To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era

Tuzovic, Sven; Kabadayi, Sertan; Paluch, Stefanie

doi:10.1016/j.ijhm.2021.102892

Cited by 54 publications

(49 citation statements)

References 61 publications

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“…These structural components of work contribute to the occupational health disparities we see particularly in low-wage occupations such as food service [34][35][36]. They have been exacerbated during the pandemic adding to the existing disparities in occupational and mental health [22,[37][38][39].…”

Section: Discussionmentioning

confidence: 99%

“…This economic downturn disproportionately impacted the service industry which prior to the pandemic was one of the largest workforce sectors in the nation with roughly 13.5 million restaurant related jobs. In April 2020, unemployment rates in the leisure and hospitality industries were as high as 39.3% [3,4]. The food service industry has lost nearly 3.1 million jobs and more than 110,000 restaurants have or are projected to permanently close due to the economic fallout caused by the pandemic [5,6].…”

Section: Introductionmentioning

confidence: 99%

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The Impact of the COVID-19 Pandemic on Occupational Stress in Restaurant Work: A Qualitative Study

Lippert

Furnari

Kriebel

2021

IJERPH

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The economic downturn due to the COVID-19 pandemic disproportionately impacted the food service industry—one of the largest workforce sectors in the United States. The purpose of this qualitative study was to explore the occupational stressors experienced by restaurant and food service workers during the COVID-19 pandemic through a detailed assessment of their lived experiences. Thematic analysis was used to identify patterns within data from sixteen semi-structured interviews with people employed or recently employed in the restaurant industry during July of 2020. Five themes were highlighted including fear of being exposed to the COVID-19 virus while working under inadequate safety policies, job insecurity, inconsistent pay and hours and a lack of health benefits and paid time off, all of which increased occupational stress and led to uncertainty if respondents would return to the restaurant industry. Hardships associated with the pandemic were mitigated by the support and connections fostered by the communities built within the restaurants. Results led to several recommendations to address the social and economic contributors to occupational stress at the structural and population levels which can be used in the current and post-pandemic workplace.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Impact of the COVID-19 Pandemic on Occupational Stress in Restaurant Work: A Qualitative Study

Lippert

Furnari

Kriebel

2021

IJERPH

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“…Finally, two studies addressed both generic and specific consumer perceptions [27,42]. Chen et al [27] studied antecedents of customer's cooperative behavior intentions in contact tracing, considered as an important measure to public health and safety in the times of COVID-19.…”

Section: Consumer Generic Perceptionsmentioning

confidence: 99%

“…In particular, cognitive trust in the company enhanced willingness to disclose information and reduced willingness to falsify, while affective trust increased both willingness to disclose and falsify [27]. Another contribution that covered both subthemes of the first theme is the paper of Tuzovic et al [42]. This study examined consumer perceptions of wellbeing to develop a collective wellbeing framework in the restaurant industry.…”

Section: Consumer Generic Perceptionsmentioning

confidence: 99%

“…This study examined consumer perceptions of wellbeing to develop a collective wellbeing framework in the restaurant industry. The resulting framework was composed of multiple domains of a service system on the following three levels: (1) macro-institutional (i.e., governance wellbeing, related to public health policies); (2) meso-restaurant (i.e., resource wellbeing, comprising hygiene and safety and social wellbeing, related to atmospherics), and (3) microguest level (i.e., physiological wellbeing or peace of mind, collaborative wellbeing, subject to influence of others, physical wellbeing or being safeguarded, and spatial wellbeing or social distancing) [42].…”

Section: Consumer Generic Perceptionsmentioning

confidence: 99%

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Sustainability in Hospitality Marketing during the COVID-19 Pandemic. Content Analysis of Consumer Empirical Research

Šerić

2021

Sustainability

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This study performs content analysis of consumer empirical research dealing with sustainability issues in hospitality marketing literature during the outbreak of COVID-19. Papers published in the Social Sciences Citation Index (SSCI) ranked hospitality journals from January 2020 up to and including May 2021 are reviewed. The total of 46 papers met the search criteria and were subject to content analysis. The reviewed papers are classified based on research topics, variables, and themes; method and study design; data analysis; sample; industry; and location. Consumer perceptions are the dominant research theme, followed by technology innovation, communication and media, consumer emotions and psychological conditions, and other themes. Quantitative research is the main method with online surveys mostly used for study design. Analysis of moderation/mediation is the most frequently employed analytical method, whereas the majority of investigated samples have more than 300 cases. The restaurant industry received the highest attention, followed by hotel and other lodging industries, while the USA and Greater China are the most investigated geographical areas. Research findings are discussed according to the identified research themes and specific directions for future research are provided.

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Incidental negative emotions and tourist destination preferences: A choice model during lockdown

Zhou,

Qiu,

Wang

et al. 2024

Journal of Tourism Research

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Incidental and discrete emotions can influence tourist decision‐making and their preferences for destinations with different types of attractions and activities. In this explorative study, we apply a choice model and the cognitive appraisal theory of emotion to examine the influence of those negative emotions that emerged during Australia's lockdown on tourists' anticipated destination preferences. We find that negative emotions were influenced by both pre‐lockdown emotions and lockdown conditions. Negative emotions exert a significant impact on tourists' selection of destinations and influence their attitudes toward social distancing measures. Travel motivations and gender also affect tourist preferences. Finally, we address the theoretical implications of this study regarding the impact of incidental emotions on travel preferences and make practical suggestions to practitioners on providing targeted products and adjusting management and marketing strategies.

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To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era

Cited by 54 publications

References 61 publications

The Impact of the COVID-19 Pandemic on Occupational Stress in Restaurant Work: A Qualitative Study

The Impact of the COVID-19 Pandemic on Occupational Stress in Restaurant Work: A Qualitative Study

Sustainability in Hospitality Marketing during the COVID-19 Pandemic. Content Analysis of Consumer Empirical Research

Incidental negative emotions and tourist destination preferences: A choice model during lockdown

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