Business Research Methodology Reports

RUNNING HEAD: BUSINESS RESEARCH METHODOLOGY 0
BUSINESS
RESEARCH
METHODOLOGY

BUSINESS RESEARCH METHODOLOGY 1
Table of Contents
Introduction......................................................................................................................................2
Dining consumption in the restaurant..............................................................................................2
Commonalities.................................................................................................................................3
Differences.......................................................................................................................................3
Limitations.......................................................................................................................................4
Future Direction...............................................................................................................................4
Conclusion.......................................................................................................................................5
References........................................................................................................................................6

BUSINESS RESEARCH METHODOLOGY 2
Introduction
The restaurants differs much in appearance as well as offerings, including a wide variety
of cuisines and service models ranging from inexpensive fast food restaurants and cafeterias, to
mid-priced family restaurants, to high-priced luxury establishments (Ukenna et al., 2018). In
this report, the four articles are selected for the review that is Bharath Josiam and Charles Foster,
2009 “Nutritional information on restaurant menus: Who cares and why restaurateurs should
bother”, Alexander Schjolla and Frode Alfnes 2017 “Eliciting consumer preferences for credence
attributes in a fine-dining restaurant”. Ezgi Erkmen and Murat Hancer “Building brand
relationship for restaurants: An examination of other customers, brand image, trust, and
restaurant attributes”, CHEN, Annie , PENG, Norman and HUNG, Kuang-peng “The effects of
luxury restaurant environments on diners’ emotions and loyalty : incorporating diner
expectations into an extended Mehrabian-Russell model”. In this, the commonalities and
differences between these articles are discussed.
Dining consumption in the restaurant
The restaurants are operating within the theory of dining consumption; it is done to provide
satisfaction to the consumers. Nowadays, restaurants relatively offer higher value as well as
motivate the customers by satisfying the particular needs and requirements of the customers from
a perception of behavioral economics (Mathur & Gupta, 2019). The supervisors as well as
executives from the fine dining restaurant and from the other restaurants understands the wants
as well as requirement of the consumers, but many of the managers were not succeed in
recognizing the accurate requirements, through this it become difficult for the restaurants to
provide satisfaction to them. The theory has developed in the present years, it is due to because
previously the focal point of the managers was on providing the food and services to the
consumer within time. However, now the restaurant offers several services like flying services
and family services to encourage the consumers (Waldfogel, 2019). The several restaurants
like family-style restaurants developed currently, which provides casual eateries as well as offer
higher quality food.