Eating-out and experiential consumption: a typology of experience providers

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorRezende, Daniel Carvalho de-
Autor(es): dc.creatorSilva, Matheus Alberto Rodrigues-
Data de aceite: dc.date.accessioned2026-02-09T12:08:45Z-
Data de disponibilização: dc.date.available2026-02-09T12:08:45Z-
Data de envio: dc.date.issued2017-08-14-
Data de envio: dc.date.issued2017-08-14-
Data de envio: dc.date.issued2014-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/15149-
Fonte completa do material: dc.identifierhttp://www.emeraldinsight.com/doi/abs/10.1108/BFJ-02-2012-0027-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1155301-
Descrição: dc.descriptionPurpose – 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.-
Idioma: dc.languageen-
Publicador: dc.publisherEmerald Group Publishing Limited-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceBritish Food Journal-
Palavras-chave: dc.subjectFood marketing-
Palavras-chave: dc.subjectDining experience-
Palavras-chave: dc.subjectEating out-
Palavras-chave: dc.subjectExperiential marketing-
Palavras-chave: dc.subjectFood service-
Palavras-chave: dc.subjectRestaurants-
Palavras-chave: dc.subjectMarketing de alimentos-
Palavras-chave: dc.subjectComer fora-
Palavras-chave: dc.subjectMarketing experiencial-
Palavras-chave: dc.subjectServiço de alimentação-
Palavras-chave: dc.subjectRestaurantes-
Título: dc.titleEating-out and experiential consumption: a typology of experience providers-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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