Management Assignment: Dining Consumption in a Restaurant

Management Assignment: Dining Consumption in a Restaurant Introduction This structured abstract management assignment is based on the topic of “dining consumption in a restaurant context” with the help of different researches done by (i) Chen, A., Peng, N. and Hung, K.P. (ii) Horng, J.S., Chou, S.F., Liu, C.H. and Tsai, C.Y. (iii) Filimonau, V. and Grant, M. (iv) Naidoo, N., van Dam, R.M., Ng, S., Tan, C.S., Chen, S., Lim, J.Y., Chan, M.F., Chew, L. and Rebello, S.A. A summary of the theory and discussion of progression in the field Chen et al. 2015 in his research have shown that every restaurant has some positive and negative stimuli towards the customers. Every customer behaves differently towards different stimuli. According to his research, the loyalty of customers gets affected by the customer’s emotions. Chen et al. 2015 have analysed that customer's loyalty towards the restaurants gets affected by many stimuli, expectations and their loyalty. They mostly dine at luxurious restaurants to satisfy their needs and hence their every emotion is the result of the restaurant's different stimuli.

Horng et al. 2013 have focused on identifying various attributes of Innovative Physical Dining Environment Design. He has taken the extra viewpoint of certain experts to make qualitative and quantitative analyses. This research study is related to the physical environment design of restaurant by developing a Multiple Criteria Decision-Making model. It is a combination of Decision Making Trial and Evaluation Laboratory and Analytic Network Process. This analysis shows that there is a great impact on the restaurant's eco-friendly environment on their creativity and performance.

Filimonau and Grant, 2017 analyzed the concept of dining organic food in a restaurant with the help of qualitative research method. In his research study, he has provided recommendations for adding organic dining in the restaurants.

Naidoo et al. 2017 have examined the various socio-cultural behaviours of people of Asia who ate food away from their homes at hawker centres and Western fast-food restaurants.

Additionally, a comparison has been made between the impact of eating at hawkers and western restaurants with the help of quantitative methods.

Common themes/findings of management assignment As Chen et al. 2015 in his studies have focused on restaurants’ stimuli which affects the emotions of customers. He has examined the positive and negative impacts of restaurants stimuli on the customer’s loyalty towards the restaurant and Horng et al. 2013 has aimed at analyzing various attributes related with Innovative Physical Dining Environment Design. Both the research studies have a common thing that they both focused on finding different attributes which can impact the customers and restaurant. Similarly, the research study of

Filimonau and Grant, 2017 also has a common thing with these researches as it has focused on such factors which can help in enhancing the customer’s satisfaction level by adding organic dining at the restaurants. Naidoo et al. 2017 indicated the impact of eating habits of the people of Asian countries and compared the characteristics of the people who are at hawkers’ centres and western fast-food restaurants. This resulted in finding the growing importance of dining at restaurants and certain factors to impact the behaviour of customers.

Different themes/ findings All the research studies that have been analyzed are usually central to the same theme of dining consumption in a restaurant and have very much common but still, there are some points which are different in each theme.

Chen et al. 2015 have focused on various restaurants’ stimuli that impact the behaviour of customers positively and negatively and measures the behaviour of each customer including their loyalty towards the restaurant while Horng et al. 2013 in his studies analyzed the ecofriendly nature of the restaurant. He focused on aligning innovation the designing of the restaurants which is a different aspect from the other studies done of other researchers.

The study of Filimonau and Grant, 2017 discussed in this management assignment is based on adding organic dining at the restaurants which have no relation with the interior designing and stimuli of the restaurants. This researcher has examined the need for organic food in the restaurant. According to his findings, there is a great need to add organic dining by the restaurants which can help them to look out at the nature of the customers and not at their attitude. His research has been made using qualitative research methods on the casual dining restaurant while Naidoo et al. 2017 has focused on comparing the dining by the people at hawkers centres and western restaurants. It has determined the difference between various socio-cultural factors among different people who go out to hawkers or western restaurants as per their choice which has no relation with the other researches made by the researchers.

Study limitations and how they differ across the various research designs The study of these researchers has some limitations in their studies which might have resulted in some implications to be focused on. Chen et al. 2015 has made his study and provided the results based on structural equation modelling which includes the limitations of inappropriate assumptions, errors might occur in results personal biasedness and involvement of lots of time.

While research of Horng et al. 2013 includes the question and interviews of experts which might include the limitation of answer according to the suitability of the need of the time, Filimonau and Grant, 2017 has determined the results with the help of actual consumer behaviour which can be different in case of different consumers. There can be chances of deviation in qualitative research findings made by him. Naidoo et al. 2017 study may include the issue of reporting an error as it is made on self-reporting eating out behaviours of different consumers.

Future research directions proposed to the articles explored in management assignment Chen et al. 2015 suggested that facilities of dining at the restaurants must be made by keeping in mind the different perspective of different customers from various levels.

Horng et al. 2013 suggested the managers of the restaurant focus on interior designing in their decision-making process which can increase the chances of reduction in future risks.

Filimonau and Grant, 2017 suggested that involve organic dining in the restaurant can be a good option to provide growth opportunities to the business.

Naidoo et al. 2017 suggested that home cooking can be a better option for people of Asian countries when their dining habits at hawkers centres and western restaurants are compared in the article.

References Conceptual article (proposed theory)

Chen, A., Peng, N. and 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.236-260.

Quantitative article

Horng, J.S., Chou, S.F., Liu, C.H. and Tsai, C.Y., 2013.

Creativity, aesthetics and eco-friendliness: A physical dining environment designs synthetic assessment model of innovative restaurants. Tourism Management, 36, pp.15-25.

Qualitative article

Filimonau, V. and Grant, M., 2017. Exploring the concept of dining out organically: a managerial perspective. Anatolia, 28(1), pp.80-92.

Mixed method article

Naidoo, N., van Dam, R.M., Ng, S., Tan, C.S., Chen, S., Lim, J.Y., Chan, M.F., Chew, L. and Rebello, S.A., 2017.

Determinants of eating at local and western fast-food venues in an urban Asian population: a mixed-methods approach.

International Journal of Behavioral Nutrition and Physical Activity, 14(1), p.69.