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Scent and sound as a sensory tools of restaurant marketing (Zapach i dzwiêk jako sensoryczne narzedzia marketingu w restauracji)

Author

Listed:
  • Paulina Koziara

    (Uniwersytet Warszawski, Wydzial Zarzadzania)

Abstract

Most of the consumer decisions are processed out of the consumer consciousness. Choices are the results of needs and individual preferences. The power of marketing takes very strong as well. Because of multiplicity of communication, marketing based on visual tools is not enough to make a brand visible among its competitors. That is why created brands use more marketing tools to influence more complex on the consumers. On the restaurant market the taste is the main sense but only supported by scent and sound can be perceived and remem- bered in appropriate way.

Suggested Citation

  • Paulina Koziara, 2014. "Scent and sound as a sensory tools of restaurant marketing (Zapach i dzwiêk jako sensoryczne narzedzia marketingu w restauracji)," Research Reports, University of Warsaw, Faculty of Management, vol. 1(17), pages 150-160.
    • Handle: RePEc:sgm:resrep:v:1:i:17:y:2014:p:150-160
    as

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    File URL: http://www.sim.wz.uw.edu.pl/sites/default/files/artykuly/studia_i_materialy_2014_13.pdf
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    References listed on IDEAS

    as
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    4. Céline Jacob & Nicolas Guéguen, 2002. "The influence of music on temporal perceptions in a On-Hold waiting situation," Post-Print halshs-00069512, HAL.
    Full references (including those not matched with items on IDEAS)

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    More about this item

    Keywords

    aromamarketing; audiomarketing; ambient;
    All these keywords.

    JEL classification:

    • M39 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Marketing and Advertising - - - Other

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