Home  /  Rosa dos Ventos  /  Vol: 10 Núm: 3 Par: 0 (2018)  /  Article
ARTICLE
TITLE

Comi, Gostei e Postei: Tripadvisor e Experiências Marcantes em Restaurantes / I Ate, I Enjoyed and I Posted: Tripadvisor and Marvelous Experiences in Restaurants

SUMMARY

Este artigo objetivou, por meio de abordagem qualitativa, identificar o cenário de serviços e as interações humanas, em comentários feitos por clientes de restaurantes no site TripAdvisor. Incialmente realizou-se uma revisão teórica sobre os temas experiência do cliente; boca-a-boca eletrônico; cenário de serviços e interações humanas, para situá-los nos critérios de investigação. A seguir foram analisados 1.350 depoimentos publicados no TripAdvisor, por clientes de restaurante que tenham classificado suas experiências nos mesmos como excelente. Os resultados permitem compreender o impacto que o cenário de serviços e as interações humanas têm na composição do relato das experiências vivenciadas por frequentadores de restaurantes.PALAVRAS-CHAVETurismo. Restaurantes. Experiência em Serviços. Boca-a-Boca Eletrônico. TripAdvisor.ABSTRACTThe article aimed, through a qualitative approach, to identify influence of the servicescape and the human interactions in the comments by restaurant customers on the TripAdvisor website. A theoretical review was carried out on the themes customer’s experience; electronic words of mouth; servicescape and human interactions, to place them in the research criteria. We have analyzed 1350 testimonials published on TripAdvisor by restaurant customers who rated their experiences in them as excellent. The results allow us to understand the impact that the servicescape and human interactions have on the composition of the experiences reported by customers who attend restaurants.KEYWORDSTourism. Restaurant. Service Experience. Word of Mouth. TripAdvisor. AUTORESEduardo Cechinel - Mestrando em Administração, Universidade do Estado de Santa Catarina, Florianópolis, Santa Catarina, Brasil. Currículo: http://lattes.cnpq.br/6364280886168071. E-mail: educechinel@hotmail.comAline Regina Santos – Doutora. Professora no Mestrado Acadêmico e no Departamento de Administração Pública, Universidade do Estado de Santa Catarina, Florianópolis, Santa Catarina, Brasil. Currículo: http://lattes.cnpq.br/9210124458700096 E-mail: aline_san@yahoo.com.brREFERENCIASAssociação Brasileira de Bares e Restaurante. (2016). Perfil da Abrasel. LinkAnderson, E. W. (1998).  Customer satisfaction and word of mouth. Journal of Service Research, 1(1), 5-17. LinkAndersson, T. D. & Mossberg, L. (2004). The dining experience: do restaurants satisfy customer needs? Food Service Technology, 4, 171-177. LinkBarbosa, M. L.  A. & Farias, S. A. (2012). Em busca de uma experiência extraordinária em serviços de restaurante. Revista Rosa dos Ventos Turismo e Hospitalidade, 4(3), 440-454. LinkBasso, K., Reck & D.,Rech, E. (2013). Personalidade e boca a boca: propensão ao envio e recebimento de informações. Revista Administração de Empresas,  53(6), 580-591. LinkBateson, J. E. G. & Hoffman, K. D. (2001). Marketing de Serviços. Porto Alegre: Bookman.Bettencourt, L. & Gwinner, K. (1996).Customization of the service experience: the role of the frontline employee. International Journal of Service Industry Management, 7(2). LinkBharwani, S. & Mathews, D. (2016) Customer service innovations in the Indian hospitality industry. Worldwide Hospitality and Tourism Themes, 8(4), 416-431. LinkBitner, M. J. (1990). Evaluating services encounters: the effects of physical surroundings and employee’s responses. Journal of Marketing, 54(2), 69-82. LinkBitner, M. J. (1992). Servicescapes: The impact of physical surroundings on customers and employees. Journal of marketing, 56(2), 57-71. LinkBolton et al.. (2014). Small details that make big differences: A radical approach to consumption experience as a firm’s differentiating strategy. Journal of Service Management, 25(2), 253-274. LinkBone, P. F. (1995). Word-of-mouth effects on short-term and long-term product judgments. Journal of Business Research, 32(3), 213–223. LinkCreswell, J. W. (2010) Projeto de pesquisa: métodos qualitativo, quantitativo e misto. Porto Alegre: Artmed.Dong, P. & Siu, N. Y. (2012) Servicescape elements, customer predispositions and service experience: The case of theme park visitors. Tourism Management, 36(3), 541-551. LinkFlick, U. (2004) Uma introdução à pesquisa qualitativa. Porto Alegre: Bookman.Fu, X. Z., Tanyatanaboon, M. & Lehto, X. Y. (2015) Conceptualizing transformative guest experience at retreat centers. International Journal of Hospitality Management, 49(3), 83-92. LinkGibbs, G. (2009) Análise de dados qualitativos. Porto Alegre: Artmed.Gimenes, M. H. S. G., Brea, J. A. F & Gândara, J. M. (2012). Comidas Inovidables: La construcción de uma metodologia para analizar las experiencie de comer fuera de casa. Estudios y Perspectivas en Turismo, 21(4), 802-824. LinkGrönroos, C. (2009). Marketing: gerenciamento e serviços. Rio de Janeiro: Elsevier.Gustafsson, I. B., Ostrom, A., Johansson, J., Mossberg, L. (2006). The five aspects meal model: a tool for developing meal services in restaurants. Journal of Foodservice, 17(2), 84-93. LinkHanefors, M. & Mossberg, L. (2003). searching for the extraordinary meal experience. Journal of Business & Management, 9(3), 249-270. LinkHennig-Thurau, T., Gwinner, K. P., Walsh, G. e Gremler, D. D. (2004). Electronic word-of-mouth via consumer-opinion platforms: What motivates consumers to articulate themselves on the Internet?. Journal of Interactive Marketing, 18(1), 38-52. LinkKlaus, P. & Maklan, S. (2012). EXQ: a multiple-item scale for assessing service experience. Journal of Service Management, 23(1), 5-33. LinkKucukemiroglu, S. Kara, A. (2015). Online word-of-mouth communication on social networking. International Journal of Commerce and Management, 25(1), 2-20. LinkLang, B. (2011). How word of mouth communication varies across service encounters. Managing Service Quality: An International Journal, 21(6), 583-598. LinkLongart, P. (2010). What drives word-of-mouth in restaurants? International Journal of Contemporary Hospitality Management. 22(1), 121-128. LinkLovelock, C. H. (1994). Product plus: How product b + s service = competitive advantage. New York, NY: McGraw-HillLovelock, C H & Wright, L. (2003) Serviços: marketing e gestão. São Paulo: Saraiva.Oliver, R. L., Rust, R. T. & Varki, S. (1997). Customer delight: foundations, findings, and managerial insight. Journal of Retailing, 73(3), 311-336. LinkPai, M., Chu, H., Wang, S., Chen, Y. (2013). Electronic word of mouth analysis for service experience. Expert Systems with Applications, 40(6), 1993-2006. LinkPalmer, A. (2010). Customer experience management: a critical review of an emerging idea. Journal of Services Marketing, 24(3), 196-208. LinkPareigis, J. Echeverri, P. & Edvardsson, B. (2012).  Exploring internal mechanisms forming customer servicescape experiences. Journal of Service Management, 23(5), 677-695. LinkPerussi, R. F. & Teles, R. M. S. (2010). Ensaio metodológico para a prospecção mercadológica para empreendimentos gastronômicos. Revista Turismo em Análise, 21 (2), 341-356. LinkPine II, B. J. & Gilmore, J. H. (1998). Welcome to the experience economy. Harvard Business Review, 76(4), 97-105. LinkPine II, B. J. & Gilmore, J. H. (2014). A leader's guide to innovation in the experience economy. Strategy & Leadership, 42(1), 24-29. LinkRageh, A., Melewar, T. C. & Woodside, A. (2013) Using netnography research method to reveal the underlying dimensions of the customer/tourist experience. Qualitative Market Research: An International Journal, 16(2), 126-149. LinkReimer, A. & Kuehn, R. (2004). The impact of servicescape on quality perception. European Journal of Marketing, 39(7/8), 785-808. LinkSaunders, M., Lewis, P., & Thornhill, A. (2007). Research Methods for Business Students, (6 ed.). London: Pearson.Schmitt, B. H. (1999). Experiential marketing. New York, NY: Free Press.Sebrae - Serviço Brasileiro de Apoio às Micro e Pequenas Empresas. (2016) Bares e restaurantes: um setor em expansão. LinkSerra, D. E. S. & Soto-Sanfiel, M. T. (2014). Quando o usuário se torna um publicitário: motivações para ewom - propaganda boca a boca eletrônica - no Facebook. REMark – Revista Brasileira de Marketing, 13(1), 1-16. LinkSundaram, D. S. & Webster, C. (2000). The role of nonverbal communication in service encounters. Journal of Services Marketing, 14(5), 378-391. LinkTomas, R. N., Meschgrahw, R. P. & Alcantara, R. L. C. (2012). Social networking and consumer buying behavior: is the reign of ‘word-of-mouth’ back? REMark – Revista Brasileira de Marketing, 11(2), 120-147. LinkTripadvisor (2016) (Org.). Mudanças no algoritmo do ranking de popularidade do TripAdvisor. 2016. LinkTubenchlak, D. B., Faveri, D., Zanini, M. T. & Goldszmidt, R. (2015). Motivações da comunicação boca a boca eletrônica positiva entre consumidores no Facebook. Revista de Administração Contemporânea,  19(1), 107-126. LinkVasconcelos, A. M., Barichello, R., Lezana, A., Forcellini, F. A., Ferreira, M. G. G. & Miguel, P. A. C (2015). Conceptualisation of the service experience by means of a literature review. Benchmarking: An International Journal, 22(7), 1301-1314. LinkVerhoef, P. C., Lemon, K. N., Parasuraman, A., Roggeveen, A., Tsiros, M. & Schlesinger, L. A. (2009). Customer experience creation: determinants, dynamics and management strategies. Journal of Retailing, 85(1), 31-41. LinkWalter, U. & Edvardsson, B. (2012). The physical environment as a driver of customers' service experiences at restaurants. International Journal of Quality and Service Sciences, 4(2), 104-119. LinkWeber, A. J., King, S. C. & Meiselman, H. L. (2004). Effects of social interaction, physical environment and food choice freedom on consumption in a meal-testing environment. Appetite, 42(1), 115–118. LinkZeithaml, V. A., Bitner, M. J. & Gremler, D. (2014). Marketing de serviços: a empresa com foco no cliente. Porto Alegre: Bookman. PROCESSO EDITORIALRecebido: 07 ABR 2017; Avaliado: MAI – JUN 2017; Avaliado 2: AGO – SET; Aceito: 05 JAN 2018 

 Articles related

Lilia Indriani    

Learning a foreign language is an integrated process of the four basic skills: listening, speaking, reading, and writing. As non-native English speakers, students are expected too much with their English even with the resource-poor EFL settings. Pre-serv... see more


Areej Isam Barham,Elham Ghazi Mohammad,Ruba Miqdadi    

This study investigated improvements in reflective journal writing and classroom performance among pre-service mathematics and science teachers as well as the correlation between reflective journal writing and classroom performance. The study was conduct... see more


Sitti Nurfaidah,Nenden Sri Lengkanawati,Didi Sukyadi10.17509/ijal.v7i1.6861   Abstract views: 2412       PDF downloads: 2177    

This article delineates a case study investigating the development of levels of reflection encapsulated in reflective teaching practice of four Indonesian EFL pre-service teachers during their field teaching. Data were garnered mainly through their refle... see more


Atalya Agustin    

Teaching practice is one among many programs in teachers training which focuses on having a professional preparation for work. In this program, student-teachers are asked to improve their skills through teaching actual students and engaging with school e... see more


Janet E. McIntosh    

The study described in this paper examines how five novice intermediate English language arts teachers implemented reader response journals, an instructional strategy they learned about in their pre-service English methods course.  While using response j... see more