Descriptive or injunctive: How do restaurant customers react to the guidelines of COVID-19 prevention measures? The role of psychological reactance.

In this study, we employed an experimental design to empirically test how restaurant customers react differently to normative appeals (descriptive vs. injunctive) relating to COVID-19 prevention measures through freedom threat and negative cognition. We conducted t-tests, serial mediation, moderation, and moderated serial mediation analysis to test the hypotheses using SPSS 23.0 and PROCESS macro v.3.5 (model 6 and model 85). Injunctive normative appeal causes an increase in freedom and a less favorable attitude than descriptive normative appeals. The findings also demonstrate the serial-mediated effect of freedom threat and negative cognition on attitude. Furthermore, the effectiveness of normative appeals depends on an individual's age. This study contributes to the academic literature on hospitality by applying psychological reactance theory and testing the model within a restaurant context. It also discusses the implications of its findings for consumers and restaurant managers.

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation.

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.