'Value for money' and the restaurant experience: a case study of supply and demand stakeholders Online publication date:: Tue, 21-Jun-2016
by Abel Duarte Alonso; Nikolaos Sakellarios; Chris Jones; Leonard Cseh; Sandra J. Cooper
International Journal of Leisure and Tourism Marketing (IJLTM), Vol. 5, No. 1, 2016
Abstract: Using the case of a training restaurant open to paying guests, this study compares the perceptions of two groups of stakeholders with regard to different factors of the dining experience. The first group represents the supply side and is composed of 73 students involved in the preparation and delivery of menu dishes, while the demand side consists of 222 guests of the training restaurant. Both groups' level of agreement was similar when they identified gaps regarding the restaurant's performance in terms of décor, design, lighting and background music. The groups, however, differed in their perceptions of other elements, most notably regarding the selection of beverages, and the entertainment aspect of the dining experience (e.g., deboning fish in front of guests), with students clearly in lesser agreement. Overall, the study's findings demonstrate that involving different groups of stakeholders to evaluate the restaurant's performance could potentially enhance the dining experience.
Online publication date:: Tue, 21-Jun-2016
If you are not a subscriber and you just want to read the full contents of this article, buy online access here.Complimentary Subscribers, Editors or Members of the Editorial Board of the International Journal of Leisure and Tourism Marketing (IJLTM):
Login with your Inderscience username and password:
Want to subscribe?
A subscription gives you complete access to all articles in the current issue, as well as to all articles in the previous three years (where applicable). See our Orders page to subscribe.
If you still need assistance, please email email@example.com