International Journal of Contemporary

RUNNING HEAD: MANAGEMENT 0
CONSUMER
BEHAVIOR

MANAGEMENT 1
Table of Contents
Articles collection............................................................................................................................2
Introduction......................................................................................................................................3
Summary of theory..........................................................................................................................3
Similar Themes................................................................................................................................4
Different Findings and Themes.......................................................................................................4
Limitations.......................................................................................................................................5
Future direction................................................................................................................................6
References........................................................................................................................................7

MANAGEMENT 2
Articles collection
Name:
Student id:
Theoretical concept the articles relate to: Dining consumption in restaurants
List of Reviewed Articles
Methods Reference
Proposed theory Chung, K.-C.,2016. Exploring Customers'post-
dining Behavioral Intentions Toward Green
Restaurants: An Application of Theory of
Planned Behavior. International Journal of
Organizational Innovation, 9(1).
Quantitative article Omar, M.S., Ariffin, H.F. & Ahmad, R., 2016.
Service quality, customers’ satisfaction and the
moderating effects of gender: A study of
Arabic restaurants. Procedia-Social and
Behavioral Sciences, 224, pp.384-92.
Qualitative article Filimonau, V. & Grant, M., 2017. Exploring
the concept of dining out organically: a
managerial perspective. Anatolia, 28(1), pp.80-
92.
Mixed method Chen, A., Peng, N. & Hung, K.-p., 2015. The
effects of luxury restaurant environments on
diners’ emotions and loyalty: incorporating
diner expectations into an extended
Mehrabian-Russell model. International
Journal of Contemporary Hospitality
Management, 27(2), pp.236-60.