MANAGEMENT PRACTICES IN THE EXPERIENCE ECONOMY IN THE RESTAURANT SECTOR
DOI:
https://doi.org/10.12775/AUNC_ZARZ.2019.008Słowa kluczowe
experience economy, meal experience, á la carte restaurants, fine diningAbstrakt
In the present paper I describe a brief statement of the concept of experience economy and its application in management practices, mainly in the restaurant industry. Firstly, I will present the concept of experience economics and its application in Polish and foreign literature related to the gastronomic sector. Then I will present the concept of culinary experiences. At the end, I will present a plan to fill the research gap existing in the current state of knowledge.
Bibliografia
Andersson, T. D., & Mossberg, L. (2004). The dining experience: do restaurants satisfy customer needs?. Food Service Technology, 4(4), 171-177.
Balcerowicz-Szkutnik, M., Elagin, S. (2014). Serwicyzacja i zmiana modelu konsumpcji jako echo procesów globalizacyjnych. [W:] W. Szkutnik (red.), Problemy społeczno-ekonomiczne w relacjach międzynarodowych: analiza
Bourdieu, P. (1984). Distinction: A social critique of the judgement of taste. Harvard University Press.
Ciesielska M., Wolanik Boström K., Öhlander M. (2012): Obserwacja, w: D. Jemielniak, Badania jakościowe. Metody i narzędzia, PWN, Warszawa, 2, 41-68.
Corbin, J., & Strauss, A. (1990). Grounded theory research: Procedures, canons and evaluative criteria. Zeitschrift für Soziologie, 19(6), 418-427.
de la Ville, V. I., Brougère, G., & Boireau, N. (2010). How can food become fun? Exploring and testing possibilities. Young Consumers, 11(2), 117-130.
Drucker, P. F. (1954). The practice of management: A study of the most important function in America society. Harper & Brothers.
Ehret, M., & Wirtz, J. (2015). Creating and capturing value in the service economy: The crucial role of business services in driving innovation and growth. The Handbook of Service Business: Management, Marketing, Innovation and Internationalisation, Bryson, JR/Daniels, PW (Hrsg.) Cheltenham: Edward Elgar, United Kingdom, 129-145.
Eisenhardt, K. M. (1989). Building theories from case study research. Academy of management review, 14(4), 532-550.
Eriksen, S. N., & Sundbo, J. (2016). Drivers and barriers to the development of local food networks in rural Denmark. European Urban and Regional Studies, 23(4), 750-764.
Gajewska, P., & Szewczyk, I. (2012). Zarządzanie na rynku doznań w branży gastronomicznej. Zeszyty Naukowe Wyższej Szkoły Humanitas. Zarządzanie, (2), 114-133.
Gilmore, J. H., & Pine, B. J. (2002). The experience is the marketing. BrownHerron Publishing.
Gilmore, J. H., & Pine, B. J. (2007). Authenticity: What consumers really want. Harvard Business Press.
Glaser, B., & Strauss, A. (1967). Grounded theory: The discovery of grounded theory. Sociology The Journal Of The British Sociological Association, 12, 27-49.
Goodman, L. A. (1961). Snowball sampling. The annals of mathematical statistics, 148-170
Grębowiec, M. (2010). Czynniki warunkujące jakość oraz ich wpływ na podejmowanie decyzji nabywczych na rynku gastronomicznym. Zesz. Nauk. SGGW, 80, 117-130.
Gustafsson, I. B., Öström, Å., Johansson, J., & Mossberg, L. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Journal of Foodservice, 17(2), 84-93.
Hansen, K. V., Jensen, Ø., & Gustafsson, I. B. (2004). Payment–an undervalued part of the meal experience? Food Service Technology, 4(2), 85-91.
Hansen, K. V., Jensen, Ø., & Gustafsson, I. B. (2005). The meal experiences of á la carte restaurant customers. Scandinavian Journal of Hospitality and Tourism, 5(2), 135-151.
Hatch, J. A. (2002). Doing qualitative research in education settings. Suny Press.
Hjorth, D., & Kostera, M. (2007). Entrepreneurship and the experience economy. Copenhagen Business School Press DK.
Holbrook, M. B., & Hirschman, E. C. (1982). The experiential aspects of consumption: Consumer fantasies, feelings, and fun. Journal of consumer research, 9(2), 132-140.
Hultén, B., Broweus, N., & Van Dijk, M. (2009). What is Sensory Marketing?. In Sensory Marketing (pp. 1-23). Palgrave Macmillan UK.
Johnson, C., Surlemont, B., Nicod, P., & Revaz, F. (2005). Behind the stars: a concise typology of Michelin restaurants in Europe. Cornell Hotel and Restaurant Administration Quarterly, 46(2), 170-187.
Kiełczewski, D. (2012). Uwagi o serwicyzacji gospodarki. Optimum. Studia Ekonomiczne, 4, 37-44.
Konecki, K. (2000). Studia z metodologii badań jakościowych. Teoria ugruntowana. PWN.
Kostera, M. (2008). Współczesne koncepcje zarządzania. Warszawa: Wydawnictwo Wydziału Zarządzania.
Kostera, M. (2016) Zarządzanie na rynku doznań, w: Glinka, B., & Kostera, M. (Eds.). (2012). Nowe kierunki w organizacji i zarządzaniu. Wolters Kluwer.
Kotler, P. (1973). Atmospherics as a marketing tool. Journal of retailing, 49(4), 48-64.
Kowalczuk, I. (2013). Specyfika zachowań turystów na rynku usług gastronomicznych. Problemy Turystyki i Rekreacji, (3), 63-76.
Kwiatkowska, E., & Levytska, G. (2007). Stan i kierunki rozwoju polskiego rynku usług gastronomicznych. Zesz. Nauk. SGGW, Ekonomika i Organizacja Gospodarki Żywnościowej, (63), 135-145.
Kwiatkowska, E., & Levytska, G. (2009). Rynek usług gastronomicznych w Polsce na początku XXI wieku. Ekonomika i Organizacja Gospodarki Żywnościowej, (74).
Latusek-Jurczak, D. (2011). Zarządzanie międzyorganizacyjne. Wolters Kluwer. [The inter-corporation management]
Leidecker, J.K., Bruno, A.V. (1987). Identifying and using critical success factors. Long Range Planning, 17 (1984), pp. 23-32
Lien, C. Y., Hsiao, S. H., & Huang, C. W. (2010, December). Developing a consumer experience conceptual model for the Taiwanese Fine Food Culture in the restaurant industry. In Industrial Engineering and Engineering Management (IEEM), 2010 IEEE International Conference on (pp. 738-742). IEEE.
Majchrzak, M. (2014). Ekonomia doświadczeń a przewaga konkurencyjna przedsiębiorstwa. Kwartalnik Nauk o Przedsiębiorstwie, 1, 27–35. Pobrane 15 czerwca 2016
Marais, M., du Plessis, E., & Saayman, M. (2017). A review on critical success factors in tourism. Journal of Hospitality and Tourism Management, 31, 1-12.
Mossberg, L. (2007). A marketing approach to the tourist experience. Scandinavian Journal of Hospitality and Tourism, 7(1), 59-74.
Mossberg, L. (2008). Extraordinary experiences through storytelling. Scandinavian Journal of Hospitality and Tourism, 8(3), 195-210.
Mossberg, L., Eide, D. (2017). Storytelling and meal experience concepts. European Planning Studies, 1-16.
Nieh, F. P., & Pong, C. Y. (2012). Key success factors in catering industry management. Актуальні проблеми економіки, (4), 423-430.
Niezgoda, A. (2013). Rola doświadczenia w zachowaniach konsumenta na rynku turystycznym. Koncepcja ekonomii doświadczeń i marketingu doznań. Folia Turistica, 28(1), 91–106.
Pine, B. J., & Gilmore, J. H. (1998). Welcome to the experience economy. Harvard business review, 76, 97-105.
Pine, B. J., & Gilmore, J. H. (1999). The experience economy: work is theatre & every business a stage. Harvard Business Press.
Pratten, J. D. (2003). The importance of waiting staff in restaurant service. British Food Journal, 105(11), 826-834.
Shepherd, D. A., & Sutcliffe, K. M. (2011). Inductive top-down theorizing: A source of new theories of organization. Academy of Management Review, 36(2), 361-380.
Sidali, K. L., Kastenholz, E., & Bianchi, R. (2015). Food tourism, niche markets and products in rural tourism: combining the intimacy model and the experience economy as a rural development strategy. Journal of Sustainable Tourism, 23(8-9), 1179-1197.
Silverman, D. (2000). Analyzing talk and text. Handbook of qualitative research, 2(0), 821-834.
Solér, C. (2012). Conceptualizing sustainably produced food for promotional purposes: A sustainable marketing approach. Sustainability, 4(1), 294–340
Spaargaren, G., Oosterveer, P., & Loeber, A. (2012). Sustainability transitions in food consumption, retail and production. In G. Spaargaren, P.Oosterveer, & A.Loeber (Eds.), Food practices in transition: Changing food consumption, retail and production in the age of reflexive modernity (pp. 1– 34). New York, NY: Taylor & Francis.
Stake, R. E. (1995). The art of case study research. Sage.
Strumińska-Kutra, M., & Koładkiewicz, I. (2012). Studium przypadku. W: D. Jemielniak (red.) Badania jakościowe: Metody i narzędzia, 2, p. 1-40. [Case stuty, in D. Jemielniak (Ed.), Qualitative research: Methods and tools]
Sundbo, J., & Sørensen, F. (2013). Introduction to the experience economy. Handbook on the Experience Economy, Chapters: 1-18.
Tyszka, T. (2010). Decyzje: perspektywa psychologiczna i ekonomiczna. Wydawnictwo Naukowe" Scholar".
van Laer, T., de Ruyter, K., Visconti, L. M., & Wetzels, M. (2014). The extended transportation-imagery model: A meta-analysis of the antecedents and consequences of consumers' narrative transportation. Journal of Consumer research, 40(5), 797-817.
Warde, A., & Martens, L. (2000). Eating out: Social differentiation, consumption and pleasure. Cambridge University Press.
Wójcik, M. (2016). Ekonomia doświadczeń a usługi informacyjne. Bibliotheca Nostra, (2 (44)).[ Experience economy and information services]
Yin, R. K. (2003). Case study research: design and methods, Applied social research methods series. Thousand Oaks, CA: Sage Publications, Inc. Afacan, Y., & Erbug, C.(2009). An interdisciplinary heuristic evaluation method for universal building design. Journal of Applied Ergonomics, 40, 731-744.
Yin, R. K. (2009). Case study research: Design and Methods. SAGE publications. Thousand oaks.
Pobrania
Opublikowane
Jak cytować
Numer
Dział
Statystyki
Liczba wyświetleń i pobrań: 1049
Liczba cytowań: 0
