Business Research Methods (BMO6630) Article Analysis Report

This report analyzes four research articles related to business research methods, focusing on the restaurant industry. The report begins with a brief summary of the theoretical concepts and their progression in the field. It then discusses the common and different themes found across the articles, including the antecedents of customer satisfaction, the impact of atmospherics, and the role of consumer values. The report also examines the limitations of each research design (quantitative, qualitative, and mixed methods) and discusses the future research directions proposed in the articles, highlighting both commonalities and differences. The analysis includes a detailed examination of each article's methodology, findings, and implications, providing a comprehensive overview of the current research landscape in the field of consumer behavior within the restaurant industry.

Business Research Methods – BMO 6630 TRI 1 2019 - SYD
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. Check here for the format and examples:
https://libraryguides.vu.edu.au/harvard )
Conceptual article
(proposed theory)
Franchuk, I., 2012. The Perceptions of Restaurant Guests for Dinner
Experience: A Study in Kiev, Ukraine. Tourism Management, pp. 1-
40.
Quantitative article Merinkovic, V., Senic, V., Ivkov, D. & Dimitrovski, D., 2014. The
antecedents of satisfaction and revisit intentions for full-service
restaurants. Marketing Intelligence & Planning, 32(3), pp. 311-327.
Qualitative article
Ha, J. & Jang, S., 2013. Attributes, consequences, and consumer
values: A means end chain approach across restaurant segments.‐
International Journal of Contemporary Hospitality Management,
25(3), pp. 383-409.
Mixed method article
Petzer, D. & Mackay, N., 2014. Dining atmospherics and food and
service quality as predictors of customer satisfaction at sit-down
restaurants. African Journal of Hospitality, Tourism and Leisure, 3(2),
pp. 1-11.

Business Research Methods – BMO 6630 TRI 1 2019 - SYD

Business Research Methods – BMO 6630 TRI 1 2019 - SYD
[Word count: overall 1000 words for all five sections]
1. Brief summary of the theory & discussion of progression in the field
2. Discussion of common themes across all the four articles
3. Discussion of different themes across all the four articles.
4. Discussion of study limitations & how these limitations differ across the various research designs (e.g.
quantitative, qualitative, mixed).
5. Discussion of future research directions proposed in the articles (commonalities & differences)