VU University: Restaurant Consumption Literature Review Report

This report presents a literature review on the theoretical concept of dining consumption within a restaurant context, focusing on real-world management implications. The assignment involved researching and analyzing four academic articles, including a foundational article proposing the theory and three more recent articles employing quantitative, qualitative, and mixed-method research designs. The student compiled a structured abstract of approximately 1,000 words, covering the theory's progression, common and differing themes across the articles, study limitations based on research designs, and proposed future research directions. The articles reviewed include Jin et al. (2016), Fabinyi & Liu (2014), Chen et al. (2014), and Ponnam & Balaji (2014). The abstract is structured under headings like theory summary, common/different themes, study limitations, and future research. The assignment was submitted with a cover sheet, a list of reviewed articles, the articles themselves, and the structured abstract. The assessment criteria evaluated the abstract's elements, presentation, and overall quality.

Assessment Details
Assessment 1: Individual Assessment
Articles Collection & Structured Abstract 30% Due: Friday Week 6, 11.30 pm
Undertake a literature review on a theoretical concept/construct of dining consumption in a restaurant
context that has real world management implications (e.g., customer satisfaction, behavioural intention,
customer perception of authenticity, motivation, dining experience etc.). Research the field to find four
academic articles (the first article to propose the theory) relating to the concept (published any time);
and three other more recent articles (2014 onwards) one of which must apply a quantitative research
design, the second, a qualitative design and the third, a mixed method (qualitative and quantitative)
design.
Please note that all articles must be full papers (e.g., not research notes, book reviews) sourced from
refereed academic journals. Please review them and write an 1,000 word structured abstract, which
draws upon all the articles you have reviewed, using the following headings:
 Brief summary of the theory and progression in the field (i.e., how has the theory developed since first
proposed?)
 Common themes/findings across the four articles.
 Different themes/findings across the four articles.
 Study limitations and how these differ across the various study designs (quantitative, qualitative).
 Future research directions proposed in the articles.
The assessment criteria can be found on page 9 (and on VU Collaborate). Submit the following
documents (in separate files) onto the Assessment Dropbox through VU Collaborate by Friday Week 6,
11.30 pm:
- Assignment cover sheet;
- List of reviewed articles (see page 8);
- Reviewed articles; and
- Structured abstract.
All hard copies are to be submitted to your lecturer.

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)
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.
Quantitative article Fabinyi, M. and Liu, N., 2014. Seafood banquets in Beijing: consumer
perspectives and implications for environmental
sustainability. Conservation and Society, 12, pp.218-228.
Qualitative article
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.
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.

Assessment 1: Assessment Criteria - Structured Abstract
Structured Abstract Elements Excellent Very
Good
Good Fair Below
minimum
standard
Brief summary of the theory & discussion
of progression in the field
5 marks
Discussion of common themes
5 marks
Discussion of different themes
5 marks
Discussion of study limitations & how
limitations differ across the research
designs
5 marks
Discussion of future research directions
(commonalities & differences)
5 marks
Presentation (style, expression, grammar)
5 marks
Grade ______________/30 marks
Comments:
Signed:
Dated: