Chen, Annie, Peng, Norman and Hung, Kuang-Peng (2016) Examining guest chefs’ influences on luxury restaurants’ images. International Journal of Hospitality Management, 53. pp. 129-132. ISSN 0278-4319

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Abstract

In recent years, some upscale restaurants have invited guest chefs to provide diners with cuisines that are out of the ordinary (e.g., new menus and/or dishes that use unique ingredients) for a limited period of time (e.g., Cheshes, 2015; Naylor, 2010). As suggested by Cheshes (2015), when executed successfully, this collaboration can bring new cuisines to diners without having them travel far, can allow chefs to learn from one another, and can help restaurants explore new opportunities without taking on too much risk.
Although the use of guest chefs by high-end restaurants is on the rise, scholars have not explored the impact of guest chefs and this phenomenon’s implications to the hospitality literature. Kuroshima (2010), Pratten (2003a; 2003b), and Zopiatis (2010) suggested that chefs are crucial to restaurant performance. The existing literature on restaurants has emphasized service quality and atmosphere; nevertheless, relevant studies on chefs have been scarce. To contribute to the hospitality literature, the current study incorporates “perceived restaurant-guest chef fit” into Deng and Li’s (2014) image transfer model to explore a recently growing phenomenon and to provide practitioners with suggestions on how to use guest chefs effectively.

Item Type:	Article
Identifier:	10.1016/j.ijhm.2015.12.006
Additional Information:	© 2015 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
Subjects:	Hospitality and tourism > Hospitality Hospitality and tourism > Hospitality > Restaurant management Hospitality and tourism
Depositing User:	Annie Chen
Date Deposited:	07 Aug 2017 12:02
Last Modified:	04 Nov 2024 12:05
URI:	https://repository.uwl.ac.uk/id/eprint/3689

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