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From plate to place: the role of restaurant servicescapes in the development of tourists' place meanings in Brittany, France

Author

Listed:
  • Sheila Matson-Barkat

    (ESC [Rennes] - ESC Rennes School of Business)

  • Philippe Robert-Demontrond

    (CREM - Centre de recherche en économie et management - UNICAEN - Université de Caen Normandie - NU - Normandie Université - UR - Université de Rennes - CNRS - Centre National de la Recherche Scientifique)

  • Cele Otnes

    (University of Chicago, UIUC - University of Illinois at Urbana-Champaign [Urbana] - University of Illinois System)

Abstract

Taking an inductive approach, this paper explores a key question with respect to tourists' meaning creation: What is the role of servicescapes in the development of place meanings for tourists? The research is situated in place and appropriation theory and leverages a large two-phase qualitative study on tourists' restaurant experiences in Brittany, an important tourism destination in the North-West of France. Analysis of the narrative data uncovers four dimensions of restaurant servicescapes that contribute to place meaning. These are: The Interior Environment; The Service Offer; The Social Environment, and the Restaurant Exterior. Furthermore, the research provides insights into the ways tourists connect servicescapes to destinations through physical and sensorial immersion, investigation, and learning. This research can help practioners in creating more meaningful holiday experiences and in branding and promoting tourism destinations. It opens the way for the exploration of the role other tourism services in the development of meaningful tourism experiences.

Suggested Citation

  • Sheila Matson-Barkat & Philippe Robert-Demontrond & Cele Otnes, 2022. "From plate to place: the role of restaurant servicescapes in the development of tourists' place meanings in Brittany, France," Post-Print hal-03368025, HAL.
    • Handle: RePEc:hal:journl:hal-03368025
    DOI: 10.1080/02508281.2021.1963919
    as

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