The purpose of this research note is to examine how restaurant chefs affect tourists’ dining experiences. In restaurants such as teppanyaki restaurants (Appendix A) and sushi bars, chefs must interact with diners directly by taking orders from diners, preparing food in front of diners, and serving dishes to diners (Fang, Peng, & Pan, 2013; Kuroshima, 2010; Lin & Lin, 2006). Interaction with chefs can be a unique selling point for these restaurants. These restaurants offer unique dining experiences to tourists and are popular in Taiwan, France, Japan, and the US (Fang et al., 2013; Kuroshima, 2010; Lin & Lin, 2006).
|Number of pages||5|
|Journal||Annals of Tourism Research|
|Early online date||21 Nov 2015|
|Publication status||Published - Jan 2016|
- dining experiences
- teppanyaki restaurants