Structured Abstract on Dining Consumption in Restaurant Context

This structured abstract reviews the main topic of “Dining Consumption in Restaurant Context” and explores the studies conducted by various authors. It discusses the impact of supportive work practices on customer-contact employees, the effects of perceived authenticity at an Italian restaurant, perceptions of obese participants towards restaurant patron body image, and the interrelation among emotions, behaviors, and perceived service fairness in a fast food chain restaurant.

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Topic – Structured Abstract on “Dining consumption in Restaurant Context”
This structured abstract reviews the main topic of “Dining Consumption in Restaurant Context”.
The topic is explored through the studies conducted by (i) John W. Michael, Michael J.
Kavanagh and J. Bruce Tracey (ii) Hongbo Liu, Hengyun Li and Robin B. DiPietro (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
In the article of John W. Michael (2013), the impact of supportive work practices on the
perception, motivation and behavior of the customer –contact employees have been explored.
The scholars are aware of the operational challenges the customer-contact employees face in the
hospitality sector. However, they are not aware of the factors connected with the work context
which impacts the motivation, retention and performance of the employees.
This particular article examines the perceptions about the customer service of an organization.
The findings project deeper –insight into the service –climate perceptions and the means for an
effective management of customer-contact staff having generated good hold over the retention
levels. In the hospitality industry, the restaurant service is the most flourishing sector. In this
industry, the creation and sustenance of competitive advantage needs an unwavering
concentration on the service delivered to the customers. The study demonstrates the influence of
cultivating a cooperative work climate which promotes motivation and service-performance
among the customer-contact employees.
In the restaurant context, the implementation of the HR practices which is focused on service
can deliver exceptional customer service and provide extraordinary dining service to the
customers. The hospitality organizations such as restaurants will realize a strong competitive

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position which will help in achieving higher levels of quality, efficiency and financial
performance.
On the other hand, the article of Hongbo Liu (2016) and others aims at examining the effects of
perceived authenticity at a mainstream ethnic Italian restaurant. It also provides with the
moderating effects of diner’s cultural motivation and cultural familiarity on the impact of
perceived value. Yaniv Poria (2019) and others explore a major component in the hospitality
experience of people. It conducts a qualitative research on the obese participants. It depicts their
perceptions towards the body image of the restaurant patron. Finally the article of Hety
Budiyanti and Shine Pintor Siolemba Patiro (2018) clearly projects the interrelation among the
emotions, behaviors and perceived service fairness in the context of a fast food chain restaurant.
The study also determines the positive emotions which are formed when fairness is perceived by
someone along with their behavioral intentions.
Common Themes/ findings
The article of John W. Michael (2013) and others deals with the job performance and
customer service in the hospitality industry, especially in the restaurants. It is closely related with
the understanding of the impacts of perceptions in service firms concentrating on the impact of
individual level. It correlates the psychological climate perceptions, the job satisfaction, the
customer satisfaction and customer loyalty. Similarly, the Hongbo Liu (2016) and others
emphasize on the impacts of perceived authenticity. It shows that the cultural familiarity and the
cultural motivation shape the perceived authenticity on the perceived value. The study of Yaniv
Poria observes the obese participants and finds out that the physical environment only does not
initiate difficulties for them but is shaped by the perceptions of the particular people on other
patron’s attitude towards them. The managerial implications can improve the dining experience

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which is again closely related to the customer engagement, customer satisfaction and loyalty.
Surprisingly, the article of Hety Budiyanti and Shine Pintor Siolemba Patiro(2018), revolves
around the contribution of positive emotion in shaping the positive behavioral intention of a
customer. The study is solely related to the restaurant industry.
Different Themes/Findings
The underlying themes in all the articles are identical from maximum aspects centered
on the concept of “dining consumption in restaurant context “.
The analysis of John W. Michael (2013), shows that dining consumption is always a matter of
sophistication depicting social standing, status and luxury. However, in a restaurant context, the
customer service and the customer satisfaction are major factors that make a successful business.
On the other hand, Hongbo Liu show that dining consumption is also driven by the cultural
familiarity and the cultural motivation. The exploration of Yaniv Poria has dealt with the
category based beliefs about the patron’ attitudes. The article of Heti Budiyanti and Shine Pintor
Siolemba Patiro uses the Structural Equation Modeling for data analysis that shows the various
role for each of the fairness perception which is in connection with the people’s emotions.
The study limitations and how they differ across the various research designs
The article of John W. Michael (2013), is limited because of the supportive service
climate, the intentions and self-efficacy were collected from a single source which leads to
common method bias or (CMB). The study of Hongbo Liu is limited to the sphere of an Italian
restaurant. It is difficult to generalize the results with other places. The study of Yaniv Poria
(2019) and others focused on a North American context that is marked by higher obesity rates.
The fourth article of Hety Budiyanti and Shine Pintor Siolemba Patiro is limited because the data

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is collected only through the fast –food chain restaurants. Hence, the results cannot be
generalized.
The future research directions proposed in the articles
Jon W. Michael’s study has the avenue for the future research which will examine the
service climate related to other climate. The article of Hongbo Liu will explore the other places
other than the Italian context. The study of Yaniv Poria and others should also focus on the
dining experience of obese people in China, Taiwan, India and other countries too. The study of
Hety Budiyanti and others should involve the personal along with situational characteristics. The
characteristics should be loyalty, fairness, sensitivity and others.

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Reference
Michel, J.W., Kavanagh, M.J. and Tracey, J.B., 2013. Got support? The impact of supportive
work practices on the perceptions, motivation, and behavior of customer-contact employees.
Cornell Hospitality Quarterly, 54(2), pp.161-173.
Liu, H., Li, H., DiPietro, R.B. and Levitt, J.A., 2018. The role of authenticity in mainstream
ethnic restaurants: Evidence from an independent full-service Italian restaurant. International
Journal of Contemporary Hospitality Management, 30(2), pp.1035-1053.
Budiyanti, H. and Patiro, S.P.S., 2018. Perceived fairness, emotions, and intention of fast food
chain restaurants customers in Indonesia. Gadjah Mada International Journal of Business, 20(2),
p.229.
Poria, Y., Beal, J. and Shani, A., 2019. Does size matter? An exploratory study of the public
dining experience of obese people. Journal of Hospitality and Tourism Management, 39, pp.49-
56.