Consumer Behavior and Management: Dining Consumption Report Analysis

This report provides a comprehensive analysis of dining consumption in restaurants, drawing upon four academic articles with varying research designs. The analysis begins with a brief summary of the theory of dining consumption, highlighting its progression and relevance to customer satisfaction, motivation, and loyalty. The report then identifies common themes across the articles, such as the impact of restaurant norms and customer expectations on consumer behavior. It also contrasts the different findings, methodologies, and objectives of each study, including investigations into green restaurants, Arabic restaurants, and luxury dining environments. The report further examines the limitations of each study, such as sample size and methodology, and proposes future research directions, including incorporating new factors like restaurant decoration and delivery aspects, and using different sampling techniques for more specific data collection. The report concludes by synthesizing the key insights and implications of the reviewed articles, offering valuable insights for restaurant management and consumer behavior research.

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CONSUMER BEHAVIOR

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Table of Contents
Articles collection............................................................................................................................2
Introduction......................................................................................................................................3
Summary of theory..........................................................................................................................3
Similar Themes................................................................................................................................4
Different Findings and Themes.......................................................................................................4
Limitations.......................................................................................................................................5
Future direction................................................................................................................................6
References........................................................................................................................................7

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Articles collection
Name:
Student id:
Theoretical concept the articles relate to: Dining consumption in restaurants
List of Reviewed Articles
Methods Reference
Proposed theory Chung, K.-C.,2016. Exploring Customers'post-
dining Behavioral Intentions Toward Green
Restaurants: An Application of Theory of
Planned Behavior. International Journal of
Organizational Innovation, 9(1).
Quantitative article Omar, M.S., Ariffin, H.F. & Ahmad, R., 2016.
Service quality, customers’ satisfaction and the
moderating effects of gender: A study of
Arabic restaurants. Procedia-Social and
Behavioral Sciences, 224, pp.384-92.
Qualitative article Filimonau, V. & Grant, M., 2017. Exploring
the concept of dining out organically: a
managerial perspective. Anatolia, 28(1), pp.80-
92.
Mixed method Chen, A., Peng, N. & Hung, K.-p., 2015. The
effects of luxury restaurant environments on
diners’ emotions and loyalty: incorporating
diner expectations into an extended
Mehrabian-Russell model. International
Journal of Contemporary Hospitality
Management, 27(2), pp.236-60.

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Introduction
Dining consumption in a restaurant is refers to the concept which is applied in different types of
restaurants for satisfying and motivating the large number of customers. The estimation
describes that some luxurious restaurants also adopt this concept to increase the loyalty among
the customers so that status and reputation will be maintained.
In this report four articles are selected which have different research design which includes that
the first article is “Exploring Customers'post-dining Behavioral Intentions Toward Green
Restaurants: An Application of Theory of Planned Behavior”. The second is the qualitative aticle
“Exploring the concept of dining out organically: a managerial perspective”. The third is
“Service quality, customers’ satisfaction and the moderating effects of gender: A study of Arabic
restaurants” and fourth is the mixed method article “The effects of luxury restaurant
environments on diners’ emotions and loyalty: incorporating diner expectations into an extended
Mehrabian-Russell model”. In this report the common and different themes which is related to
the findings, limitations, data collection of four articles are discussed.
Summary of theory
The theory of dining consumption in the restaurants motivates the customers, increase
authenticity and creates good experience of the consumers. The different restaurants adopt
different model and theories for providing good services to the consumers so that the image of
the restaurants will be increased in the eyes of consumers (Chung, 2016). The theory is
progressed because earlier the overall focus of the theory is on timely delivery that is the
restaurants believed that the satisfaction level of the consumers will rise by providing delivery on
time. However, through its progression now the restaurants does several decoration, offer
different dishes and segment youngster, family group and other customers by providing different
services.
Nowadays the restaurant’s the adopt model of high-price consumption for attracting high class
group. Therefore, the theory describes that the motivation, satisfaction as well as intention of the
consumers for taking the services will be based on Maslow needs of hierarchy (Chung, 2016). It
is because the needs and demands of the consumers will be satisfied in chorological order. The
loyalties, opinions and consumers expectations influence the overall growth of the restaurants so

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that restaurants increase effects of maintaining the gap the expectations and development of
restaurants (Chung, 2016). The other authors use different approaches for collecting the
information about the subject matter.
Similar Themes
All articles have similar perception regarding the dining consumption it is because they believe
that this results in raising the authenticity and consumers motivation. Chung believes that
different norms, philosophies of the restaurants affect the decision of the consumers regarding
the restaurants. Therefore, the similarity to this Filimonau and Grant describes that the behavior
of the restaurants help the restaurnats in increasing the opportunity by focusing on some factors
such as motivation and needs of the consumers (Filimonau & Grant, 2017).
Omar et al, also have same perception which demonstrates that intention of the restaurants is
directly connected to the intention as well as behavior of the consumers regarding the
restaurants. Chen et al believe that emotion of restaurants change the expectations of the
restaurants it is because there are differences in the values of the restaurants (Chen et al., 2015).
These articles also describes that the dining consumption is depend on both restaurants as well as
consumers because of progression in this field in preset era.
Different Findings and Themes
The objective, data collection and results of the four articles are different that is Chung focuses
on conducting the study to understand the opinions of the consumers regarding the dining
consumption in green restaurants (Chung, 2016). This study also focused on the authenticity of
the consumers, in this study data collection was done by applying both theories that is “theory of
dining consumption” and “theory of planned behavior”. Through the investigation researchers
describes that consumers believe that green restaurants provide efficient facility but does not
offer different innovative dishes to attract different class of consumers (Chung, 2016).
However in comparison to this Filimonau and Grant aim of the research is to invstigate the
perception of managers and consumers about the dining consumption in casual restaurants. In
this research the information is gathered through reviewing the literature and by adoptig

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qualitative approach (Filimonau & Grant, 2017). The findings of the research describes that
managers takes dining consumption as an opportunity to expand the business and consumers
takes it as the factor which meets the demands of the consumers.
Omar et al, objective of the study is to examine the association among the quality of the services
and consumers motivation towards the Arabic restaurants. In this study the information are
collected by taking quantitative approach and through adopting questionnaire method (Omar,
Ariffin & Ahmad 2016). The testing is done by adopting correlation and regressions testing so
that data analysis is done in efficient manner. The findings describes that there is positive
relationship among the efficient services as well as consumer satisfaction. This dining
consumption results in improving the consumer’s satisfaction level.
However, as compared with other article Chen et al purpose is to analyze the aspects through
which consumer’s intension towards restaurants rises; the information collection from reviewing
the articles and collecting data from questionnaire (Chen et al., 2015). The analysis shows that
loyalty of the restaurants is the major factor to increase the consumer’s approval towards five-
star restaurants.
Limitations
The articles also have different limitations which include that Chung only focuses on
investigation consumer’s opinions but it does not focus on understanding the aspects which
influence the behavior of the consumers towards green restaurants (Chung, 2016). The other
study that is Filimonau and Grant has different limitations which shows that the study was only
conducted by adopting secondary method, no perception of consumsers are taken by asking from
respondents.
Omar et al limitations of the study describes that researchers conduct study by using convenience
sampling method through this study does not include particular respondents. However, as
compared to these articles, Chen et al only focus on some factors which do not provide accurate
information about the consumer’s needs and intention (Chen et al., 2015).

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Future direction
Researchers provide different future directions which can adopt by the researchers while
conducting the study. Chung conducts the study by focusing on examining the degree of
influence factors have on consumer’s satisfaction (Chung, 2016). Therefore, Filimonau and
Grant demostrate that in future researchers can perform research by taking both method of data
collection. So that peception of the consumers will also be taken into consideration through large
sample size.
However, as compared to this Omar et al describes that future researchers can take other
sampling techniques and method so that specific respondents will be selected and each
respondents gets equal chance to participate in study (Omar et al., 2016). In fourth article, Chen
et al describe different directions that are in future researchers can take other aspects such as
decoration, dishes and delivery aspects while analyzing consumers demand.
References

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Chen, A., Peng, N. & Hung, K.-p., 2015. The effects of luxury restaurant environments on
diners’ emotions and loyalty: incorporating diner expectations into an extended Mehrabian-
Russell model. International Journal of Contemporary Hospitality Management , 27(2), pp.236-
60.
Chung, K.-C., 2016. Exploring Customers Post-Dining Behavioral Intentions Toward Green
Restaurants: An Application of Theory of Planned Behavior. International Journal of
Organizational Innovation , 9(1).
Filimonau, V. & Grant, M., 2017. Exploring the concept of dining out organically: a managerial
perspective. Anatolia, 28(1), pp.80-92.
Omar, M.S., Ariffin, H.F. & Ahmad, R., 2016. Service quality, customers’ satisfaction and the
moderating effects of gender: A study of Arabic restaurants. Procedia-Social and Behavioral
Sciences , 224, pp.384-92.