Publicação
Auditing the innovation in providing eating and drinking experiences
| Resumo: | Each time we interact with an organization, we have an experience and this is intimately personal. Firms compete with each other to provide positive experiences to consumers. Some firms want to provide more than only positive experiences; they want to provide consumers with innovative experiences. This is the case of some restaurants. Some restaurant managers want to audit the innovation in providing eating and drinking experiences. The restaurant sector is highly competitive, very sensitive to the macroeconomic context and there is an urge to adapt continuously to the changing needs of consumers. What aspects are used by consumers to describe an innovative experience they had in a restaurant? A review of the literature demonstrated the study of innovative experiences is recent and no response was found to this question. Therefore this PhD thesis aimed at closing this gap and pursued the research purpose of developing a scale for innovative experiences in restaurants perceived by consumers at a post-consumption stage. The methodology to develop the scale involved 4 steps: specification of the construct domain under research, item generation, scale purification and scale validation. The study included two phases of data collection, an initial qualitative phase followed by a second phase involving a quantitative methodology. The empirical studies were performed with restaurant consumers in Portugal and Belgium. This process resulted in a reliable and valid scale with 8 dimensions and 30 items which explains significantly future behavioral intention. Through the measurement of innovative experiences now the management of innovative experiences also becomes possible. This scale has particular relevance for restaurants but also for consumers and public and private entities that are interested in innovation in providing eating and drinking experiences. Through the creation of this measurement instrument, this PhD thesis aims to contribute to a stimulation of innovation in the restaurant sector. |
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| Autores principais: | Derom, Sandra Marie Evelyn Christiane |
| Assunto: | Innovation Experience Innovative experiences Consumer Restaurant Scale Inovação Experiência Experiências inovadoras Consumidor Restaurante Escala |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | tese de doutoramento |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | Each time we interact with an organization, we have an experience and this is intimately personal. Firms compete with each other to provide positive experiences to consumers. Some firms want to provide more than only positive experiences; they want to provide consumers with innovative experiences. This is the case of some restaurants. Some restaurant managers want to audit the innovation in providing eating and drinking experiences. The restaurant sector is highly competitive, very sensitive to the macroeconomic context and there is an urge to adapt continuously to the changing needs of consumers. What aspects are used by consumers to describe an innovative experience they had in a restaurant? A review of the literature demonstrated the study of innovative experiences is recent and no response was found to this question. Therefore this PhD thesis aimed at closing this gap and pursued the research purpose of developing a scale for innovative experiences in restaurants perceived by consumers at a post-consumption stage. The methodology to develop the scale involved 4 steps: specification of the construct domain under research, item generation, scale purification and scale validation. The study included two phases of data collection, an initial qualitative phase followed by a second phase involving a quantitative methodology. The empirical studies were performed with restaurant consumers in Portugal and Belgium. This process resulted in a reliable and valid scale with 8 dimensions and 30 items which explains significantly future behavioral intention. Through the measurement of innovative experiences now the management of innovative experiences also becomes possible. This scale has particular relevance for restaurants but also for consumers and public and private entities that are interested in innovation in providing eating and drinking experiences. Through the creation of this measurement instrument, this PhD thesis aims to contribute to a stimulation of innovation in the restaurant sector. |
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