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Excellent Cuisine Worth a Detour: Dimensions of Luxury Dining Experiences

Excellent Cuisine Worth a Detour: Dimensions of Luxury Dining Experiences

Fernando Oliveira-Brochado
Copyright: © 2021 |Pages: 18
ISBN13: 9781799843696|ISBN10: 1799843696|ISBN13 Softcover: 9781799852445|EISBN13: 9781799843702
DOI: 10.4018/978-1-7998-4369-6.ch006
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MLA

Oliveira-Brochado, Fernando. "Excellent Cuisine Worth a Detour: Dimensions of Luxury Dining Experiences." Building Consumer-Brand Relationship in Luxury Brand Management, edited by Paula Rodrigues and Ana Pinto Borges, IGI Global, 2021, pp. 108-125. https://doi.org/10.4018/978-1-7998-4369-6.ch006

APA

Oliveira-Brochado, F. (2021). Excellent Cuisine Worth a Detour: Dimensions of Luxury Dining Experiences. In P. Rodrigues & A. Borges (Eds.), Building Consumer-Brand Relationship in Luxury Brand Management (pp. 108-125). IGI Global. https://doi.org/10.4018/978-1-7998-4369-6.ch006

Chicago

Oliveira-Brochado, Fernando. "Excellent Cuisine Worth a Detour: Dimensions of Luxury Dining Experiences." In Building Consumer-Brand Relationship in Luxury Brand Management, edited by Paula Rodrigues and Ana Pinto Borges, 108-125. Hershey, PA: IGI Global, 2021. https://doi.org/10.4018/978-1-7998-4369-6.ch006

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Abstract

Luxury restaurants are expected to offer outstanding culinary talent and expertise; be authentic, creative and consistent; and provide exciting quality food. Currently, culinary art discourses include a social dimension in which social networking sites are used to share gastronomic experiences and check recommendations. User-generated reviews are thus an intersection of participatory culture and ‘foodie' discoures. This study's main objective was to examine this phenomenon by analysing web reviews to identify the expressive dimensions that describe guests' experiences. Mixed-method content analysis was selected for this research, using qualitative text interpretation to supplement quantitative word counts and factor analyses. Content analysis of reviews of the top three Michelin-starred restaurants (i.e., two stars) in Portugal identified concepts used to assess haute cuisine experiences from the client's perspective. The results include a concept map encompassing the following dimensions: ‘food', ‘restaurant', ‘experience', ‘menu', ‘wine', ‘special (dinner)', ‘view', ‘beautiful (food)', ‘friendly (staff)', ‘chef', ‘visit' and ‘dessert'.

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