Fine dining with the package service: master chefs’ perspectives

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dc.authorscopusid57222743113
dc.authorscopusid57222981075
dc.authorscopusid57193222394
dc.authorscopusid57192419029
dc.contributor.authorCavus, Osman
dc.contributor.authorTiwari, Sunil
dc.contributor.authorSthapit, Erose
dc.contributor.authorCifci, Ibrahim
dc.date.accessioned2024-09-25T19:44:19Z
dc.date.available2024-09-25T19:44:19Z
dc.date.issued2024
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractThis study explores the adequacy of package service in fine dining restaurants. Using a qualitative research approach, data were gathered using semi-structured interviews with 21 fine dining restaurant master chefs working in Istanbul, Türkiye. Based on grounded theory research design, this study identified six main themes linked to the suitability of package service in fine dining restaurants: challenges, specialization, value co-creation, anti-pollution, food-quality, and readiness. This study contributes to the existing literature on fine dining restaurants and package service by identifying six themes as core components of food package service in the context of fine dining. Some of the main managerial implications for converting fine dining restaurants into package service include catering to a limited set of package services initially to assess the feasibility, service quality, challenges, and customer satisfaction, including designing the package services following the customers’ requirements without compromising the core attributes and quality. © 2024 Taylor & Francis.en_US
dc.identifier.doi10.1080/15378020.2024.2355372
dc.identifier.issn1537-8020
dc.identifier.scopus2-s2.0-85193696305en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1080/15378020.2024.2355372
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12750
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherRoutledgeen_US
dc.relation.ispartofJournal of Foodservice Business Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectFine dining restaurantsen_US
dc.subjectIstanbulen_US
dc.subjectmaster chefsen_US
dc.subjectpackage serviceen_US
dc.titleFine dining with the package service: master chefs’ perspectivesen_US
dc.typeArticleen_US

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