Comensalidade.comuma reflexão introdutória sobre as novas tecnologias e as práticas do comer junto Comensality.com -an introductory reflection on the new technologies and practices of eating together Comensalidad.com -una reflexión introductoria sobre las nuevas tecnologías y las prácticas del comer juntoResumo: Este artigo trata das práticas comensalidade contemporâneas e tem como objetivo realizar uma reflexão introdutória sobre o uso de tecnologias associado às práticas do comer junto. Do ponto de visto metodológico esta discussão é realizada a partir de uma revisão bibliográfica e análise de exemplos contemporâneos. Foram identificadas várias iniciativas nas modalidades de blogs, websites e aplicativos que não apenas facilitam a aquisição de refeições e o acesso a restaurantes e similares, criando novos empreendimentos associados à área de alimentos e bebidas, mas também prometem aproximar profissionais e interessados em comida, bem como promover encontros entre desconhecidos ao redor da mesa. Constata-se que, seja para encontrar desconhecidos para dividir uma mesa, seja para compartilhar experiências de comensalidade ou ainda amenizar a solidão por meio da interação remota com outras pessoas, o uso de smartphones e similares durante as refeições já é uma constante na vida de milhares de pessoas e tem alterado as práticas de comer junto.Palavras-chave: gestão em alimentos e bebidas; comensalidade; tecnologia; comportamento alimentar.Abstract: This article deals with contemporary commensality practices and aims to conduct an introductory reflection on the use of technologies associated with the practices of eating together. From the methodological point of view this discussion is carried out from a bibliographical review and analysis of contemporary examples. Several initiatives have been identified in the form of blogs, websites and applications that not only facilitate the acquisition of meals and access to restaurants and the like, creating new enterprises associated with food and beverages, but also promise to bring professionals and interested in food, such as promoting encounters between strangers around the table. It is found that, whether to find strangers to share a table, to share experiences of commensality, or to ease loneliness through remote interaction with other people, the use of smartphones and the like during meals is already a constant in the life of thousands of people and has altered the practices of eating together.
Este artigo tem como objetivo propor uma análise de experiência em restaurantes através de websites. Para tanto busca-se fazer uma conexão entre as esferas da experiência propostas por Pine II e Gilmore (1999) a partir da adaptação do roteiro de experiência física em restaurantes desenvolvido por Gimenes, Fraiz e Gândara (2012) para o universo virtual. A aplicação do modelo adaptado foi testada nos treze restaurantes da cidade de São Paulo contemplados com estrelas na edição de 2016 do Guia Michelin Brasil – São Paulo e Rio de Janeiro. Dentre os principais resultados verificou-se que os websites conseguem, com sucesso, materializar a proposta da casa e antecipar a experiência que será vivenciada in loco. Contudo, verifica-se algumas lacunas informativas, bem como o pouco uso, por parte de alguns websites, de recursos interativos que poderiam enriquecer a experiência de navegação.
This study aims to understand the effect of evident sales promotion on the number of likes on Instagram. Due to the rising use of social media to communicate with the market and the promotion of products to guests, few academic investigations have been made in this area. Most technology research in the hospitality industry has focused on technology in service and production areas of operations or the use of web-based marketing for tourism operations and travel agents. The two most effective sales offer patterns were used in a 2×2 experiment, with the intention of finding out if a large amount of likes on Instagram influences the purchase intention of the product offered. Four randomized questionnaires were distributed among 4 university groups, obtaining 923 respondents. To validate the hypotheses the study proceeded with the descriptive technique and analysis of variances (ANOVA).
This study aims to understand the effect of evident sales promotion on the number of likes on Instagram. Due to the rising use of social media to communicate with the market and the promotion of products to guests, few academic investigations have been made in this area. Most technology research in the hospitality industry has focused on technology in service and production areas of operations or the use of web-based marketing for tourism operations and travel agents. The two most effective sales offer patterns were used in a 2×2 experiment, with the intention of finding out if a large amount of likes on Instagram influences the purchase intention of the product offered. Four randomized questionnaires were distributed among 4 university groups, obtaining 923 respondents. To validate the hypotheses the study proceeded with the descriptive technique and analysis of variances (ANOVA).
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