Live performances : Success factors and audience experience in dinner shows

Detta är en Kandidat-uppsats från Högskolan i Gävle/Avdelningen för ekonomi

Sammanfattning: Purpose: the aim of this study is to investigate the relation between audience experience and the success factors of dinner shows. Due to many possible aspects of dinner shows, as part of the audience experience, current study focuses on three concepts - the show, the interaction, and the dinner . The success factors and audience attendance were researched to give the entire study context and are relevant to answer the research questions. Methodology: an approach that can be characterised through an exploratory and abductive nature is used, based on primary data, which results in qualitative data. Interviews were conducted with experts from different companies or shows, different countries (the Netherlands, Ireland, or Sweden) and different point of views (audience member, performer, or manager). Additionally, observations were made at one of the shows studied. Results & Conclusions: the main findings are categorised into three parts: the audience experience (1), the success factors (2), and audience attendance (3). The type of show has no significant influence on the audience experience. Active participation and the quality of the food are recognised as important regarding audience experience at dinner shows. Success factors for dinner shows are: the show, the service, the servicescape and other surroundings, and the interaction between performers and the audience. Audience attendance is broad in terms of age, gender, ethnic background, and social class. Suggestions for further research: further studies are needed to understand the relationship between audience experience and success factors for dinner shows, especially regarding the experience during and after the dinner show. Moreover, other concepts in dinner shows - such as the service/staff and surroundings - are suggestions for further research, as these have been recognised as success factors of such shows. Contributions: the concept of dinner shows has not been much studied. Especially the audience experience, dinner experience, and success factors combined is not to be found in existing literature. The results of this study provide a starting point for further academic investigation regarding success factors and audience experience in dinner shows. The outcome of this study assists managers in working effectively towards performance improvements, regarding positive audience experience and success factors in dinner shows. Limitations: the limited number of interviewees affects the possibility to generalise findings.

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