Yen-Cheng Chen, Pei-ling Tsui, Ching-Sung Lee and Guan-lin Chen
This study used the colours of plates as atmospheric stimulus factors in the Mehrabian–Russell model of environmental influence, which served as the study’s basic background…
Abstract
Purpose
This study used the colours of plates as atmospheric stimulus factors in the Mehrabian–Russell model of environmental influence, which served as the study’s basic background theory, to explore how plate colour affects consumer appetite preference and dining emotions in Chinese fine dining restaurants. The paper aims to discuss this issue.
Design/methodology/approach
The study used quantitative surveys and employed purposeful sampling and rolling snowball surveys of consumers in Chinese fine dining restaurants in Taipei; 581 effective surveys were collected from the test subjects. The research tools included a plate colour appetite preference scale and a dining emotion scale.
Findings
There were significant differences in age and gender in terms of appetite preference and plate colour. The plate colours with the highest appetite preference were gold, white and black. There were significant differences in plate colour appetite preference in terms of dining mood, with white and gold plates eliciting positive dining moods.
Originality/value
Most academic papers have focused on studying plates in Western dining, while very few studies have focused on the colour of Chinese dining plates. The greatest contribution and value of this study is its discovery of the colour combination of dining plates that can elicit appetite preferences and positive dining emotions among diners in Chinese fine dining restaurants. This information can be used to stimulate positive dining emotions among consumers and help restaurateurs improve the level of dining aesthetics.
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Yen-Cheng Chen, Pei-Ling Tsui, Hsin-I Chen, Hui-Ling Tseng and Ching-Sung Lee
A high-end ethnic restaurant is a tourism experience that can increase the attractiveness and brand recognition of a tourism destination. The restaurant environment is a key…
Abstract
Purpose
A high-end ethnic restaurant is a tourism experience that can increase the attractiveness and brand recognition of a tourism destination. The restaurant environment is a key element that affects consumer visits. The purpose of this paper is to adopt Schmitt’s experience module to analyse tourist preferences and experiences with respect to floral styles in ethnic fine dining restaurants. The results of this study are intended to serve as a reference for operators of fine dining establishments in designing flower arrangements.
Design/methodology/approach
This study adopts a quantitative research method. A sample was developed using tablet computers to simulate flower arrangements in restaurants. The research tools included a floral style preference scale and a tourist floral experience scale.
Findings
Based on the results, the test subjects preferred European floral design styles in restaurants. Restaurant environments with floral arrangements were best at relaxing the test subjects. A restaurant’s floral style was positively correlated with various aspects of the tourist experience. Gender, age, Chinese flower styles, Japanese flower styles, European flower styles and other variables enabled forecasting the degree of the tourist experience.
Originality/value
When a consumer exhibits higher preference for a restaurant’s floral style, the level of the tourist experience increases. This study investigates the aesthetic experience of restaurants and restaurant atmosphere as a marketing tool. Sensory stimulation within the restaurant atmosphere can be based on the five senses such that tourists may, through the design of the restaurant environment, have specific emotional reactions that improve their tourist experience and reinforce the restaurant’s brand image.
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Yen-Cheng Chen, Pei-Ling Tsui, Bo-Kai Lan, Ching-Sung Lee, Ming-Chen Chiang, Mei-Yi Tsai and Yi-Hua Lin
This study examines the temporal dynamics of consumer attitudes, perceived value and purchase intentions toward green agricultural foods, addressing critical gaps in the…
Abstract
Purpose
This study examines the temporal dynamics of consumer attitudes, perceived value and purchase intentions toward green agricultural foods, addressing critical gaps in the literature on sustainable consumption behaviours. It emphasises the mediating role of perceived value and its evolution over time, offering insights into consumer decision-making processes.
Design/methodology/approach
A longitudinal design was adopted, collecting data through structured questionnaires from primary household food purchasers in northern Taiwan at baseline, three months and six months. Analytical techniques, including multiple regression, mediation analysis and repeated measures ANOVA, were employed to examine relationships and track changes over time.
Findings
The results reveal that consumer attitudes positively influence perceived value, which fully mediates the relationship with purchase intentions. Temporal analysis indicates significant increases in perceived value and purchase intentions over six months, demonstrating that sustained exposure to green agricultural foods reinforces consumer commitment and pro-environmental behaviours. Attitudes alone do not directly predict purchase intentions without the mediation of perceived value, highlighting the critical role of perceived benefits in driving long-term sustainable consumption.
Practical implications
This study provides actionable insights for enhancing the perceived value of green agricultural foods. Businesses should prioritise health and environmental benefits, while policymakers can design campaigns and incentives to promote sustainable dietary habits, aligning with Sustainable Development Goal 12.
Originality/value
By exploring the mediating role of perceived value in transforming positive consumer attitudes into purchase intentions, this study highlights how perceived value, shaped by health and environmental benefits, drives consumer behaviour. These findings contribute valuable insights for enhancing market appeal and supporting sustainable food marketing strategies.
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This study aims to explore the integration of mandala thinking and multisensory techniques into advanced dessert design courses, investigating how these innovative pedagogical…
Abstract
Purpose
This study aims to explore the integration of mandala thinking and multisensory techniques into advanced dessert design courses, investigating how these innovative pedagogical approaches enhance students’ creative and aesthetic skills. The research seeks to address the evolving needs of higher education in the face of technological and pedagogical disruptions.
Design/methodology/approach
The study employs a mixed-method approach, including a detailed literature review, implementation of mandala thinking and multisensory methods in the course curriculum and quantitative analysis of student outcomes. Data were collected through pre- and post-course assessments, focusing on students’ creativity and aesthetic competencies.
Findings
The integration of mandala thinking and multisensory design principles significantly improved students’ creative and aesthetic skills. The findings demonstrate that these methods effectively enhance the educational experience in culinary arts, offering a novel approach to curriculum design in higher education. The study highlights how these innovative techniques can address current pedagogical challenges and improve student engagement and performance.
Practical implications
Integrating mandala thinking and multisensory techniques can significantly enhance creativity and engagement in higher education, offering a practical model for modernizing pedagogical practices and addressing current educational challenges.
Originality/value
This research contributes to the field by applying mandala thinking and multisensory techniques to advanced dessert design, an area not extensively covered in existing literature. It provides a unique perspective on enhancing educational practices in the culinary arts, reflecting the broader trends of incorporating innovative pedagogical strategies in response to disruptive educational challenges.
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Yen-Cheng Daniel Chen and Ching-Sung Lee
The purpose of this paper is to investigate how the appearances of Chinese restaurant employees, including gender and the style and color of dress, influence the appetites and…
Abstract
Purpose
The purpose of this paper is to investigate how the appearances of Chinese restaurant employees, including gender and the style and color of dress, influence the appetites and additional order intentions of customers.
Design/methodology/approach
This research implemented questionnaire survey. Consumers in Chinese restaurants of international tourist hotels located in Taipei, Taiwan, were targeted as research objects. After deleting questionnaires with incomplete answers, the researchers obtained 818 valid questionnaires for data analysis.
Findings
The analysis results indicate that the gender, style of dress and degree of color coordination of a waitperson’s clothing can significantly influence consumer perceptions and feelings.
Originality/value
The analysis of this study implies that restaurant management should stress professional attendant training. By strengthening training and regulating attendant style, a management team can effectively improve upon their customers’ recognition of a business. This research addresses the influence of different dress style and dress color combinations on consumer appetites and additional order intentions.
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Syuan-Yi Chen, Cheng-Yen Lee, Chien-Hsun Wu and Yi-Hsuan Hung
The purpose of this paper is to develop a proportional-integral-derivative-based fuzzy neural network (PIDFNN) with elitist bacterial foraging optimization (EBFO)-based optimal…
Abstract
Purpose
The purpose of this paper is to develop a proportional-integral-derivative-based fuzzy neural network (PIDFNN) with elitist bacterial foraging optimization (EBFO)-based optimal membership functions (PIDFNN-EBFO) position controller to control the voice coil motor (VCM) for tracking reference trajectory accurately.
Design/methodology/approach
Because the control characteristics of the VCM are highly nonlinear and time varying, a PIDFNN, which integrates adaptive PID control with fuzzy rules, is proposed to control the mover position of the VCM. Moreover, an EBFO algorithm is further proposed to find the initial optimal fuzzy membership functions for the PIDFNN controller.
Findings
Due to the gradient descent method used in back propagation (BP) to derive the on-line learning algorithm for the PIDFNN, it may reach the local optimal solution due to the inappropriate initial values. Hence, a hybrid learning method, which includes BP and EBFO algorithms, is proposed to improve the learning performance of the PIDFNN controller.
Research limitations/implications
Future work will consider reducing the computational burden of bacterial foraging optimization algorithm for on-line parameters optimization.
Practical implications
The real-time control system is implemented on a 32-bit floating-point digital signal processor (DSP). The experimental results demonstrate the favorable effectiveness of the proposed PIDFNN-EBFO controlled VCM system.
Originality/value
A new PIDFNN-EBFO control scheme is proposed and implemented via DSP for real-time VCM position control. The experimental results show the superior control performance of the proposed PIDFNN-EBFO compared with the other control systems.
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The strategic management literature emphasizes the concept of business intelligence (BI) as an essential competitive tool. Yet the sustainability of the firms’ competitive…
Abstract
The strategic management literature emphasizes the concept of business intelligence (BI) as an essential competitive tool. Yet the sustainability of the firms’ competitive advantage provided by BI capability is not well researched. To fill this gap, this study attempts to develop a model for successful BI deployment and empirically examines the association between BI deployment and sustainable competitive advantage. Taking the telecommunications industry in Malaysia as a case example, the research particularly focuses on the influencing perceptions held by telecommunications decision makers and executives on factors that impact successful BI deployment. The research further investigates the relationship between successful BI deployment and sustainable competitive advantage of the telecommunications organizations. Another important aim of this study is to determine the effect of moderating factors such as organization culture, business strategy, and use of BI tools on BI deployment and the sustainability of firm’s competitive advantage.
This research uses combination of resource-based theory and diffusion of innovation (DOI) theory to examine BI success and its relationship with firm’s sustainability. The research adopts the positivist paradigm and a two-phase sequential mixed method consisting of qualitative and quantitative approaches are employed. A tentative research model is developed first based on extensive literature review. The chapter presents a qualitative field study to fine tune the initial research model. Findings from the qualitative method are also used to develop measures and instruments for the next phase of quantitative method. The study includes a survey study with sample of business analysts and decision makers in telecommunications firms and is analyzed by partial least square-based structural equation modeling.
The findings reveal that some internal resources of the organizations such as BI governance and the perceptions of BI’s characteristics influence the successful deployment of BI. Organizations that practice good BI governance with strong moral and financial support from upper management have an opportunity to realize the dream of having successful BI initiatives in place. The scope of BI governance includes providing sufficient support and commitment in BI funding and implementation, laying out proper BI infrastructure and staffing and establishing a corporate-wide policy and procedures regarding BI. The perceptions about the characteristics of BI such as its relative advantage, complexity, compatibility, and observability are also significant in ensuring BI success. The most important results of this study indicated that with BI successfully deployed, executives would use the knowledge provided for their necessary actions in sustaining the organizations’ competitive advantage in terms of economics, social, and environmental issues.
This study contributes significantly to the existing literature that will assist future BI researchers especially in achieving sustainable competitive advantage. In particular, the model will help practitioners to consider the resources that they are likely to consider when deploying BI. Finally, the applications of this study can be extended through further adaptation in other industries and various geographic contexts.