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Ryu K, Jarumaneerat T, Promsivapallop P, Kim M. What influences restaurant dining out and diners' self-protective intention during the COVID-19 pandemic: Applying the Protection Motivation Theory. INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT 2023; 109:103400. [PMID: 36439897 PMCID: PMC9678842 DOI: 10.1016/j.ijhm.2022.103400] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 09/22/2022] [Accepted: 11/19/2022] [Indexed: 06/16/2023]
Abstract
In this study, using the Protection Motivation Theory (PMT), we examine whether protection motivation can explain restaurant patron intention to practice self-protection. New normal practices are in place in the restaurant industry that influence dining out behavior during the COVID-19 pandemic. Based on 402 usable questionnaires collected face to face with residents in Phuket, Thailand, and using structural equation modeling to analyze the data, we found self-protective intention is influenced more by the perceived threat of COVID-19, but the actual behavior of visit frequency and protective behavior is influenced more by the positive PMT factors: perceived efficacy or self-confidence about protecting oneself and the expected rewards of dining out. In addition, the study highlights the important role of self-protective intention as a mediator in the relationships between PMT factors and actual behaviors of restaurant clients, especially their protection behaviors. Academic and practical implications are discussed.
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Affiliation(s)
- Kisang Ryu
- College of Hospitality and Tourism Management, Sejong University, Republic of Korea
| | | | | | - Minseong Kim
- College of Business, Louisiana State University Shreveport, USA
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2
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Impact of FOODAlyzer© application on knowledge, attitude, and perception towards selecting commercial eateries to prevent foodborne disease. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Li Y, Yao P, Osman S, Zainudin N, Sabri MF. A Thematic Review on Using Food Delivery Services during the Pandemic: Insights for the Post-COVID-19 Era. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:15267. [PMID: 36429983 PMCID: PMC9690128 DOI: 10.3390/ijerph192215267] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/11/2022] [Accepted: 11/14/2022] [Indexed: 05/27/2023]
Abstract
The food delivery service is the most typical and visible example of online-to-offline (O2O) commerce. More consumers are using food delivery services for various reasons during the COVID-19 pandemic, making this business model viral worldwide. In the post-pandemic era, offering food delivery services will become the new normal for restaurants. Although a growing number of publications have focused on consumer behavior in this issue, no review paper has addressed current research and industry trends. Thus, this paper aims to review the literature published from 2020 to the present (October 2022) on consumers' use of food delivery services during the pandemic. A thematic review was conducted, with 40 articles searched from Scopus and Web of Science being included. Quantitative findings showed current research trends, and thematic analyses formed eight themes of factors influencing consumer behavior: (1) technical and utilitarian factors, (2) system-related attributes, (3) emotional and hedonic factors, (4) individual characteristics, (5) service quality, (6) risk-related factors, (7) social factors, and (8) food-related attributes. The paper also emphasizes COVID-19-related influences and suggests promising future research directions. The results offer insights into industry practices and starting points for future research.
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Affiliation(s)
- Yezheng Li
- Business School, Guilin University of Technology, Guilin 541004, China
| | - Pinyi Yao
- Faculty of Human Ecology, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Syuhaily Osman
- Faculty of Human Ecology, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Norzalina Zainudin
- Faculty of Human Ecology, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Mohamad Fazli Sabri
- Faculty of Human Ecology, Universiti Putra Malaysia, Serdang 43400, Malaysia
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Huang A, de la Mora Velasco E, Farhangi A, Bilgihan A, Jahromi MF. Leveraging data analytics to understand the relationship between restaurants' safety violations and COVID-19 transmission. INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT 2022; 104:103241. [PMID: 35571509 PMCID: PMC9091265 DOI: 10.1016/j.ijhm.2022.103241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/22/2022] [Accepted: 05/06/2022] [Indexed: 06/15/2023]
Abstract
This paper leverages natural language processing, spatial analysis, and statistical analysis to examine the relationship between restaurants' safety violations and COVID-19 cases. We used location-based consumers' complaints data during the early stage of business reopening in Florida, USA. First, statistical analysis was conducted to examine the correlation between restaurants' safety violations and COVID-19 transmission. Second, a neural network-based deep learning model was developed to perform topic modeling based on consumers' complaints. Third, spatial modeling of the complaints' geographic distributions was performed to identify the hotspots of consumers' complaints and COVID-19 cases. The results reveal a positive relationship between consumers' complaints about restaurants' safety violations and COVID-19 cases. In particular, consumers' complaints about personal protection measures had the highest correlation with COVID-19 cases, followed by environmental safety measures. Our analytical methods and findings shed light on customers' behavioral shifts and hospitality businesses' adaptive practices during a pandemic.
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Affiliation(s)
- Arthur Huang
- Rosen College of Hospitality Management, University of Central Florida, Orlando, FL 32819, USA
| | | | - Ashkan Farhangi
- Department of Electrical and Computer Engineering, University of Central Florida, Orlando, FL 32816, USA
| | - Anil Bilgihan
- College of Business, Florida Atlantic University, Boca Raton, FL 33431, USA
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Consumers' dining behaviors during the COVID-19 pandemic: An Application of the Protection Motivation Theory and the Safety Signal Framework. JOURNAL OF HOSPITALITY AND TOURISM MANAGEMENT 2022; 51:187-195. [PMCID: PMC8934730 DOI: 10.1016/j.jhtm.2022.03.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 02/09/2022] [Accepted: 03/16/2022] [Indexed: 06/28/2023]
Abstract
With the long-lasting impacts of the COVID-19 pandemic, it is critically important that restaurateurs understand predictors of consumers' dining behaviors to better foster strategies to recover their revenue during the re-opening stage. Based on the Safety Signal Framework and the Protection Motivation Theory, this study developed and tested a model investigating the combined effects of restaurateurs' measures and consumers' protective motivations on their dine-out frequencies and dine-in likelihoods. Consistent with propositions of the Protection Motivation Theory, the results confirmed that both the threat and coping appraisals influenced consumers’ dining behaviors. The coping appraisal process is affected by “access to servicescape,” “servicescape,” and “communication.” Additionally, the results of the gap analysis revealed four safety signaling strategies perceived as effective by consumers but with a low implementation rate in the restaurant industry. Theoretical and practical implications were provided to restaurateurs.
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Torres Neto L, Monteiro MLG, Viana FM, Conte‐Junior CA. COVID-19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics. J SENS STUD 2022; 37:e12748. [PMID: 35601745 PMCID: PMC9115115 DOI: 10.1111/joss.12748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/25/2022] [Accepted: 04/12/2022] [Indexed: 12/14/2022]
Abstract
This study aimed to investigate through free word association the perception of Brazilian consumers regarding the possibility of infection with the SARS-CoV-2 virus through food. One thousand individuals answered the questionnaire via an online platform. Most cited terms (hygiene-8%, fear-8%, caution-5%) and categories (negative attitudes and feeling-72% and sanitization-60%) were related to overall COVID-19 infection rather than their specific infection through the food. The perception of the possibility of risk of this type of cross-contamination was greater for male participants, within the food field, with high income (>10 minimum wages), and from the midwest region. Nonetheless, there are still doubts regarding this possibility, especially for participants with low income (≤10 minimum wages), females, higher education (≥secondary school), who exercise professional activity outside the food sector and from most regions of Brazil. Practical applications Although the SARS-CoV-2 virus was discovered 2 years ago, the emergence of new variants such as Omicron has increased infection and mortality rates worldwide. A possible way of COVID-19 infection is cross-contamination through food handling and contact surfaces if preventive measures are not applied. In this context, understanding the consumer perception from a continental-size country such as Brazil, with a wide variety of socioeconomic profiles, is crucial to minimize the severe impacts of the pandemic. Our study demonstrates the need to disseminate scientific information in different media to reduce misinformation, especially social media because most Brazilian consumers had doubts and uncertainties about the possibility of COVID-19 infection from cross-contamination through food.
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Affiliation(s)
- Luiz Torres Neto
- COVID‐19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC)Cidade UniversitáriaRio de JaneiroBrazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of BiochemistryFederal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Food Science (PPGCAL)Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
| | - Maria Lúcia Guerra Monteiro
- COVID‐19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC)Cidade UniversitáriaRio de JaneiroBrazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of BiochemistryFederal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Food Science (PPGCAL)Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary MedicineFluminense Federal University (UFF)NiteróiBrazil
| | - Fernanda Medeiros Viana
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of BiochemistryFederal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
| | - Carlos Adam Conte‐Junior
- COVID‐19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC)Cidade UniversitáriaRio de JaneiroBrazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of BiochemistryFederal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Food Science (PPGCAL)Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary MedicineFluminense Federal University (UFF)NiteróiBrazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS)Oswaldo Cruz Foundation (FIOCRUZ)Rio de JaneiroBrazil
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7
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Ali L, Ali F. Perceived risks related to unconventional restaurants: A perspective from edible insects and live seafood restaurants. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108471] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Factors affecting customer intention to use online food delivery services before and during the COVID-19 pandemic. JOURNAL OF HOSPITALITY AND TOURISM MANAGEMENT 2021; 48:509-518. [PMCID: PMC8443068 DOI: 10.1016/j.jhtm.2021.08.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 08/16/2021] [Accepted: 08/17/2021] [Indexed: 05/30/2023]
Abstract
With the emerging popularity of online food delivery (OFD) services, this research examined predictors affecting customer intention to use OFD services amid the Coronavirus disease (COVID-19) pandemic. Specifically, Study 1 examined the moderating effect of the pandemic on the relationship between six predictors (perceived usefulness, perceived ease of use, price saving benefit, time saving benefit, food safety risk perception, and trust) and OFD usage intention, and Study 2 extended the model by adding customer perceptions of COVID-19 (perceived severity and vulnerability) during the pandemic. Study 1 showed that all of the predictors except food safety risk perception significantly affected OFD usage intention, but no moderation effect of COVID-19 was found. In Study 2, while perceived severity and vulnerability had no significant impact on OFD usage intention, the altered effects of socio-demographic variables during the COVID-19 pandemic were found. Theoretical and managerial implications are provided.
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Lim SY, Harun UB, Gobil AR, Mustafa NA, Zahid NA, Amin-Nordin S, Ariffin UKM, Jamaluddin TZMT, Mohamed NA, Zulkefli NAM, Shohaimi S. Measuring customer satisfaction on the cleanliness of food premises using fuzzy conjoint analysis: A pilot test. PLoS One 2021; 16:e0256896. [PMID: 34469489 PMCID: PMC8409644 DOI: 10.1371/journal.pone.0256896] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 08/18/2021] [Indexed: 12/24/2022] Open
Abstract
Determining the level of customer satisfaction in cleanliness regarding a product or service is a significant aspect of businesses. However, the availability of feedback tools for consumers to evaluate the cleanliness of a restaurant is a crucial issue as several aspects of cleanliness need to be evaluated collectively. To overcome this issue, this study designed a survey instrument based on the standard form used for grading the food premises and transformed it into a seven Likert scale questionnaire and consists of seven questions. This study employed fuzzy conjoint analysis to measure the level of satisfaction in cleanliness in food premises. This pilot study recruited 30 students in Universiti Teknologi MARA (UiTM) Seremban 3. The student's perception was represented by the scores calculated based on their degree of similarities and corresponding levels of satisfaction, whereby, only scores with the highest degree of similarity were selected. Furthermore, this study identified the aspects of hygiene that assessed based on the customers' satisfaction upon visiting the premises. The results indicated that the fuzzy conjoint analysis produced a similar outcome as the statistical mean, thus, was useful for the evaluation of customer satisfaction on the cleanliness of food premises.
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Affiliation(s)
- Sook Yee Lim
- Department of Medical Microbiology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Seri Kembangan, Selangor, Malaysia
- Faculty of Applied Sciences, UCSI University, Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Ummilia Balqis Harun
- Department of Mathematical Science, Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA (UiTM) Kampus Seremban, Seremban, Malaysia
| | - Abdul Rahman Gobil
- Department of Computer Science, Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA (UiTM) Kampus Seremban, Seremban, Malaysia
| | - Noor Afiqah Mustafa
- Department of Mathematical Science, Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA (UiTM) Kampus Seremban, Seremban, Malaysia
| | - Nur Azwanis Zahid
- Department of Mathematical Science, Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA (UiTM) Kampus Seremban, Seremban, Malaysia
| | - Syafinaz Amin-Nordin
- Department of Medical Microbiology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Seri Kembangan, Selangor, Malaysia
| | - Umi Kalsom Md. Ariffin
- Department of Medical Microbiology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Seri Kembangan, Selangor, Malaysia
| | | | - Nurul Azmawati Mohamed
- Department of Basic Medical Sciences 2, Faculty of Medicine & Health Sciences, Universiti Sains Islam Malaysia, Nilai, Negeri Sembilan, Malaysia
| | - Nor Afiah Mohd Zulkefli
- Department of Community Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Seri Kembangan, Selangor, Malaysia
| | - Shamarina Shohaimi
- Department of Biology, Faculty of Science, Universiti Putra Malaysia, Seri Kembangan, Selangor, Malaysia
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Antecedents of Purchase Intention at Starbucks in the Context of Covid-19 Pandemic. SUSTAINABILITY 2021. [DOI: 10.3390/su13041758] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The purpose of this research is to examine the determinants of coffee shop purchase intention. The research domain is Starbucks, which is the brand ranked first in the coffee shop market. This study selects healthiness, hygiene, quarantine, ease of app use, and environmental responsibility as candidates for the antecedents of purchase intention. For hypothesis testing, this research used a survey and recruited survey participants using Amazon Mechanical Turk, and carried out multiple linear regressions to test research hypotheses. The number of valid observations for the data analysis is 474. It was found that purchase intention is positively influenced by healthiness, hygiene, quarantine, and ease of app use. However, environmental responsibility was identified as a nonsignificant attribute to account for purchase intention. Practical implications are presented for coffee shop management. The outcomes contribute to the literature by scrutinizing café customers’ purchase intention with various attributes.
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