First impression in a fine-dining restaurant. A study of C restaurant in Tampere, Finland
First impression in a fine-dining restaurant. A study of C restaurant in Tampere, Finland
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Date
6/8/2016
Authors
Anshul Garg
Maria Amelia
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Food business has become a popular trend for entrepreneurs these days. However, it seems that many entrepreneurs do not know how important is the first impression and the services offered to their guests. Consequently, many restaurants have a generally poor service, and therefore, many are closed as soon as they are opened. This study concerns more on how the first impression works in a fine-dining restaurant
hence, restaurateurs will able to know how to build on a customer’s good first impression. Previous studies, experts’ opinions, and the theories related to the topic of this study were referred and used in this study. The study was carried out in restaurant ‘C’, located in Tampere, Finland. Samples were collected from the guests who visited the restaurant ‘C’. This study contributes new knowledge regarding the first impression, and how it affects the customers’ decision behaviour as well as three different types of service clues (mechanic, humanic, and functional clues) and how they influence the customers’ perception.
This abstract is taken for an article published in "European Journal of Tourism, Hospitality and Recreation" Vol. 7, Issue 2, Year 2016, pages 100-111
published by De Gruyter.
hence, restaurateurs will able to know how to build on a customer’s good first impression. Previous studies, experts’ opinions, and the theories related to the topic of this study were referred and used in this study. The study was carried out in restaurant ‘C’, located in Tampere, Finland. Samples were collected from the guests who visited the restaurant ‘C’. This study contributes new knowledge regarding the first impression, and how it affects the customers’ decision behaviour as well as three different types of service clues (mechanic, humanic, and functional clues) and how they influence the customers’ perception.
This abstract is taken for an article published in "European Journal of Tourism, Hospitality and Recreation" Vol. 7, Issue 2, Year 2016, pages 100-111
published by De Gruyter.
Title
First impression in a fine-dining restaurant. A study of C restaurant in Tampere, Finland
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Anshul Garg
Maria Amelia
Maria Amelia
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6/8/2016
Description
Food business has become a popular trend for entrepreneurs these days. However, it seems that many entrepreneurs do not know how important is the first impression and the services offered to their guests. Consequently, many restaurants have a generally poor service, and therefore, many are closed as soon as they are opened. This study concerns more on how the first impression works in a fine-dining restaurant
hence, restaurateurs will able to know how to build on a customer’s good first impression. Previous studies, experts’ opinions, and the theories related to the topic of this study were referred and used in this study. The study was carried out in restaurant ‘C’, located in Tampere, Finland. Samples were collected from the guests who visited the restaurant ‘C’. This study contributes new knowledge regarding the first impression, and how it affects the customers’ decision behaviour as well as three different types of service clues (mechanic, humanic, and functional clues) and how they influence the customers’ perception.
This abstract is taken for an article published in "European Journal of Tourism, Hospitality and Recreation" Vol. 7, Issue 2, Year 2016, pages 100-111
published by De Gruyter.
hence, restaurateurs will able to know how to build on a customer’s good first impression. Previous studies, experts’ opinions, and the theories related to the topic of this study were referred and used in this study. The study was carried out in restaurant ‘C’, located in Tampere, Finland. Samples were collected from the guests who visited the restaurant ‘C’. This study contributes new knowledge regarding the first impression, and how it affects the customers’ decision behaviour as well as three different types of service clues (mechanic, humanic, and functional clues) and how they influence the customers’ perception.
This abstract is taken for an article published in "European Journal of Tourism, Hospitality and Recreation" Vol. 7, Issue 2, Year 2016, pages 100-111
published by De Gruyter.
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First impression (Psychology)
Restaurants--Tampere (Finland)
Consumer behavior
Consumers' preferences
Consumer satisfaction
Food service--Quality control
Hospitality industry--Tampere (Finland)
Food preferences--Tampere (Finland)
Restaurants--Tampere (Finland)
Consumer behavior
Consumers' preferences
Consumer satisfaction
Food service--Quality control
Hospitality industry--Tampere (Finland)
Food preferences--Tampere (Finland)
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School of Hospitality, Tourism and Culinary Arts