Structured Abstract on Dining Consumption in Restaurant Context

Running Head : STRUCTURED ABSTRACT
Structured Abstract
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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