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DINESCAPE: A Scale for Customers' Perception of Dining Environments. (cover story)

This study explored the dimensions of the physical environment of upscale restaurants to develop the DINESCAPE scale. Relevant literature in environmental psychology and marketing was reviewed, highlighting empirical and theoretical contributions. The procedures used in constructing and refining a multiple-item scale to assess DINESCAPE in the upscale restaurant setting are specified in this paper. Based on quantitative analyses, a six-factor scale was identified, consisting of facility aesthetics, ambience, lighting, service product, layout, and social factors. The reliability and validity of the scale and the factor structure are presented, along with potential applications of the scale. [ABSTRACT FROM AUTHOR]

La importancia de este documento radica en que en el se nos presenta un estudio de como los clientes perciben los lugares para cenar, lo que tiene una relacion directa con mi proyecto ya que en el intento diseñar un espacio funcional y original que hace sentir al cliente totalmente cómodo y feliz.


References
Kisang, R., & Soocheong, J. (2008). DINESCAPE: A Scale for Customers' Perception of Dining Environments. (Cover story). Journal of Foodservice Business Research, 11(1), 2-22. doi:10.1080/15378020801926551.