Dining Experience at A Restaurant Literature Review 2022

Running Head: DINING EXPERIENCE AT A RESTAURANT
Dining Experience at a Restaurant
Name of Student
Name of University
Author Note

DINING EXPERIENCE AT A RESTAURANT1
Table of Contents
Literature Review............................................................................................................................2
Brief summary of the theory and progression in the Field..............................................................2
Common Themes across Four Articles............................................................................................2
Different themes/findings across the four articles...........................................................................4
Study limitations and how these differ across the various study designs........................................5
Future research directions proposed in the articles..........................................................................6
References........................................................................................................................................7

DINING EXPERIENCE AT A RESTAURANT2
Literature Review
Brief summary of the theory and progression in the Field
The theories that these articles deal with are mostly concerned with things that are needed
for the management of the restaurant. The restaurant has to deal with the number of management
issues such the managing the menu, the staff, doing the inventory among others. These are the
things that matter while managing a restaurant and that is what all the theories deal with. Lee,
Hallak and Sardeshmukh talk about the roles that the manager needs to take a part of the
restaurant likewise the other authors also talk about the management of the restaurant and
possibilities of marketing and customer satisfaction. The theories that have been used in this
research deals with the customer satisfaction and the ways to achieve it. The theories also talk
about the ways in which the restaurant can be managed. The articles used are by Lee, Hallak and
Sardeshmukh, Ozdemir and Caliskan, Tse and Poon and Kim, and Kim.
Common Themes across Four Articles
According to Lee, Hallak and Sardeshmukh (2016), managing a restaurant effectively
includes balancing many departments, processes and different groups of people in a seamless
manner so that the operation of the restaurant goes without any major disruptions. There are a lot
of things that a restaurant manager has to keep track of, these includes food costs, customer
service, inventory tracking, staff scheduling, food production and the most important of them all
marketing. The first step in successfully managing a restaurant includes creating a menu while
keeping the cost of the food in mind. The success of any restaurant depends on the menu that the