abstract: This dissertation focuses on lighting and the dining experience as an experiential phenomenon at upscale restaurant setting. The aim is to better the understanding of the impact of lighting on upscale dining experiences, on a global scale. In addition, special emphasis was given to understand the theatrical approach of lighting in staging the dining experience. This research follows a sequential exploratory, mixed-methods approach, which consisted of a qualitative phase, followed by a quantitative phase. The qualitative phase gathered data in the form of interviews and observations, which was then analyzed using thematic analysis. The second phase involved creating a measure which I term, ‘DineLight,’ as an instrument to assess correlational relationships between lighting and specific dimensions of the upscale dining experience. The quantitative data was analyzed using a two-tailed Spearman's rank correlation coefficient. Results revealed that lighting can affect four aspects of the overall dining experience; atmosphere, service, sociality, and food. This research revealed a new perspective when looking at the impact of lighting in a certain context, beyond the atmosphere perception. The results of qualitative data and quantitative data were combined and produced two main reference tables for lighting at upscale restaurant setting; lighting characteristics and approaches, and lighting fixtures. These two tables operate as guidelines for successful lighting practices in upscale restaurants. This research demonstrates the applicability of the ‘DineLight’ instrument to reveal new insights regarding the upscale dining experience, contributing not just to research in the area of lighting design, but also providing practical applications for restaurateurs and others in this industry. / Dissertation/Thesis / Doctoral Dissertation Architecture 2017

Atmosphere is one of the critical aspects in dining spaces that influences the user choice and over all image of the space, and lighting plays an important role in creating this ‘atmosphere’. The aim of this research-design thesis is to study how lighting influences the atmosphere in family restaurants. The inspiration comes from an interest to explore how lighting design could improve the quality of these spaces, since dining out has become a regular activity. Literature review on atmosphere, and visual approach to lighting creates the base of this thesis. Case studies use the literature as a tool, and explore how lighting creates different atmospheres in three different family restaurants. User behavior is additionally analyzed since they are the primary stakeholders in hospitality spaces. Finally a conceptual design is developed for an Indian restaurant in Stockholm to further explore the connection between lighting and atmosphere through application of results from literature and cases. These results show significant contribution of lighting in creating a suitable and comfortable atmosphere in restaurants, which are elaborated as drivers for the design development.

Master of Science / Department of Hotel, Restaurant, Institution Management and Dietetics / Carol W. Shanklin / The purposes of this study were to explore factors associated with residents’ dining experience in assisted living facilities and to investigate the influence that these factors had on perceived quality and residents’ satisfaction with their dining experience. Food quality, service quality, mealtime customization, and dining room environment were the four constructs explored. Focus groups were conducted with residents of three assisted living facilities to determine attributes of the constructs that were important to them. A total of 22 residents participated in the three focus groups. A questionnaire developed by Huang was revised to include measurement items identified in the focus groups. The questionnaire was distributed to residents of 16 randomly selected assisted living facilities within a 110 mile radius of the research institution. Of the 492 residents in 16 facilities, 246 completed the questionnaire for a response rate of 50%. Residents evaluated the attributes on a 5-point likert scale (1-strongly disagree; 5-strongly agree). Service quality (4.03) and dining room environment (3.97) attributes were rated significantly higher than food quality (3.64) and customization attributes (3.42). Resident satisfaction also was evaluated on a 5-point scale (1-very dissatisfied; 5-very satisfied). Residents were satisfied with the overall dining experience (3.94) and the overall facility (3.97). Residents were less satisfied with food served (3.67) or the amount of choices they had at meals (3.58). Residents were satisfied with services (3.95) and the dining room atmosphere (3.98). Satisfaction with services and the dining room atmosphere were significantly higher than food served and amount of choices at mealtimes. Residents’ perceptions of food quality, service quality, level of customization, and dining room environment had a positive influence on their satisfaction with the overall dining experience. Residents’ perceptions of food quality had a positive influence on satisfaction with the food served, service quality impacted satisfaction with services, level of customization effected satisfaction with the amount of choices, and dining room environment influenced satisfaction with the dining room atmosphere. Administrators, foodservice directors, and dietitians employed in assisted living facilities can use the results to improve the dining experience for residents and ultimately improve residents’ quality of life.

A five-course dining experience that is exploring how food can, with its multi-sensorial features, be used as a tool to spark curiosity, and be a discursive device for generating ideas and conversations about matters of concern that affect society. The experience is visually black and white, and to see things in that monochrome, symbolically means there is only one possible judgment to be made about the situation. But is the food what it seems to be? What are facts, how much to trust of what is said, and when to look beyond the surface?

Full-service restaurants serve many different types of customers with preconceived ideas about what they want and expect to receive from the restaurant. During the dining experience, each customer experiences the service differently and subconsciously evaluates the experience differently. The purpose of this study is to determine the expectations and perceptions of customers regarding the dining experience dimensions at Full-Service Restaurants (FSRs). The dimensions relate to service quality, food quality and ambience quality expectations and perceptions of customers. Customer satisfaction was also analysed, as a satisfied customer will show return intentions and this customer will tell friends and family about this FSR. A self-administered survey of employees at a tertiary academic institution revealed that waiter professionalism, value for money and the atmosphere in the restaurant are the most important considerations when it comes to the expectations of the dining experience. The findings of this study presented a demographic profile (gender, age, home language, highest education qualification, LSM) and it was found that demographic category groups differ in the way that they perceive the dining experience. The study reveals that males tends to be less critical than women, LSM 9 respondents are less critical than LSM 10 respondents and respondents with an undergraduate degree or less are less critical than respondents with a post-graduate degree. Respondents were satisfied overall with their dining experiences. Recommendations include that management must focus on pricing strategies, waiter training and the flow of communication between the restaurant and the customer. The recommendations made in this study will assist management of FSRs to understand the significance of the dining experience dimensions and to implement the required levels of service, food and ambience quality. With this knowledge, the management of FSRs can be assured of a satisfied customer and a competitive offering. / Business Management / M. Com. (Business Management)