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Is your food organic? : examining the role of food aesthetics in restaurant marketing
Yu, Xi; Liu, Qing - In: Journal of hospitality & tourism research : JHTR ; the … 47 (2023) 6, pp. 939-961
Persistent link: https://www.econbiz.de/10014312347
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Bloody suffering and durability : how chefs forge embodied identities in elite kitchens
Burrow, Robin; Scott, Rebecca; Courpasson, David - In: Human relations : towards the integration of the social … 77 (2024) 1, pp. 111-139
Persistent link: https://www.econbiz.de/10014575024
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The combined effect of color and music on customer satisfaction in hotel bars
Lin, Ingrid Y. - In: Journal of hospitality marketing & management 19 (2010) 1, pp. 22-37
Persistent link: https://www.econbiz.de/10003978548
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Positive emotions and behavioral intentions of customers in full-service restaurants : does aesthetic labor matter?
Tsaur, Sheng-Hshiung; Luoh, Hsiang-Fei; Syue, Shao-Syun - In: International journal of hospitality management 51 (2015), pp. 115-126
Persistent link: https://www.econbiz.de/10011413953
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Gender roles and the commodification of beauty and physical attractiveness in restaurants : perspectives of female servers
Basnyat, Sandeep; Che, Ian Teng; Ip, Ka Hou - In: Tourism and hospitality research : THR 21 (2021) 4, pp. 447-460
Persistent link: https://www.econbiz.de/10012660583
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Creativity, aesthetics and eco-friendliness : a physical dining environment design synthetic assessment model of innovative restaurants
Horng, Jeou-shyan; Chou, Sheng-Fang; Liu, Chih-hsing; … - In: Tourism management : research, policies, practice 36 (2013), pp. 15-25
Persistent link: https://www.econbiz.de/10009736265
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The effect of cuisine creativity on customer emotions
Leong, Man Wai Aliana; Yeh, Shih-Shuo; Fan, Yu-Lin; … - In: International journal of hospitality management 85 (2020), pp. 1-8
Persistent link: https://www.econbiz.de/10012241392
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Cooking under fire : managing multilevel tensions between creativity and innovation in haute cuisine
Lane, Christel; Lup, Daniela - In: Industry and innovation 22 (2015) 8, pp. 653-676
Persistent link: https://www.econbiz.de/10011478291
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Emotional impact of dishes versus wines on restaurant diners : from haute cuisine open innovation
Mengual-Recuerda, Ana; Tur-Viñes, Victoria; … - In: Journal of open innovation : technology, market, and … 7 (2021) 1/96, pp. 1-19
Haute cuisine is emblematic in the world of tourism and is of fundamental importance in the economic and social life in most countries worldwide. Haute cuisine gastronomic experiences play with the senses, involving the diner, thus generating a unique experience for the customer. This empirical...
Persistent link: https://www.econbiz.de/10012491343