Producing authenticity in restaurant experiences: interrelationships between the consumer, the provider, and the experience
View/ Open
File version
Accepted Manuscript (AM)
Author(s)
Le, Truc H
Arcodia, Charles
Novais, Margarida Abreu
Kralj, Anna
Griffith University Author(s)
Year published
2020
Metadata
Show full item recordAbstract
In the context of the advent of the experience economy, conceptualisations of authenticity are often both perplexing and uncertain. This paper argues for a nuanced understanding of the multi-dimensional nature of authenticity of restaurant experiences from the production perspective. It does this by proposing a framework to produce authenticity using the interrelationships of three fundamental elements of a restaurant experience, the Consumer, the Provider, and the Experience, and by discussing the consumers’ experiential outcomes resulting from such interrelationships. By applying the interrelationships to reconceptualise ...
View more >In the context of the advent of the experience economy, conceptualisations of authenticity are often both perplexing and uncertain. This paper argues for a nuanced understanding of the multi-dimensional nature of authenticity of restaurant experiences from the production perspective. It does this by proposing a framework to produce authenticity using the interrelationships of three fundamental elements of a restaurant experience, the Consumer, the Provider, and the Experience, and by discussing the consumers’ experiential outcomes resulting from such interrelationships. By applying the interrelationships to reconceptualise the existing authenticity approaches in tourism and hospitality contexts, this paper suggests that direct interaction between the provider and the consumer can enhance authenticity of restaurant experiences. As a result, incorporating such direct interaction supports the multi-dimensional approach to authenticity in restaurants. The three outcomes resulting from the interrelationships can further strengthen perceptions of authenticity in restaurant experiences. The paper offers both theoretical and practical insights which advance the production of authenticity in restaurants.
View less >
View more >In the context of the advent of the experience economy, conceptualisations of authenticity are often both perplexing and uncertain. This paper argues for a nuanced understanding of the multi-dimensional nature of authenticity of restaurant experiences from the production perspective. It does this by proposing a framework to produce authenticity using the interrelationships of three fundamental elements of a restaurant experience, the Consumer, the Provider, and the Experience, and by discussing the consumers’ experiential outcomes resulting from such interrelationships. By applying the interrelationships to reconceptualise the existing authenticity approaches in tourism and hospitality contexts, this paper suggests that direct interaction between the provider and the consumer can enhance authenticity of restaurant experiences. As a result, incorporating such direct interaction supports the multi-dimensional approach to authenticity in restaurants. The three outcomes resulting from the interrelationships can further strengthen perceptions of authenticity in restaurant experiences. The paper offers both theoretical and practical insights which advance the production of authenticity in restaurants.
View less >
Journal Title
Tourism Recreation Research
Copyright Statement
This is an Author's Accepted Manuscript of an article published in Tourism Recreation Research, 08 Sep 2020, copyright Taylor & Francis, available online at: https://doi.org/10.1080/02508281.2020.1805932
Note
This publication has been entered as an advanced online version in Griffith Research Online.
Subject
Tourism
Human geography
Social Sciences
Hospitality, Leisure, Sport & Tourism
Social Sciences - Other Topics
Authenticity
production