Literature Review on Dining Consumption in a Restaurant Context

Assessment Details
Assessment 1: Individual Assessment
Articles Collection & Structured Abstract 30% Due: Friday Week 6, 11.30 pm
Undertake a literature review on a theoretical concept/construct of dining consumption in a restaurant
context that has real world management implications (e.g., customer satisfaction, behavioural intention,
customer perception of authenticity, motivation, dining experience etc.). Research the field to find four
academic articles (the first article to propose the theory) relating to the concept (published any time);
and three other more recent articles (2014 onwards) one of which must apply a quantitative research
design, the second, a qualitative design and the third, a mixed method (qualitative and quantitative)
design.
Please note that all articles must be full papers (e.g., not research notes, book reviews) sourced from
refereed academic journals. Please review them and write an 1,000 word structured abstract, which
draws upon all the articles you have reviewed, using the following headings:
 Brief summary of the theory and progression in the field (i.e., how has the theory developed since first
proposed?)
 Common themes/findings across the four articles.
 Different themes/findings across the four articles.
 Study limitations and how these differ across the various study designs (quantitative, qualitative).
 Future research directions proposed in the articles.
The assessment criteria can be found on page 9 (and on VU Collaborate). Submit the following
documents (in separate files) onto the Assessment Dropbox through VU Collaborate by Friday Week 6,
11.30 pm:
- Assignment cover sheet;
- List of reviewed articles (see page 8);
- Reviewed articles; and
- Structured abstract.
All hard copies are to be submitted to your lecturer.

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)
Jin, N., Line, N. D., & 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), 523-
546.
Quantitative article Fabinyi, M. and Liu, N., 2014. Seafood banquets in Beijing: consumer
perspectives and implications for environmental
sustainability. Conservation and Society, 12, pp.218-228.
Qualitative article
Chen, H.B., Yeh, S.S. and Huan, T.C., 2014. Nostalgic emotion, experiential
value, brand image, and consumption intentions of customers of nostalgic-
themed restaurants. Journal of Business Research, 67(3), pp.354-360.
Mixed method article
Ponnam, A. and Balaji, M.S., 2014. Matching visitation-motives and
restaurant attributes in casual dining restaurants. International Journal of
Hospitality Management, 37, pp.47-57.