This exploratory study examines a major component in people's hospitality experience – eating out. A qualitative research approach was adopted to provide obese participants – to date a group almost ignored by hospitality scholars – the opportunity to reflect upon their personal experiences. The findings are based on 36 semi-structured interviews which had undergone content analysis. The findings reveal that restaurant experiences are affected not only by constraints and difficulties arising from the physical environment, but primarily by participants' beliefs about other patrons' attitudes toward them. It was shown that in conceptualizing the restaurant dining experience, patrons' body image should be considered. Managerial implications, which could assist in improving the dining experience, are suggested.
- Dining experience
ASJC Scopus subject areas
- Tourism, Leisure and Hospitality Management