Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/15149
metadata.artigo.dc.title: Eating-out and experiential consumption: a typology of experience providers
metadata.artigo.dc.creator: Rezende, Daniel Carvalho de
Silva, Matheus Alberto Rodrigues
metadata.artigo.dc.subject: Food marketing
Dining experience
Eating out
Experiential marketing
Food service
Restaurants
Marketing de alimentos
Comer fora
Marketing experiencial
Serviço de alimentação
Restaurantes
metadata.artigo.dc.publisher: Emerald Group Publishing Limited
metadata.artigo.dc.date.issued: 2014
metadata.artigo.dc.identifier.citation: REZENDE, D. C. de; SILVA, M. A. R. Eating-out and experiential consumption: a typology of experience providers. British Food Journal, Bradford, v. 116, n. 1, p. 91-103, 2014.
metadata.artigo.dc.description.abstract: Purpose – The purpose of this paper is to describe generic eating out experiences that can be provided by commercial eating out establishments, presenting a typology of experience providers. Design/methodology/approach – The research carried out sought to make an understanding of the experiential environments in which eating-out is performed, as well as the experiences that it seeks to produce, and was conducted from a market-orientated ethnography in selected markets from the UK and Brazil. Findings – Six ideal models of service providers, according to the main characteristics of the stimulus provided by the service encounter, were identified: authentic, relaxed, “all you can eat”, “as home”, efficient and distinction environment. The diversity of food service environments is somehow an answer to the diversity of customers and expectations regarding eating-out. The access of different social classes to eating-out opens the space for more variety, and the creativity that food service managers have on building an appropriate set of stimulus, is a distinctive skill. Research limitations/implications – The restaurant side of experience encounters was the focus of analysis, but for a deeper understanding of experiential consumption on eating out these results must be confronted to consumer research based on psychophysical methods to assess consumer responses to eating out. Originality/value – Theoretical implications of this paper rely on the understanding that there are distinct forms of service encounters, providing an alternative view of servicescapes that allows a better understanding of business strategies and host-guest relationships on food service.
metadata.artigo.dc.identifier.uri: http://www.emeraldinsight.com/doi/abs/10.1108/BFJ-02-2012-0027
http://repositorio.ufla.br/jspui/handle/1/15149
metadata.artigo.dc.language: en_US
Appears in Collections:DAE - Artigos publicados em periódicos

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