Your browser doesn't support javascript.
Show: 20 | 50 | 100
Results 1 - 20 de 228
Filter
1.
PLOS Sustainability and Transformation ; 1(12), 2022.
Article in English | ProQuest Central | ID: covidwho-2197188

ABSTRACT

Globally, the informal food sector has been the recipient of exclusionary urban policies, despite its dominant role in urban life. This study examined the contributions of the informal food sector to food flows during the COVID-19 lockdown in Cape Town, South Africa. An ethnographic research method consisting of in-depth interviews and participant observations was used to gather data between April and November 2020. The data were thematically analysed. Corporate retailers and informal vendors managed food flows through the city prior to COVID-19. Due to the lockdown regulations, food flows through the informal sector ceased. The situation resulted in job loss and increased food insecurity. During this challenging period, the informal sector transformed food flows by facilitating sustainable urban agriculture, food aid programmes, and community change. Although the sector can hinder urban modernisation, the current study findings showed that the informal food sector is a buffer for meeting urban sustainability needs. Regulatory frameworks that embrace inclusive governance approaches are highly recommended.

2.
Journal of Hospitality and Tourism Insights ; 6(1):305-323, 2023.
Article in English | ProQuest Central | ID: covidwho-2191520

ABSTRACT

Purpose>The present study is an intra-industry analysis, which aims to investigate whether the impact of COVID-19 on employment level, clientele rate, liquidity constraints and sustainability aspect of different food outlets is symmetric or asymmetric in nature.Design/methodology/approach>With the help of well-structured questionnaire, the study has surveyed 80 food outlets in total by interviewing the managers and owners of these outlets. Food outlets have been classified into four categories namely international, national, local and street food outlets. Econometric techniques like MANOVA and Garret ranking have been employed to fulfil the objective of the study.Findings>The results depict that the impact of COVID-19 on employment level and liquidity constraints is significantly asymmetric amongst different groups of food outlets, even though the decline in extent of clientele is somewhat same for all groups. The survival aspect of outlets also witnesses clear-cut asymmetry in results as big outlets have greater potential to survive for longer if lockdown happens again when compared to street food outlets as their financial availability and stability differ.Research limitations/implications>The sample size of study is restricted, mainly due to lesser number of national franchise's food outlets available in Amritsar, though other categories of eateries were sufficient in number. Further, the study is restricted only to one district of Punjab state, whereas for future research, inter-district comparison can be done.Practical implications>The findings reveal that the street food outlets may gain by fostering its online functioning. Similarly national food outlets are encouraged to alter their business strategies to revive their sales against their competitors.Originality/value>This study is one of the explorer studies to analyse the impact of COVID-19 by making an intra-industry comparison for the eatery industry – considering four different categories of eateries. The classification of eateries helps in analysing whether the employment level, clientele rate, liquidity constraints and survival perspective have been affected symmetrically for the whole eateries industry or does severity of being affected differ asymmetrically. The study makes a contribution by adding a new string of dimension to the existing load of literature in the domain of hospitality.

3.
International Journal of Contemporary Hospitality Management ; 35(1):347-368, 2023.
Article in English | ProQuest Central | ID: covidwho-2191392

ABSTRACT

Purpose>This paper aims to identify research approaches and issues in relation to the main paradigms of resilience: engineering resilience, ecological resilience and socio-ecological resilience. This paper provides a synthesis of the core elements of each resilience approach and their implications.Design/methodology/approach>A critical thematic review was undertaken of the hospitality and tourism resilience literature.Findings>Resilience is a contested boundary object with different understandings according to conceptual and disciplinary position. The dominant approach in hospitality and tourism studies is primarily informed by engineering resilience with the focus at the organizational level. The ontological and epistemological understanding of resilience and change concepts appears limited leading to a lack of appreciation of the multi-scaled nature of resilience and the importance of slow change.Research/limitations/implications>The research has important implications for understanding the key elements of different approaches to resilience.Practical implications>The research synthesis may help improve resilience strategy and policymaking, including indicator selection.Social implications>The research notes the relationship of resilience to sustainability, the potential for learning and decision-making practices.Originality/value>In addition to thematic analysis, a model of the multi-scaled nature of resilience is provided and the key elements of the three main approaches with implications for theory and practice.

4.
British Food Journal ; 2022.
Article in English | Web of Science | ID: covidwho-2191304

ABSTRACT

PurposeThe purpose of this study is to analyse the brand communication on social media (SM) made by two- and three-starred restaurants and the customer reaction in terms of engagement effects during a crisis. The research highlights the connections between brand communication and engagement dynamics on Instagram by looking for differences in the strategies of two and three-starred restaurants and by highlighting the changes in the background engagement drivers.Design/methodology/approachUsing data collected from 5,666 Instagram posts by 34 Italian Michelin-starred restaurants, the authors analysed the crisis-driven changes in online communication and customer engagement comparing three phases of the COVID-19 pandemic by applying a linear regression model with fixed effects.FindingsMichelin-starred restaurants changed their strategies of brand communication to overcome the effects of the crisis. The findings highlight the importance of SM as a tool to stay in touch with consumers and the pivotal role of customers in engagement, especially during a pandemic.Originality/valueTo the best of the authors' knowledge, this is among the first studies to investigate the changes in brand communication and the effects on customer engagement during a pandemic, with a focus on Instagram. It contributes to understanding the role of platform and the main drivers of engagement on Instagram, as well as suggesting how managers can improve brand value using SM.

5.
Service Industries Journal ; 2022.
Article in English | Web of Science | ID: covidwho-2186925

ABSTRACT

The pandemic has reshaped customer perceptions of the new normal with both the physical and social service environments. Surprisingly, however, how reshaped servicescape design affects customers, especially their value co-creation behaviors, has not been studied. Drawing on value co-creation and signaling theory, this research aims to examine the comprehensive effects of the physical servicescape (signages, partitions, and spatial density) and the social servicescape (other customer misbehavior) on customer citizenship behavior and revisit intention via the mediating roles of perceived competence, perceived ethicality, and other customer trust. This study conducts two between-subjects experimental design studies with both written and pictorial manipulations in restaurant and retail store contexts to increase generalizability for services marketing. Signages and other customer misbehavior promote customer citizenship behavior through perceived competence and ethicality while partition shows the mixed results on customer perceptions. This paper contributes to servicescape and customer citizenship literature by identifying how the servicescape affects customer citizenship behavior via customers' perception. The findings of this current study also offer practical guidance as to how firms can be more strategic in design choices.

6.
Antimicrobial Stewardship and Healthcare Epidemiology ; 3(1), 2023.
Article in English | ProQuest Central | ID: covidwho-2184996

ABSTRACT

In a large healthcare worker cohort, we quantified the association between behaviors and risk of coronavirus disease 2019 (COVID-19) during different pandemic phases, adjusting for prior infection and vaccination. Individual characteristics, including personal concerns, were associated with these behaviors. Public health messaging should target high-risk populations and behaviors as the pandemic evolves.

7.
EAI/Springer Innovations in Communication and Computing ; : 205-220, 2023.
Article in English | Scopus | ID: covidwho-2173689

ABSTRACT

One of the main impacts of technologies in the tourism sector is traveler empowerment. Technology has allowed travelers to be a lot more informed and to take a proactive role in organizing their own trip. Now, tourists are much more demanding, have several options to choose, and have more bargaining power. Tourist has also become not just a mere visitor, but a content generator sharing their experience with other travelers. This research intends to identify the adoption of technologies in the hotel and restaurant sector and secondly to identify smart technologies that can help to eradicate the virus and normalize the hospitality business. The research question is: How COVID-19 could be a trigger for the adoption of new technologies in the hospitality sector? The objectives are: (i) to identify new technologies already adopted in the hotel and restaurant areas, (ii) to pinpoint how new technologies could help in health and cleanness protocols, and (iii) to categorize changes in operational areas after the consecutive lockdowns. To achieve these goals, several case studies were collected to show and explain best practices for the future. The results are expected to help identify outcomes to build a survey to apply to hospitality professionals. Also, those outcomes will be useful in improving professionals' tools, resources, and procedures to help to eradicate the COVID-19 virus. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.

8.
Contemporary Chinese Political Economy and Strategic Relations ; 8(2):324-365, 2022.
Article in English | ProQuest Central | ID: covidwho-2169971

ABSTRACT

Whilst the expansion of the gig work market has enabled flexible taskbased work that is not bound by employment contracts with firms, it has also given rise to various concerns about the working conditions of gig labours. In China, the general preference for eating out and the convenience of this service has led to a growing need for online food delivery (OFD) services and rising demand for delivery riders. At the same time, the working conditions of the riders are strictly controlled by the oligopoly platforms, which makes their position very weak. However, there is minimal research on how Chinese users understand this situation, generating colossal demand. This study uses primary data collected through in-depth interviews to examine Meituan online food delivery users' understanding of delivery riders' working conditions and their potential contribution to empowering riders. Through the thematic analysis, the collected data identified five main themes: new category job location between chance and risk, ultimate 020 productivity labour, fragile workers' balance of power, and mutual assistance difficulties with 16 sub-categories. Although OFD users had a profound and insightful understanding of riders' working conditions, their potential contribution to improving working conditions was not highly promising. As platforms continue to be confronted by oligopolies and government regulators, users have a pivotal role as a mitigating factor for the sustainability of China's on-demand gig economy sector. Lastly, based on the China experience, this article offers lessons to OFD industries in Malaysia.

9.
Journal of Current Pharma Research ; 12(2):1-18, 2021.
Article in English | ProQuest Central | ID: covidwho-2168840

ABSTRACT

The COVID-19 pandemic might impact consumer demand for food Service industries. These impacts relate to the structure of preferences in the context of a pandemic, income and time constraints, and price effects. Discussion includes accounting for differential impacts of COVID-19 on demand for foodservice across socio-demographic characteristics in India, and several high-level issues and observations related to where and how to impact home consumption. My thinking leads me to conclude that demand-side factors will account for most of the changes, we see in Out home consumption. These demand-side effects will be dominated by income effects, the opportunity cost of time, and longer planning horizons on the part of the Food Service Business. In the present time only the foodservice Industry not doing well in the post COVID scenario. Let's be honest, even if tomorrow, the coronavirus moved out, people will still be avoiding ordering food or visiting restaurants or hotels for dining out -for a longer time to come. Small voting on Twitter that was reacted to by 10346 respondents showed more than half (53%) people saying no to ordering food while 13 % said that they may order and the rest 34% said they will continue to order food. This was before the Pizza delivery boy news came. The same goes for any service industry like movie halls/ malls. It is not just the food service industry but as a matter of fact whole of travel and tourism is going to suffer the hostile response of corona. From Movie halls to malls wherever there was interaction, people confined in close spaces, things will have to be reinvented, with newer techniques to minimize human interaction. In this paper, we shall have look at the problems that the foodservice industry will face and maybe suggest a way out It's been difficult for many operators and the only experience that for best understanding, how to come out of this situation is the learning's from past recessions or economic struggles while Pandemic time. And common sense will teach industries that starting a business in hard economic times is a bad idea and shows challenges to commercial viability, in the current situation has caused businesses to close and now needing to re-open, this is no different from starting a new business during hard times. Something one would normally advise against Overcoming this challenge will truly define the entrepreneurs amongst them.

10.
Tourism and Hospitality Management ; 28(3):597-619, 2022.
Article in English | ProQuest Central | ID: covidwho-2204779

ABSTRACT

Purpose - The "new normal" is the period of adaptation during the pandemic COVID -19 that affects both daily and economic activities, leading to the application of strict health regulations in public places such as shopping malls, tourist sites and gastronomic areas. The appearance of the physical service landscape is adapted to the new normal health regulations. The aim of this study is to firstly investigate the influence of the new regulations with the mediating variable of physical service landscape on QSR visit intention. Second, this study aims to examine the influence of Theory of Planned Behavior (TPB) on QSR visit intention. Design/methodology - This study uses convenience sampling on mall visitors in Surabaya who also visit QSR during the COVID-19 pandemic, starting from July to December 2020. The study sample is 313 visitors which are acquired through questionnaires distributed both online and offline. The data will be analyzed using the technique PLS-SEM 3.0. Findings - Firstly, in the direct path, the results showed that the new-normal regulation significantly influences physical servicescape (exterior design, interior design, and QSR location). Secondly, TPB, which are attitude, subjective norm, and perceived behavioral control, significantly influence QSR visiting intention. In the indirect path, new-normal regulation significantly influences visitors' intention towards the mediating variable of interior design, while in contrast exterior design and QSR location do not significantly mediate. Originality - This study specifically discusses the changes in the design of the physical service landscape since the implementation of the new-normal regulation caused by the COVID-19 pandemic, which both directly and indirectly influences the behavior of visitors in public areas. Research implication/practical implication - In terms of literature, this study contributes to a deeper understanding of the healthcare service landscape, which interacts with both architecture and marketing, in terms of individual behavior. Furthermore, this study practically helps mall management in deciding the marketing strategy and QSR outlet management to survive in the pandemic by following applicable healthcare protocols.

11.
Food Studies ; 13(2):15-37, 2022.
Article in English | ProQuest Central | ID: covidwho-2204669

ABSTRACT

This study aimed to investigate (a) qualities Yelp reviewers (Yelpers) use to signify good taste in food, and (b) contemporary conversations about Hawaiian cuisine and Hawaii's local foods. A corpus of 1,200 online reviews of the forty-eight most popular restaurants in Hawaii was collected from the social media site Yelp to see how foods were discussed in the context of dining out in a uniquely multicultural location. The method used for analysis of the data was qualitative content analysis. The coding scheme was created by deductive category application and inductive category development. Findings revealed five main categories of food authenticity: authentic, synonym or word associated with authentic, local, four qualities (simplicity, geographic specificity, personal connection, and historicism), and other. There are two main categories of food exoticism: exotic and food containing unusualness, foreignness, or excitement. The findings build upon and expand existing literature. Categories of food authenticity and food exoticism were developed within the modern scene of dining out (before the COVID-19 pandemic). I proposed creativity as the third frame for valorizing food. Besides valorizing food, these three qualities—authenticity, exoticism, and creativity—can be used to express deliciousness. Linking authenticity with deliciousness helps explain why being "local,” a dimension of authenticity, is meaningful to consumers. This might lead to food sustainability and healthy eating. Moreover, a multicultural perspective was recommended as an alternative to avoid troubles associated with imperialism. This study contributes to many fields, for example, sociology, food studies, and food communication.

12.
International Journal of Entrepreneurial Behaviour & Research ; 28(9):448-465, 2022.
Article in English | ProQuest Central | ID: covidwho-2161313

ABSTRACT

Purpose>This paper explores the survival strategies and coping mechanisms of ethnic minority entrepreneurs operating in the hospitality sector in northern Finland during the ongoing COVID-19 pandemic.Design/methodology/approach>The paper utilizes qualitative research approach based on six exploratory case studies. The in-depth interviews in two phases were conducted with owners/mangers of ethnic minority entrepreneurial restaurants.Findings>The findings reveal that all studied case firms undertook quick adjustments in response to the COVID-19 pandemic. For example, staff working hours were reduced through mutual consultation, and readjustments to the supply chain were made so that critical ingredients remain available despite the forced lockdown and supply chain bottlenecks. However, the readjustment of the supply chain was not visible in all case firms. Some of the owner-managers who were interviewed decided to keep doing business with the ethnic minority suppliers, despite some transportation problems due to lockdowns, especially in the early phases of COVID-19. Findings also suggest that the support grants announced by the state appeared not to be particularly useful for these restaurants due to restrictive eligibility criteria that many microbusinesses potentially fail to meet. Finally, the sample microbusinesses (restaurants) entrepreneurs recognize the importance of home delivery for their business survival, although they were critical of online food delivery service providers (apps) due to their high charges. Some of the case restaurants gave customers incentives for directly ordering from them, as an alternative strategy.Originality/value>This paper is one of the first studies to specifically highlight the peculiarities of ethnic minority entrepreneurship and survival dynamics in northern Finland, where running the restaurant operations, including ensuring the supply chain management, is more complex than in the case of ethnic minority restaurants in more well-connected European countries and cities with an established history of immigrant businesses. This study is also novel in terms of specifying the strategies adopted by ethnic minority businesses in adjusting to the disruptions caused by the COVID-19 pandemic and surviving through it. At the same time, it has shown limitations and some problems associated with accessing state support announced for the hospitality industry in response to COVID-19. Finally, it offers a new angle by explicitly highlighting the power dynamics between restaurants and food ordering platforms (apps) and the potential alternatives in this specific context.

13.
JMIR Public Health Surveill ; 7(4): e22880, 2021 04 06.
Article in English | MEDLINE | ID: covidwho-2141287

ABSTRACT

BACKGROUND: The COVID-19 pandemic has affected virtually every region in the world. At the time of this study, the number of daily new cases in the United States was greater than that in any other country, and the trend was increasing in most states. Google Trends provides data regarding public interest in various topics during different periods. Analyzing these trends using data mining methods may provide useful insights and observations regarding the COVID-19 outbreak. OBJECTIVE: The objective of this study is to consider the predictive ability of different search terms not directly related to COVID-19 with regard to the increase of daily cases in the United States. In particular, we are concerned with searches related to dine-in restaurants and bars. Data were obtained from the Google Trends application programming interface and the COVID-19 Tracking Project. METHODS: To test the causation of one time series on another, we used the Granger causality test. We considered the causation of two different search query trends related to dine-in restaurants and bars on daily positive cases in the US states and territories with the 10 highest and 10 lowest numbers of daily new cases of COVID-19. In addition, we used Pearson correlations to measure the linear relationships between different trends. RESULTS: Our results showed that for states and territories with higher numbers of daily cases, the historical trends in search queries related to bars and restaurants, which mainly occurred after reopening, significantly affected the number of daily new cases on average. California, for example, showed the most searches for restaurants on June 7, 2020; this affected the number of new cases within two weeks after the peak, with a P value of .004 for the Granger causality test. CONCLUSIONS: Although a limited number of search queries were considered, Google search trends for restaurants and bars showed a significant effect on daily new cases in US states and territories with higher numbers of daily new cases. We showed that these influential search trends can be used to provide additional information for prediction tasks regarding new cases in each region. These predictions can help health care leaders manage and control the impact of the COVID-19 outbreak on society and prepare for its outcomes.


Subject(s)
COVID-19 , Causality , Coronavirus Infections/epidemiology , Data Interpretation, Statistical , Public Health Surveillance , Restaurants/statistics & numerical data , Search Engine/trends , Adult , Data Mining , Humans , United States/epidemiology
14.
International Journal of Research in Business and Social Science ; 11(8):50-58, 2022.
Article in English | ProQuest Central | ID: covidwho-2145906

ABSTRACT

The global pandemic has had a significant impact on the economic sector and the tourism sector and its supporting businesses, where many market segments of the tourism industry, such as hotels, restaurants, and travel agents, have reached a saturation point. Companies need to determine a clear strategy in the face of a dynamic change in the business environment to achieve the expected performance and maintain a sustainable competitive advantage. The discussion of strategies also focuses on the discussion on the strategic orientation of the organization. Research on the orientation of organizational strategies in the tourism industry, especially in the travel agent sector, has yet to be widely studied in depth, and how the impact of the pandemic on the sustainability of the performance of travel agent companies. This paper aims to examine the mediation role of the organization's strategic orientation on the influence of environmental uncertainty on the performance of travel agency companies. The respondents in this study were the manager of a travel agency company throughout Indonesia and we used a purposive sampling technique with a sample of 75 respondents. The method of collecting data is using a questionnaire and then the data is analyzed using PLS-SEM. The results showed that Technology Uncertainty affects Market Orientation & Entrepreneurial Orientation, but only Entrepreneurial Orientation affects performance. It also showed that Market Orientation and Entrepreneurial Orientation fully mediate the Technology Uncertainty variable with Organizational Performance. Therefore, travel agent companies must be adaptive and innovative in facing technological changes that occur through the choice of organizational strategy orientation, Entrepreneurial Orientation and Market Orientation to encourage performance improvement.

15.
Anatolia: Turizm Arastirmalari Dergisi ; 33(2):65-76, 2022.
Article in Turkish | CAB Abstracts | ID: covidwho-2145662

ABSTRACT

The aim of this study is to investigate the financial failure risk levels of the restaurant chains with the highest brand value and to reveal the impact of the Covid-19 epidemic on the financial failure risk. For this purpose, the risks of financial failure of the 17 restaurant chains with the highest brand value according to the Brand Finance 2020 ranking were measured with Altman Z Score, Altman Z' Score, Altman Z'' Score, Springate, Fulmer and Ohlson models between 2016 and 2020. As a result of the analysis, it was determined that the number of restaurants at risk of financial failure tends to increase as we approach the past to the present in all models. However, whether there is a statistically significant difference in the context of financial failure risk scores between the pre-Covid-19 epidemic (2016-2019) and the Covid-19 epidemic period (2020) was tested with the Wilcoxon Signed Rank Test. According to the results obtained, a statistically significant difference was found between the pre-Covid-19 epidemic and the epidemic period in terms of financial failure values in all models except the Ohlson model.

16.
Taiwan Gong Gong Wei Sheng Za Zhi ; 41(5):524-537, 2022.
Article in Chinese | ProQuest Central | ID: covidwho-2144942

ABSTRACT

Objectives: In 2018, Taiwan's Health Promotion Administration funded the establishment of community nutrition centers in various cities and counties to prevent frailty among community older adults. This study investigated the current suite of community nutrition services and the challenges and opportunities therein. Methods: In total, 17 community dietitians from 14 counties/cities and 5 professional community health workers were interviewed. These community dietitians and community health workers underwent design thinking training, and its effects were evaluated. Results: (1) Services: The community dietitians reported that the current services provided by the community nutrition centers include older adult nutrition screening and surveys, nutrition education, consultations aimed at helping community centers and restaurants to establish healthy food environments, nutrition promotion, and the recruitment of dietitians and other personnel. (2) Challenges: The community dietitians reported that the challenges included a lack of human resources, a lack of reliable and valid dietary questionnaires, overly large variations in older adult-related nutrition needs and resources across multiple areas, difficulties in implementing nutrition education at an intensive and large-scale level, difficulties in evaluating the effects of nutrition education, obstacles in collaborations with other sectors, low uptake in dietitian recruitment, and difficulties in coping with the COVID-19 pandemic. (3) Opportunities: The professional community health workers suggested strengthening community nutrition promotion, providing nutrition-related experiential learning opportunities, establishing collaborations among multiple sectors, presenting and promoting the community nutrition achievements of the centers, and applying design thinking to promote community nutrition services. The evaluation of the design thinking training intervention revealed its positive effects on increasing the knowledge, attitudes, and performance of community health workers and their intention to apply design thinking. Conclusions: Taiwan's community nutrition centers play a key role in reinforcing healthy eating habits among older adults. This study provided insights regarding the challenges and opportunities pertaining to the promotion of community nutrition services. (Taiwan J Public Health. 2022;41(5):524-537)

17.
Research in Hospitality Management ; 12(2):191-207, 2022.
Article in English | ProQuest Central | ID: covidwho-2134605

ABSTRACT

This review article analyses the premium “fine dining” segment of the Indian food services sector, examining trends during the COVID-19 pandemic. Specifically, we discuss the challenges encountered and initiatives taken in response to the global coronavirus outbreak. Using secondary data from market research agencies and government reports, the future of fine dining is conceptualised, supported by academic literature. Our analysis found that the fine dining segment has been shrinking since 2015, with slower overall growth rates than all other segments of the hospitality industry. The augmentation of fine dining restaurants with food delivery services, apps and aggregators is transforming the essence of the sector and foreshadows an ambiguous future. This study of contracting food services in India will aid practitioners studying the challenges and opportunities of this evolving market and how to adapt to a “new normal”. The article contributes to the literature because there are few studies of fine dining in India and research on the impact of COVID-19 on food services is still under development.

18.
Baltic Journal of Economics ; 22(2):146-166, 2022.
Article in English | ProQuest Central | ID: covidwho-2134047

ABSTRACT

Many countries implemented wage compensation measures during the COVID-19 crisis to alleviate income losses and avoid employment reductions. We focus on the gender dimension of incomes in Estonia, which has been grappling with the highest gender wage gap in Europe, and investigate whether the crisis and related wage compensation may have worsened existing gender imbalances. Using detailed administrative datasets and EUROMOD microsimulation model, we show that the COVID-19 crisis had a significant negative effect on employment income for both men and women, but the wage compensation implemented in 2020 appeared to cushion these effects. Income losses were slightly higher for men, but the cushioning effect of the compensation was higher for women. Overall, income-related gender disparities did not change significantly during the crisis. Still, the wage compensation measure has contributed to preventing income-related gender disparities increasing further, particularly in the hotels and restaurants sector and wholesale and retail trade sector.

19.
Choices The Magazine of Food, Farm, and Resources Issues ; 37(1), 2022.
Article in English | CAB Abstracts | ID: covidwho-2125667

ABSTRACT

This article shows that COVID-19 had a unique impact on the prices of various individual beef cuts in the USA. This impact was also through a different mechanism than in other market shocks. The COVID-19 pandemic included a supply shock component due to reduced slaughter and a demand shock stemming from restaurant closures and aversion toward in-person dining even when available. High-end cuts, like tenderloins, were disproportionately impacted as a result of restaurant closures.

20.
Tourism and Hospitality Research ; 2022.
Article in English | Web of Science | ID: covidwho-2121398

ABSTRACT

This study aims to prepare a comprehensive self-service technology model that incorporates the hygiene and health issues throughout the restaurant industry amid pandemics. To this end, this study explores psychological responses to the environmental threat caused by COVID-19 which impacts attitudes toward self-service kiosks in the restaurant industry in terms of the theory of anxiety. This study utilizes a mixed-method sequential exploratory design. The qualitative phase found four psychological attributes associated with respondents' attitudes towards kiosks: anxiety towards COVID-19, timidity, perceived control, and intolerance for tardy service. Among the psychological attribute factors, anxiety towards COVID-19 was identified as the strongest predictor of customers' attitudes towards kiosks in the quantitative phase. This study attests that the anxiety mechanism works in explaining restaurant customers' attitudes towards kiosks in the restaurant industry. The comprehensive research model explains in a timely manner the value of kiosk service in rapid social and market changes.

SELECTION OF CITATIONS
SEARCH DETAIL