Solo dining in Chinese restaurants: A mixed-method study in Macao

Choi, Suh‐hee; Yang, Elaine Chiao Ling; Tabari, Saloomeh

doi:10.1016/j.ijhm.2020.102628

Cited by 31 publications

(49 citation statements)

References 36 publications

(104 reference statements)

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“…In addition, crisis management should strengthen the relationship between organization and industry in order to improve the chances of relevance and accuracy. The commitment to developing location as a market advantage can best enhance market-based productivity and competition [20,86,87].…”

Section: Discussionmentioning

confidence: 99%

Prediction of Knowledge Management for Success of Franchise Hospitality in a Post-Pandemic Economy

et al. 2020

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Due to its unpredictability, the novel coronavirus (COVID-19) pandemic has changed the global business climate and commercial management practices in unprecedented ways. As a direct result of the pandemic, the hospitality and tourism sectors have shut down, and business failure rates have occurred exponentially. The franchise hospitality industry has experienced significant impact and challenged a basic understanding of knowledge management (KM) implementation in the face of the COVID-19 outbreak. A strategic KM implementation practice can not only guide a large-scale operation, but also adjust an organization’s performance and competitiveness. The purpose of this study is to examine the influential criteria of success through effective KM implementation and to predict the probability of successful KM in a post-pandemic era. The conceptual framework for KM applies an analytic hierarchical prediction model reliant upon consistent fuzzy preference relations to assist the franchise hospitality sector’s consciousness of the influential criteria. An empirical case study is used to apply pairwise comparisons used to determine the priority weights and two possible outcomes. The case study will assist franchise organizations to analyze whether or not to implement KM, interdict application, or adopt revised actions. This assistance will enhance the success possibility of KM implementation within such a crisis environment. This study uses a case setting by assessing 15 franchises hospitality experts’ opinions in Taiwan relevant to KM implementation.

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Section: Discussionmentioning

confidence: 99%

Prediction of Knowledge Management for Success of Franchise Hospitality in a Post-Pandemic Economy

et al. 2020

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“…According to Choi et al (2020) , after transcribing each recorded interview, we started line-by-line reading to select the meaning units related to the impacts of the coronavirus. While keeping the core content of the meaning units intact, we condensed them as much as possible.…”

Section: Methodsmentioning

confidence: 99%

Surveying the impact of the coronavirus (COVID-19) on the poultry supply chain: A mixed methods study

Palouj¹,

Adaryani

Alambeigi

et al. 2021

Food Control

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The coronavirus pandemic (COVID-19) has affected all supply chains through severe disruption of logistics activities, production, and markets. This study aimed to survey the impact of the coronavirus on the poultry supply chain using an exploratory sequential mixed design. We first addressed those stages of the poultry supply chain disrupted in an ongoing pandemic, and then elaborated particular disturbances associated with each stage. This study was based on data collected from Iranian poultry industry owners and experts who had sufficient experience in agricultural supply chains as well. As the qualitative phase, the content analysis was conducted to identify the impacts of the coronavirus on the poultry supply chain. The results and conclusions that emerged from the qualitative phase were refined and weighted by the Fuzzy Delphi Method (FDM) and the Fuzzy Analytic Hierarchy Process (FAHP) respectively, in the quantitative phase. The results suggested that the pandemic has further affected the input supply as a stage in the poultry supply chain. This is probably because of the fact that the poultry industry is heavily dependent on inputs' flow. In addition, supply chain governance was seriously impaired due to the persistence of the pandemic. The coronavirus pandemic has significantly affected the stages that are most reliant on transportation. Finally, we found that a part of the disruptions that occur in the downstream of the supply chain is due to the epidemic's direct adverse effects, and another part is due to indirect consequences received from the upstream. Our findings and implications can be useful in decision-making procedures during ongoing epidemics.

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“…In particular, the perceptions of spatial density and socialcrowdedness negatively influence customers' safety perceptions (Wang et al, 2021). Choi et al (2020) revealed that the segment of 'solo diners' is increasing and that the restaurants' physical and customers' psychological boundaries positively influence customers' perceived territoriality, which leads to their positive satisfaction and boosts their revisit intention. These findings are consistent with a recent study by Taylor (2020), suggesting that the environmental setup affects customers' safety perceptions, consequently determining customers' decision making in the re-opening period.…”

Section: Influence Of Covid-19 On Restaurant Customers' Expectationsmentioning

confidence: 99%

Restaurant Customers' Quality Expectations

Planinc

Kukanja

2022

Tourism (Zagreb, Online)

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This study examines changes in restaurant customers' quality expectations prior to and after the COVID-19 pandemic. The purpose of this study is to investigate if and how restaurant customers' quality expectations have changed during the pandemic. In addition, the present research also aims to determine which marketing (7P) quality dimensions will best explain customers' expectations in the post-COVID era. With a snowball sampling method, a total of 421 valid online questionnaires were obtained. The structured questionnaire included 42 marketing quality indicators belonging to the seven marketing dimensions. In addition, exploratory factor analyses and a sign test were used to assess differences in quality expectations. Results indicate statistically significant differences in customers' quality expectations before and after the pandemic. Four factors (Product-Physical Evidence, Promotion, People, and Price) best explained customers' expectations before and five factors (Product-Physical Evidence, Placement-Promotion, People, Price, and Processes) after the crisis. This paper contributes to the marketing and restaurant management literature by providing a detailed understanding of the importance of the different marketing indicators before and after the crisis. By applying a 7P research concept, we have also facilitated an international benchmarking process. The conclusion provides suggestions for future research directions and information for restaurant managers.

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Solo dining in Chinese restaurants: A mixed-method study in Macao

Cited by 31 publications

References 36 publications

Prediction of Knowledge Management for Success of Franchise Hospitality in a Post-Pandemic Economy

Prediction of Knowledge Management for Success of Franchise Hospitality in a Post-Pandemic Economy

Surveying the impact of the coronavirus (COVID-19) on the poultry supply chain: A mixed methods study

Restaurant Customers' Quality Expectations

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