Literature Review

Running Head: LITERATURE REVIEW
Literature Review
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Author Note

1LITERATURE REVIEW
The structured abstract reviews the topic of “Dining consumption in a restaurant context”
through the research studies of (i) Kimberly Mathe –Soulek, Lisa Slevitch and Loana Dallinger
(ii) Quang Nguyen, Tahir M. Nisar and Dan Knox (iii) Yaniv Poria, Jeremy Beal and Amir
Shani (iv) Jeffrey Parker, Nita Umashankar and Martin Schleicher.
Elaboration of the Theory and assessment of the progression in field:
The article of Kimberly Mathe –Soulek, Lisa Slevitch and Loana Dalinger( 2015) have
addressed the problems connected to formation of the critical quality attributes. The basic aim of
the research was to address crucial shortcomings. The common agreement is that the optimal
delivery of products or services can drive maximum customer satisfaction earning competitive
advantage to the restaurant. The customer satisfaction is usually operationalized by the
Importance- Performance Analysis (IPA). The IPA method is a strong approach where a range
of attributes are offered at the initial stages and then the customers are requested to evaluate a
particular product /service based on the degree of the way each attribute has been delivered. The
importance of the attributes is also rated by the consumers. The article supports to address the
problem of the performance optimization and recognize a superior set of the QSR attributes in
order to allocate the resources.
On the other hand, the article of Quang Nguyen, Tahir M. Nisar, Dan Knox, Guru
Prakash Prabhakar,(2018) is aimed at examining the impacts of five dimensions of service
quality on the satisfaction of the customer in the context of UK. It indicates which factors from
the five dimensions have a primary role in the entire customer satisfaction. The study of Yaniv
Poria, Jeremy Beal and Amir Shani (2019) explores the major components in the hospitality
experience of people that is “eating out”. It suggests that the restaurant experiences are not

2LITERATURE REVIEW
influenced only by the difficulties and constraints growing from the physical environment. It is
also shaped by the personal beliefs of the participants. Hence, the body image of the patron must
be considered in the restaurant dining experience. The article of Parker, Umashankar and
Schleicher(2019) is an explorative study on the overconsumption and wastage of food being the
most disadvantageous factors for the society and the consumers. The food based collaborative
consumption is the main focus of the study.
Common Themes / Findings
The study of Mathe, Slevitch and Dallinger (2015)revolves around customer satisfaction
which is considered to be one of the most critical indicators affecting the future of the business.
Higher levels of the customer satisfaction lead to customer loyalty increasing the profit levels of
the restaurant. It also presents that the customer satisfaction leads to reduction in the price
sensitivity, increase in the cross-buying and positivity through the word-of-mouth. It studies the
performance analysis for optimal quality of service delivered in the restaurant.
Similarly, the theme of the article of Nguyen(2018)and others is the analysis of the five
dimensions of service quality and the satisfaction of the customer. It explores the fast food
market of UK to get a conclusion. Both the article suggests that the tangible attributes of the
service quality are key to the ultimate customer satisfaction.
The theme of the study of Poria, Beal and Shani (2019), is the dining experience of the
people suffering from obesity in the restaurant context. The indirect focus is on the customer
satisfaction of the people with obesity in a restaurant. It is of economic importance, how the
obsess people are being treated in a restaurant context as they have string purchasing power.
Their dining satisfaction has been concerned in this study.