Investigating customer perceptions of Fine dining and Michelin-rated restaurants
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| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | fine dining Michelin star restaurant Service Design service marketing |
| Online Access: | http://dolgozattar.uni-bge.hu/43199 |
MARC
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| 100 | 1 | |a Fülöp Dóra | |
| 245 | 1 | 0 | |a Investigating customer perceptions of Fine dining and Michelin-rated restaurants |c Fülöp Dóra |h [elektronikus dokumentum] |
| 520 | 3 | |a The purpose of this research as well as the goal of this thesis is to acquire an insider's perspective on establishments of exceptionally high quality. The phrase \"fine dining\" and \"restaurants with Michelin stars\" has a different connotation today than it did back in the 1930s. A great many other things have shifted since that time as well. To begin with, let's talk about the customers. Fine dining used to be an exclusive activity, reserved for those at the top of the social hierarchy who both had the means and the opportunity to attend. In these modern times, with everything considered, the focus has shifted to the company's clientele. The primary focus of this investigation is on how effectively contemporary individuals are able to define \"fine dining\" and \"Michelin star,\" as well as how well educated and informed they are regarding these topics. There are multiple sides to this field. We can examine this matter not only from the viewpoint of the proprietor but also that of the customer. The primary objectives of this study are to determine how a highly regarded restaurant can maintain its equilibrium, particularly in the aftermath of an crisi situation that lasted for more than a year, as well as how it can keep its dedicated costumers. A further investigation ought to look into the preferences of customers; what they prefer these days, after the prices have increased, is to go to a restaurant where the food is less expensive; this is also an additional investigation into the demographics of those who are able to afford it. | |
| 695 | |a fine dining | ||
| 695 | |a Michelin star | ||
| 695 | |a restaurant | ||
| 695 | |a Service Design | ||
| 695 | |a service marketing | ||
| 700 | 1 | |a Debreceni János |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/43199/1/Investigating%20customer%20perceptions%20of%20Fine%20dining%20and%20Michelin%20rated%20restaurants.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/43199/2/221227_CHM_F%C3%BCl%C3%B6p_D%C3%B3ra.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/43199/3/dora_fulop_opponent_lakatos.pdf |z Dokumentum-elérés |