Business Research Methods: Fine Dining Experiences and Customer Satisfaction

Running head: BUSINESS RESEARCH METHODS
Business Research methods
NAME OF STUDENT
NAME OF COLLEGE
AUTHORS NOTE

BUSINESS RESEARCH METHODS
Article Collection & Structured Abstract
Theoretical concept the articles relate to:
List of reviewed articles:
Conceptual article
(proposed theory) Basil, M. D., & Basil, D. Z. (2009). Reflections on ultra-fine dining
experiences.
Quantitative
article
Ma, E., Qu, H., & Eliwa, R. A. (2014). Customer loyalty with fine
dining: The moderating role of gender. Journal of Hospitality
Marketing & Management, 23(5), 513. Available at
https://search.proquest.com/docview/1541795851?accountid=30552
Qualitative article Lu, L., & Christina Geng-qing Chi. (2018). An examination of the
perceived value of organic dining. International Journal of
Contemporary Hospitality Management, 30(8), 2826-2844.
doi:http://dx.doi.org/10.1108/IJCHM-05-2017-0267
Mixed method
article Shahzadi, M., Malik, S. A., Ahmad, M., & Shabbir, A. (2018).
Perceptions of fine dining restaurants in pakistan. The International
Journal of Quality & Reliability Management, 35(3), 635-655.
Available at https://search.proquest.com/docview/2023913906?
accountid=30552
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BUSINESS RESEARCH METHODS
Structured Abstract
The current structured abstract will help in reviewing the topic of fine dining experiences in
context of restaurant and its relation with customer satisfaction. The review will be accomplished
through the works of Shahzadi et al., Lu and Christiana Geng-qing Chi, Ma, Qu and Eliwa and
Basil and Basil.
Brief Summary of the theory
Fine dining restaurants are defined as the restaurants which offer full table services with an
improved food and beverage menu. The fine dining segment has witnessed stable growth in the
last decade and currently is responsible for close to 10% of the overall industry sales. Customer
loyalty is considered as a vital factor for the contant success of fine-dining restaurants. It is
estimated that an increase in 5% in customer loyalty will contribute to increase in margin of
profit in the range of 25% to 85%. The study conducted by Basil and Basil (2009) is considered
very important in context of fine dining experiences, the vitality of hedonic consumption and
customer satisfaction in context of fine dining experiences. As stated by Basil and Basil (2009)
the theory states that within the frame of value whether the restaurant is successful in meeting the
expectations provides the most important criteria in order to interpret the experience, a finding
constant with service quality literature which reflects that individuals mostly perceive
experiences related to their expectations.
Discussion of common themes
There are various common themes which have observed in the research paper which are being
analysed in the current report. The first common theme which has been identified in the current
report is that in case of fine dining experiences, improved service quality help in the creation of
satisfied customers and builds their behavioural intentions related to after dining which creates a
word of mouth in positive fashion (Lu and Christina Geng-qing Chi 2018). The other common
theme which has been identified in all the papers is that there is a relationship between perceived
values and dining outcomes. The other common theme was has been identified in all the three
articles is that the importance regarding image of restaurant for developing customer loyalty can
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