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Original Artikel |
Datum |
Titel |
Autoren Alle Autoren |
| 1 |
[GO] |
2025―Jan―11 |
Changes in dine-in restaurant selection during health crises: insights from COVID-19 |
Ya-Ling Chen, Tulay Polat Üzümcü, Yu-Chin Hsieh |
| 2 |
[GO] |
2024―Nov―05 |
Predictors of preventative behavior in the restaurant industry: learning from the COVID-19 pandemic |
Carol Yirong Lu, Michael W. Marek, Brendan T. Chen |
| 3 |
[GO] |
2024―Jun―23 |
The impact of protection motivation on restaurant consumer purchase intention after the COVID-19 pandemic |
Eylem Üstünsoy, Sevgi Balıkçıoğlu Dedeoğlu |
| 4 |
[GO] |
2024―Jun―19 |
Customers’ perception of consumption values of online food delivery towards their satisfaction, purchase intention and switching intention post-COVID-19 pandemic |
Lancy Wing-Sze Tsang, Pimtong Tavitiyaman, Jamie Siu-Kam Lo |
| 5 |
[GO] |
2024―Mrz―11 |
How communication infrastructure impacted New York City restaurants’ ability to access resources during the COVID-19 pandemic |
Eric Williams, Laura Witzling |
| 6 |
[GO] |
2024―Jan―22 |
Does vaccination make a difference? Understanding the role of vaccination in consumers’ in-restaurant dining intentions during a pandemic |
Karen Byrd, Yiran Liu, Sheryl Kline, Alei Fan, Stephen Leitch, Lucheng Wang |
| 7 |
[GO] |
2023―Dez―13 |
Exploring sentiment analysis of online food delivery services post COVID-19 pandemic: grabfood and foodpanda |
Nor Hasliza Md Saad, Farn Mei Nie, Zulnaidi Yaacob |
| 8 |
[GO] |
2023―Dez―13 |
Understanding customers’ food destination image perception post COVID-19 era |
Ozan Atsiz |
| 9 |
[GO] |
2023―Okt―04 |
Business model shift in independent restaurant operation: the COVID-19 impacts |
Robert Laporte, Nelson Théberge, Sophie Veilleux |
| 10 |
[GO] |
2023―Jun―30 |
How did the Covid-19 pandemic affect restaurant tipping? |
Michael Lynn |
| 11 |
[GO] |
2023―Mai―16 |
Discomfort and proactiveness of New Zealand OFD consumers during the coronavirus pandemic |
Ani Kartikasari, David L. Dean, Meike Rombach, Dwi Suhartanto |
| 12 |
[GO] |
2022―Okt―14 |
Restaurant patrons’ intentions toward QR code menus in the U.S. during COVID-19: acceptance of technology adoption model (ATAM) |
Ali Iskender, Ercan Sirakaya-Turk, David Cardenas, Neset Hikmet |
| 13 |
[GO] |
2022―Okt―08 |
How restaurants' adherence to COVID-19 regulations impact consumers’ willingness-to-pay |
Amanda Belarmino, Toni Repetti |
| 14 |
[GO] |
2022―Sep―18 |
Effects of perceived risk from COVID-19 on food-related behaviors: case study of Daegu, South Korea |
Gi Jin Kim, Gwang in Byun, Yun Hee Ko |
| 15 |
[GO] |
2022―Sep―08 |
Managerial decision-making during the COVID-19 pandemic and its impact on the sustainability initiatives of Canadian foodservice businesses |
Emily Robinson, Bruce McAdams, Simon Somogyi, Kimberly Thomas-Francois |
| 16 |
[GO] |
2022―Jul―22 |
Gaining young customer trust in online food service during the COVID-19 pandemic incorporating valence theory and the quality-based behavior model |
Dwi Suhartanto, David Dean, Gundur Leo, Ni Nyoman Triyuni |
| 17 |
[GO] |
2022―Jun―29 |
Food consumption behavior, food supply chain disruption, and food security crisis during the COVID-19: the mediating effect of food price and food stress |
Md. Nekmahmud |
| 18 |
[GO] |
2022―Apr―17 |
Socio-economic impact of COVID-19 pandemic: evidence from India and Bangladesh |
Santus Kumar Deb, Anirban Sarkar, Arijit Ghosh |
| 19 |
[GO] |
2022―Apr―12 |
The impact of temporary COVID-19 legislative moves on the ability of food enterprises to pivot in Arizona |
Sara El-Sayed, Priya Borah, Christy Spackman |
| 20 |
[GO] |
2022―Apr―11 |
Determinants of restaurant experience during the on-going pandemic scenario in India |
Sidharth Srivastava, Teena Pareek, Savita Sharma, Vinay Chittiprolu, Vikrant Kaushal |
| 21 |
[GO] |
2022―Mrz―30 |
Mixing culture, food and wine, and rural development to cope with the COVID-19-related crisis of the tourism industry in Italy |
Andrea Salustri, Valeria Cocco, Hakamelamphylla Mawroh |
| 22 |
[GO] |
2022―Mrz―27 |
Examining the impact of contact reducing technology on food purchasing during the pandemic |
Cristian Morosan |
| 23 |
[GO] |
2022―Mrz―20 |
Consumer risk perception of online food delivery during the COVID-19 Movement Control Order (MCO) in Malaysia |
Wai Chuen Poon, Serene En Hui Tung |
| 24 |
[GO] |
2022―Feb―09 |
An exploratory study of changes in consumer dining out behavior before and during COVID-19 |
Yun Hee Ko, Jung Hee Son, Gi Jin Kim |
| 25 |
[GO] |
2021―Dez―28 |
Exploring the impacts of FDA temporary food labeling flexibility among the food allergy community during the Covid-19 pandemic |
Bridget M. Bordelon, Yee Ming Lee, Han Chen |
| 26 |
[GO] |
2021―Dez―03 |
An integrated model to decipher online food delivery app adoption behavior in the COVID-19 pandemic |
Mohammad Osman Gani, Anisur R Faroque, Abureza M Muzareba, Sanjida Amin, Masudur Rahman |
| 27 |
[GO] |
2021―Nov―29 |
Restaurant patronage during the COVID-19 pandemic and the protection motivation theory: influence of consumers’ socio-demographic, situational, and psychographic factors |
Karen Byrd, Alei Fan, EunSol Her, Yiran Liu, Stephen Leitch, Barbara Almanza |
| 28 |
[GO] |
2021―Nov―29 |
How do restaurants respond to the COVID-19 pandemic? Lessons from Colombian restauranteurs and their survival strategies |
Natalia Zapata-Cuervo, Maricela I. Montes-Guerra, Miyoung Jeong |
| 29 |
[GO] |
2021―Nov―29 |
COVID-19 policies and recommendations for foodservice reopening: An integrative review |
Luis D’Avolgio Zanetta, Mariana Piton Hakim, Diogo Thimoteo da Cunha |
| 30 |
[GO] |
2021―Nov―23 |
Asking for help: restaurant crowdfunding during COVID-19 |
Susan J Roe, Ryan P. Smith |
| 31 |
[GO] |
2021―Aug―12 |
Using online food delivery applications during the COVID-19 lockdown period: What drives University Students’ satisfaction and loyalty? |
Debajyoti Pal, Suree Funilkul, Wichai Eamsinvattana, Saeed Siyal |
| 32 |
[GO] |
2021―Jun―23 |
Impact of Covid-19 pandemic on food and beverage service performance and behavioral intents: importance of sanitary measures |
Amna Al-Marzouqi, Imene Ben Yahia |
| 33 |
[GO] |
2021―Jun―22 |
The effects of restaurant service quality on revisit intention in pandemic conditions: an empirical study from Khonkaen, Thailand |
Thitaree Sirimongkol |
| 34 |
[GO] |
2021―Feb―18 |
How does the COVID-19 outbreak affect the food and beverage industry in Turkey? Proposal of a holistic model |
Gökhan Yilmaz, Ayşe Şahin |
