DINESCAPE: A Scale for Customers' Perception of Dining Environments

By Kisang Ryu, SooCheong (Shawn) Jang. 2008

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The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants (2013, methodology): “To measure service quality specifically in the hospitality industry, previous studies have developed diverse measurements like LODGSERV (Knutson et al., 1990), DINESERV (Stevens et al., 1995), TANGSERV (Raajpoot, 2002), and DINESCAPE (Ryu and Jang, 2008).”
An Expanded Servicescape Framework as the Driver of Place Attachment and Word of Mouth (2018, background): “Instead, despite the inherently social nature of hospitality service consumption, operationalizations of atmospherics in this domain focus almost exclusively on (1) the physical environment and/or (2) the employees/service quality (see Ryu & Jang, 2008).”
The Impact of Store Atmospherics, Perceived Value, and Customer Satisfaction on Behavioural Intention☆ (2016, methodology): “Based on the conceptualization of DINESCAPE developed by Ryu and Jang (2008), facility aesthetics are being defined as a function of architectural plans, along with internal embellishment in order to create attractive image.”
RETRACTED ARTICLE: Influence of restaurants' physical environments on emotion and behavioral intention (2008, methodology): “To assess how customers perceive dining environments, DINESCAPE, defined as man-made physical and human surroundings in the dining area of upscale restaurants (Ryu & Jang, 2008 ) was used in this study.”