Business Research Methods: Article Analysis Report - BMO 6630

This report provides a comprehensive analysis of four academic articles focusing on business research methods within the context of the restaurant industry. The report begins with a brief summary of the theoretical concepts and their progression in the field, specifically focusing on customer satisfaction, dining consumption, and the influence of various factors on consumer behavior. It then identifies and discusses common and contrasting themes across the articles, such as the importance of food and service quality, dining atmosphere, and customer perception. The analysis further explores the study limitations inherent in each research design, including quantitative, qualitative, and mixed-method approaches, and how these limitations impact the generalizability of the findings. Finally, the report examines the future research directions proposed in the articles, highlighting both commonalities and differences in the suggested areas for further investigation, such as long-term attainment strategies, financial analysis, and the evolving landscape of food service and customer expectations. The articles utilize various methodologies to assess consumer behaviors and motivations, emphasizing the dynamic nature of the restaurant industry and the ongoing need for research to understand and adapt to changing consumer preferences. The report includes a complete list of the references used in Harvard referencing style.

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)
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.
Quantitative article
Petzer, D. and Mackay, N., 2014. Dining atmospherics and food and
service quality as predictors of customer satisfaction at sit-down
restaurants.
Qualitative article
Michel, C., Velasco, C., Fraemohs, P. and Spence, C., 2015.
Studying the impact of plating on ratings of the food served in a
naturalistic dining context. Appetite, 90, pp.45-50.
Mixed method article
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.

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
The theory of dining consumption developed with the background of the Philippine food service business and
tinted the loud subject eatery in the country everywhere there have been innumerable of food service business
contributing to unlike idea that generate the resistance tougher (Cheh, Yeh, and Huan 2014). Furthermore, the
theory seeks into behavioural and disconfirmation sense which is obvious before, all through, and following the
consumption skill. The entire of the above workings are connected using the theory available where the
restaurant dining information things where instantaneous with disconfirmation and behavioural meaning that is
client satisfaction and consumer authenticity. evenly important is believed to be the way people experience
the same as in the restaurant.. Superior dining restaurants are functioned with a high-priced expenditure
model; to encourage consumers to give a best for excellent dining; expensive restaurants must make relatively
elevated utility and please highly exact needs from a behavioural finances viewpoint. well dining restaurant
executive must know customer requirements, but the majority do not succeed to precisely understand and please
them, resultant in the removal of restaurants from the marketplace Consumers’ insight of well dining restaurants
have slowly moved from beautiful customary French cuisine and global manners to pioneering dishes,
fashionable decorations, representative a alter in consumers’ requirements.
2. Discussion of common themes across all the four articles
The common factor between the four journal articles is that the restaurants are trying cultivating the concept of
customer satisfaction through food and service quality to carry sustainability in their service industry by giving
long term strategy and planning that they can be put into practice. Studies disclose that they inspect the growth
of vibrant potential to use their capital to the fullest to increase competitive advantage over other hotels and
restaurants prior to the initial of the monetary disaster all over the world. It has been observed that consumers do
not get a good quality familiarity with just food but the ambiance in the restaurant must be calming where they
can be able to calm down and talk with their relatives or friends with good quality food and other additional
facilities like internet, affordable price, quality of food, service of the waiters and outstanding system and interior
of the restaurant. Restaurants examine the behavior and approach of the consumers and take their advice so
that they can develop 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 (Petzer and Mackay 2014)
3. Discussion of different themes across all the four articles.
The difference in these academic articles is that different restaurants in diverse places across the globe have
different and creative methods of approaching the customers and working on the level of customer satisfaction
and making them feel at home and expanding their hospitality The study sates that restaurants are influencing
level of satisfaction by improving the ambience of restaurant lighting, colours, layout, food quality and service
quality. It has also been examined that the presentation of the plating and the creativity of the presentation
impresses the customers. Diverse restaurants have different outlooks to analyze the behaviour and attributes of
the customers while consumption of food by conducting surveys and research. They aspire to seem at the
expansion of skill and their effect on the determined advantage of restaurants. During the preceding years,
nostalgia has developed into an approach in the facility industry. Some schemes are nostalgic restaurants are
gratifying and fetching widespread nowadays. A longing eating place can be a burning pot restaurant coloured
with furnishing telling to the basis or preceding use of the hot pot. Nostalgia has together straight and not direct
impact on use meaning, expenditure pretentious by nostalgia be different depending on the person; and young
customer’s propensity to wish reasonably priced cost is a important thought in marketing nostalgia to the younger
age group of customers.

Business Research Methods – BMO 6630 TRI 1 2019 - SYD
4. Discussion of study limitations & how these limitations differ across the various research designs (e.g.
quantitative, qualitative, mixed).
The studies have been conducted in different methodologies such as quantitative, qualitative and mixed method.
The study limitations of these articles were that restaurants individually surveyed to differentiate the meaning of
sensible and unconsidered plans for the organization. This study was approved out in the informal dining
restaurant background and thus the consequences of the various research designs may not be widespread for
the entire restaurant (Michel et al. 2015). The consumer purpose can be different across diverse restaurant
section. Further, duplication crossways diverse restaurant background would supply simplification of the
association between visitation purpose and characteristic importance. This study engaged the nonlinear
canonical connection study to scrutinize the connection among the learning variables. Although easy to use, this
practice lacks toughness due to over fit. Future explore could use additional methods like clustering practice to
divider the dataset according to the association among the two changeable sets. Also manifold items might give
proof of psychometric property thus raising the self-assurance in the investigation findings.
5. Discussion of future research directions proposed in the articles (commonalities & differences)
Future research directions of the restaurants comprise extended term attainment in the restaurant business and
they require centring on their intended leadership method and building a choice if they desire to assemble on
casual dining (Ponnam and Balaji 2014).The spotlight must be on the monetary investigation of the business as
well as management study in determining the future of the industry. Executive are using sensible strategies for
associations to stay living during times of disaster. They tend to identify the possible gaps in the industry from the
past and make use of that by recognizing opportunities and modify the challenges into opportunities for moving
forward food investigation and restaurant administration. Changing and increasing segment of the foodservice
production, restaurant procedure, service superiority in food service, food service promotion, food safety and
healthfulness and the enlarged arrangement of knowledge in the hospitality production in the future direction
research.

Business Research Methods – BMO 6630 TRI 1 2019 - SYD
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.
Petzer, D. and Mackay, N., 2014. Dining atmospherics and food and service quality as predictors of customer
satisfaction at sit-down restaurants.
Michel, C., Velasco, C., Fraemohs, P. and Spence, C., 2015. Studying the impact of plating on ratings of the food
served in a naturalistic dining context. Appetite, 90, pp.45-50.
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.