Conclusion

This project began as an attempt to understand the complexity of the restaurant environment as well as
the environmental and psychological factors that are associated with the same. This understanding is
necessary in order to design efficient and successful restaurant and hospitality environments.
This study was conducted to have a better understanding of guests towards food in restaurant by
assessing the factors related to the restaurant environment. This research project has fulfilled its
objectives to identify the relationship between the diner’s appetite and other factors affecting it such as
restaurant ambience, food in the menu, interior décor, ambient fragrance, furnishing schemes,
temperature settings, sound and lighting scheme implemented.

After collection of data and information regarding the research topic with the help of questionnaires and
surveys distributed among the general public as well as restaurateurs, the data has been analyzed
thoroughly, indicate that all the factors which have been mentioned above, result in building a positive
and significant relationship with the customer’s appetite.

The data which that has been collected and analyzed have been collected from two separate segments of
people - first one being the general public since they are the customers who will be bringing business to
an establishment, and the second, being the restaurant managers, proprietors or people with a stronghold
of knowledge about the food and beverage industry, the people who implement such ambient practices in
order to boos and differentiate their businesses. The data has been assessed exclusively with separate set
of responses generated from the aforementioned two groups of people.

The results have been obtained by calculating the priority of choice which have been given in the
questionnaires, according to managers or people owning an establishment, priority is given from most
important to least important to lighting, décor, color, equipment’s used, furnishing and material, sound,
and scent.
According to general public the priority is given form most important to least important
Light followed by sound, scent, color, décor, furnishing and equipment.

Results of the study shows that’s the all the factors like such as restaurant ambience, food in the
menu, interior décor, ambient fragrance, furnishing schemes, temperature settings are significant in
affecting a customer’s or diner’s appetite and that people do reject certain establishments if a particular
threshold of ambient factors are absent in the said establishment.

Despite the current economic uncertainty, sales for the restaurant industry are projected to increase. A lot
of money is being pumped and likewise, jobs are being generated, being an important part in driving the
economy thus justifying the importance of restaurant design. The design process is complicated,
especially hospitality design. Design, social and ambient factors contribute to the complexity of the built
environment and impact human behavior in various ways. The ability to change and adapt to current
market and consumer trends is part of the challenges of design and hospitality design is no exception. The
research hopes to offer insight into the complex realm of restaurant design.
The study itself functions as a valuable managerial and operation development tool, affording operators
the opportunity to improve their competitiveness and service quality.