2019年冠状病毒病(COVID-19)
2019-20冠状病毒爆发
业务
严重急性呼吸综合征冠状病毒2型(SARS-CoV-2)
营销
广告
医学
病毒学
爆发
病理
传染病(医学专业)
疾病
作者
Youjie Xu,Smita Singh,Eric D. Olson,EunHa Jeong
标识
DOI:10.1016/j.ijhm.2022.103206
摘要
As restaurants are resuming normal operations, COVID-19 mitigation strategies are still in place. An effective COVID-19 mitigation protocol may facilitate a more successful rebound since consumers may perceive a lowered risk to purchase food from the restaurant with protocols in place. However, little is known regarding how consumers evaluate restaurants' present efforts to contain the transmission of COVID-19. By using a rigorous scale development procedure, this study creates a scale to measure restaurant consumers' perceptions of COVID-19 mitigation strategies (acronym: PHASE): Protective equipment/technology (P); Health and hygiene (H); Access of purchase/serving (A); Safety measure for customers (S); and Employee safety measure (E). The study further identifies the areas that need to be improved by using importance-performance analysis. Findings of this study provide guidelines for restaurant professionals to potentially reallocate their existing resources to refine their COVID-19 mitigation strategies and to better prepare for the future.
科研通智能强力驱动
Strongly Powered by AbleSci AI