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Journal of Business Ethics Education ; 19:247-252, 2022.
Article in English | Scopus | ID: covidwho-2322194


The emergence of the COVID-19 pandemic created considerable challenges for the food supply chain. One of the industries hardest hit was the agricultural and agri-foods industry. This industry has long faced worker shortages and regularly relied on temporary foreign workers. In this case, Roosters, a chicken processing and production company in Vancouver, British Columbia, Canada, had just come off a very costly 12-day closure following a COVID-19 exposure risk in two of its processing plants. With the company back in operation a new safety policy has been implemented to limit future virus exposure and shutdown risks. The policy, however, targets a small group of temporary foreign workers, one of whom is challenging the lengths the company can go in the name of protecting employees from the virus and the company from losses due to closure. © 2022 Neilson Journals Publishing.

International Journal of Contemporary Hospitality Management ; 35(3):871-892, 2022.
Article in English | CAB Abstracts | ID: covidwho-2324620


Purpose: This study aims to investigate the effects of memorable dining experiences (MDEs) in the USA during the COVID-19 pandemic. Design/methodology/approach: A total of 530 valid survey responses were collected in the USA. Partial least squares structural equation modeling (PLS-SEM) was used to estimate inner and outer models. A two-stage approach was applied to test the moderating effects of restaurant safety measures. Additional analyses were conducted to compare electronic word of mouth (eWOM) intention and actual eWOM behavior. Findings: All five dimensions contributed to the overall memorability of a dining experience, with affect being the primary factor. Overall memorability was positively related to subjective well-being and actual eWOM behavior. Restaurant safety measures were positively related to the overall experience but did not moderate the relationship between any dimension and overall memorability. Research limitations/implications: Findings provide empirical support for the conceptualization of MDEs during a pandemic and underscore the importance of actual eWOM behavior in restaurant research. Practical implications: Results offer guidance for restaurant managers in designing MDEs. Originality/value: The restaurant industry is evolving from simply providing products and services to creating experiences. Yet the impacts of crafting MDEs are not well understood, especially during a pandemic. This study filled this gap by investigating MDEs and their effects on subjective well-being and eWOM behavior.

Systems Research and Behavioral Science ; 40(3):536-551, 2023.
Article in English | ProQuest Central | ID: covidwho-2312263
IOP Conference Series Earth and Environmental Science ; 1160(1):011001, 2023.
Article in English | ProQuest Central | ID: covidwho-2312074
Applied Economics Letters ; 30(9):1151-1156, 2023.
Article in English | ProQuest Central | ID: covidwho-2306301
Economic and Social Development: Book of Proceedings ; : 147-153, 2023.
Article in English | ProQuest Central | ID: covidwho-2304150
British Food Journal ; 125(5):1537-1558, 2023.
Article in English | ProQuest Central | ID: covidwho-2299645
Natural Products Journal ; 13(4):11-41, 2023.
Article in English | EMBASE | ID: covidwho-2298289
European Journal of Molecular and Clinical Medicine ; 7(11):6668-6681, 2020.
Article in English | EMBASE | ID: covidwho-2298271
International Journal of Social Economics ; 50(5):625-642, 2023.
Article in English | ProQuest Central | ID: covidwho-2296922
Nature Food ; 1(4):186, 2020.
Article in English | EMBASE | ID: covidwho-2291292
Nature Food ; 1(5):241, 2020.
Article in English | EMBASE | ID: covidwho-2291287
Strategic Direction ; 39(4):17-19, 2023.
Article in English | ProQuest Central | ID: covidwho-2290301