文化大學機構典藏 CCUR:Item 987654321/48797
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    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://irlib.pccu.edu.tw/handle/987654321/48797


    题名: A dining table without food: the floral experience at ethnic fine dining restaurants
    作者: Chen, YC (Chen, Yen-Cheng)
    Tsui, PL (Tsui, Pei-Ling)
    Chen, HI (Chen, Hsin-, I)
    Tseng, HL (Tseng, Hui-Ling)
    Lee, CS (Lee, Ching-Sung)
    贡献者: 生應系
    关键词: Environment
    Tourist experience
    日期: 2020-06-01
    上传时间: 2020-11-06 14:44:51 (UTC+8)
    摘要: Purpose
    A high-end ethnic restaurant is a tourism experience that can increase the attractiveness and brand recognition of a tourism destination. The restaurant environment is a key element that affects consumer visits. The purpose of this paper is to adopt Schmitt's experience module to analyse tourist preferences and experiences with respect to floral styles in ethnic fine dining restaurants. The results of this study are intended to serve as a reference for operators of fine dining establishments in designing flower arrangements.

    Design/methodology/approach
    This study adopts a quantitative research method. A sample was developed using tablet computers to simulate flower arrangements in restaurants. The research tools included a floral style preference scale and a tourist floral experience scale.

    Findings
    Based on the results, the test subjects preferred European floral design styles in restaurants. Restaurant environments with floral arrangements were best at relaxing the test subjects. A restaurant's floral style was positively correlated with various aspects of the tourist experience. Gender, age, Chinese flower styles, Japanese flower styles, European flower styles and other variables enabled forecasting the degree of the tourist experience.

    Originality/value
    When a consumer exhibits higher preference for a restaurant's floral style, the level of the tourist experience increases. This study investigates the aesthetic experience of restaurants and restaurant atmosphere as a marketing tool. Sensory stimulation within the restaurant atmosphere can be based on the five senses such that tourists may, through the design of the restaurant environment, have specific emotional reactions that improve their tourist experience and reinforce the restaurant's brand image.
    關聯: BRITISH FOOD JOURNAL 卷冊: 122 期: 6 頁數: 1819-1832 特刊: SI
    显示于类别:[生活應用科學系暨生活應用科學研究所] 期刊論文

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