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"Combining ideas of sustainable development, product development and branding with notions from the fields of design, space shaping and architecture, this volume of Advances in Culture, Tourism and Hospitality Research offers contemporary perspectives on the strategic development, evaluation and impact of 'atmospheric quality' in tourism and hospitality service situations. Contributors explore the way atmospheric qualities in tourism and hospitality strongly influence customer behaviour and how their emotional responses to sensory pleasures translate into authentic experiences, excitement, happiness or enjoyment. Examples discussed include: - Participatory shaping of destination atmospheres - Urban atmospheres - 'Silent' airports - Atmosphere of religious buildings - Residents as elements of atmosphere - Emotional contagion - Building culture and architecture - eAtmospherics - Light and colour effects in hospitality encounters - The co-created atmosphere of concerts and events. Incorporating theoretical perspectives on atmosphere in culture, inter-cultural communication and marketing and numerous practical examples to promote a deeper understanding of atmospheric qualities in sustainable tourism and hospitality, this book furthers academic knowledge and gives guidance to tourism and hospitality practitioners interested in improving the atmospheric quality of their offers for the benefit of their guests."

"This paper main topic is to understand how restaurant’s customers behave depending on the music played by the restaurant. Currently, a lot of restaurants do not incorporate music as something that could affect their businesses when actually they could. By understanding it, restaurant’s management could use music to achieve their strategy goals and might also boost profitability of their restaurant. It might also support restaurant industry post-pandemic as they are currently deeply impacted by the pandemic and suffering from declines in customers and profit.

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Topik utama makalah ini adalah untuk memahami bagaimana pelanggan sebuah restoran berperilaku tergantung pada musik yang dimainkan oleh restoran tersebut. Saat ini, banyak restoran tidak memasukkan musik sebagai faktor yang dapat memengaruhi bisnis mereka. Dengan memahaminya, manajemen restoran dapat menggunakan musik sebagai strategi mereka dan juga dapat meningkatkan profitabilitas restoran mereka. Selain itu penelitian ini juga mendukung industri restoran pasca-pandemi karena mereka saat ini sangat terpengaruh oleh pandemi dan menderita penurunan pelanggan dan laba."

"Penelitian ini bertujuan untuk menganalisis sebuah model dari pengaruh kualitas makanan, lingkungan fisik, pelayanan terhadap citra restoran, nilai yang dipersepsikan pelanggan, kepuasan pelanggan dan intensi berperilaku pada restoran Nanny's Pavillon. Restoran ini dikenal dengan dekorasi gerainya yang memiliki tema berbeda-beda. Data yang dikumpulkan berasal dari para pelanggan yang pernah berkunjung di Nanny's Pavillon Pacific Place dengan penyebaran kuesioner. Analisis hasil uji ini menggunakan Tehnik two step approach untuk menilai hasil uji pengukuran dan struktural model. Hasil temuan menunjukkan bahwa kualitas lingkungan fisik mempengaruhi secara signifikan terhadap citra restoran. Kemudian kualitas makanan, lingkungan fisik, pelayanan mempengaruhi secara signifikan terhadap nilai yang dipesepsikan pelanggan. Ditemukan juga bahwa citra restoran mempengaruhi secara signifikan nilai yang dipersepsikan pelanggan. Citra restoran dan nilai yang dipersepsikan pelanggan mempengaruhi kepuasan pelanggan, dan kepuasan juga mempengaruhi secara signifikan terhadap intensi berperilaku.

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This research is to propose an integrated model that examines the impact of three foodservice quality (food, physical environment, and service) on restaurant image, customer perceived value, customer satisfaction, and behavioral intention at Nanny’s Pavillon. The restaurantknown had a different theme decoration in every store. Data were collected from customers Nanny’s Pavillon restaurant located in Pacific Place Jakarta via a self-administered questionnaire. Two-step approach was used to assess the measurement and structural models.

Findings structural equation modeling shows that the quality physical environment were significant determinants of restaurant image. Also, the quality of the food, physical environment and service were significant predictors of customer perceived value. The restaurant image was also found to be a significant influence of customer perceived value. In addition, the results reinforced that restaurant image and customer perceived value is indeed a significant determinant of customer satisfaction, and customer satisfaction is a significant predictor of behavioral intentions."