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:

Experience economy;
Aesthetic experience;
Fine dining;


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.

ERAZ Conference

Creative Commons Non Commercial CC BY-NC: This article is distributed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 License ( which permits non-commercial use, reproduction and distribution of the work without further permission. 

ERAZ Conference Open Access


Ankor, J. (2012). The complexities of experience: A critical tourism response. Journal of Hospi­tality and Tourism Management, 19(1), 60–66.

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://

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.

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.

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.

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. 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.

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.

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.

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://

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.

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,

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.