Classifying restaurants to improve usability of restaurant research. Issue 7 (11th July 2016)

• Record Type: Journal Article
• Authors: Canziani, Bonnie; Almanza, Barbara; Frash, Jr., Robert E.; McKeig, Merrick; Sullivan-Reid, Caitlin
• Editors: Okumus, Fevzi; Okumus, Fevzi
• Is Part Of: International journal of contemporary hospitality management. Volume 28:Issue 7(2016)
• Publication Date: 2016-07-11
• Subjects: Hospitality industry -- Management -- Periodicals; 647.94068
• DOI: 10.1108/IJCHM-12-2014-0618
• Languages: English
• ISSNs: 0959-6119

Abstract

Abstract : Purpose: We review existing restaurant classifications within the literature in the restaurant management field. We discuss intra-industry ramifications of the limited use of recognized typologies and the need to prescriptively guide the description of restaurant context in the literature to communicate the internal and external validity of findings. Design/methodology/approach: Restaurant categories from accepted typologies are used as keywords to collect 345 empirical studies from 10 relevant journals serving the global restaurant management discipline. Content analysis of titles, abstracts, and methodology sections is used to examine three propositions regarding the standardization, rationalization, and efficiency of restaurant classification in imparting restaurant context in published works. Findings: Findings show inconsistent use of existing typologies and limited use of effective restaurant descriptors to inform users about the situational context in which data was gathered or hypotheses were tested. There is a general preference for categories commonly associated with those of the National Restaurant Association. Research limitations/implications: Researchers should standardize descriptions of restaurants in manuscript titles, abstracts, and methods sections, thereby enhancing integration of international research, the ability to conduct macro-level industry studies, and communication of findings to practitioners for operational use. Originality/value: Recommendations are offered to optimize the use of restaurant classification so that the content of empirical studies may be more effectively accessed, digested, and compared, thereby enhancing the communication of advances in the restaurant management body of knowledge to practitioners and other researchers.