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dc.creatorRezende, Daniel Carvalho de-
dc.creatorSilva, Matheus Alberto Rodrigues-
dc.date.accessioned2017-08-14T11:26:50Z-
dc.date.available2017-08-14T11:26:50Z-
dc.date.issued2014-
dc.identifier.citationREZENDE, 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.pt_BR
dc.identifier.urihttp://www.emeraldinsight.com/doi/abs/10.1108/BFJ-02-2012-0027pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/15149-
dc.description.abstractPurpose – 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.pt_BR
dc.languageen_USpt_BR
dc.publisherEmerald Group Publishing Limitedpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceBritish Food Journalpt_BR
dc.subjectFood marketingpt_BR
dc.subjectDining experiencept_BR
dc.subjectEating outpt_BR
dc.subjectExperiential marketingpt_BR
dc.subjectFood servicept_BR
dc.subjectRestaurantspt_BR
dc.subjectMarketing de alimentospt_BR
dc.subjectComer forapt_BR
dc.subjectMarketing experiencialpt_BR
dc.subjectServiço de alimentaçãopt_BR
dc.subjectRestaurantespt_BR
dc.titleEating-out and experiential consumption: a typology of experience providerspt_BR
dc.typeArtigopt_BR
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