A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of View

Detalhes bibliográficos
Autor(a) principal: Paula, Nilma Morcef de
Data de Publicação: 2007
Outros Autores: Dencker, Ada de Freitas Maneti
Tipo de documento: Artigo
Idioma: por
eng
spa
Título da fonte: Revista Brasileira de Gestão de Negócios (Online)
Texto Completo: https://rbgn.fecap.br/RBGN/article/view/72
Resumo: Meals consumed in restaurants assume an increasingly important role due to lifestyle changes. This research compares the results from a study carried out with a group of under-graduate students from a university in The United Kingdom with results from another study with post-graduate students in Brazil, both of which refer to the identification of the most marking aspects of an unforgettable meal. The application of qualitative methodology intends to be the first step towards defining the categories that may be used in wider-ranging studies, directed towards restaurant management, considering, in a preliminary way, the criteria studied by Lashley, Morrinson and Randall (2004): occasion, company, atmosphere, food, service and environment, added to the factors of time and the outstanding fact of the event. The study revealed the importance of atmosphere and environment in the symbolic construction of an evaluation in eating habits in restaurants where, in some cases, may surpass the importance attributed to the food. Key-words: Consumer behavior. Restaurant. Sociology of food.
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spelling A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of ViewUna Contribución a la Interpretación del Consumo en Restaurantes desde la Perspectiva SociológicaContribuição para a Interpretação do Consumo em Restaurantes sob a Perspectiva SociológicaConsumer behavior. Restaurant. Sociology of food.Comportamiento del consumidor. Restaurante. Sociología de la alimentación.Comportamento do consumidor. Restaurante. Sociologia da alimentação.Meals consumed in restaurants assume an increasingly important role due to lifestyle changes. This research compares the results from a study carried out with a group of under-graduate students from a university in The United Kingdom with results from another study with post-graduate students in Brazil, both of which refer to the identification of the most marking aspects of an unforgettable meal. The application of qualitative methodology intends to be the first step towards defining the categories that may be used in wider-ranging studies, directed towards restaurant management, considering, in a preliminary way, the criteria studied by Lashley, Morrinson and Randall (2004): occasion, company, atmosphere, food, service and environment, added to the factors of time and the outstanding fact of the event. The study revealed the importance of atmosphere and environment in the symbolic construction of an evaluation in eating habits in restaurants where, in some cases, may surpass the importance attributed to the food. Key-words: Consumer behavior. Restaurant. Sociology of food.El hábito de comer en restaurantes adquiere creciente importancia en función de los cambios ocurridos en el estilo de vida de las personas. Esta investigación compara los resultados encontrados por una investigación realizada con un grupo de estudiantes de graduación en el Reino Unido con otra realizada con estudiantes de post graduación en Brasil, ambas se refieren a la identificación de los aspectos más destacados de una comida inolvidable. Aplicando metodología cualitativa, pretende dar el primer paso en la definición de categorías que puedan utilizarse en estudios más amplios dirigidos a la gestión de restaurantes, considerando de forma preliminar las dimensiones estudiadas por Lashley, Morrinson y Randall (2004): ocasión, compañía, entorno, comida, servicio y ambiente, con el agregado de las dimensiones tiempo y hecho destacado en el evento. El estudio reveló la importancia del entorno y del ambiente en la construcción simbólica de la evaluación del consumo en restaurantes que en algunos casos, pueden superar la importancia atribuida al propio alimento.Palabras clave: Comportamiento del consumidor. Restaurante. Sociología de la alimentación.As refeições realizadas em restaurantes assumem crescente importância em função das mudanças ocorridas no estilo de vida das pessoas. Essa pesquisa compara resultados encontrados por investigação realizada com um grupo de estudantes de graduação no Reino Unido com outra realizada com estudantes de pós-graduação no Brasil, ambas referentes à identificação dos aspectos mais marcantes de uma refeição inesquecível. Aplicando metodologia qualitativa, pretende ser um primeiro passo na definição de categorias que possam ser usadas em estudos mais amplos direcionados à gestão de restaurantes, considerando, de forma preliminar, as dimensões estudadas por Lashley, Morrinson e Randall (2004), a saber: ocasião, companhia, atmosfera, comida, serviço e ambiente, acrescidas das dimensões tempo e fato de destaque no evento. O estudo revelou a importância da atmosfera e do ambiente na construção simbólica da avaliação do consumo em restaurantes que, em alguns casos, podem superar a importância atribuída ao próprio alimento. Palavras-chave: Comportamento do consumidor. Restaurante. Sociologia da alimentação.FECAP2007-07-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresapplication/pdfapplication/pdfapplication/pdfhttps://rbgn.fecap.br/RBGN/article/view/7210.7819/rbgn.v9i23.72Review of Business Management; Vol. 9 No. 23 (2007); 42-50RBGN Revista Brasileira de Gestão de Negócios; Vol. 9 Núm. 23 (2007); 42-50RBGN - Revista Brasileira de Gestão de Negócios; v. 9 n. 23 (2007); 42-501983-08071806-4892reponame:Revista Brasileira de Gestão de Negócios (Online)instname:Fundação Escola de Comércio Álvares Penteado (FECAP)instacron:FECAPporengspahttps://rbgn.fecap.br/RBGN/article/view/72/66https://rbgn.fecap.br/RBGN/article/view/72/222https://rbgn.fecap.br/RBGN/article/view/72/223Copyright (c) 2014 Review of Business Managementinfo:eu-repo/semantics/openAccessPaula, Nilma Morcef deDencker, Ada de Freitas Maneti2008-12-10T16:03:04Zoai:ojs.emnuvens.com.br:article/72Revistahttp://rbgn.fecap.br/RBGN/indexhttps://rbgn.fecap.br/RBGN/oai||jmauricio@fecap.br1983-08071806-4892opendoar:2008-12-10T16:03:04Revista Brasileira de Gestão de Negócios (Online) - Fundação Escola de Comércio Álvares Penteado (FECAP)false
dc.title.none.fl_str_mv A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of View
Una Contribución a la Interpretación del Consumo en Restaurantes desde la Perspectiva Sociológica
Contribuição para a Interpretação do Consumo em Restaurantes sob a Perspectiva Sociológica
title A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of View
spellingShingle A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of View
Paula, Nilma Morcef de
Consumer behavior. Restaurant. Sociology of food.
Comportamiento del consumidor. Restaurante. Sociología de la alimentación.
Comportamento do consumidor. Restaurante. Sociologia da alimentação.
title_short A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of View
title_full A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of View
title_fullStr A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of View
title_full_unstemmed A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of View
title_sort A Contribution for the Understanding of Meals Consumption in Restaurants under a Sociological Point of View
author Paula, Nilma Morcef de
author_facet Paula, Nilma Morcef de
Dencker, Ada de Freitas Maneti
author_role author
author2 Dencker, Ada de Freitas Maneti
author2_role author
dc.contributor.author.fl_str_mv Paula, Nilma Morcef de
Dencker, Ada de Freitas Maneti
dc.subject.por.fl_str_mv Consumer behavior. Restaurant. Sociology of food.
Comportamiento del consumidor. Restaurante. Sociología de la alimentación.
Comportamento do consumidor. Restaurante. Sociologia da alimentação.
topic Consumer behavior. Restaurant. Sociology of food.
Comportamiento del consumidor. Restaurante. Sociología de la alimentación.
Comportamento do consumidor. Restaurante. Sociologia da alimentação.
description Meals consumed in restaurants assume an increasingly important role due to lifestyle changes. This research compares the results from a study carried out with a group of under-graduate students from a university in The United Kingdom with results from another study with post-graduate students in Brazil, both of which refer to the identification of the most marking aspects of an unforgettable meal. The application of qualitative methodology intends to be the first step towards defining the categories that may be used in wider-ranging studies, directed towards restaurant management, considering, in a preliminary way, the criteria studied by Lashley, Morrinson and Randall (2004): occasion, company, atmosphere, food, service and environment, added to the factors of time and the outstanding fact of the event. The study revealed the importance of atmosphere and environment in the symbolic construction of an evaluation in eating habits in restaurants where, in some cases, may surpass the importance attributed to the food. Key-words: Consumer behavior. Restaurant. Sociology of food.
publishDate 2007
dc.date.none.fl_str_mv 2007-07-23
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
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status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rbgn.fecap.br/RBGN/article/view/72
10.7819/rbgn.v9i23.72
url https://rbgn.fecap.br/RBGN/article/view/72
identifier_str_mv 10.7819/rbgn.v9i23.72
dc.language.iso.fl_str_mv por
eng
spa
language por
eng
spa
dc.relation.none.fl_str_mv https://rbgn.fecap.br/RBGN/article/view/72/66
https://rbgn.fecap.br/RBGN/article/view/72/222
https://rbgn.fecap.br/RBGN/article/view/72/223
dc.rights.driver.fl_str_mv Copyright (c) 2014 Review of Business Management
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2014 Review of Business Management
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv FECAP
publisher.none.fl_str_mv FECAP
dc.source.none.fl_str_mv Review of Business Management; Vol. 9 No. 23 (2007); 42-50
RBGN Revista Brasileira de Gestão de Negócios; Vol. 9 Núm. 23 (2007); 42-50
RBGN - Revista Brasileira de Gestão de Negócios; v. 9 n. 23 (2007); 42-50
1983-0807
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reponame:Revista Brasileira de Gestão de Negócios (Online)
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instacron:FECAP
instname_str Fundação Escola de Comércio Álvares Penteado (FECAP)
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reponame_str Revista Brasileira de Gestão de Negócios (Online)
collection Revista Brasileira de Gestão de Negócios (Online)
repository.name.fl_str_mv Revista Brasileira de Gestão de Negócios (Online) - Fundação Escola de Comércio Álvares Penteado (FECAP)
repository.mail.fl_str_mv ||jmauricio@fecap.br
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