Bibliography collected from 379 real quality servicescapes in

BibliographyPeer-ReviewedSourcesHeung,V.

C.S., & Gu, T. (2012).

Influence of restaurant atmospherics on patronsatisfaction and behavioral intentions. InternationalJournal of Hospitality Management, 31(4), 1167-1177.https://doi.org/10.1016/j.ijhm.2012.02.

004Heung and Gu want to knowthe effects that the servicescape have on customers. Multiple hypotheses aretested and examined to solve the overall problem. The first hypothesis is aboutthe servicescape atmosphere having a favorable impact on customersgratification. Other articles of research are quoted to further support thishypothesis.

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The second is broken down to look at the restaurant environmentsinfluence on behaviors of the customer. The data is collected through a methodof looking through supporting articles to the hypothesis. The data is numericalfor some of the hypotheses that are supported by cited articles. The results ofthis research are relevant to the field of interior design because they providea pre-design knowledge to consider when developing a new hospitality design. Hyun,S.S., & Kang, J.  (2014).

A better investmentin luxury restaurants: environmental or non-environmental cues?. International Journal of Hospitality Management, 39, 57-70. https://doi.org/10.1016/j.ijhm.

2014.02.003            Hyun and Kang conducted the study tofigure out the importance of environmental and no-environmental cues to customersresponses.

Multiple hypotheses were drawn and then tested and collected from379 real quality servicescapes in the united states. The data was collectedusing a model created for the specific hypotheses. This way of collecting datawas appropriate for the large model research that was conducted. It was thoughtthat either environment or non-environmental would have a positive or negativeimpact on the customers. The results of the research showed that bothenvironmental and non-environmental have an impact on the customer. It isrelevant to interior design because it helps designer know what works or doesnot work well in the hospitality field of restaurant design.  Kim,G.

W., Moon, J.Y., & Mao, Z. (2009).

Customers’ cognitive, emotional, andactionable response to the servicescape: a test of the moderating effect of therestaurant type. International Journal ofHospitality Management, 28(1), 144-156. https://doi.org/10.1016/j.ijhm.

2008.06.010Kim and Moon want to knowthe results of three formed hypotheses about the restaurant environmentsinfluence over the patron. They collected data through looking at previouslyrun research studies that support the hypotheses. The data collected is narrativebased on the mood of the restaurant type and that impact on the customers.

Enough data is collected to draw a conclusion that servicescape types need toconsider how the customer views the restaurant in relation to other factors.The built environment of the restaurant design can influence patrons’ mood inthe space. This study is relevant to interior design because it provides aresearch that can help with designing more efficient and effective restaurantdesigns.

Lambert,C. U., & Marsh, K. M. (1984).

Restaurant design: researching the effects oncustomers. Cornell Hotel and RestaurantAdministration Quarterly, 24(4), 68.https://doi.org/10.1177/001088048402400415The authors want to knowhow the design of servicescape can indirectly influence a customer’s reactionto the atmosphere of that restaurant. Multiple means of collecting data areused for the study such as archival data, behavior mapping, surveys, and imagerecordings. The data collected was numerical and narrative because theycollected data with many methods.

There was enough data collected to see apositive result though minimal from the change in décor. Using multiplecollection devices was appropriate to get a better understanding of theproblem. The study was used to see the results of changing the servicescape.

The mood of the customer was thought to be influenced by a change inenvironmental stimulation. The study is relevant to interior design in thehospitality industry because designers want to know the best ways to make theclient’s restaurant a success.  Non-peer-reviewedSources Grun,E., Ito, T., Blumenthal, B. & Sertich, V. (2009). Trends & their impacton hospitality design.

Gensler Research& Insight. Retrieved fromhttps://www.gensler.com/research-insight/gensler-research-institute/trends-their-impact-on-hospitality-designGrun, Ito, and Sertichwant to understand the influence of trends in hospitality design.

The data wascollected from an accompanying research firm that surveyed 4000 people toinfluence and the customer’s reaction. The article looks into what the resultsof the research mean for specific areas crucial to hospitality design. The datathat was collected was numerical in form to better categorize the research.

Thereason behind the research was to examine the idea if consumers are influencedby trends and how that trickle down to hospitality design. This article isrelevant to interior design because Gensler is an influencing company ofresearch and the data that is collected helps to form more efficienthospitality designs in the future. Sheehan,S. (2001). Southern comforts: hospitality dictates a Jacksonville, Floridaredesign. Architectural Digest, 58(3).Retrieved from https://www.

architecturaldigest.com/story/jordan-article-032001The article touches onthe idea of a hospitality design can feel more like a home. In this case, theclient was staying at the same small hotel as Greg Jordan, an interiordesigner, and the client then asked for his house to be redone in the samestyle. The client was visiting in New York City at a little chalet but his homewas in Jacksonville, FL. This article shows how narrative data is collected andinterpreted into a new design in a new faucet of residential design. The designis drawn from its original hospitality inspired roots that make it into aunique coupling of design.

This is relevant to interior design because it’simportant to see how factors in each type of design can help improve oneanother to create a well-rounded design.Richardson,S. (2013). Design functionality a recipe for hospitality profits. Architecture Australia, 102(5), 107-108.Retrieved from: http://search.

ebscohost.com/login.aspx?direct=true&AuthType=ip,uid&db=asu&AN=90404496&site=ehost-liveRichardson is examiningideas of techniques to make hospitality design in the restaurant industrybetter at reaching their clientele.

He wants to know how to make more money inthe restaurant using good interior design. The technique of separating areas ofthe restaurant by their function help to reduce the number of requiredemployees. This idea can lead to the restaurant making more profit overall. Hebrings up the idea of working with architects to make a wholesome design forhospitality. The design of the restaurant lives on to influence the money thatestablishment makes and how well they do in the market for other hospitalitydesigns.