Restaurant Dining Consumption: A Literature Review and Analysis

This report presents a literature review on dining consumption in a restaurant context, examining customer satisfaction, behavioral intentions, and the dining experience. The analysis includes four academic articles, with one proposing the theory and three more recent articles using quantitative, qualitative, and mixed-method research designs. The report summarizes the theory's development, identifies common and different themes across the articles, discusses study limitations based on research designs, and suggests future research directions. Key findings include the importance of customer satisfaction, food quality, and the impact of price and health consciousness on dining choices. The review highlights the evolving nature of dining behavior and the need for restaurants to adapt to changing customer preferences and expectations to maintain a competitive edge. The report underscores the importance of considering customer satisfaction, behavioral intention, and the dining experience as crucial factors in restaurant success.

Running Head: DINING CONSUMPTION IN A RESTAURANT
Dining Consumption in a Restaurant
Name of the Student:
Name of the University:
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1DINING CONSUMPTION IN A RESTAURANT
Topic: Dining Consumption in a Restaurant
Reference 1: Roberts, C. and Shea, L.J., 2017. Dining behaviors: Considering a foodservice theory
of in-home, local community, and eating while traveling. Journal of Hospitality & Tourism
Research, 41(4), pp.393-397.
In this article, the author have clearly focus on the theories regarding the best way to give
full customer satisfaction including experience, motivation, dining experience, authenticity along
with the behavioural intention by the employees of the restaurants. In the article, the author have
rightly pointed out how the restaurants takes up different models to enhance the services along with
the quality of the food. The restaurants adopt customer satisfaction, behaviour towards the
customers and dining experience as the main parameters to judge the whether they have provide
good quality of services along with food or not. This will automatically attract the customers to go
for the fine dining. The author also stated the price as well as behaviour that have taken by the
restaurants to attract more number of customers to earn huge amount of profit. Therefore, the
restaurants take up creative ways as well as some concepts, which is generally use traditionally to
attract customers.
The strength that the restaurants are having is that they are giving importance to the
customer satisfaction along with the quality of the food and recording their experiences, which may
include ambience, cleanliness, proper quality as well as quantity of food, which will give an
overview regarding the customer’s money value. This will enable the restaurants to check whether
they are giving value to the money that the customers are paying. There are even weaknesses as the
prices are on the higher side as the restaurants are providing fine dining. This can be overcome if
they provide better services and quality of the food is maintain.
Reference 2: 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.

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The author in this article, have done qualitative research on the customer satisfaction that
they have received from the restaurants services. The author have conducted a qualitative research
by conducting a survey of 238 consumers about their experience in dining in the luxury restaurants.
By conducting the survey the author have found out that, the luxury restaurant encourage the
customers to become loyal customers just because of quality food, services that is being receive as
well as the ambience). Food quality is the main factor, which attract the customers to become the
loyal one. The author also heighted that sometimes the knowledge about the food also attract the
customers to become loyal customers. This automatically shows that sometime even product
knowledge also help the restaurants to build loyal customer base. This will automatically help the
company to earn huge sum of money in the future.
The author have correctly displayed the strength that can used by the restaurants to make
the customer loyal to them and can maintain a huge customer base. There are some strength, which
need to be taken care by the restaurants namely quality of the food as well as services along with
ambience and food knowledge. The weakness, which can become a threat to the restaurants, is the
price. Therefore, the price need to keep moderate so that people are attracted to the restaurant. If the
price is excessively high then only some specific group will be visiting and not the majority of the
customers. These will automatically hamper the business in the future.
Reference 3: Nejati, M. and Parakhodi Moghaddam, P., 2013. The effect of hedonic and utilitarian
values on satisfaction and behavioural intentions for dining in fast-casual restaurants in
Iran. British Food Journal, 115(11), pp.1583-1596.
The author in this research paper have collected data quantitatively. The author took 379
surveys, who have once in their life. The results which is receive by the author is that the customers
whose survey is been taken they visit the fast casual restaurant once in every month. This proves
that the restaurants are doing well in satisfying the customers. The author also find out that
customers are satisfied when the restaurant provide utilitarian value to them as it make the

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customers satisfied and enhance the behavioural intentions. It is been note that the satisfaction
plays an important role in the retention process. The customers are more attracted to the restaurants,
which provide complete satisfaction to them, which ultimately turn the customers to become loyal
to the restaurant.
The strength or advantages, which is been, find out is that the restaurants are now focusing
in the customer satisfaction as well as value for their money. The customers are more inclined
towards those restaurants who provide customer satisfaction and value to their money. In
hospitality industry the satisfaction and the value for money is one of the important factors, which
need to take care by the restaurants. The weakness, which can be notice is that the study only focus
on the traditional factors namely hedonic and utilitarian factors but the young customers are
increasing gradually as the literacy rate are increasing with every passing day. Therefore, the
restaurants should look into the matter for the betterment of the services and customer satisfaction,
which will ultimately help the restaurants to grow and sustain in the market.
Reference 4: Ellison, B., Lusk, J.L. and Davis, D., 2013. Looking at the label and beyond: the
effects of calorie labels, health consciousness, and demographics on caloric intake in
restaurants. International Journal of Behavioral Nutrition and Physical Activity, 10(1), p.21.
The author in the study have conducted both the qualitative as well as quantitative survey,
which can also considered as the mixed research. The research is conduct to find out the taste and
preference of the customers while choosing the dining restaurant. The food level also attract the
customers. People in recent times are becoming health conscious so they are looking for that type
of restaurants which is delivering less calories food. The customers can be segment in terms of
demographics as well as attitude of the customers towards the health consciousness. The author in
his study also focus on the calorie intake of the customers as well as the attitude of the customers
towards the socio-economic characteristics. The customers mainly focus on the menu with calories
intake mention in them.

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There are strength as well as weakness, which have been discover by the author. The
strength is that the customer base is becoming vast which will allow the restaurants to earn huge
amount of profit from the market. There are weaknesses as well as the customers are becoming
literate with every passing day so they mainly focus on those restaurants who mention the calories
intake beside the item as the people are more health conscious in the recent time. Therefore, to
attract the young customers as well the restaurants should also focus on the customer’s health,
which will help the restaurant to build a relationship with the customers and convert them to
become loyal customers. The more the restaurants will adopt the change the more profit will be
earn by them from the market.

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References
Ellison, B., Lusk, J.L. and Davis, D., 2013. Looking at the label and beyond: the effects of calorie
labels, health consciousness, and demographics on caloric intake in restaurants. International
Journal of Behavioral Nutrition and Physical Activity, 10(1), p.21.
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.
Nejati, M. and Parakhodi Moghaddam, P., 2013. The effect of hedonic and utilitarian values on
satisfaction and behavioural intentions for dining in fast-casual restaurants in Iran. British Food
Journal, 115(11), pp.1583-1596.
Roberts, C. and Shea, L.J., 2017. Dining behaviors: Considering a foodservice theory of in-home,
local community, and eating while traveling. Journal of Hospitality & Tourism Research, 41(4),
pp.393-397.