[雙語(yǔ)翻譯]餐廳設(shè)計(jì)外文翻譯--餐廳廚房設(shè)計(jì)在多大程度上影響了消費(fèi)者的外出就餐體驗(yàn)

1、6200 英文單詞， 英文單詞，3.4 萬(wàn)英文字符，中文 萬(wàn)英文字符，中文 1 萬(wàn)字 萬(wàn)字文獻(xiàn)出處： 文獻(xiàn)出處：Alonso A D, O'Neill M A. To what extent does restaurant kitchen design influence consumers’ eating out experience? An exploratory study[J]. Journal of Retail d

2、ifferences were also noticed among several age groups. Overall, the findings could be beneficial for the restaurant sector in understanding consumers’ behaviour and potentially identifying segments that pay more attentio

3、n to open restaurant kitchen style.Keywords: restaurants; kitchen style; open versus closed kitchen style; eating out experience; consumersINTRODUCTIONIn its endless journey of providing, hosting and contributing towards

4、 consumers’ memorable experiences, the hospitality industry continues to evolve in many ways. Moreover, in a sector (hospitality/restaurant) in which developments in innovation, for instance, in the form of food, equipme

5、nt, technology, trends (fast/slow foods, local produce, organic produce and so on), competition and other challenges are constantly occurring, restaurateurs need to be prepared to address multiple pressures and demands s

6、imultaneously. To a great extent, restaurateurs look at their food and service components as drawing cards and as their main revenue sources.However, there are also views that many restaurateurs have accepted that the fo

7、od and service elements are no longer core aspects of the dining experience for many consumers; instead, other elements can also play a critical role (Finkelstein, 1989; Auty, 1992; Bitner, 1992). More knowledge about ar

8、eas or dimensions that consumers are increasingly paying attention to could be example, in the case of family or individually owned restaurants, in areas that, as may be the case of open versus closed kitchen style, coul

9、d potentially encourage more restaurant patronage.LITERATURE REVIEWPart of the contemporary hospitality literature suggests that the way many restaurant operations are designed can be critical for their long-term surviva

10、l. With regard to hotel restaurants, for example, Stipanuk (2006) refers to the case of one ‘suburban Hyatt Regency’ (p. 446) to illustrate the potential for success when serious consideration is given to basic design as

11、pects. Referring to the Hyatt Regency’s case, Stipanuk (2006) explains that ‘The restaurant is highly successful in part because it offers different moods for breakfast or dinner, for family groups or couples, and for in

12、formal meals or special-occasion dinners’ (p. 447). Stipanuk’s (2006) argument also illustrates the importance of flexibility, continuous improvement, development, innovation, as well as attention to detail and to differ

13、ent consumer segments.While there is little doubt that restaurant design can be a vital component for hospitality/restaurant establishments, other aspects that denote consumers’ concern with very basic elements are surpr

14、isingly often missing in restaurant environments. In this regard, studies investigating factors influencing restaurant choice indicate the importance of cleanliness throughout the restaurant, including in the kitchen (Ak

15、soydan, 2007). Such obvious concern with the establishment’s cleanliness demonstrates that despite the developments that have taken place at both government level (for example, hygiene regulations, controls, fines placed

16、 upon restaurants) and hospitality sector-wise (for example, more use of technology, training, costs of compliance), many consumers continue to be sceptical of restaurants’ fulfilment of basic cleanliness requirements an

17、d standards.In consumers’ defence, the many reports of food poisoning and restaurant businesses closed or fined for breaking hygiene rules/laws, not only in the United States but also internationally (Cullen, 2010; Falke

18、nstein, 2010; Schreck, 2010; Shaheen, 2010) are reasons persuading patrons to be apprehensive of restaurateurs’ food handling and overall hygiene-related practices. Thus, consumers’ paying attention to the aspect of rest

19、aurant cleanliness could be interpreted as a safety measure and also as a ‘peace of mind’ reassurance exercise. In this context, the opportunity to see and scrutinise what goes on ‘behind the scenes’, as is arguably the

20、case of open restaurant kitchen settings, may positively contribute towards consumers’ peace of mind.According to Baraban and Durocher (2010), in the 1990s open restaurant kitchen design became popular in many hospitalit

21、y scenarios. Media interest through articles presenting restaurants that feature open kitchen design demonstrates that this concept continues to be widely used (see, for example, Bruni, 2005; Raisfeld and Patronite, 2005

22、; Ferren, 2010; Parmley, 2010; Virbila, 2010; Weisstuch, 2010). Apart from allowing consumers to monitor – that is, as much as consumers can monitor – clean/hygienic food handling during their eating out experience, ther

23、e are other motivations for choosing a restaurant where the cooks are in the front line and can be seen in ‘full action’. For example, Chow et al (forthcoming) mention today’s popularity of TV shows (for example, Iron Ch

24、ef, The Chopping Block) and also the ‘glamour’ aspect of some ethnic cuisines (for example, Japanese restaurants) as foods are prepared in front of guests. In these scenarios, chefs exhibit their cutting, filleting and r

25、elated skills, thus providing an entertainment component that may draw groups of consumers who are interested in this side of food preparation and overall dining experience.Despite the alleged interest and preference of