Effects of COVID-19 on preferences for private dining facilities in restaurants

Kim, Jungkeun; Lee, Jacob C.

doi:10.1016/j.jhtm.2020.07.008

Cited by 188 publications

(171 citation statements)

References 20 publications

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“…In contrast, the risk of having the disease will be minimized, in a situation of low risk/ high benefit. This effect may happen not due to a low perceived probability of having COVID-19 but mostly by a low perceived consequence or threat ( Kim & Lee, 2020 ), explaining why disease denial may increase the intention to go to a restaurant during the pandemic.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The number of seated restaurant dinners has been steadily increasing since the end of May, coming close to the levels observed at the beginning of 2020 ( Lock, 2020 ), demonstrating consumer interest in this service even during the pandemic. In recent studies, it was observed some positive aspects of the restaurant brand and consumers' perceived risk on his/her preferences for dining facilities in restaurants ( Kim, Kim, & Wang, 2021 ; Kim & Lee, 2020 ). However, it is still unknown which factors drive consumers to visit restaurants during the pandemic, favoring the restaurant industry's recovery.…”

Section: Introductionmentioning

confidence: 99%

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Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil

Hakim

Zanetta

Cunha

2021

Food Research International

102

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Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil

Hakim

Zanetta

Cunha

2021

Food Research International

102

View full text Add to dashboard Cite

“…For instance, hotels were closed due to a lockdown policy in the start of 2020. Restaurants were required to adopt a delivery service or to operate with significantly reduced capacities due to social distancing policy (Kim & Lee, 2020;Iqbal, Khan, Mohmand, and Mujtaba, 2020). Hence, the hospitality industry future is in a catastrophe.…”

Section: Introductionmentioning

confidence: 99%

Impact of Job Insecurity due to COVID-19 on the Psychological Wellbeing and Resiliency of Food Delivery Personnel

Sarwar¹,

Maqsood²,

Mujtaba³

2020

IJHRS

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This study examines when and why job insecurity due to COVID-19 leads to decreased well-being in hotel (restaurant) delivery personnel. It also examines resiliency as a moderator between job insecurity and employee anxiety. Data was collected in time lags from 253 respondents of food delivery personnel in hotel restaurants. The findings suggest that job insecurity due to COVID-19 decreased an employee’s well-being via financial stress. Moreover, resiliency played a buffering role in mitigating the damaging impact of job insecurity on fanatical stress. Theoretical and practical implications are included in this paper. COVID-19 is considered as most devastating and fatal diseases of this century since it is negatively impacting many industries, including hotels and restaurants. While some researchers have reflected upon the nature of this disease, the arrival of possible vaccine and economic outcomes, the employees’ psychological outcomes are largely ignored areas of research. Hence, this study attempts to fill this gap by adding relevant knowledge to the field. This study contributes to literature in various ways. Firstly, this study proposes and measures employees’ job insecurity due to infectious disease COVID-19 in hotels. Secondly, anxiety is measured as a mechanism to explain the relationship between perceived job insecurity and employees’ psychological well-being.Thirdly, this study proposes and empirically tests the factors which may decrease employees’ well-being during the outbreak of a COVID-19 pandemic. Fourthly, this study examines employees’ personality trait of resiliency as a buffering factor between job insecurity and employee anxiety. Finally, this research validates the conservation of resources theory in terms of external stressor and personal resource in the form of resiliency. Hence this study is a timely response against the current coronavirus pandemic to expand the scope in domain of mental health specifically among hotel employees to provide insights to practitioners. The objective of this paper is to examine the impact of job insecurity on mental health of hotel employees and to recommend a few avenues for practitioners to mitigate its devastating effects.

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“…Around twothirds of subjects have divided the break time into several shifts to maximize the safe distancing among employees. Four studies have confirmed that COVID-19 increased the preference for dining facilities in a more private arrangement [31]. Almost three-quarter of them has modified the dining area by providing a barrier or enforcing the physical distancing in that area.…”

Section: Resultsmentioning

confidence: 95%

Assessment of precautionary measures against COVID-19 in Indonesian workplaces

Pratama¹,

Supriyadi²,

Sari

2021

IJPHS

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As the coronavirus disease 19 (COVID-19) pandemic spread across Indonesia, the precautionary measures have been taken by nearly all stakeholders, including industries and employers. The purpose of this study is to assess the measures took against COVID-19 pandemic in the workplaces across the country. This research involved participants from 103 different companies using a questionnaire adapted from Better Work Indonesia (BWI), occupational safety and health association (OSHA) and centers for disease control and prevention (CDC) COVID-19 guidelines. The data analysis conducted with descriptive statistics that resulted with the following key findings. Indonesian companies have taken precautionary measures against COVID-19 at their workplace. Most aspects of COVID-19 preventive measures: policy and procedure, operational aspect, health and safety, and external activities have been observed by the vast majority of the subjects. This study found that among 30 COVID-19 programs, the emergency exercise at work was the only one that had not been conducted by more than half of respondents. As the number of active cases still growing at the time this study conducted, all precautionary measures against COVID-19 shall be carried out with consistency by the company management).

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Effects of COVID-19 on preferences for private dining facilities in restaurants

Cited by 188 publications

References 20 publications

Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil

Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil

Impact of Job Insecurity due to COVID-19 on the Psychological Wellbeing and Resiliency of Food Delivery Personnel

Assessment of precautionary measures against COVID-19 in Indonesian workplaces

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