| dc.description.abstract | The research purposes are to investigate factors influencing dining experiences and identify what effects technology have in experience which uses the Le Petit Chef program at Park Hyatt Hotel Saigon as a test case. By my own experience, the Hospitality industry generally and Food & Beverage aspect specifically lately has been in saturation due to the lack of creativity in idea and concept. There is no doubt that diners come to restaurants eat but to turn them from a walk-in guest to a loyal customer is a business insight that any business needs to work on. If businesses could identify the influenced factors which could possibly support the restaurants operation to signalize their business over thousands others. Therefore, recognizing the creativity in Le Petit Chef Program which organized in Park Hyatt Hotel Saigon has attracted a huge number of diners and earned at least 100 million VND gross per day running. It inspires me to proceed the topic and to utilize the quality of this research, Qualitative Research Method is employed in the form of case study. I applied the semi-structured interview with open-ended questions to gather detailed answers from interviewees, also to evaluate the importance of each factor investigated, Likert Scale is used with the measurement based on 5 points expressing how diners rate the mentioning factor. Interviewees are diners attended the Le Petit Chef Program and to broaden the opinion perspectives, employees involved in the program are also interviewed since their views are vital and helpful. Besides primary data mentioned, findings from previous studies relating to the topic are derived as secondary data.
During analyzing collected data, there are results capturing 2 research questions corresponding 2 hypotheses. Combining results from analysis, this research shows that 4 factors from Le Petit Chef has been defined: Sensational service style, Host, Plate decoration, and Concept which Plate decoration has been tested fail from the hypothesis to be the element impacts on dining experience. Moreover, in total of 4 effects gain from technology, all are testes positive affecting the diners’ experience however, due to the detailed opinions collected from open-ended question interview, compared with the importance index estimated from Likert scale survey, the
hypothesis Technology could be an innovation footstep to create new trend for the hospitality industry has been tested failed. Despite the hypothesis is failed, the findings and purposes of this research can be can be employed as references and insights for further researches. | en_US |
