Odors and consumer behavior in a restaurant

Author: Nicolas Gue´guen, Christine Petr

Hospitality Management 25 (2006) 335–339


Several studies have shown that odors have an effect on human behavior. Consumer’s behavior is also affected by odors. An experiment was carried out in a restaurant where lemon and lavender aromas were diffused and compared to a no-aroma control condition. Results showed that lavender—but not lemon aroma—increased the length of stay of customers and the amount of purchasing. The hypothesis that lavender produces a relaxing effect is offered to explain the results.

Keywords: Odors; Fragrance; Consumer behavior; Time latency; Purchasing behavior

Full Text: ijhm2006

About alhusna

an ordinary woman
This entry was posted in Hotel and Tourism Management. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s