Assessment 1 – Article Collection & Structured Abstract (30%)

Assessment 1 – Article Collection & Structured Abstract (30%)
Name: _____________________________________________________________________
Student id: _________________________________________________________________
Theoretical concept the articles relate to: ________________________________________
List of reviewed articles:
Provide reference for each academic article (formatted using the
Harvard Referencing Style)
Conceptual article
(proposed theory)
Service quality of the services offered by the restaurants to the customers
Quantitative article Jin, N., Line, N.D. and Merkebu, J., 2016. The impact of brand prestige on
trust, perceived risk, satisfaction, and loyalty in upscale restaurants. Journal
of Hospitality Marketing & Management, 25(5), pp.523-546.
Lim, M., Machado, J.C., Iglesias, O., Peng, N. and Chen, A.H., 2015. Diners’
loyalty toward luxury restaurants: the moderating role of product
knowledge. Marketing Intelligence & Planning.
Hanks, L., Line, N. and Kim, W.G.W., 2017. The impact of the social
servicescape, density, and restaurant type on perceptions of interpersonal
service quality. International Journal of Hospitality Management, 61, pp.35-
44.
Qualitative article Kim, M.G., Lee, C.H. and Mattila, A.S., 2014. Determinants of customer
complaint behavior in a restaurant context: The role of culture, price level,
and customer loyalty. Journal of Hospitality Marketing & Management, 23(8),
pp.885-906.
Sujipinyo, K. and Chaipoopirutana, S., 2014. A Study of Relationship
between Customer Perceived Value, Perceived Price, Affect, Interaction
Orientation and Customer Satisfaction towards Thai Suki Restaurant.
In International Conference in Business, Law and Coporate Social
Responsibility.
Mixed method article Ma, E., Qu, H. and Eliwa, R.A., 2014. Customer loyalty with fine dining: The
moderating role of gender. Journal of Hospitality Marketing &
Management, 23(5), pp.513-535.
Michel, C., Velasco, C., Gatti, E. and Spence, C., 2014. A taste of
Kandinsky: assessing the influence of the artistic visual presentation of food
on the dining experience. Flavour, 3(1), p.7.