• Jona Højland Petersen
4. term, Tourism, Master (Master Programme)
Abstract: This thesis seeks to explain the phenomena of experiences. It is done according to extraordinary experiences in connection with Michelin restaurants and examines following research question: “How and why are extraordinary experiences created for guests at Michelin restaurants?” Thereby, it both considers the view of the supplier (the restaurant) and the consumer (the guest), though keeping main focus on the guest. Thus, two opposite theoretical approaches, a rationalist approach and a social-constructivist approach are also explained to discuss the various possible approaches to the experience phenomena and not least to illustrate the view of the supplier and the view of the consumer of experiences. The correlation between the two approaches is seen to involve the aspect of transformations. The thesis is based on a qualitative research approach which is worked out through interviews of both the consumer side and the supplier side of experiences. The interviewed guest’s personal situations and values are found to be central factors that influence how they perceive given experiences. Furthermore, what separates an experience from an extraordinary experience is the unexpected and a tendency shows that the extraordinary experience is often connected with holiday. At Michelin restaurants, the extraordinary experience is seen to depend on the individual guest’s and waiter’s ability and will to get involved in the experience. The factors which may influence the experience at Michelin restaurants are the interaction with staff, other guests, the restaurant itself and the people joining the individual guest. However, it is the personal factors of the individual guest which are seen to have the decisive influence on whether or not an experience is considered as extraordinary. It was found that a restaurant can not stage experiences and extraordinary experiences. Though, it is seen that Michelin restaurants have an influence on a number of the factors, which influences the extraordinary experience. Therefore, it is stated that Michelin restaurants partly can set the frame of the experience opportunities, which affect the guests and thus result in an experience being considered as extraordinary by the guests. Thus, the conclusion to the given research question is that extraordinary experiences are created as a correlation between the restaurant and the guest, with the guest being the decisive factor for the value of the experience. The extraordinary experience is a result that arises because there is seen to be a desire and thereby a need for having experiences that differs from everyday experiences, where the keywords are indulgence, relaxation, feeling special and out of the ordinary experiences.
Publication date2009
Number of pages50
Publishing institutionAalborg Universitet
ID: 17994144