The creation of memorable dining experiences: formative index construction |
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| Affiliation: | 1. University of South Carolina, School of Hotel, Restaurant, and Tourism Management, Carolina Coliseum, 701 Assembly Street, Columbia, SC 29208, United States;2. Temple University, Department of Tourism and Hospitality Management, 1810 N.13th Street, Speakman Hall 361 Philadelphia, PA, 19122, United States;1. Natural Resources and Environmental Auditing Institute, Nanjing Audit University, Nanjing, 211815, Jiangsu, China;2. School of Government Audit, Nanjing Audit University, Nanjing, 211815, Jiangsu, China;3. School of Geographic Science, Nanjing Normal University, Nanjing, 210023, Jiangsu, China;4. School of Management Science and Engineering, Nanjing university of information science and technology, Nanjing, 210044, Jiangsu, China;1. Sağlık Bilimleri Üniversitesi Etlik Zübeyde Hanım Kadın Hastalıkları Eğitim ve Araştırma Hastanesi, Ankara, Turkey;2. Vm Medical Park, Ankara, Turkey;1. Vrije Universiteit Amsterdam, Department of Clinical, Neuro- and Developmental Psychology, Amsterdam Public Health Research Institute, Amsterdam, The Netherlands;2. Amsterdam UMC, Cancer Center Amsterdam, Amsterdam, The Netherlands;3. Amsterdam UMC, Department of Otolaryngology-Head and Neck Surgery, Amsterdam Public Health Research Institute, Amsterdam, The Netherlands;4. Division of Psychosocial Research and Epidemiology, The Netherlands Cancer Institute, Amsterdam, The Netherlands;5. The Research Unit, Department of Palliative Medicine, Bispebjerg Hospital, Copenhagen University Hospital, Copenhagen, Denmark;6. Department of Public Health, University of Copenhagen, Copenhagen, Denmark;7. Department of Psychiatry, Psychotherapy and Psychosomatics, CL-Service, Medical University of Innsbruck, Innsbruck, Austria;8. Amsterdam UMC, Vrije Universiteit Amsterdam, Department of Epidemiology and Biostatistics, Amsterdam Public Health Research Institute, Amsterdam, The Netherlands;1. University of Bucharest, Romania;2. National Institute for Research and Development in Forestry “Marin Drăcea”, Romania;3. “Henri Coandă” Air Force Academy, Brașov, Romania;4. National Meteorological Administration, Bucharest, Romania;5. Research Institute of University of Bucharest, Romania |
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| Abstract: | Memorable experiences in restaurant settings are not well understood, and little is known about what they represent and how they should be measured. This study filled this knowledge gap by developing a formative index to assess and measure memorable dining experiences (MDE). Drawing upon strategic experiential modules, MDE was conceptualized as a second-order formative construct consisting of five first-order dimensions including sensory, affect, behavioral, social, and intellectual. This study adopted a mixed methods approach combining in-depth interviews and an online survey to determine and evaluate the underlying structure of MDE. Using PLS-PM as the analytical technique, the results of the data supported that MDE was a second-order formative construct, with 37 items capturing the five first-order dimensions. The study provided a comprehensive conceptualization of the MDE and a measurement scale with strong psychometric properties to help hospitality managers create and measure such experiences to gain a competitive advantage in the market. Detailed implications for academics and practitioners are provided. |
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| Keywords: | Memorable dining experiences (MDE) Formative index construction Mixed methods Restaurant dining Full-service restaurants |
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