Proceedings of the 8th Global Conference on Business, Management, and Entrepreneurship (GCBME 2023)

<Previous Article In Volume
Next Article In Volume>

Implications of Sensory Marketing of Indonesian Culinary Fine Dining on Customer Satisfaction

Authors
Ayu Nurwitasari1, *, Heny Hendrayati1
1Universitas Pendidikan Indonesia, Bandung, Indonesia
*Corresponding author. Email: ayu_nurwitasari@upi.edu
Corresponding Author
Ayu Nurwitasari
Available Online 26 June 2024.
DOI
10.2991/978-94-6463-443-3_101How to use a DOI?
Keywords
Culinary; Customer Satisfaction; Fine Dining; Indonesian Culinary; Sensory Marketing
Abstract

The research paper explores the role of sensory marketing in enhancing customer satisfaction in Indonesian culinary fine dining experiences. It argues that sensory marketing, which involves the use of human senses like taste, aroma, visual appearance, ambiance, and texture, can create an enticing and satisfying dining experience. The study emphasizes the importance of presentation procedures, quality ingredients, and appropriate processing techniques in creating a satisfying sensation for consumers. It also highlights the importance of price matching, service quality, human resource quality, and hygienic and sanitary quality in creating a unique dining experience. The quantitative research method was used by collecting historical data and observing closely related aspects. This research concludes that sensory marketing plays a crucial role in increasing consumer satisfaction in Indonesian fine dining experiences, and the accuracy in combining various sensory elements in food presentation can increase satisfaction. This research has great potential to increase customer satisfaction and build a good reputation for the restaurant.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 8th Global Conference on Business, Management, and Entrepreneurship (GCBME 2023)
Series
Advances in Economics, Business and Management Research
Publication Date
26 June 2024
ISBN
10.2991/978-94-6463-443-3_101
ISSN
2352-5428
DOI
10.2991/978-94-6463-443-3_101How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Ayu Nurwitasari
AU  - Heny Hendrayati
PY  - 2024
DA  - 2024/06/26
TI  - Implications of Sensory Marketing of Indonesian Culinary Fine Dining on Customer Satisfaction
BT  - Proceedings of the 8th Global Conference on Business, Management, and Entrepreneurship (GCBME 2023)
PB  - Atlantis Press
SP  - 762
EP  - 769
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-443-3_101
DO  - 10.2991/978-94-6463-443-3_101
ID  - Nurwitasari2024
ER  -