Business Research Methods (BMO6630): Assessment 1 Article Collection

This assignment is a structured abstract and article collection for a Business Research Methods course. It explores the theory of conspicuous consumption, focusing on Millennial and Generation Z consumers in the emerging markets of India and Qatar. The assignment includes a review of four academic articles: one proposing the theory, and three recent articles employing quantitative, qualitative, and mixed-method research designs. The abstract summarizes the theory's progression, identifies common and different findings, discusses study limitations, and suggests future research directions. The student references articles using the Harvard Referencing Style, analyzing the service quality of restaurants and the impact of brand prestige, product knowledge, social servicescape, customer behavior, and customer loyalty. The assignment also covers the role of culture, price level, gender and the artistic visual presentation of food on the dining experience. This comprehensive review offers insights into consumer behavior and the dynamics of the restaurant industry.

Assessment 1 – Article Collection & Structured Abstract (30%)
Name: _____________________________________________________________________
Student id: _________________________________________________________________
Theoretical concept the articles relate to: ________________________________________
List of reviewed articles:
Provide reference for each academic article (formatted using the
Harvard Referencing Style)
Conceptual article
(proposed theory)
Service quality of the services offered by the restaurants to the customers
Quantitative article Jin, N., Line, N.D. and 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), pp.523-546.
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.
Hanks, L., Line, N. and Kim, W.G.W., 2017. The impact of the social
servicescape, density, and restaurant type on perceptions of interpersonal
service quality. International Journal of Hospitality Management, 61, pp.35-
44.
Qualitative article Kim, M.G., Lee, C.H. and Mattila, A.S., 2014. Determinants of customer
complaint behavior in a restaurant context: The role of culture, price level,
and customer loyalty. Journal of Hospitality Marketing & Management, 23(8),
pp.885-906.
Sujipinyo, K. and Chaipoopirutana, S., 2014. A Study of Relationship
between Customer Perceived Value, Perceived Price, Affect, Interaction
Orientation and Customer Satisfaction towards Thai Suki Restaurant.
In International Conference in Business, Law and Coporate Social
Responsibility.
Mixed method article Ma, E., Qu, H. and Eliwa, R.A., 2014. Customer loyalty with fine dining: The
moderating role of gender. Journal of Hospitality Marketing &
Management, 23(5), pp.513-535.
Michel, C., Velasco, C., Gatti, E. and Spence, C., 2014. A taste of
Kandinsky: assessing the influence of the artistic visual presentation of food
on the dining experience. Flavour, 3(1), p.7.