Bibliography collected from 379 real quality servicescapes in



V. C.S., & Gu, T. (2012). Influence of restaurant atmospherics on patron
satisfaction and behavioral intentions. International
Journal of Hospitality Management, 31(4), 1167-1177.

Heung and Gu want to know
the effects that the servicescape have on customers. Multiple hypotheses are
tested and examined to solve the overall problem. The first hypothesis is about
the servicescape atmosphere having a favorable impact on customers
gratification. Other articles of research are quoted to further support this
hypothesis. The second is broken down to look at the restaurant environments
influence on behaviors of the customer. The data is collected through a method
of looking through supporting articles to the hypothesis. The data is numerical
for some of the hypotheses that are supported by cited articles. The results of
this research are relevant to the field of interior design because they provide
a pre-design knowledge to consider when developing a new hospitality design.

S.S., & Kang, J.  (2014). A better investment
in luxury restaurants: environmental or non-environmental cues?. International Journal of Hospitality Management, 39, 57-70.

            Hyun and Kang conducted the study to
figure out the importance of environmental and no-environmental cues to customers
responses. Multiple hypotheses were drawn and then tested and collected from
379 real quality servicescapes in the united states. The data was collected
using a model created for the specific hypotheses. This way of collecting data
was appropriate for the large model research that was conducted. It was thought
that either environment or non-environmental would have a positive or negative
impact on the customers. The results of the research showed that both
environmental and non-environmental have an impact on the customer. It is
relevant to interior design because it helps designer know what works or does
not work well in the hospitality field of restaurant design.  

G.W., Moon, J.Y., & Mao, Z. (2009). Customers’ cognitive, emotional, and
actionable response to the servicescape: a test of the moderating effect of the
restaurant type. International Journal of
Hospitality Management, 28(1), 144-156.

Kim and Moon want to know
the results of three formed hypotheses about the restaurant environments
influence over the patron. They collected data through looking at previously
run research studies that support the hypotheses. The data collected is narrative
based 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 to
consider how the customer views the restaurant in relation to other factors.
The built environment of the restaurant design can influence patrons’ mood in
the space. This study is relevant to interior design because it provides a
research that can help with designing more efficient and effective restaurant

C. U., & Marsh, K. M. (1984). Restaurant design: researching the effects on
customers. Cornell Hotel and Restaurant
Administration Quarterly, 24(4), 68.

The authors want to know
how the design of servicescape can indirectly influence a customer’s reaction
to the atmosphere of that restaurant. Multiple means of collecting data are
used for the study such as archival data, behavior mapping, surveys, and image
recordings. The data collected was numerical and narrative because they
collected data with many methods. There was enough data collected to see a
positive result though minimal from the change in décor. Using multiple
collection devices was appropriate to get a better understanding of the
problem. 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 in
environmental stimulation. The study is relevant to interior design in the
hospitality industry because designers want to know the best ways to make the
client’s restaurant a success. 


E., Ito, T., Blumenthal, B. & Sertich, V. (2009). Trends & their impact
on hospitality design. Gensler Research
& Insight. Retrieved from

Grun, Ito, and Sertich
want to understand the influence of trends in hospitality design. The data was
collected from an accompanying research firm that surveyed 4000 people to
influence and the customer’s reaction. The article looks into what the results
of the research mean for specific areas crucial to hospitality design. The data
that was collected was numerical in form to better categorize the research. The
reason behind the research was to examine the idea if consumers are influenced
by trends and how that trickle down to hospitality design. This article is
relevant to interior design because Gensler is an influencing company of
research and the data that is collected helps to form more efficient
hospitality designs in the future.

S. (2001). Southern comforts: hospitality dictates a Jacksonville, Florida
redesign. Architectural Digest, 58(3).
Retrieved from

The article touches on
the idea of a hospitality design can feel more like a home. In this case, the
client was staying at the same small hotel as Greg Jordan, an interior
designer, and the client then asked for his house to be redone in the same
style. The client was visiting in New York City at a little chalet but his home
was in Jacksonville, FL. This article shows how narrative data is collected and
interpreted into a new design in a new faucet of residential design. The design
is drawn from its original hospitality inspired roots that make it into a
unique coupling of design. This is relevant to interior design because it’s
important to see how factors in each type of design can help improve one
another to create a well-rounded design.

S. (2013). Design functionality a recipe for hospitality profits. Architecture Australia, 102(5), 107-108.
Retrieved from:,uid&db=asu&AN=90404496&site=ehost-live

Richardson is examining
ideas of techniques to make hospitality design in the restaurant industry
better at reaching their clientele. He wants to know how to make more money in
the restaurant using good interior design. The technique of separating areas of
the restaurant by their function help to reduce the number of required
employees. This idea can lead to the restaurant making more profit overall. He
brings up the idea of working with architects to make a wholesome design for
hospitality. The design of the restaurant lives on to influence the money that
establishment makes and how well they do in the market for other hospitality