The effect of cuisine creativity on customer emotions

被引：24

作者：

Leong, Man Wai Aliana ^{[1
]}

Yeh, Shih-Shuo ^{[2
]}

Fan, Yu-Lin ^{[3
]}

Huan, Tzung-Cheng ^{[4
]}

机构：

[1] Macau Univ Sci & Technol, Ave Wai Long, Taipa, Macau, Peoples R China

[2] Natl Quemoy Univ, Dept Tourism Management, 1 Univ Rd, Jinning 89250, Kinmen, Taiwan

[3] Natl Univ Tainan, Dept Ecol & Environm Resources, 33,Sec 2,Shu Lin St, Tainan 70005, Taiwan

[4] Natl Chiayi Univ, Dept Mkt & Tourism Management, 580 Sinmin Rd, Chiayi 60054, Taiwan

来源：

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | 2020年 / 85卷

关键词：

Cuisine creativity; Value; Uniqueness/rarity; Aesthetics; Emotion; Pleasure; Arousal; Dominance; Michelin-rated restaurant; HAUTE-CUISINE; BEHAVIORAL INTENTIONS; INNOVATION; MODEL; DESIGN; ORIENTATION; RESTAURANTS; ENVIRONMENT; KNOWLEDGE; TRADITION;

D O I：

10.1016/j.ijhm.2019.102346

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

The fierce competition in today's restaurant industry contributes to the need for unique and creative products and services to maintain a competitive edge. There are many studies that examine the effect of physical stimuli on customer emotions in a restaurant setting, but very few investigate the role of food. Furthermore, most studies only include pleasure and arousal as dependent variables. Dominance has not been included. This study bridges these gaps. A questionnaire was used to collect 400 responses from customers of a Michelin-rated restaurant. Structural equation modeling was used to test the impact of cuisine creativity on customer emotions. The results indicate that aesthetics is the most influential factor. Both theoretical and managerial implications of the results are presented.

引用

页数：8

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