Business Research Methods Report: Dining Consumption Study - Analysis

This report provides a structured abstract analyzing research on dining consumption in restaurants. It begins with a summary of the theoretical concept and its evolution, focusing on factors influencing customer behavior such as food quality, service, physical surroundings, and social interaction. The report then identifies common and differing themes across four academic articles, highlighting how restaurants are implementing long-term strategies for sustainability, customer experience, and competitive advantage. It examines the limitations of the studies, differentiating between quantitative, qualitative, and mixed-method designs, and discusses the future research directions proposed, including the need for financial analysis, leadership studies, and adapting to changes in the foodservice industry. The report emphasizes the importance of understanding customer behavior and adapting to the changing dynamics of the restaurant business.

Running head: BUSINESS RESEARCH METHODS
BUSINESS RESEARCH METHODS
Name of the Student
Name of the University
Author Note

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BUSINESS RESEARCH METHODS
Question 1
The theory of dining consumption started with the surroundings of the Philippine food
facility industry and painted the deafening subject restaurant in the nation where there have
been countless of foodstuff facility establishments contributing dissimilar themes that create
the opposition tougher (Alonso-Almeida, Bremser and Llach 2015). Thus, features that
influence dining knowledge are the centre of this entire learning. The factors are bunched into
five groups: food superiority, service quality, physical surroundings, cost justice, and
communal interaction. Moreover, the theory looks into disconfirmation and behavioural
meaning which are evident before, throughout, and after the eating experience. All of the
above components are joined using the hypothesis obtainable where the dining knowledge
key factors where simultaneous with disconfirmation and then behavioural intentions that is
customer contentment and customer faithfulness. Equally significant is supposed to be the
means citizens feel at the same time as in the restaurant. This physical and moving reply
is a consequence of the ambiance, the whole surroundings to which clients are
exposed in the restaurant. The good ambiance can build the food, service and eating
experience appears better.
Question 2
The common thing between all the four articles is that over the years restaurants are trying to
bring sustainability in their service industry by applying long term strategies that they can
implement (Wang et al. 2013). Studies reveal that they examine the development of dynamic
capabilities to exploit their resources to the fullest to gain competitive advantage over others
before the starting of the financial crisis all over the world. It has been examined that
customers do not get a good experience with only food but the atmosphere in the restaurant
should be soothing where they can relax and chat with their family or friends with good food

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and other extra facilities like internet, affordable price, quality of food, service of the waiters
and excellent system and interior of the restaurant. Restaurants analyze the behavior and
attitude of the customers and take their feedback so that they can improve and grow their
business. They expect good service and hospitality from the employees and feel special
without being neglected and welcoming them with warm greetings.
Question 3
The difference in these articles is that restaurants in different places across the world have
different ways of approaching the customers and making them feel at home and expanding
their hospitality business. Research on relating green supply chain management (GrSCM)
with the procedure of food making to build green management pointers for restaurant is
missing (Fabinyi and Liu 2014). The study therefore establishes a green management
standard with GrSCM that green restaurants can put into practice for the usage of natural
resources. Understanding the communal drivers of augmented seafood use, such as customer
viewpoint in feast, will be critical if sensible strategies to bring in sustainability into the
marketplace are to be productively applied. They aim to look at the growth of lively ability
and their result on the spirited benefit of restaurants. During the previous only some years,
homesickness has become a style in the service industry. Some strategies are nostalgic
restaurants are flattering and becoming common nowadays. A nostalgic eating place can be a
burning pot restaurant tinted with furnishes telling to the source or previous employ of the hot
pot. Nostalgia has together straight and not direct impact on use meaning, expenditure
pretentious by nostalgia differ depending on the person; and young customer’s tendency to
desire inexpensive cost is a significant thought in advertising nostalgia to the younger
generation of customers.
Question 4

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The study limitations of these articles were that restaurants were individually survey to
distinguish the significance of practical and unconsidered plans for the association. The
resultant two managerial belongings that are price cutting and the growth of lively
capabilities were experienced for their pressure on competitive advantage. The study was
conducted by taking interviews and feedback from 23 restaurants only and they stated that
customers feel good in the restaurant while enjoying all the others factors in a well designed
restaurant and higher benchmark of livelihood and better industry expenditures than other
cities, the end results may not be generalizable to the other part of the nation or to other
European capitals or across the world. The results were not satisfactory and should be more
specific and not generalized for better results and understanding the implications of the
hospitality or hotel industry and the wants or needs of the customers. It differs from other
study designs by proper uniform and experiments conducted that determine the behaviour and
choice consumption of type of food and condition that would be suitable for the customers.
Question 5
Future direction of the restaurants includes long term achievement in the restaurant industry
and they need to centre on their planned leadership way and make a decision if they want to
meet on fast informal or casual dining. They have a victorious informal dining idea going for
over 20 years and are planning to sustainable growth and increased profitability with brand
reputation and brand identity. The focus should be on the financial analysis of the industry as
well as leadership study in shaping the future of the industry. Managers are using practical
strategies for organizations to stay alive during times of disaster. A focus on positive strategy
will develop a company’s spirited position. They tend to identify the possible gaps in the
industry from the past and make use of that by identifying opportunities and converting the
challenges into opportunities for advancing food investigation and restaurant management.
Literature from the past years will probably guide them into future prediction and research

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and help them to give a direction (Chen, Yeh and Huan 2014). Changing and developing
section of the foodservice business, restaurant process, service superiority in food service,
restaurant money, food service advertising, food security and healthfulness and the
augmented position of expertise in the hospital business in the future direction and research.

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References
Chen, H.B., Yeh, S.S. and Huan, T.C., 2014. Nostalgic emotion, experiential value, brand
image, and consumption intentions of customers of nostalgic-themed restaurants. Journal of
Business Research, 67(3), pp.354-360.
Fabinyi, M. and Liu, N., 2014. Seafood banquets in Beijing: consumer perspectives and
implications for environmental sustainability. Conservation and Society, 12, pp.218-228.
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.
Jin, N., Line, N. D., & Merkebu, J. (2016). The impact of brand prestige on trust, perceived
risk, satisfaction, and loyalty in upscale restaurants. Journal of Hospitality Marketing &
Management, 25(5), 523-546.