Exploratory research on gourmet meal experience: remembered elements and guest's familiarity. The case of Grands Chefs Relais & Châteaux.

PhD :
Philomène BAYET-ROBERT
Preview :
This research is integrated into the guest experience concept and its memorization in the area of Grands Chefs Relais & Châteaux' restaurants. This thesis aims to understand the constitution of a gourmet meal experience according to guests' memories. A three-step methodological approach is set up: a double qualitative phase (interviews, n=65) and a quantitative phase (on-line questionnaire, n=1855). Samples are structured regarding languages (French, English and German) and consumption frequency. Data analysis permits to identify categories describing a meal experience as memorized by guests, and to measure the influence of individual familiarity on the interpretation of experiential components. This work leads to the elaboration of an operational tool dedicated to Grands Chefs and restaurants managers.
Supervisor :
Alain Roger
Graduate School :
SEG - Université Lyon 3
Partners :
  • Université Jean Moulin Lyon 3
  • Relais & Châteaux

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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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