Dining Consumption in Restaurant Context

Running Head : STRUCTURED ABSTRACT
Structured Abstract
Nam of the Student
Name of the University
Author Note

1STRUCTURED ABSTRACT
BMO 6630 : Business Research Methods
Assessment 01 : Articles Collection &Structured Abstract
The aim of this structured abstract is to review the topic of “ Dining Consumption in Restaurant
Context”. The articles which are used for exploring the topic are written by (i) John W. Michael,
Michael J. Kavanagh and J. Bruce Tracey (ii)Quang Nguyen, Tahir M. Nisar and Dan Knox (iii)
Yaniv Poria, Jeremy Beal and Amir Shani. (iv) Hety Budiyanti and Shine Pintor Siolemba
Patiro.
Brief summary of the Theory and discussion of progression in the field
The hospitality industry especially the restaurant industry is a huge sector where there are
certain factor which need to be maintained and focused on. Since, this is a highly competitive
industry and there are potential market players, a particular restaurant should be aware of the
customer demands and work accordingly. In the article of John W. Michael (2013) the main
topic of concern is the influence of supportive work practices on the customer-contact
employees’ motivation, behavior and perception. The author of the past literature are well
informed about the specific operation related barriers the customer-contact employees face in the
restaurant context. Surprisingly they are unaware of the fact that the work environment also
affect rather shape the performance, motivation and retention of the employees.
The article of Michael, Kavanagh and Tracey (2013)works on the customers; perceptions
on a restaurant’s services. The service-climate perceptions along with the staff service have been
presented in the findings. Since, the hospitality industry is a flourishing industry, the sustenance
in the market is often based on the competitive advantage gained through serving the customers
in the best possible manner. The present study is a well document demonstrating the positive

2STRUCTURED ABSTRACT
results of engaging in a cooperative work culture uplifting motivation and performance among
the staffs.
The study of Nguyen et al. (2018) is solely dedicated to the examination of the various
impacts of service quality with its five dimensions on the customer satisfaction in UK’s context.
The article further elaborates on the selected factor from the five dimensions impacting on the
customer satisfaction as a primary contributor. On the other hand the article of Poria, Beal and
Shani (2019) concentrates on the most essential elements in people’s dining experience. It further
assets that apart from the physical environment impacting on the customer experience, the
customers’ personal beliefs and perception are equally contributory. The article of Budiyanti and
Patiro (2018) elaborate on the correlation of the behaviors, the emotion and the perceived service
authenticity in the fast food chain of the restaurants. The article minutely determines the positive
emotions being related with the behavioral intentions and perceived fairness.
Common themes/ findings
The topic related to the job performance, the customer service , satisfaction and
employee motivation have been talked about in the article of Michael,Kavanagh and
Tracey(2013). The primary theme in the article of Nguyen et al. (2018) is the examination of the
service quality in the restaurant sector along with the five dimensions. The UK market dealt in
the fast food is explored properly for coming into a conclusion. The article of both the author
suggest that the only key to the customer satisfaction in the restaurant context is to provide them
superior service and exquisite dining experience. The study of Poria , Beal and shani (2019) is
contributory of depicting the people suffering from obesity and their dining experience in a
restaurant context. The article further focuses on the factors related to the customer satisfaction
of obese people in the context of a restaurant. It has been found that the obese people are treated