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Assessing the Impact of Tableware and its Influence on the Fine Dining Experience

Author

Listed:
  • Nazri, Haslinda Md.
  • Zali, Abdul Aziz B. Zalay
  • Ibrahim, Noor Aileen

Abstract

Objective: This research aims to study the influence of ceramic tableware in the fine dining industry and the experience of diners towards the design of the product. The final stage plays an important role in evaluating the emotional responses of diners towards the aesthetical values of the product which will be measured based on the user’s experience (UX). UX is crucial in determining the success or failure of a product in the market. Therefore, the UX factor will determine the level of success of a product in the market.&&Methodology: this study will focus on the experience of the diner based on the theory of Findings: Norman’s Three Level of Design. Emotion refers to the feelings felt by humans.The succes of a product is not merely dependent on the advantages and great design of the product. However, the success of a product in the market is assured when it it based on the 7 UX factors which include: usefulness, usability, availability, accesibility, reliability, value, fulfilling the current demands and needs as well as comprehensibilty.&Implications: Chefs have to be creative in creating a menu that will reflect a unique dining experience through the attractive and special presentation of the meals provided. The elite category of diners does not put an emphasis on price rather they are focused on gaining the ideal fine dining experience which not only has the perfect ambience but also create an unforgettable memory.

Suggested Citation

  • Nazri, Haslinda Md. & Zali, Abdul Aziz B. Zalay & Ibrahim, Noor Aileen, 2022. "Assessing the Impact of Tableware and its Influence on the Fine Dining Experience," Journal of Business and Social Review in Emerging Economies, CSRC Publishing, Center for Sustainability Research and Consultancy Pakistan, vol. 8(3), pages 637-646, September.
    • Handle: RePEc:src:jbsree:v:8:y:2022:i:3:p:637-646
    DOI: http://doi.org/10.26710/jbsee.v8i4.2460
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