The restaurant industry is no longer expected to provide only high food and service quality but to stimulate the senses that will contribute to creating a memorable experience for restaurant guests. Thus, sensory senses play an increasingly important role for restaurateurs, especially in the context of nurturing long-term relationships with guests. Therefore, the main purpose of this research is to identify and evaluate studies that dealt with a memorable sensory experience of restaurant guests. The findings of this study indicate that the largest number of studies was published in 2019 (24%) in Asia (36%). Furthermore, scientific experts included all five sensory components in only 32% of the studies examining guests about their memorable restaurant experiences. The contribution of this research is reflected in determining the presence of sensory perception in the literature related to gastronomy. The results of this research enable the awareness of restaurateurs and scientific experts about the importance of examining the sensory perception of restaurant guests.
In the last twenty years scholars and practitioners have shown interest in exploring the concept of tourist experience from different perspectives. However, therefore less attention has been paid to the research on the tourist experience with special emphasis on the concept of memorable experience (MTE). Starting from the above, the purpose of this paper is to present a detailed and systematic quantitative research review aimed at identifying new trends in MTE research and reducing the existing gaps in the experience economy literature. For the purposes of this research, 47 studies on MTE published between 2010 and 2021 were analyzed according to the year of publication, geographic coverage, publication source and forms of tourism. The results of this study suggest that the largest number of studies of MTE were conducted in 2019 (21.28%) in Asia (56.81%) and published in the journal Anatolia (10.64%). Further analysis revealed that the largest number of research were carried out in the context of destination and gastronomic tourism. Therefore, only for these two forms of tourism, the causal relationship of different variables was analyzed, thus gaining an insight into their measurement instruments. In measuring the destination memorable tourism experience the MTE model is the most common one, while in measuring gastronomic tourism the most frequently applied dimensions are novelty, food quality, service environment and atmosphere. From a management perspective, the findings of this study offer practical implications for measuring MTE, especially in the context of destination and gastronomic tourism. Based on the analyzed data, tourism providers can get an insight into the tested and valid instrumentation that can allow them to determine strengths and weaknesses in the existing elements of their offer always focusing on the possibilities for long-term improvement of the whole service.
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