Methods: Business Research Methods

This document provides a summary of theory and progression in the field of business research methods. It discusses common themes across four articles and different themes across the four articles. It also explores the limitations of the study, future research directions, and provides a critical evaluation of the articles.

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Business Research Methods

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Contents
Summary of theory and progression in the field.............................................................................3
Common themes across four articles...............................................................................................4
Different themes across the four articles.........................................................................................5
Limitations of study.........................................................................................................................6
Future research directions................................................................................................................7
Critical evaluation of the articles.....................................................................................................8
References........................................................................................................................................9

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Summary of theory and progression in the field
According to the Ryu, et al., (2012), fine dining restaurants used a high-price consumption model
that is used to motivate the customers towards the business. The customers pay a premium for
fine dining and upscale restaurants to generate high utility and high profits by the consumers.
The behavioral economics perspectives used in this process and it also includes the needs that are
highly specific in the process. The manager of the consumption of dining restaurant needs to
identify the needs of the customers (Wang and Mattila, 2015). However, most of the managers
did not identify all the needs of the consumers and fail to sustain in the market. So that they
withdrawal their restaurants from the market. The consumption of dining restaurants needs
proper innovative ideas and several qualities so that consumers attract towards the restaurant and
increases the business process in this context. Consumer needs affect the dining restaurants and
selection of restaurants from the market. The Maslow hierarchy of needs includes the description
of the needs that are required for the customers in the restaurant context (Peng, et al., 2015).
The market positioning analyzed with the help of the hierarchy of needs. The process of the
hierarchy of needs can achieve several benefits and this improves the overall profit of the
organization. The consumption of the dining in a restaurant context improves the process by
customer satisfaction.

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Common themes across four articles
The common themes occurred from the four articles is related to the consumption process of
dining in a restaurant context. Customer experience and customer satisfaction is a key point to
achieve success in the restaurant industry. The competitive advantage gained with the help of the
customer experience (Kang, et al., 2015). There are various attributes available in the context
related to the mining industry and all the attributes related to the customer experience and
satisfaction. All the process included in the restaurants like menu card, interior décor and other
attributes is included in attaining the customer attraction and satisfaction from the particular
restaurant industry. All the four articles related to the concept of the restaurant industry and fine
dining of the restaurants. As the dining concept is important for the better growth of the
restaurant industry (Horng, et al., 2013). The themes of all the four articles included the same
process as this discussion the dining process of the restaurant. The research study includes the
various collection of data by which the topic can be explained properly. All the four articles
included the deep research study regarding customer satisfaction, behavioral process related to
the dining process of the restaurants. Customer satisfaction plays an important role in the overall
process of the consumption of dining restaurants. As the consumption, need to base on the needs
of the customer so that they get satisfied and increase the profits of the business of restaurants
(Cohen and Story, 2014). The four articles include the consumption process of the restaurants.

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Different themes across the four articles
All the four articles included by the different themes as the one article describes the common
theory relates to the consumption of dining in a restaurant context. All the articles included
different themes but as the topic of the articles are the same. The research methods included all
these four articles are different. In this article, no particular research methods are used and it
included a deep study of the theories used in the consumption process of the dining restaurant.
The second article of this stud includes the quantitative method of design in which numerical
data can be collected and analyzed as per the study (Taylor, et al., 2015). The quantitative
design includes deep research on the particular topic and it includes the secondary research to
analyze different process related to the research topic. The secondary research is more useful as
per other research and it gives the desired results for the research. The third article uses the
qualitative method of research as it uses primary data to analyze the research topic. The
qualitative include the method of questionnaire or surveys to analyze the results get by the data
analyzing. This method also gives accurate results and in this report, the article gives information
regarding the consumption of the dining in a restaurant context. As per the experience, it is
analyzed that customer satisfaction plays a significant role in this context. The fourth article
includes the methods of mixed research as this includes both quantitative research method and
qualitative research method (Smith, 2015). The data collected by both methods and it gives the
best results as per the data analyzed. From all of the methods, the mixed methodology is one of
the best methods that give the desired results of the research.

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Limitations of the study
There are various limitations in the study regarding the consumption of dining in restaurants.
These limitations create various hurdles in the research and cannot give proper information about
the process. The limitation of this study is occurred by the methods used to find several solutions
to the research topic. The only quantitative method of research does not give accurate results on
the research topic. That is why it creates many problems in the research study. The research
methods of the articles cannot give the appropriate results regarding the research as this used
only one method of the research either qualitative or quantitative (Hair, et al., 2015). These
limitations create many problems in the research and not provide better outcomes for the
research.

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Future research directions
Future research regarding the consumption of dining in restaurants needs proper methods that
give exact and accurate results. The future research directions include proper research for
attaining findings. Future research needs a proper explanation of the research topic that relates to
dining consumption in the context of the restaurant. The direction of the research needs to be
appropriate so that better outcomes can be evolved. The better outcomes of the research give the
proper explanation of the research topic.

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Critical evaluation of the articles
As per the Ponnam and Balaji, (2014), the consumption should be proper of the normal person so
the dining requires for that should be big at the restaurant. Generally, when someone goes for the
restaurant they go with their family either member's or they go with their friends. So dining
consumption in the restaurant should be proper that it can serve sufficient food. The average
dining table at the restaurant expected to turnover big as people join the restaurant for doing the
party, which sustains for a longer period. The healthy and valuable food needs to be served at the
restaurant and full services should be provided at the dining restaurant patronage. The food
served in the restaurant should be healthy and full of quality so that people sitting at dining enjoy
the food. If the food is tasty and delicious then customers stay. The dining should be properly
decorated and sofas at the restaurant should be flexible so that the customers can sit with full of
relaxation.
According to the Lim, et al., (2015), in the restaurant not only just healthy food with good
quality is required but also at the dining, there are some non-healthy things are also required,
which is the maintenance of the restaurant. The restaurant should be clean with the proper
ventilation. There should be hygienic weather so that customers get attracted to the dining
restaurant. The restaurant also treats the customers with full of pleasure and gratitude so that they
are attracted towards the dining. The consumption of the food made healthy so that people prefer
food more rather than the place. Nowadays everyone is very conscious of health so they prefer a
healthy diet in which oil and fat are very less. Therefore, the restaurant should prepare food that
contains less fat and oil. If the customers will be satisfied at the maximum level then the profit
earned by, the restaurant and they can expand their restaurant at any level.
As per Jin, et al., (2016), the consumption of the person should be healthy and the dining of the
restaurant should be flexible to attract the customers. The environment of the restaurant should
be luxurious so that the customer feels safe and secure and they eat their delicious healthy food.
Therefore, the dining consumption will be effective when there is the quality of food, the quality
of the service is good, and the environment of the restaurant should be healthy.

Methods 9
References
Cohen, D.A. and Story, M., 2014. Mitigating the health risks of dining out: the need for
standardized portion sizes in restaurants. American journal of public health, 104(4), pp.586-590.
Hair Jr, J.F., Wolfinbarger, M., Money, A.H., Samouel, P. and Page, M.J., 2015. Essentials of
business research methods. Routledge.
Horng, J.S., Chou, S.F., Liu, C.H. and Tsai, C.Y., 2013. Creativity, aesthetics and eco-
friendliness: A physical dining environment design synthetic assessment model of innovative
restaurants. Tourism Management, 36, pp.15-25.
Jin, N., Line, N.D. and Merkebu, J., 2016. Examining the impact of consumer innovativeness
and innovative restaurant image in upscale restaurants. Cornell Hospitality Quarterly, 57(3),
pp.268-281.
Kang, J., Jun, J. and Arendt, S.W., 2015. Understanding customers’ healthy food choices at
casual dining restaurants: Using the Value–Attitude–Behavior model. International Journal of
Hospitality Management, 48, pp.12-21.
Lim, M., Machado, J.C., Iglesias, O., Peng, N. and Chen, A.H., 2015. Diners’ loyalty toward
luxury restaurants: the moderating role of product knowledge. Marketing Intelligence &
Planning.
Peng, C., Bilgihan, A. and Kandampully, J., 2015. How do diners make decisions among casual
dining restaurants? An exploratory study of college students. International Journal of
Hospitality & Tourism Administration, 16(1), pp.1-15.
Ponnam, A. and Balaji, M.S., 2014. Matching visitation-motives and restaurant attributes in
casual dining restaurants. International Journal of Hospitality Management, 37, pp.47-57.
Ryu, K., Lee, H.R. and Gon Kim, W., 2012. The influence of the quality of the physical
environment, food, and service on restaurant image, customer perceived value, customer
satisfaction, and behavioral intentions. International journal of contemporary hospitality
management, 24(2), pp.200-223.
Smith, J.A. ed., 2015. Qualitative psychology: A practical guide to research methods. Sage.

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Taylor, S.J., Bogdan, R. and DeVault, M., 2015. Introduction to qualitative research methods: A
guidebook and resource. John Wiley & Sons.
Wang, C.Y. and Mattila, A.S., 2015. The impact of servicescape cues on consumer prepurchase
authenticity assessment and patronage intentions to ethnic restaurants. Journal of Hospitality &
Tourism Research, 39(3), pp.346-372.