Impact of Servicescape of Restaurants on Consumer Perceptions - A Study based in Kolkata
DOI:
https://doi.org/10.54741/mjar.2.6.9Keywords:
servicescape, restaurants, customer satisfaction, customer loyalty, intentionAbstract
The current study examines the relationship between the servicescape of a restaurant and its influence on customers across different restaurant settings. It seeks to study the servicescape cues that impact consumer perception and behavioural intention i.e. consumer responses. A questionnaire survey was performed for the same, among different age groups in Kolkata to gain insights about consumer perception. Results indicate that there is an inextricable link between a restaurant servicescape and consumer satisfaction. Dimensions of a servicescape that consumers perceive important came to fore and also the sensory and emotional responses.
Downloads
References
Bakker, I., Voordt, T.V.D, Vink, P., & Boon, J.D. (2014). Pleasure, arousal, dominance: Mehrabian and Russell revisited.
Bitner, M.J. (1992). ‘Servicescapes: The impact of physical surroundings on customers and employees.
Booms, B. H., & Bitner, M. J. (1982). Marketing services by managing the environment.
Bush, L.E. (1973). Journal of Personality and Social Psychology. Cornell Hospitality Quarterly.
DiPietro, R.B., & Campbell J. (2014). The influence of servicescape and local food attributes on pleasure and revisit intention in an upscale-casual dining restaurant.
Kotler, P. (1973). Atmospherics as a marketing tool. Journal of Retailing.
Lin, I.Y., & Mattila, A.S. (2010). Restaurant servicescape, service encounter, and perceived congruency on customers' emotions and satisfaction. Journal of Hospitality Marketing & Management.
Mehrabian, A. (1996). Pleasure-arousal-dominance: a general framework for describing and measuring individual differences in temperament. Current Psychology.
Mehrabian, A., & Russell, J. A (1977). Evidence for a three-factor theory of emotions.
Mehrabian, A., & Russell, J. A. (1974). An approach to environmental psychology.
Russell, J.A., & Pratt, A. (1980). A description of the affective quality attributed.
Ryu, K (2005). Dinescape, emotions and behavioural intentions in upscale restaurants.
Shashikala, R., & Suresh, A. M. (2018). Impact of servicescape on customer perceived value in fine dining restaurants.
NRAI India Food Services Report (IFSR). (2019). Retrieved from: www.foodhospitality.in/in-focus/nrai-india-food-services-report-ifsr-2019-the-sector-is-projected-to-grow-at-a-cagr-of-9-per-cent-by-2022-23/417232/ & www.hospitalitybizindia.com/detailnews.aspx?Aid=30524&sid=12 . Last accessed April 3, 2020.
www.cxservice360.com/2017/09/14/great-ambience-important-customer-experience/ Last accessed March 22, 2020.
hbr.org/1998/07/welcome-to-the-experience-economy/ Last accessed April 2, 2020.
www.pos.toasttab.com/blog/restaurant-management-statistics. Last accessed February 10, 2020.
www.superheuristics.com/core-competency-framework/ Last accessed April 2, 2020.
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Dr. Soma Nath, Riya Agarwal
This work is licensed under a Creative Commons Attribution 4.0 International License.