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Aleksić M, Popov Raljić J, Gajić T, Blešić I, Dragosavac M, Penić M, Bugarčić J. Factors of Airline Selection and Reflight Intention During the Pandemic/Case of Serbian Airlines Users. Front Psychol 2022; 13:915321. [PMID: 35859818 PMCID: PMC9291440 DOI: 10.3389/fpsyg.2022.915321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Accepted: 05/19/2022] [Indexed: 11/21/2022] Open
Abstract
The global pandemic coronavirus disease 2019 (COVID-19) has caused significant economic changes for all segments of the economy. Travel restrictions have landed several commercial airlines and significantly reduced their revenues. Safety measures are strict and very demanded, especially when it comes to food drinks and beverages served during flights. This article aims to discover the predictors that influenced the intention of the airline’s passengers to travel long-distance flights in unusual conditions of the COVID-19 pandemic and differs from current studies on airline selection and passenger loyalty because it includes changes in the behavior of employees who regularly fly medium- and long-distance flights. Requirements for passenger’s airline selection have been changed, which is why this study aimed to determine which factors influence the selection during reopening after lockdown. Determinants of food quality and safety during flights are a long-term challenge and could affect passengers’ choice of the airline they want to fly. This study was conducted during the reopening period of airlines, during the COVID-19 pandemic, on a sample of 369 Serbian passengers and employees on medium- and long-distance flights, in the period from November 20, 2020 to January 15, 2021. Regression analysis concluded that certain predictors such as food service quality and safety significantly affect the attitude, subjective norms, and perceived behavioral control (PBC) of passengers and trigger the intention that affects behaviors in the choice of the airline during the COVID-19 pandemic, especially when it comes to the flights with medium and long durations. To better interpret the effects, a path analysis was performed in the SPSS Analysis of Moment Structures (AMOS) software, version 26.00 with the aim to examine the importance and significance of causal relationships between groups of variables. The results confirmed the theory of planned behavior; that intentions are a significant mediator between the mentioned independent variables (attitudes about quality and safety of food, drinks and beverages, subjective norms, and perceived behavior control) and passenger behavior when rechoosing the same airline.
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Affiliation(s)
- Milica Aleksić
- Faculty of Tourism and Hotel Management (FTH), University of Business Studies, Banja Luka, Bosnia and Herzegovina
- *Correspondence: Milica Aleksić,
| | - Jovanka Popov Raljić
- Faculty of Tourism and Hotel Management, Singidunum University, Belgrade, Serbia
| | - Tamara Gajić
- Geographical Institute “Jovan Cvijić” SASA, Belgrade, Serbia
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
- Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia
| | - Ivana Blešić
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
- Department of Geography, Tourism and Hotel Management, The Faculty of Science, University of Novi Sad, Novi Sad, Serbia
| | | | - Mirjana Penić
- Department of Geography, Tourism and Hotel Management, The Faculty of Science, University of Novi Sad, Novi Sad, Serbia
| | - Jovan Bugarčić
- Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia
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Nordhagen S, Lee J, Onuigbo-Chatta N, Okoruwa A, Monterrosa E, Lambertini E, Pelto GH. What Is Safe and How Much Does It Matter? Food Vendors' and Consumers' Views on Food Safety in Urban Nigeria. Foods 2022; 11:225. [PMID: 35053957 PMCID: PMC8774326 DOI: 10.3390/foods11020225] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 01/27/2023] Open
Abstract
This study examines the food safety beliefs of vendors and consumers in a mid-sized Nigerian city using data from in-depth interviews and cognitive mapping techniques drawn from ethnography. We examine vendors' and consumers' perspectives on which foods are safe, which are not, and why; the place of foodborne illness among other health concerns and motivators of food choice; and how salient food safety is as a concern for vendors. The main perceived causes of unsafe food were found to be chemicals and insects; while bacterial illnesses were widely mentioned as a cause of gastrointestinal symptoms, these were not necessarily linked to food in consumers' minds. Respondents agreed strongly that certain foods (e.g., cowpea, beef, green leafy vegetables, and local rice) were less safe than others. The importance of food safety as a choice motivator among consumers varies depending on framing: when asked directly, it was prominent and closely related to visible cleanliness, but concerns about food safety competed in consumers' minds against other salient motivators of food and vendor choice, such as price. Most vendors did not see food safety, cleanliness, or hygiene as a key trait of a successful vendor, and just over half of vendors had any concern about the safety of their food. In conclusion, we note the implications for intervention designs, particularly the need to build upon consumers' and vendors' current beliefs and practices related to food safety in order to make foodborne disease prevention a more salient concern in food choice.
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Affiliation(s)
- Stella Nordhagen
- Global Alliance for Improved Nutrition (GAIN), 1202 Geneva, Switzerland;
| | - James Lee
- Independent Researcher, Toronto, ON M6G 2K4, Canada;
| | - Nwando Onuigbo-Chatta
- Global Alliance for Improved Nutrition (GAIN), Abuja 900103, Nigeria; (N.O.-C.); (A.O.)
| | - Augustine Okoruwa
- Global Alliance for Improved Nutrition (GAIN), Abuja 900103, Nigeria; (N.O.-C.); (A.O.)
| | - Eva Monterrosa
- Global Alliance for Improved Nutrition (GAIN), 1202 Geneva, Switzerland;
| | | | - Gretel H. Pelto
- College of Human Ecology, Cornell University, Ithaca, NY 14850, USA;
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Wu JY, Hsiao HI. Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107501] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Lin N, Roberts KR. The normative beliefs that form individual food safety behavioral intention: A qualitative explanatory study. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106966] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ammann J, Siegrist M, Hartmann C. The influence of disgust sensitivity on self-reported food hygiene behaviour. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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