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The main research questions critically examine online videos that draw attention to a local community of musical practice, noticing how these can potentially be included within the tourism promotion strategies. This paper develops a case study of four videos realised by the Louth County Board of the organisation Comhaltas Ceoltóirí Éireann (CCÉ) in Co. Louth, Ireland, as a part of the FleadhFest 2021 initiative. It highlights the role that virtual spaces have in enhancing a sense of belonging to a music/festival community as well as the possibility that visual and audio supports have in promoting and celebrating a destination and its cultural features.

The analysis involves a netnographic examination of these videos (Janta, 2017), informed by the concept of “tourist gaze” (Urry, 1990; 2002) and influenced by film-induced tourism studies (Beeton, 2005).

Results show how festival and event organisers responded to COVID-19 social restrictions by creating a virtual space for celebrating music heritage and local musicscape, placing an emphasis on local musical scene.

The research aims to inform future developments in how the organisation operates within and engages with virtual space, its members and a wider audience.

This is the first study to consider the virtual activities of CCÉ from an ethnomusicological as well as tourism, perspective.

Despite repeated calls for research to explore the effects of the physical work environment on employees within the servicescape literature, gaps in knowledge remain. There is a need to understand the nature, influence and impact of environmental stimuli (e.g. music, colour) on employees. Extant research remains ambiguous on whether employees perceive individual stimuli within their work environment or perceive and interact with their physical work environment as a holistic experience. This study aims to explore the influence of environmental stimuli on employees within their physical work environment and the effect on their satisfaction and loyalty.

A two-stage approach was applied, with expert interviews followed by an employee survey which was analysed using structural equation modelling.

This research validates a holistic physical work environment construct, consisting of five dimensions: Colour & Design, Cleanliness & Odour, Music, Lighting and Layout. This study provides empirical evidence of the impact of environmental work stimuli on employee satisfaction, a relationship which is mediated by pleasure.

Firstly, this study examines the neglected side of servicescape research: employees. Secondly, the findings support the view that employees do not perceive individual elements of their physical work environment as distinct and separate elements but rather perceive, and interact with, their physical work environment as an integrated whole. Evidence of how environmental stimuli at work increase employee job satisfaction is a key takeaway for retail practitioners focussed on improving service experiences for all actors.

This paper aims to investigate the diners’ preference and perception on six acoustic classifications in eatery places during their casual dining. These classifications’ relationship with diners’ experience and significant impacts on diners’ preferences and perceptions during casual dining will be analyzed.

The data was collected quantitatively with randomly distributed self-administrated questionnaires during the restaurants' operating hours; 449 respondents who dined in at two casual dining restaurants in Melaka city area participated.

Analysis of Variance (ANOVA) tests revealed that the majority of the diners were not adversely affected by the noise level, and they did not have difficulties with their conversations. The results also indicated that the respondents felt that the noise did not stop them from returning to the restaurants. This study's findings may lay the groundwork for future studies to provide the acoustic comfort classification in eatery places, which can also be integrated and synthesized to be used as a reference for acoustic design and practice.

The number of participants used simple random sampling method. Therefore, the sample cannot be typical for the target population, and there is a limited possibility of generalizing the present findings. The data collection was only gathered from two eatery places with similar typologies at the similar demographic background of customers because it was collected at Melaka city. Thus, the impacts of customers may differ at other typologies and locate in different regions, and the physical environment and the quality offered are also different in other places. The measured determinant factors only focus on the diners’ characteristics; thus, future research should be done to investigate other determinant factors impacting the preference and perceived acoustical comfort in eatery places.

The findings in this study would provide a basis reference to assess and evaluate the acoustic classification in eatery places that suits the customers’ perceived satisfaction.

This study identified that demographic characteristic, gender and age are not the prominent determinant factors influencing the diners’ preference and perceived acoustical comfort in eatery places. Moreover, the days and dining hours were also found to be the determinants that will influence the preferences.

This paper has developed determining factors on acoustics classification that can be applied upon designing eatery places as well as a fundamental approach in developing rating for acoustics comfort index as reference for the diners to choose where to dine based on their preference and activities.

This study aims to investigate Generation Z’s perception of and experience with restaurant service robots.

Established on the servicescape theoretical framework and following Zaltman Metaphoric Elicitation Technique, 34 in-depth interviews were conducted with Generation Z consumers.

The results showed that Generation Z consumers had a generally positive attitude toward the usage of service robots in restaurants. Research participants also indicated aspects that can be improved: the service robot’s appearance design and functionality, and the human service facilitating the robotic service process.

This paper provides a holistic understanding of the Generation Z’s mind maps about robot service restaurants presenting practical suggestions for restaurants.

This research offers an in-depth understanding of how the young consumption power perceives and expects the innovative service robots employed in restaurants. The research findings provide industry practitioners with timely guidelines to improve the usage of robotic services in restaurants to satisfy the emerging consumer group of Generation Z.

The current research contributes to the servicescape literature by extending this long-standing theory to the emerging robotic service contexts for updating discoveries. Particularly, the study focuses on the young consumers of Generation Z, shedding lights on the generational cohort research.

本研究调查了 Z 世代对餐厅服务机器人的看法和体验。

建立在服务场景理论框架之上, 并遵循 Zaltman 隐喻启发技术, 对 Z 世代消费者进行了 34 次深入访谈。

结果表明, Z 世代消费者对在餐厅使用服务机器人持普遍积极态度。 研究参与者还指出了可以改进的方面：服务机器人的外观设计和功能, 以及促进机器人服务过程的人工服务。

这项研究深入了解了年轻的消费力量如何看待和期望在餐厅使用的创新服务机器人。 研究结果为行业从业者提供了及时的指导方针, 以改善机器人服务在餐厅的使用, 以满足 Z 世代的新兴消费群体。

当前的研究通过将这一长期存在的理论扩展到新兴的机器人服务环境以更新发现, 从而为服务景观文献做出贡献。 特别是, 该研究侧重于 Z 世代的年轻消费者, 阐明了世代队列研究。