La experiencia gastronómica en el restaurantedelimitación teórica y empírica en dos tipos de establecimiento

  1. María Eugenia Rodríguez López 1
  2. Juan Miguel Alcántara-Pilar 1
  3. Álvaro José Rojas Lamorena 1
  1. 1 Universidad de Granada
    info

    Universidad de Granada

    Granada, España

    ROR https://ror.org/04njjy449

Revista:
Management Letters / Cuadernos de Gestión

ISSN: 1131-6837

Año de publicación: 2020

Volumen: 20

Número: 1

Páginas: 181-204

Tipo: Artículo

DOI: 10.5295/CDG.180904MR DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Management Letters / Cuadernos de Gestión

Resumen

Objetivo: El objetivo de este trabajo es construir una variable multidimensional que recoja todos los aspectos que el cliente evalúa en el restaurante: el servicio, la comida y el entorno, y que recibirá el nombre de experiencia gastronómica en el restaurante. Metodología: La toma de dos submuestras (70 clientes de restaurantes exclusivos, y 105 de restaurantes moderados) y el uso de un Modelo de Ecuaciones Estructurales, ha permitido analizar el efecto moderador que ejerce el tipo de restaurante en la formación de la experiencia, así como en la satisfacción e intención del cliente. Conclusiones: El tipo de restaurante ejerce un papel moderador en la formación de la experiencia gastronómica en el restaurante a partir de la calidad del entorno y de la comida, siendo mayores los efectos en clientes del restaurante exclusivo. También modera el efecto de la experiencia gastronómica en el restaurante sobre la satisfacción siendo mayor en los clientes del restaurante exclusivo, mientras que no hay diferencias en el efecto de la satisfacción sobre la intención entre restaurantes. Implicaciones: Se ofrecen soluciones en el ámbito de la promoción de los restaurantes según su estilo. El restaurante moderado deberá luchar por mantener la calidad del producto y servicio, mientras que el restaurante exclusivo debe prestar especial atención a su diseño interior y ambiente. Originalidad y valor: La contribución principal es la delimitación conceptual y empírica de la experiencia gastronómica en el restaurante, recogiendo en un constructo global todas las evaluaciones de la experiencia del cliente en el restaurante.

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Información de financiación

Los autores agradecen la ayuda financiera proporcionada a través del Programa Nacional de Investigación (R+D+i Research Project ECO2017-88458-R) y el Programa de Investigación de la Facultad de Educación, Economía y Tecnología de Ceuta.

Financiadores

  • Programa Nacional de Investigación Spain
    • ECO2017-88458-R

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Fuente de los datos: Dialnet