Risk Management in Dining and Hospitality Industry during COVID-19 and other Economic Disruptions
Research Papers
Aigbedo, H. (2021). Impact of COVID-19 on the hospitality industry: A supply chain resilience perspective. International Journal of Hospitality Management, 98, 103012.
Alonso, A. D., Bressan, A., Kok, S. K., Sakellarios, N., Vu, O. T. K., O’Shea, M., ... & Santoni, L. J. (2022). Overcoming the unprecedented: Micro, small and medium hospitality enterprises under COVID-19. International Journal of Hospitality Management, 103, 103201.
Byrd, K., Her, E., Fan, A., Liu, Y., & Leitch, S. (2022). Consumers' threat and coping appraisals of in-restaurant dining during a pandemic–The moderating roles of conflicting information and trust-in-science and scientists. International Journal of Hospitality Management, 103, 103186.
Burhan, M., Salam, M. T., Abou Hamdan, O., & Tariq, H. (2021). Crisis management in the hospitality sector SMEs in Pakistan during COVID-19. International Journal of Hospitality Management, 98, 103037.
Chen, C. C., Zou, S. S., & Chen, M. H. (2022). The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-19. International Journal of Hospitality Management, 102, 103131.
Filimonau, V., & Delysia, A. (2019). Food waste management in hospitality operations: A critical review. Tourism management, 71, 234-245.
Gebbels, M., McIntosh, A., & Harkison, T. (2021). Fine-dining in prisons: Online TripAdvisor reviews of The Clink training restaurants. International Journal of Hospitality Management, 95, 102937.
Ghaderi, Z., Butler, R., & Béal, L. (2022). Exploring home-based accommodation operators' responses to Covid-19: Implications of untact hospitality adoption. Tourism Management Perspectives, 100979.
Hu, X., Yan, H., Casey, T., & Wu, C. H. (2021). Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry. International Journal of Hospitality Management, 92, 102662.
Im, J., Kim, J., & Choeh, J. Y. (2021). COVID-19, social distancing, and risk-averse actions of hospitality and tourism consumers: A case of South Korea. Journal of Destination Marketing & Management, 20, 100566.
Jonsson, A. S., & Nyberg, M. (2022). Hospitality through negotiations: The performing of everyday meal activities among nursing staff and meal hosts. A qualitative study. International Journal of Gastronomy and Food Science, 27, 100478.
Kim, J., & Lee, J. C. (2020). Effects of COVID-19 on preferences for private dining facilities in restaurants. Journal of Hospitality and Tourism Management, 45, 67-70.
Li, Y., Yao, J., & Chen, J. (2021). The negative effect of scarcity cues on consumer purchase decisions in the hospitality industry during the COVID-19 pandemic. International Journal of Hospitality Management, 94, 102815.
Lim, W. M., Aggarwal, A., & Dandotiya, R. (2022). Marketing luxury services beyond affluence in the new normal: Insights from fine dining during the coronavirus pandemic. Journal of Retailing and Consumer Services, 66, 102936.
Miao, L., So, K. K. F., Im, J., & Jiang, T. (2022). The pandemic’s effects on customer-to-customer engagement in hospitality consumption: A multi-country investigation. International Journal of Hospitality Management, 102, 103158.
Pillai, S. G., Haldorai, K., Seo, W. S., & Kim, W. G. (2021). COVID-19 and hospitality 5.0: Redefining hospitality operations. International Journal of Hospitality Management, 94, 102869.
Plaza, A. G., Saulais, L., & Delarue, J. (2022). What really matters when dining out? Insights into the role of context from a qualitative study with French consumers. International Journal of Gastronomy and Food Science, 100537.
Rao, Y., Fang, M., & Liu, C. (2023). Understanding the FLE-based organizational knowledge creation process in hospitality firms. Tourism Management, 94, 104660.
Radic, A., Lück, M., Al-Ansi, A., Chua, B. L., Seeler, S., & Han, H. (2021). Cruise ship dining experiencescape: The perspective of female cruise travelers in the midst of the COVID-19 pandemic. International Journal of Hospitality Management, 95, 102923.
Semerciöz, F., Pehlivan, Ç., Sözüer, A., & Mert, A. (2015). Crisis management practices and strategic responses through customer loyalty and price strategy in hard times: evidence from fine-dining restaurants. Procedia-Social and Behavioral Sciences, 207, 149-156.
Shafieizadeh, K., Alotaibi, S., & Tao, C. W. W. (2021). How do authenticity and quality perceptions affect dining experiences and recommendations of food trucks? The moderating role of perceived risk. International Journal of Hospitality Management, 93, 102800.
Tosun, O. K. (2022). Do investors react differently? Evidence from hospitality sector during the covid-19 pandemic. Finance research letters, 49, 103099.
Wut, T. M., Xu, J. B., & Wong, S. M. (2021). Crisis management research (1985–2020) in the hospitality and tourism industry: A review and research agenda. Tourism Management, 85, 104307.
Wen, H., & Liu-Lastres, B. (2022). 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, 51, 187-195.
Wang, C., Zhao, Z., & Wan, X. (2022). Influence of solitary or commensal dining advertisements on consumers’ expectations of and attitudes toward foods and restaurants. International Journal of Hospitality Management, 104, 103230.
Yoo, J. Y., & Ha, H. Y. (2022). An empirical test of alternative models: A comparison between casual and fine dining restaurants. Journal of Hospitality and Tourism Management, 51, 550-558.
Yost, E., & Cheng, Y. (2021). Customers’ risk perception and dine-out motivation during a pandemic: Insight for the restaurant industry. International Journal of Hospitality Management, 95, 102889.
Yeon, J., Song, H. J., Yu, H. C., Vaughan, Y., & Lee, S. (2021). Are socially responsible firms in the US tourism and hospitality industry better off during COVID-19?. Tourism Management, 85, 104321.
