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MUSICAL STYLE INDICATORS FOR CONSTRUCTING SUSTAINABLE CAFE ENVIRONMENTS
Abstract
The design of restaurant environment and atmosphere is an important key to influencing consumer satisfaction and purchase intention. In the fiercely competitive catering industry, how to make restaurants stand out and enhance their own competitiveness for sustainable operation is an important topic currently faced by catering operators. Operators not only need to understand and listen to the voices of customers, but also strive to create a good and appropriate sustainable environment, provide consumers with a comfortable dining experience process and environment, and improve the overall dining experience of consumers, and continue to innovate and improve. Changes to meet the sustainable needs of consumers and the market. This research will use the Delphi expert questionnaire method and the five-sense atmosphere theory to explore and construct a set of styles and indicators that are suitable for the sustainable music environment of Taiwanese coffee and light food restaurants. The index method of this study adopts the Delphi expert research method, and conducts three rounds of expert Delphi method for experts and scholars with professional knowledge such as scholars in the field of catering and music, restaurant industry, and the characteristics of repeated feedback of their opinions make the results convergent , and then use the stability analysis and the average of each aspect of the third round of questionnaires as screening criteria. Finally, the aspects and indicators suitable for the design of the sustainable music environment and atmosphere of the coffee restaurant are extracted. The biggest research contribution and value of this study lies in the construction of indicators that are suitable for the selection of sustainable atmosphere of Taiwanese restaurant music environment, so that it can provide a reference for restaurants to improve sustainable service quality. It can also provide academia as a reference for academic research on sustainable service quality in restaurants.
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