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題名 | 餐廳美學重要性之研究=The Prioritization of Restaurant Aesthetics |
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作者姓名(中文) | 劉仲矩; 詹孟慈; | 書刊名 | 行銷評論 |
卷期 | 10:3 2013.秋[民102.秋] |
頁次 | 頁271-291 |
分類號 | 967 |
關鍵詞 | 美學; 餐廳; 餐廳美學; 生活美學; 層級分析法; Aesthetics; Restaurant; Restaurant aesthetics; Life aesthetics; Analytic hierarchy process; |
語文 | 中文(Chinese) |
中文摘要 | 隨著經濟起飛,社會型態改變,人們逐漸追求高品質與美的生活。以餐廳而言,因顧客對精緻生活的要求,從過去,只在乎食材的新鮮及衛生安全,也逐漸重視餐廳外觀的設計、室內的裝飾藝術、播放的音樂、提供的創意餐點、營造的氣氛,而從各個角落尋找美的蹤跡,因此更顯得餐廳美學內涵的重要。因此,本研究首先透過文獻的探討歸納出餐廳美學的內涵及相關的構面,再透過層級分析法決定構面的重要順序。研究對象以在學研究生與上班族為對象,共37位,根據研究結果歸納出餐廳美學的內涵,由五種感官,視、聽、嗅、觸、味等五項20個指標所組成,並且歸納出餐廳美學的20個指標重要順序加以討論,並且加以探討男女對餐廳美學的差異,期望本研究結果,可提供餐廳管理者經營餐廳的方向、營造的環境氛圍時的依據,以利提供顧客更高更優質的心理價值。 |
英文摘要 | With the economic growth, people gradually pursuit of high quality and beauty of life. For example, as life becomes far more refined than ever before in restaurant that only care about fresh ingredients, but also increasing emphasis on the appearance of the restaurant design, interior decorative arts, broadcasting their music and create the atmosphere. Restaurant aesthetics become more and more important. This study adopts the literature review of the restaurant aesthetics summarized and uses the Analytic Hierarchy Process method to analyze data. The researchers choose purposive sampling. A total of thirty-seven graduate students and part-time students were selected. According to the results, the contents of restaurant aesthetics can be divided into five dimensions, including sight, hearing, smell, touch and taste, which are so-called the five sense. Furthermore, we developed 20 indicators of the five senses, vision, listen, smell, touch, and taste for the restaurant aesthetics and discuss the prioritization orders of them. The result of this study shows restaurant managers should create atmosphere basis to provide customers with more high quality psychological value. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。