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- W2890636024 abstract "Restaurant industry is a highly lucrative industry through-out the world. Food is the basic necessity of human population and hence restaurants are not likely to fade in the future. It is also a proven fact that dining industries contribute tremendously to the growth and development of any economy. The mind-set of customers towards fine dining has undergone sea change over the past decades. Restaurants are no more a place to just buy food, but are now-a-days considered to be a place of outing where customers spend quality time with their loved ones. Due to acute competition restaurateurs face tough challenges in sustaining profitability and growth. The best strategy to sustain is to explore the opportunities arising from the express and implied needs of the diners. Hence the need to measure satisfaction and loyalty arises. Positive attitude towards a restaurant is a result of the positive experience perceived by the diner and this motivates them to be loyal towards the restaurant brand. Mehrabian and Russell have suggested a model that explains the impact of stimuli on individual response through organism effects. In this paper, the researcher has employed the MR Model to study the impact of ambience and food on diner loyalty with the mediating effect of dining experience. Therefore ambience and food play the role of stimuli, dining experience acts as the organism effect and diner loyalty is the individual response. The paper aims at giving practical tips to restaurateurs, helping them to capture new customers and create loyal diners." @default.
- W2890636024 created "2018-09-27" @default.
- W2890636024 creator A5067901364 @default.
- W2890636024 date "2018-05-21" @default.
- W2890636024 modified "2023-09-25" @default.
- W2890636024 title "Ambience and Food as Stimuli to Diner Loyalty" @default.
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- W2890636024 doi "https://doi.org/10.1145/3230467.3230471" @default.
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