https://doi.org/10.1080/02642060000000029
Wu, C. H. J., & Liang, R. Da. (2009). Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants. International Journal of Hospitality Management, 28(4), 586–593. https://doi.org/10.1016/j.ijhm.2009.03.008