餐厅中难忘的感官体验:最新的评论

Vuk Bevanda, Dora Rašan, Karmela Višković, Denis Prevošek
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引用次数: 1

摘要

餐饮业不再仅仅被期望提供高质量的食物和服务,而是要刺激感官,为客人创造难忘的体验。因此,感官对餐馆老板来说扮演着越来越重要的角色,尤其是在培养与客人的长期关系方面。因此,本研究的主要目的是识别和评估研究,处理一个难忘的感官体验的餐厅客人。本研究结果表明,2019年发表的研究数量最多的是亚洲(36%)(24%)。此外,只有32%的科学专家在调查客人的难忘餐厅体验的研究中包括了所有五种感官成分。这项研究的贡献体现在确定与美食相关的文献中感官知觉的存在。这项研究的结果使餐馆老板和科学专家意识到检查餐馆客人的感官知觉的重要性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Memorable Sensory Experience in Restaurant: A State-Of-The-Art Review
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.
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