THE ROLE OF SERVICE EMPLOYEES IN CULTURAL CAPITAL ENHANCEMENT WITHIN A THEMATIC DESSERT BAR IN NORTH JAKARTA
DOI:
https://doi.org/10.46273/jobe.v14i1.586Keywords:
café culture, cultural capital, service employees, symbolic value, thematic diningAbstract
The growing trend of thematic food and beverage establishments highlights a shift toward experience-driven consumption; however, limited attention has been given to how service employees contribute to the creation of cultural value within such settings. This study aims to examine the role of service employees in enhancing cultural capital within a thematic dessert bar context, using Zoé Dessert Bar in North Jakarta as a case study. A descriptive exploratory approach was employed using survey data collected from 352 respondents through purposive sampling. The findings indicate that customer preferences are strongly influenced by experiential elements such as ambiance, uniqueness, and narrative-based service. More importantly, service employees play a central role as cultural intermediaries who translate thematic concepts into meaningful interactions, facilitating customers’ engagement with symbolic and cultural value. This study contributes to the literature by demonstrating that cultural capital is not only an outcome of consumption but is actively co-created through employee–customer interactions. The findings also highlight the importance of human resource strategies that emphasize storytelling ability, cultural literacy, and interpersonal skills in delivering thematic service experiences.
References
Al-Kilani, S., & El Hedhli, K. (2021). How do restaurant atmospherics influence restaurant authenticity? An integrahenive framework and empirical evidence. Journal of Retailing and Consumer Services, 63, 102729. https://doi.org/10.1016/j.jretconser.2021.102729
Andrade-Cunha, M., Irimia-Diéguez, A., & Perea-Khalifi, D. (2025). Co-creation of experiences in tourism: A conceptual perspective through a meta-review and thematic mapping. Tourism & Management Studies, 21(2), 29–51. https://doi.org/10.18089/tms.20250203
Baker, C. (2025). The future of hospitality is storytelling: conceptualising the visitor’s journey. Research in Hospitality Management, 15(1), 54–57. https://doi.org/10.1080/22243534.2024.2443466
Bakr, A. A. M., Ali, E. R., Aljurayyad, S. S., Fathy, E. A., & Fouad, A. M. (2025). From Authenticity to Sustainability: The Role of Authentic Cultural and Consumer Knowledge in Shaping Green Consumerism and Behavioral Intention to Gastronomy in Heritage Restaurants in Hail, Saudi Arabia. Sustainability, 17(8), 3530. https://doi.org/10.3390/su17083530
Björk, P., Pitkäkoski, T., & Luomala, H. (2026). “I became a child again!” How to stage engaging restaurant experiences modeling the service management process. International Journal of Hospitality Management, 132, 104357. https://doi.org/10.1016/j.ijhm.2025.104357
Bookwala, K., Gallemore, C., & Gómez‐Miñambres, J. (2022). The influence of food recommendations: Evidence from a randomized field experiment. Economic Inquiry, 60(4), 1898–1910. https://doi.org/10.1111/ecin.13106
Cao, Y., Raab, C., & Bergman, C. (2025). Mapping the Landscape of Restaurant Research: A Bibliometric Analysis of Consumer Behavior, Organizational Behavior, and Finance Studies. Businesses, 5(1), 11. https://doi.org/10.3390/businesses5010011
Chen, S., Han, X., Bilgihan, A., & Okumus, F. (2021). Customer engagement research in hospitality and tourism: a systematic review. Journal of Hospitality Marketing & Management, 30(7), 871–904. https://doi.org/10.1080/19368623.2021.1903644
Chen, Y. (Victoria), Jin, X. (Cathy), & Gardiner, S. (2026). How user-generated food photos influence tourists’ restaurant visits: The effect of aesthetics, familiarity, and regulatory focus. International Journal of Hospitality Management, 133, 104509. https://doi.org/10.1016/j.ijhm.2025.104509
Cheng, W., Niu, C., Huang, L., & Zhang, Y. (2025). Design Strategies for Culinary Heritage Restaurants from a Cultural Sustainability Perspective: Focusing on Generation Z Consumers. Sustainability, 17(8), 3401. https://doi.org/10.3390/su17083401
Chua, B.-L., Karim, S., Lee, S., & Han, H. (2020). Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-Out Occasions. International Journal of Environmental Research and Public Health, 17(17), 6276. https://doi.org/10.3390/ijerph17176276
Croitoru, G., Capatina, A., Florea, N. V., Codignola, F., & Sokolic, D. (2024). A cross-cultural analysis of perceived value and customer loyalty in restaurants. European Research on Management and Business Economics, 30(3), 100265. https://doi.org/10.1016/j.iedeen.2024.100265
Durão, M., Veríssimo, M., & Moraes, M. (2023). Social Media Research in the Hotel Industry: A Bibliometric Analysis (pp. 153–171). https://doi.org/10.1007/978-3-031-31682-1_8
Edgerton, J. D., & Roberts, L. W. (2014). Cultural capital or habitus? Bourdieu and beyond in the explanation of enduring educational inequality. Theory and Research in Education, 12(2), 193–220. https://doi.org/10.1177/1477878514530231
Escobar, F. B., Kock, F., & Assaf, A. G. (2025). What is a cool restaurant? Understanding, measuring, and leveraging coolness for restaurants. Tourism Management, 108, 105116. https://doi.org/10.1016/j.tourman.2024.105116
Espitia, L. F. F., Rosenbaum, M. S., & Contreras-Ramírez, G. (2025). Reimagining the servicescape: a systematic review and multi-stakeholderconceptual framework. Journal of Services Marketing, 39(8), 1055–1067. https://doi.org/10.1108/JSM-04-2025-0270
Fabiola, G., & Anggraini, D. (2020). Pusat Kuliner Berkelanjutan di Pantai Indah Kapuk. Jurnal Sains, Teknologi, Urban, Perancangan, Arsitektur (Stupa), 1(2), 1195. https://doi.org/10.24912/stupa.v1i2.4455
Feldman, Z. (2021). ‘Good food’ in an Instagram age: Rethinking hierarchies of culture, criticism and taste. European Journal of Cultural Studies, 24(6), 1340–1359. https://doi.org/10.1177/13675494211055733
Fielding-Singh, P. (2017). A Taste of Inequality: Food’s Symbolic Value across the Socioeconomic Spectrum. Sociological Science, 4, 424–448. https://doi.org/10.15195/v4.a17
Frost, J., Mellon, V., Stalmirska, A., & Frost, W. (2024). Employing “Someone to be Your Voice” in an Artisanal Gastronomic Tourism Business: Authenticity, Cultural Capital, and Human Resources. Gastronomy and Tourism, 8(2), 83–98. https://doi.org/10.3727/216929722X16354101932492
Goffi, G., Osti, L., & King, B. (2025). From plate to place: How authentic dining experiences in ethnic restaurants enhance national image and motivate travel. Tourism Recreation Research, 1–14. https://doi.org/10.1080/02508281.2025.2537993
Golubovskaya, M., Robinson, R. N. S., & Solnet, D. (2017). The meaning of hospitality: do employees understand? International Journal of Contemporary Hospitality Management, 29(5), 1282–1304. https://doi.org/10.1108/IJCHM-11-2015-0667
Gómez-Corona, C., & Valentin, D. (2019). An experiential culture: A review on user, product, drinking and eating experiences in consumer research. Food Research International, 115, 328–337. https://doi.org/10.1016/j.foodres.2018.11.035
Goolaup, S., Solér, C., & Nunkoo, R. (2018). Developing a Theory of Surprise from Travelers’ Extraordinary Food Experiences. Journal of Travel Research, 57(2), 218–231. https://doi.org/10.1177/0047287517691154
Gounaris, S., Chatzipanagiotou, K., Karantinou, K., & Koritos, C. D. (2025). Revisiting the effects of tourism and hospitality servicescapes on customers: A complexity approach. Tourism Management, 107, 105068. https://doi.org/10.1016/j.tourman.2024.105068
Hao, F. (2020). The landscape of customer engagement in hospitality and tourism: a systematic review. International Journal of Contemporary Hospitality Management, 32(5), 1837–1860. https://doi.org/10.1108/IJCHM-09-2019-0765
Haro-Sosa, G., Moliner-Velázquez, B., Gil-Saura, I., & Fuentes-Blasco, M. (2024). Motivations toward Electronic Word-of-Mouth Sending Behavior Regarding Restaurant Experiences in the Millennial Generation. Journal of Theoretical and Applied Electronic Commerce Research, 19(2), 993–1012. https://doi.org/10.3390/jtaer19020052
Haryono, J., Lasut, F. M. O., Yulius, K. G., Arafah, W., & Ingkadijaya, R. (2023). Antecedents of Revisit Intention to Pantjoran PIK During Covid-19 Pandemic. Journal of Business on Hospitality and Tourism, 9(1), 66. https://doi.org/10.22334/jbhost.v9i1.420
Hjalager, A.-M. (2022). Digital Food and the Innovation of Gastronomic Tourism. Journal of Gastronomy and Tourism, 7(1), 35–49. https://doi.org/10.3727/216929722X16354101932186
Hsieh, J.-K. (2016). The Effect of Frontline Employee Co-creation on Service Innovation: Comparison of Manufacturing and Service Industries. Procedia - Social and Behavioral Sciences, 224, 292–300. https://doi.org/10.1016/j.sbspro.2016.05.488
Hunter, D. J., McCallum, J., & Howes, D. (2019). Defining Exploratory-Descriptive Qualitative (EDQ) research and considering its application to healthcare. Journal of Nursing and Health Care, 4(1).
Hussain, K., Jing, F., Junaid, M., Zaman, Q. U., & Shi, H. (2021). The role of co-creation experience in engaging customers with service brands. Journal of Product & Brand Management, 30(1), 12–27. https://doi.org/10.1108/JPBM-08-2019-2537
Hwang, J., Eves, A., & Stienmetz, J. L. (2021). The Impact of Social Media Use on Consumers’ Restaurant Consumption Experiences: A Qualitative Study. Sustainability, 13(12), 6581. https://doi.org/10.3390/su13126581
Ishak, F. A. C., Zainun, N. A. A., Karim, M. S., Ungku, Z. A. U. F., & Mohamad, S. F. (2020). The Multifaceted of Themed Restaurant: Exploring the Unique and Vulnerable Elements in Staging Authentic Dining Experience. International Journal of Academic Research in Business and Social Sciences, 10(3), 855–868. https://doi.org/10.6007/IJARBSS/v10-i3/7097
Jongsuksomsakul, P. (2024). Culinary Storytelling About the Local Cuisine of Phitsanulok, Thailand. Sage Open, 14(1). https://doi.org/10.1177/21582440241233451
Joo, K., Kim, H. M., & Hwang, J. (2023). A Study on the Experience Economy Examining a Robot Service in the Restaurant Industry Based on Demographic Characteristics. Sustainability, 15(14), 10827. https://doi.org/10.3390/su151410827
Kamphuis, C. B. M., Jansen, T., Mackenbach, J. P., & van Lenthe, F. J. (2015). Bourdieu’s Cultural Capital in Relation to Food Choices: A Systematic Review of Cultural Capital Indicators and an Empirical Proof of Concept. PLOS ONE, 10(8), e0130695. https://doi.org/10.1371/journal.pone.0130695
Kaur, P., Stoltzfus, J., & Yellapu, V. (2018). Descriptive statistics. International Journal of Academic Medicine, 4(1), 60. https://doi.org/10.4103/IJAM.IJAM_7_18
Koay, K. Y., & Tey, J. (2025). Understanding the influence of physical servicescape on consumers’ intentions to revisit dessert stores using the SOR model. Journal of International Food & Agribusiness Marketing, 37(3), 467–488. https://doi.org/10.1080/08974438.2024.2362189
Kusumaningrum, D. A., Toro, S., Karlina, & Leticia, N. (2023). Hallyu Themed Cafe as a Tourism Attraction in Jakarta (Case Study: Loonami House Jakarta) (pp. 125–141). https://doi.org/10.2991/978-94-6463-170-8_13
Lam, R., Cheung, C., & Lugosi, P. (2022). The impacts of cultural intelligence and emotional labor on the job satisfaction of luxury hotel employees. International Journal of Hospitality Management, 100, 103084. https://doi.org/10.1016/j.ijhm.2021.103084
Lane, C., & Opazo, M. P. (2025). From Ethnic to High-End Cuisine: Recategorization and Status Change Among Restaurants in Global Cities. Cultural Sociology, 19(2), 129–158. https://doi.org/10.1177/17499755231172825
Latasha, Gupta, P., & Malhotra, C. (2025). The Impact of Modern Preferences on Restaurant Choices: Lifestyle, Culinary Expectations and Regional Dynamics. South Eastern European Journal of Public Health, XXV, 2873–2885.
Lavrakas, P. J. (2008). Closed-Ended Question. In Encyclopedia of Survey Research Methods. Sage Publications, Inc. https://doi.org/10.4135/9781412963947.n65
Liao, Y., Soltani, E., Li, F., & Ting, C.-W. (2024). A cultural theory perspective to service expectations in restaurants and food services. International Journal of Quality and Service Sciences, 16(2), 167–198. https://doi.org/10.1108/IJQSS-09-2023-0145
Lin, I. Y., & Mattila, A. S. (2010). Restaurant Servicescape, Service Encounter, and Perceived Congruency on Customers’ Emotions and Satisfaction. Journal of Hospitality Marketing & Management, 19(8), 819–841. https://doi.org/10.1080/19368623.2010.514547
Maheswari, Rr. A. Z., Indrayani, I. I., & Goenawan, F. (2024). Visitors Attitude on Servicescape Excelso Societe Surabaya. Journal of Content and Engagement, 82–102. https://doi.org/10.9744/joce.2.1.82-102
Marder, B., Angell, R., & Boyd, E. (2023). How and why (imagined) online reviews impact frontline retail encounters. Journal of Retailing, 99(2), 265–279. https://doi.org/10.1016/j.jretai.2023.03.004
Mathis, E. F., Kim, H. (Lina), Uysal, M., Sirgy, J. M., & Prebensen, N. K. (2016). The effect of co-creation experience on outcome variable. Annals of Tourism Research, 57, 62–75. https://doi.org/10.1016/j.annals.2015.11.023
Memon, M. A., Thurasamy, R., Ting, H., & Cheah, J.-H. (2024). Purposive Sampling: A Review and Guidelines for Quantitative Research. Journal of Applied Structural Equation Modeling, 9(1), 1–23. https://doi.org/10.47263/JASEM.9(1)01
Memon, M. A., Ting, H., Cheah, J.-H., Thurasamy, R., Chuah, F., & Cham, T. H. (2020). Sample Size for Survey Research: Review and Recommendations. Journal of Applied Structural Equation Modeling, 4(2), i–xx. https://doi.org/10.47263/JASEM.4(2)01
Meng, B., & Choi, K. (2017). Theme restaurants’ servicescape in developing quality of life: The moderating effect of perceived authenticity. International Journal of Hospitality Management, 65, 89–99. https://doi.org/10.1016/j.ijhm.2017.06.011
Meng, B., & Choi, K. (2018). An investigation on customer revisit intention to theme restaurants. International Journal of Contemporary Hospitality Management, 30(3), 1646–1662. https://doi.org/10.1108/IJCHM-11-2016-0630
Miocevic, D., & Kovacevic, A. K. (2025). Gastronomic journeys: understanding food variety-seeking behavior in the digital nomad lifestyle. International Journal of Contemporary Hospitality Management, 37(6), 2114–2134. https://doi.org/10.1108/IJCHM-09-2024-1439
Monterrosa, E. C., Frongillo, E. A., Drewnowski, A., de Pee, S., & Vandevijvere, S. (2020). Sociocultural Influences on Food Choices and Implications for Sustainable Healthy Diets. Food and Nutrition Bulletin, 41(2_suppl). https://doi.org/10.1177/0379572120975874
Mossberg, L., & Eide, D. (2017). Storytelling and meal experience concepts. European Planning Studies, 25(7), 1184–1199. https://doi.org/10.1080/09654313.2016.1276156
Mursa, R. A., Patterson, C., McErlean, G., & Halcomb, E. (2025). How many is enough? Justifying sample size in descriptive quantitative research. Nurse Researcher, 33(2), 35–40. https://doi.org/10.7748/nr.2025.e1958
Nollora, M. A. G. (2025). Theme-House Specialty Restaurant Dining Towards an Enhanced Gastronomic Experience: Basis for Marketing Promotional Plan. International Journal of Tourism and Hospitality, 5(2), 1–38. https://doi.org/10.51483/IJTH.5.2.2025.1-38
Ocejo, R. E. (2012). At your service: The meanings and practices of contemporary bartenders. European Journal of Cultural Studies, 15(5), 642–658. https://doi.org/10.1177/1367549412445761
Oncini, F. (2019). Feeding distinction: Economic and cultural capital in the making of food boundaries. Poetics, 73, 17–31. https://doi.org/10.1016/j.poetic.2019.02.002
Opoku, E. K., Tham, A., Morrison, A. M., & Wang, M. S. (2023). An exploratory study of the experiencescape dimensions and customer revisit intentions for specialty urban coffee shops. British Food Journal, 125(5), 1613–1630. https://doi.org/10.1108/BFJ-04-2022-0361
Pandey, S. (2023). The Dynamics of Food and Beverage Service: A Contemporary Analysis. International Journal for Multidimensional Research Perspectives, 1(3), 59–75.
Pane, S. F. (2020). Creativity of Lighting Industry in the Interior Design for a Thematic Café Resto in the Disruptive Era. KnE Social Sciences. https://doi.org/10.18502/kss.v4i12.7617
Parantika, A., Rukendi, C., Sandi Wachyuni, S., & Wiweka, K. (2025). Thematic Trends of Café Board Games and Their Impact on Consumers Intention to Visit. Jurnal Kepariwisataan Indonesia: Jurnal Penelitian Dan Pengembangan Kepariwisataan Indonesia, 19(1), 15–32. https://doi.org/10.47608/jki.v19i12025.15-32
Parham, S. (2021). Exploring food and urbanism II editorial. Journal of Urbanism: International Research on Placemaking and Urban Sustainability, 14(3), 263–271. https://doi.org/10.1080/17549175.2021.1948903
Park, E., Muangasame, K., & Kim, S. (2023). ‘We and our stories’: Constructing food experiences in a UNESCO gastronomy city. Tourism Geographies, 25(2–3), 572–593. https://doi.org/10.1080/14616688.2021.1943701
Pløger, J. (2022). Dining out as a performative event. Urban Research & Practice, 15(1), 94–111. https://doi.org/10.1080/17535069.2020.1737726
Radojević, T., Stanišić, N., & Stanić, N. (2024). How culture shapes the restaurant experience: A study of Hofstede’s dimensions and service quality. Menadzment u Hotelijerstvu i Turizmu, 12(1), 43–59. https://doi.org/10.5937/menhottur2400009R
Rashid, N., Nika, F. A., & Thomas, G. (2021). Impact of Service Encounter Elements on Experiential Value and Customer Loyalty: An Empirical Investigation in the Coffee Shop Context. Sage Open, 11(4). https://doi.org/10.1177/21582440211061385
Ray, K. (2021). The Social Significance of Dining Out: A Study of Continuity and Change. Contemporary Sociology: A Journal of Reviews, 50(6), 523–525. https://doi.org/10.1177/00943061211050046aa
Safira, M., & Chikaraishi, M. (2022). Exploring the impacts of online food delivery service on facility distribution: A case of Jakarta, Indonesia. Asian Transport Studies, 8, 100078. https://doi.org/10.1016/j.eastsj.2022.100078
Sartika, Kusumawati, A., Rahimah, A., & Abdillah, Y. (2025). Does social media involvement matter? A scoping review of memorable tourism experience on local food. Cogent Social Sciences, 11(1). https://doi.org/10.1080/23311886.2025.2464875
Sathyanarayana, S., Mohanasundaram, T., V, Pushpa, B. V., & Harsha, H. (2024). Selecting the Right Sample Size: Methods and Considerations for Social Science Researchers. International Journal of Business and Management Invention, 152–167.
Schepers, J. J. L., & van der Borgh, M. (2020). A Meta-Analysis of Frontline Employees’ Role Behavior and the Moderating Effects of National Culture. Journal of Service Research, 23(3), 255–280. https://doi.org/10.1177/1094670520918669
Secchi, E., Roth, A., & Verma, R. (2019). The Impact of Service Improvisation Competence on Customer Satisfaction: Evidence from the Hospitality Industry. Production and Operations Management, 28(6), 1329–1346. https://doi.org/10.1111/poms.12969
Shulga, L. V., & Busser, J. A. (2020). Hospitality employee and customer role in value co-creation: Personal, organizational and collaborative outcomes. International Journal of Hospitality Management, 91, 102648. https://doi.org/10.1016/j.ijhm.2020.102648
Slater, P., & Hasson, F. (2025). Quantitative Research Designs, Hierarchy of Evidence and Validity. Journal of Psychiatric and Mental Health Nursing, 32(3), 656–660. https://doi.org/10.1111/jpm.13135
Solakis, K., Peña-Vinces, J., & Lopez-Bonilla, J. M. (2022). Value co-creation and perceived value: A customer perspective in the hospitality context. European Research on Management and Business Economics, 28(1), 100175. https://doi.org/10.1016/j.iedeen.2021.100175
Song, J., Qu, H., & (Robert) Li, X. (2024). It Takes a Village!: Customer Value Co-Creation Behavior in Restaurant Social Media-Based Brand Community. Journal of Hospitality & Tourism Research, 48(2), 327–352. https://doi.org/10.1177/10963480221095721
Suhartanto, D., Arsawan, I. W. E., Leo, G., & Dean, D. (2025). Why we choose culturally themed restaurants: the role of taste, identity and community. British Food Journal, 127(9), 3159–3174. https://doi.org/10.1108/BFJ-02-2025-0210
Sukthankar, S., Fernandes, R., Gaonkar, S., Korde, S., & Kerkar, S. (2025). Evaluating the Antecedents of Tourists’ Behavioural Intentions Towards Food Preferences in Goa, India: The Mediating Role of Food Aesthetic Experience. Tourism and Hospitality, 6(4), 159. https://doi.org/10.3390/tourhosp6040159
Taheri, B., Coelho, F. J., Sousa, C. M. P., & Evanschitzky, H. (2017). Mood regulation, customer participation, and customer value creation in hospitality services. International Journal of Contemporary Hospitality Management, 29(12), 3063–3081. https://doi.org/10.1108/IJCHM-07-2016-0389
Teng, H.-Y., Chen, C.-Y., & Han, T.-C. (2024). Does restaurant innovativeness influence customer advocacy? The roles of self-image congruity and customer engagement. Journal of Hospitality and Tourism Insights, 7(4), 1831–1851. https://doi.org/10.1108/JHTI-11-2022-0551
Terblanche, N. S., & Babin, B. J. (2024). The gloomy side of value co-creation for service employees. Journal of Services Marketing, 38(10), 44–65. https://doi.org/10.1108/JSM-12-2023-0465
Tsai, C.-T., & Lu, P.-H. (2012). Authentic dining experiences in ethnic theme restaurants. International Journal of Hospitality Management, 31(1), 304–306. https://doi.org/10.1016/j.ijhm.2011.04.010
Tsaur, S.-H., Yen, C.-H., Han, T.-C., & Lin, Y.-S. (2024). How and when restaurant innovativeness promotes a memorable dining experience: A moderated mediation model. International Journal of Hospitality Management, 122, 103868. https://doi.org/10.1016/j.ijhm.2024.103868
Utami, A. R., Ariyani, N., & Widiati, E. (2025). Sustainable culinary tourism in urban settings: A case study of Bogor city and an integrated policy network. Multidisciplinary Science Journal, 8(1), 2026076. https://doi.org/10.31893/multiscience.2026076
Utami, H. N., & Kamilia, N. (2017). Persepsi Konsumen Thematic Coffee House Terhadap Merek, Kualitas Produk dan Pelayanan Serta Nilai Pelanggan Produk Kopi Lokal (Survei Konsumen Filosofi Kopi Jakarta Selatan). Jurnal Ilmu Sosial Dan Humaniora, 6(1), 60. https://doi.org/10.23887/jish-undiksha.v6i1.9870
Vadiraj, S., & Wangmo, J. (2024). Theme Design for Restaurant. European Journal of Arts, Humanities and Social Sciences, 1(4), 80–84. https://doi.org/10.59324/ejahss.2024.1(4).08
Voorhees, C. M., Fombelle, P. W., Gregoire, Y., Bone, S., Gustafsson, A., Sousa, R., & Walkowiak, T. (2017). Service encounters, experiences and the customer journey: Defining the field and a call to expand our lens. Journal of Business Research, 79, 269–280. https://doi.org/10.1016/j.jbusres.2017.04.014
Wang, C.-J. (2020). Managing emotional labor for service quality: A cross-level analysis among hotel employees. International Journal of Hospitality Management, 88, 102396. https://doi.org/10.1016/j.ijhm.2019.102396
Wong, L. L. H. (2025). From Academia to Algorithms: Digital Cultural Capital of Public Intellectuals in the Age of Platformization. Social Sciences, 14(6), 387. https://doi.org/10.3390/socsci14060387
Wood, N. T., & Muñoz, C. L. (2007). ‘No Rules, Just Right’ or is it? The Role of Themed Restaurants as Cultural Ambassadors. Tourism and Hospitality Research, 7(3–4), 242–255. https://doi.org/10.1057/palgrave.thr.6050047
Yang, Y., Qin, Y., Wang, Z., & Sun, A. (2023). The Influence of Emotional Labor of Service Employees on Customer Service Misbehavior and Repurchase Intention: The Role of Face. Psychology Research and Behavior Management, Volume 16, 1109–1124. https://doi.org/10.2147/PRBM.S396775
Yen, C.-D., Yeh, C.-H., & Lin, S.-Y. (2016). Psychological empowerment and service orientation: A study of front-line employees in the food and beverage industry. Journal of Foodservice Business Research, 19(3), 298–314. https://doi.org/10.1080/15378020.2016.1178047
Yulius, K. G. (2024). Themed Restaurant Examination to Improve Student’s Knowledge and Skills in Food and Beverage Management Class. JIIP - Jurnal Ilmiah Ilmu Pendidikan, 7(11), 12875–12881. https://doi.org/10.54371/jiip.v7i11.6163
Yulius, K. G., Nugraha. Pamela Florencia, & Pramezwary, A. (2025). Understanding Consumer Loyalty Through Brand Recognition, Emotional Branding, and Experience: A Study on Kenangan Signature at The Breeze BSD. JIIP - Jurnal Ilmiah Ilmu Pendidikan, 8(7), 7940–7947.
