MIHM400 Professional Practice and Research
Assignment-2
MIHM400 Professional Practice and Research
Fine Dining Restaurant in South Australia
Student Name: Ang Finchu Sherpa
ID Number: 5233
Submitted To: Lalitha Velautham
Word Count: 4700
Date: 4/20/2023
Abstract
South Australia's fine dining establishments provide a singular culinary experience distinguished by top-notch service, premium ingredients, and creative dishes prepared with finesse and care. This research tries to find the reason behind the declining culture of fine dining restaurant in South Australia. This research also explores more about customer perception and fine dining restaurant culture. Every successful service operation revolves around its clients; thus, managers and the owners of fine dining restaurants must understand what these clients want to keep them from switching to competing service providers and win their loyalty. There are so many exceptional fine dining restaurants in South Australia which they can provide excellent service despite recent trends towards more casual dining experience. Fine dining restaurants in South Australia can maintain the high-end culinary experience that distinguishes them in the hospitality sector by adhering to a systematic sequence of service and offering personalized experiences for their customers. However, this research is based on secondary data where I can gather information from internet sources. Briefly mention some of the key findings of your research.Table of Contents
TOC o "1-3" h z u CHAPTER: 1 PAGEREF _Toc132891318 h 4INTRODCTION PAGEREF _Toc132891319 h 41.1 Background of the Research PAGEREF _Toc132891320 h 41.2 The problem statement PAGEREF _Toc132891321 h 51.3 Purpose and Objectives PAGEREF _Toc132891322 h 51.4 Scope of the Research PAGEREF _Toc132891323 h 61.5 Significance of the Research PAGEREF _Toc132891324 h 6CHAPTER: 2 PAGEREF _Toc132891325 h 7LITERATURE REVIEW PAGEREF _Toc132891326 h 7CHAPTER: 3 PAGEREF _Toc132891327 h 10METODOLOGY PAGEREF _Toc132891328 h 103.1 Introduction Research Design PAGEREF _Toc132891329 h 103.2 Research Instrument and data collection PAGEREF _Toc132891330 h 103.3 Data Analysis PAGEREF _Toc132891331 h 11CHAPTER: 4 PAGEREF _Toc132891332 h 11RESULTS PAGEREF _Toc132891333 h 11CHAPTER: 5 PAGEREF _Toc132891334 h 13DISCUSSION PAGEREF _Toc132891335 h 13CHAPTER: 6 PAGEREF _Toc132891336 h 14CONCLUSION AND RECOMMENDATION PAGEREF _Toc132891337 h 14REFERENCES PAGEREF _Toc132891338 h 16
CHAPTER: 1INTRODUCTION1.1 Background of the Research
The origin of fine dining dated back to France in the 18th century, when the French revolution forced many cooks out of their job in aristocratic families and into the job market (Radjenovic 2014). Fine dining restaurants are full-service restaurants where the guest can enjoy their good food and drinks in a very comfortable with a specified dedicated course of meals with a standard level of service. Most people choose fine-dining restaurants for special occasions especially celebrating honeymoons, anniversaries, and birthdays. The cuisine provided at a fine dining restaurant will be one of the best qualities, created using expensive ingredients and presented in original lovely ways. Many cultures partake in multi-culture meals that feature a distinctive variety of cuisine and tradition. Most fine dining restaurants change their menu according to the season with the pairing of varieties of wine and other beverages to make something special and exciting for a repeat customer. As a result of changing food changes over time, full course dinner has a rich different variety of history from many different parts of the world. However, there are mostly five fundamental types of menus which are served in the restaurant which are a la carte, static, du jour, cycle, and fixed menus.
Fine dining restaurants have a very high level of skilled Chefs, and they also became popular with many television programmers on cooking and food. High-end restaurants serve fine dining where the restaurant serves high-quality meals and caters to an upmarket clientele, in contrast to informal eateries and other normal cafes (Caitlin 2020). Additionally, they provide an extensive list of wines and have a sommelier on staff who can advise guests on the opportunity to pair the food with matching wines and those are the other distinctive qualities of fine dining establishments. An excellent section waiter in a fine dining establishment will be able to explain everything about the menu without notes, frequently while reading the customer facial expression cues and also when you need any help about anything they are always there stand by to help, and when you don't, they are pleasantly making their self-silent (Mealey 2019). According to the (Jacob 2017) Incorrect referencing format. here in Australia, it has become clear that fine dining is becoming declined because of the successful closing of renowned eateries and the most unexpected was the well-known Rockpool, which was opened in Sydney in 1989. Neil Perry, an Australian Chef led the establishment that had won 66 chefs hat awards and closed it in 2016 after 27 years in the business. Although there have been a lot of studies done on the culture of fine dining, there is still a need to research the falling trend in the field of fine dining culture in South Australia. Although it used to be the case decades ago, fine dining is more than just French cuisine (Richman 2022).
1.2 The problem statementThe understanding of ones image is of considerable importance when a Fine-dining restaurant wishes to open a new restaurant. This research will state different problems of the declining culture of Fine-dining restaurants in South Australia. Due to the declining culture of fine dining restaurants, many employees lost their jobs, as well as several, are enjoying to going a casual restaurant. This research will also cover the pros and cons of the culture of fine dining restaurants. Fine-dining restaurant culture is a luxury service and personalized service. However, this researcher also focuses on how the fine dining culture is different from other casual restaurants, whether it is sustainable in the market or not and what are the different perceptions of a customer are considered by this research.
1.3 Purpose and ObjectivesThe purpose of this research is to Analyse the decline of fine dining restaurants in South Australia and this research would be extremely important for the fine dining business to spread awareness regarding the fine dining culture again.
Several goals are anticipated to be achieved during the research phase, including:
To explore more about customer perception and fine dining restaurant culture.
To identify the declining culture of fine dining restaurants in South Australia.
To know about the sequence of service of fine dining restaurant culture.
1.4 Scope of the ResearchThe primary focus of this study is on the fine dining restaurant industry's dwindling presence in South Australia and to explore the perceptions of the customer towards fine dining restaurants.
1.5 Significance of the ResearchFine dining culture is very important as it provides personalized service to the customer and also has excellent quality food, staff and surroundings. A well-known, competent chef with years of industry expertise has created an incredibly upscale cuisine using premium products. Making excellent cuisine blends the ideas of both food and art. However, this research will help to find out more depth about the reasons behind the declining culture of fine dining restaurants in South Australia.
CHAPTER: 2LITERATURE REVIEWThis study attempts to investigate how French fine-dining establishments regard service digitization. Its goal is to fill this research gap since no study has been done on the subject. To do this, a conceptual framework outlining the anticipated advantages and drawbacks of service digitization was created. The study also offers managers of fine-dining restaurants practical advice on how to design and oversee an ideal fine-dining experience for their patrons (Vo-Thanh et al 2022). Fine dining restaurants and other types of restaurant categories face intense competition in the food service sector. Customer satisfaction should be the key goal for the business's success to achieve and attract repeat business and loyal customers (Rozekhi et al 2016). In European countries like German and Britain, there are a great number of fine dining restaurants that are increasing which the background of the long culture of traditional Fine is dining in France. However, Britain and German both had their traditional foods with different ways of serving and ingredients but haute cuisine in Fine dining restaurants (Lane 2014).
This day eating out is a significant business in the modern world. Likewise, there is a rise in the food industry in a fascinating way around the world. According to the study by (Lane 2015) most of the elite restaurant and fine dining restaurant Chef's in Britain and Germany there is a modern and social structure and industry of taste that will gather people from different places around the world. Social media platforms like Facebook, Instagram, and TripAdvisor where people can post their pictures of the restaurant's ambience, foods, and drinks, give patrons of a restaurant the chance to share their experience and note their happiness and dissatisfaction. However, these activities make word-of-mouth communication with each other people and get to know more about the restaurants and they became influenced to go to those restaurants (Cassar et al 2020).
This study is concerned with the analysis of the fundamental emotions that are present in internet reviews of the Fine dining restaurant which is in Hong Kong; however, it shows both the cause and effects of the emotions. Therefore, to accomplish its research goal, this study uses semantic network analysis and a machine learning method which included a total number of 2,118 reviews. In the same way, seventy-two per cent of predictions were accurate due to the five emotions which are happiness, sadness, disgust, surprise and rage. Ideally, the study of the five emotions which are related to the quality of the service, the way to treating to the customer, the ambience of the restaurant, and the presentation of the food and drinks, and those are the main important compounds of Fine dining restaurants. The findings of this study suggest that restaurants should use big data analysis to comprehend their customers' emotions (Oh and Kim 2021). With the Baby Boomer generation's increased disposable income, the fine dining or full-service section of the restaurant business is expected to continue its almost 25-year streak of consistent growth. To provide its graduates with professional options in this area of the restaurant industry, hospitality institutions may want to explore expanding their curricula to include an elective course in fine dining (Catherine et al 2005). In Fine dining restaurants, there is a required promotion price/value, the expectation of high quality, setting, nutritional and innovative skills for the success of the business (Munoz 2022).
In Australia there is a total of 11,491 Chinese immigrants arrived during the Australian Gold Rush in 1855, they bought so many varieties of Chinese cuisine and implement them into the whole of Australia and they became so famous and rapidly gained popularity in the nation, introducing Chinese food into Australian's culinary tradition (Hsu 2018). However, these days Chinese cuisine plays a significant role in Australia's food culture and is ingrained in the daily lives of Australians. According to a recent survey, Chinese food is more popular than Italian, Thai, Indian, Japanese, and other ethnic cuisines among Australians. According to the 2011 Restaurant, food and beverage market research handbook, shows that Fine dining restaurants establishments are full-service eateries with upscale cuisine and a variety of wine and spirits selections and the section waiter must be in professional attire and high-level grooming standard and well-trained in the service, the restaurant typically has a more upscale aesthetic, and there is a frequently a dress rule for the customers (Ban 2012). According to Gualtieri (2022), American Fine dining restaurant establishment is to provide genuine care and comfort to the customer and that rates the restaurants to a good level star rating. However, the fine dining restaurant that satisfies its nebulous but highly regarded standards must receive a star rating from anonymous inspectors in places all around the world. Similarly, two of the stars represent the high standard of Fine dining restaurants.
In a fine dining restaurant, the standard of the quality of cuisine is the most important approach to satisfy a customer as well as the diversity of the menu and the food safety which comes after the quality and they are also equally important for the restaurant, and others factors all have a role in how satisfied customers are with a comprehensive fine dining experience (Sinha et al 2019). According to (Hsu et al 2018), when dining transforms into an art form, the act of picking fine dining places meets consumers' desire for respect and self-actualization in addition to satisfying their bodily hunger. In addition, Fine dining establishments more than just the traditional purposes of restaurant-physiological sustenance; assure food safety, social significance, and prestige for the sake of well-being, a form of self-actualization. In a Fine dining restaurant, it is most important that make a good impression on the guest from welcoming them to giving them a fond farewell it is always necessary to take care of small little things to make them personalized service. However, if there is a rude, slow and unknowledgeable staff is an annoyance to the customer and makes the whole service a bad impression to the customer (Amelia and Garg 2015). A wonderful first impression in a Fine dining restaurant can be created by which understanding the relationship between sequence service, food and beverage knowledge which, makes the perfection of staff and meet the fundamental requirements for customer service and meet the standard of a Fine dining restaurant.
According to Dixon (2020), one of the industries to have had an impact recently was the fine dining business. This is due to the fact that customers are still scared to move out or not, which is impacting the business on a global level. The current state suggests that the pandemic can drive restaurants out of the way. There might be a possibility that the customers don't feel an urge to visit fine dining anymore because of the rise in informal dining or casual dining where food is presented much quicker and is cheaper than fine dining. Customers want to see creativity when they dine, and fine dining lacks creativity (Schwerk et al 2020). In the establishment of Fine dining restaurants, there have been lots of negatively impacted by the COVID-19 pandemic, particularly during the whole lockdown there is a huge amount of decrease in the revenue of the restaurants. First, unlike casual restaurants, Fine dining establishments focus on the overall eating experience rather than simply the cuisine (Harba et al 2021).
CHAPTER: 3METHODOLOGY3.1 Introduction Research Design
The research methodological aspect is a procedure used in making a systematic observation and obtaining data evidence or information as part of a research project or study. The research design is to focus on the declining culture of fine dining restaurants in South Australia. However, the hospitality industry has always been an integral part of tourism and most of the employees generate hundreds of billions of dollars from this sector. To prepare the report, the researcher gathered information from secondary sources, including books, scholarly publications, journals, and relevant websites. In this study, the researcher will be using both qualitative and quantitative to acquire information to add to the body of research on fine dining restaurants in South Australia and to provide a further, in-depth understanding of it. The methodical gathering, description, and evaluation of data gained through an interview, observation, finding and document analysis is known as qualitative research (Fossey et al. 2002). Quantitative research refers to the process of collecting and analyzing mathematical data using different statistical and numerical data (Roger 2015). Research design is a research plan providing a guideline to the researcher to get answers to the research object and help control experiments on a particular research problem.
3.2 Research Instrument and data collection
In this research, the researcher will be using secondary data to collect and gather information. The data collections for these sources are both qualitative and quantitative methods. And the collected data is analyzed, interpreted and utilized effectively to compete for further research. Different articles, journals, books and websites will be considered to collect secondary data. According to Formplus (2022), Data collection is a methodical procedure for gathering and analyzing specific information to provide applicable answers to questions and evaluate the results, and it is focused on discovering all there is to know about a certain issue. More details in relation to conducting research using secondary data is needed. Refer to the attached article by France et.al (2019)3.3 Data AnalysisThe data will be systematically arranged, interpreted, and evaluated after being obtained utilizing the qualitative and quantitative techniques of research to create the whole research. For the researcher, secondary data sets offer an option to gather main data and frequently give the researcher access to more information compared to primary data sets. To address the aim and objective of the research, the researcher will be using secondary data about the declining culture of fine dining restaurants in South Australia.
CHAPTER: 4RESULTSThe results of this study provide further information about the fine dining culture in South Australia. It also provides information regarding the declining culture of fine dining restaurants and also the sequence of service of fine dining restaurant culture. In addition, to explore more about the famous foods in fine dining restaurant and to determine the average cost of a meal and drinks of different fine dining restaurant within south Australia. The results confirm the requirement for researchers to assess and account for important consumer characteristics in service encounter research. In this context, age, gender, and frequency of dining all revealed to be significant factors (Harrington et al. 2011). However, the COVID-19 epidemic, shifting consumer preferences, and economic circumstances have all had a considerable negative influence on the fine dining industry globally in recent years. While some fine dining establishments have disappeared, others have changed by providing more casual dining alternatives or concentrating on takeaway and delivery.Support this idea with a reference. However, South Australia continues to have many fine dining places that provide excellent food, wine, and service. The ability of restaurants to adjust to shifting consumer needs, prevailing economic conditions, and issues with public health will all play a role in how successful the fine dining business is in South Australia and abroad.
According to the Tsaur & Lo (2020), in fine dining restaurant memorable experience for the guest is the most important things as they booked in the fine dining restaurant to enjoy their moment like anniversary, birthday, baby moon, retirement etc. However, memorable dining experience for the guest need to have an excellent quality of food, knowledgeable staffs, amazing physical environment, unique atmosphere and high perceived value Who said this? What is the reference for this?. A fine dining restaurant should only hire workers that are passionate about cuisine and service, have outstanding communication skills, and pay attention to every detail. They should also be able to address any queries or issues that customers may have and are educated about the cuisine and wine list of the establishment. The employees of a fine dining establishment should also be competent, polite, and able to create a friendly environment for customers. In Chinese fine dining restaurant, there are customer comments on social media and trip Advisor which attracts the customer to visit the restaurant and there are various factors which makes the fine dining culture better some of them are excellent ambiance, very good quality of foods, knowledgeable staff and good price Ma & Hsiao (2019). In fine dining restaurant culture guest always has a high expectation in terms of the service, quality of food, high skillful knowledgeable of staff and very good environment with a beautiful jazz music which makes the customer enjoyable their times their loved ones.
According to Andersson & Mossberg (2004), Customers were asked to estimate their willingness to pay for six parts of the fine dining experience: food, service, great cuisine, restaurant interior, nice company, and other patrons to determine the relative value of various aspects of fine dining restaurant services. Customers were asked to rate both their most recent dining experience and the ideal dining experience. As a result, the actual evaluation might be contrasted with the ideal value to determine where restaurants could improve the dining experiences of their patrons. In a fine dining restaurant, there is also a high chance of getting food waste in the kitchen as the chefs reject plates that do not comply with their aesthetics requirements. However, if there is some mistake during the Mise en place and while taking order and the food was already being cooked then the chef will decide to get rid of the food at the same time and food will be wasted. Even though the fine dining industry is expanding, the topic of Food Waste at high-end catering venues has received very little attention in studies (Filimonau et al. 2023).
CHAPTER: 5DISCUSSIONAccording to Lane (2014), the long cultural legacy of fine dining in France must be taken into consideration when analyzing the growth and development of fine dining establishments in Britain and Germany. However, particularly in France has a high level of value in terms of fine dining restaurant where the other countries follow the culture of fine dining restaurant. Nowadays, for a number of years now, people have been debating the downfall of fine dining establishments. This tendency has been influenced by a number of variables, such as shifting consumer preferences, economic factors, and the expansion of casual eating options. Consumer preferences are shifting, which is a major factor in the downfall of fine dining. Consumers today are more and more interested in more informal, less expensive dining experiences that emphasize fun and socializing above the actual eating experience. Due to their propensity for emphasizing experiences above material goods, millennials and members of Generation Z tend to different restaurants that provide distinctive and worthy experiences over those that only offer white tablecloth dining. On the other hand, it is evident from the data that most respondents felt a fine dining restaurant gave them a better eating experience and more enjoyment. Therefore, restaurant managers must recognize the significance of raising food quality and customer satisfaction, which directly contribute to positive outcomes through greater repeat business and to provide a satisfaction to the customer, it is very important that to provide a very fresh local made dishes and to keep it that way while it is being consumed (Rozekhi et al. 2016).
According to Tsaur & Lo (2020), memorable dining experience is very important in fine dining restaurant as for the future decision making for other guests where they can see a review of the restaurant from social media, word of mouth or trip advisor and can make a mind set to visit a restaurant in future. This study created a measurement scale for customer memorable dining experience sources at fine dining restaurants from the perspective of restaurant features by using the critical incident technique and exploratory and confirmatory factor analysis. It also further studied related positive emotional interactions.
What are some other findings that you have identified and what is your interpretation? Discuss this here.CHAPTER: 6CONCLUSION AND RECOMMENDATIONIn conclusion, the purpose of this research was to identify the culture of fine dining restaurants. However, the main highlights objectives are to identify in this research are based on declining culture of fine dining restaurant around the world and particularly in Australia. The loss of fine dining establishments in South Australia may be attributed to shifting consumer tastes and habits. Nowadays, convenience, quickness, and cost frequently take precedence over the traditional fine dining experience when people go out to eat. As a result, it's possible that many restaurants are turning their attention to more informal and open-access dining options.
On the other hand, there are still many consumers who like to dine in fine dining restaurants and there could be many reasons that the restaurant can bring back to those customers. Essentially, to attract customers, restaurants should come up with a new modern concept of fine dining restaurants. This can entail adding more innovative and varied menu selections, fostering a more laid-back and friendly environment, and embracing new technologies and marketing techniques to attract a larger clientele. In addition, to provide a more personalized service to make a loyal customer and when there will be a repeated guest offer a different selection of seasonal based fresh ingredients foods menu and various selection of local and international wines.
In the same way, another objective of this research is about the sequence of service of fine dining restaurants and how the people value that sequence of service. The sequence of service in the fine dining restaurant involves Greeting and seating to the customers, offering them start with water preference, presenting the menu and explain clearly in terms of food and drinks menu and mention the special, taking orders, clearing accordingly and fond Farwell to the customers. A flawless and satisfying eating experience for consumers depends on the order of service in a fine dining establishment. Fine dining establishments can provide a remarkable experience that will keep consumers coming back by following a systematic sequence of service and more personalized service.
Furthermore, to the recommendation, there needs to be a good ambiance and sequence of service in fine dining restaurants. Restaurants can innovate and modernize the fine dining idea, attract repeat business by providing great service and individualized attention, and work with other companies and organizations to advance the local economy by promoting arts and tourism. To establish a new fine dining restaurant there needs to be a very good view location, flexible from drive, luxury quality of ambiance, negotiable cost in terms of food and wine and knowledgeable staff.
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