De invloed van geuren op consumentengedrag in een restaurant

Avis, L.S.S. (2012) De invloed van geuren op consumentengedrag in een restaurant.

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Abstract:Studies show that pleasant odors have a positive effect on human behavior. The pleasant scent of lavender can induce pleasant feelings. The stimulating scent of orange often creates feelings of excitement and stimulation. In this study, these odor preferences are applied. This research, with 90 participants, is conducted in a real-life setting; Brasserie Cinechef in Enschede (NL). Three odor conditions were compared: a control condition (no odor), a lavender condition and a orange condition. It examines whether the drinking rate of participants is influenced by the different odor conditions. It is assumed that the drinking rate of the participants in the lavender condition will be lower than in the orange condition. Also examined is whether the emotions, the evaluation of the environment (positive or negative experience), the stay of the participants and the estimation of temperature is affected by the different odor conditions. It is assumed that the emotions and evaluation of the environment are more positive in the lavender condition than in the orange condition. The stay in the lavender condition is assumed to be longer than in the orange condition. The estimation of temperature in the orange condition is assumed to be higher than in the lavender condition. Results show that there is a significant difference in drinking rate of the participants in the different odor conditions (F (2, 90) = 3.38, p < 0.04). The drinking rate per hour is highest in the orange condition. The results show that there is a significant difference in the total stay of the participants in the different conditions (F (2, 90) = 3.67, p < 0.03). The stay per hour is longest in the control condition. The further results show no significant differences in the emotions of the participants in the different odor conditions. There are also no significant differences in positive and negative evaluation of the environment in the different odor conditions. Furthermore, the estimation of temperature analysis shows also no significant difference in the estimation of temperature by the participants in the different odor conditions
Item Type:Essay (Bachelor)
Faculty:BMS: Behavioural, Management and Social Sciences
Subject:77 psychology
Programme:Psychology BSc (56604)
Link to this item:http://purl.utwente.nl/essays/62324
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