Key Study: Robson et al. ✅ Flashcards
1
Q
Context
A
- restaurants minimise table space to increase customer turn over, thus maximising profit
- customers like to have space to relax while eating
- Hall’s 4 zones of personal space: intimate, personal, social, public
2
Q
Aim
A
to investigate how much space between tables is perceived as adequate in different scenarios, such as dining with a friend versus a business colleague
3
Q
Design
A
Independent measures design
9 participant groups
4
Q
Research method
A
web survey:
* self-report questionnaires (2 parts)
* rating/Likert scales for stress scores
5
Q
Sample size
A
1013
6
Q
Sample demographics
A
American
7
Q
Sampling technique
A
Unknown
8
Q
Independent variables
A
- distance between tables (6 inch, 12 inch, 24 inch)
- dining scenario (business colleague, friend, romantic)
9
Q
Dependent variable
A
emotional, intentional and anticipated behavioural reactions of participants
10
Q
Quantitative results
A
- 70% said they would ask to be reseated if sat too close
- stress scores significantly higher in tight-spaced conditions
- significant difference between 6-inch condition and other conditions in terms of comfort, stress and pleasure
11
Q
Qualitative data
A
- pps worried about being overheard/disturbing others
- close table spacing perceived as less private, dissatisfactory and gives a more negative meal experience
12
Q
How were paticipants put into groups?
A
randomly allocated to 1 of 9 groups
13
Q
What did the 1st part of the survey ask?
A
- gender
- age
- ethnicity
- place of residence
14
Q
What did 2nd part of survey ask?
A
- measured emotional, intentional and anticipated behavioural reactions of pps for the 1 of 3 scenarios they were in (business/friend/romantic)
- asked to respond to 32 statements related to the 1 of 3 table distances they were in
