Research on the design of hospitable fragrances by several seasons
by Harumi Nakagawa; Miyuki Iwamoto; Noriaki Kuwahara
International Journal of Hospitality and Event Management (IJHEM), Vol. 2, No. 2, 2019

Abstract: Japanese culture values hospitality, and fragrance is supposed to be a part of that hospitality. In the present study, seasonal experiments were used to examine whether various aromas evoke feelings of hospitality differently from season to season, as Japan has four seasons. Therefore, in this experiment, fragrances were examined in summer (August), in autumn (September), in winter (December) and in spring (April). A questionnaire survey was conducted about the impressions made by a number of fragrances based on the SD method, and analysed by factor analysis to determine which fragrances elicited a feeling of hospitality in different seasonal settings.

Online publication date: Wed, 30-Sep-2020

The full text of this article is only available to individual subscribers or to users at subscribing institutions.

 
Existing subscribers:
Go to Inderscience Online Journals to access the Full Text of this article.

Pay per view:
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 Hospitality and Event Management (IJHEM):
Login with your Inderscience username and password:

Username:        Password:          Forgotten your 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 subs@inderscience.com