Undertake a literature review on a theoretical concept/construct of dining consumption in a restaurant context that has real world management implications (e.g., customer satisfaction, behavioural intention, customer perception of authenticity, motivation, dining experience etc.). Research the field to find four academic articles (the first article to propose the theory) relating to the concept (published any time); and three other more recent articles (2014 onwards) one of which must apply a quantitative research design, the second, a qualitative design and the third, a mixed method (qualitative and quantitative) design.
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