國立虎尾科技大學 |

Consumer Attitudes and Expectations of Restaurant COVID-19 Mitigation Practices Concerning Public Health After Year One of the COVID-19 Pandemic.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Consumer Attitudes and Expectations of Restaurant COVID-19 Mitigation Practices Concerning Public Health After Year One of the COVID-19 Pandemic./
Author:	Winn, Spencer.
Description:	1 online resource (81 pages)
Notes:	Source: Masters Abstracts International, Volume: 84-12.
Contained By:	Masters Abstracts International84-12.
Subject:	Food science. -
Online resource:	click for full text (PQDT)
ISBN:	9798379747329

Consumer Attitudes and Expectations of Restaurant COVID-19 Mitigation Practices Concerning Public Health After Year One of the COVID-19 Pandemic.
Winn, Spencer.

Consumer Attitudes and Expectations of Restaurant COVID-19 Mitigation Practices Concerning Public Health After Year One of the COVID-19 Pandemic. - 1 online resource (81 pages)

Source: Masters Abstracts International, Volume: 84-12.

Thesis (M.S.)--Iowa State University, 2023.

Includes bibliographical references

The COVID-19 global pandemic, announced in March 2020, had detrimental effects on the restaurant industry. Restaurants either voluntarily closed or were mandated by state or local governments to discontinue dining in restaurants to mitigate the spread of the virus. Once dine-in restrictions were lifted, many restaurants adopted safety practices to limit customer and employee exposure to COVID-19. This study aimed to assess consumer opinion on how restaurants handled the COVID-19 pandemic safety practices and what expectations consumers had of restaurants concerning safety practices moving forward. Participants of this study lived in the United States, were 18 years or older, and had purchased food from a restaurant at least five times during the COVID-19 pandemic (n= 374). The questionnaire was distributed nationally using Amazon Mechanical Turk in May 2021. Results of this study indicated that: 1) on average, consumers agreed or were neutral on the matter that restaurants had implemented safety protocols such as social distancing, sanitizing, and requiring employees and guests to wear masks during the pandemic, and 2) consumers agreed that moving forward, restaurants should offer online ordering options, require frequent hand washing for employees, encourage sick employees to stay home, encourage sick guests not to enter the restaurant, offer curbside delivery and contactless pick-up, regularly disinfect employee work areas and frequently touched surfaces, and offer outdoor seating. Findings suggest that customers continued to expect safety and food purchasing and delivery practices implemented during the pandemic. Differences in consumer attitudes and expectations among demographic groups, implications, and future research are also discussed.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798379747329Subjects--Topical Terms:

1179759
Food science.
Subjects--Index Terms:

Restaurant industryIndex Terms--Genre/Form:

554714
Electronic books.

Consumer Attitudes and Expectations of Restaurant COVID-19 Mitigation Practices Concerning Public Health After Year One of the COVID-19 Pandemic.
LDR:03144ntm a22003857 4500 001 1142600
005 20240422071026.5
006 m o d
007 cr mn ---uuuuu
008 250605s2023 xx obm 000 0 eng d
020 $a 9798379747329
035 $a (MiAaPQ)AAI30426183
035 $a AAI30426183
040 $a MiAaPQ $b eng $c MiAaPQ $d NTU
100 1 $a Winn, Spencer. $3 1466987
245 1 0 $a Consumer Attitudes and Expectations of Restaurant COVID-19 Mitigation Practices Concerning Public Health After Year One of the COVID-19 Pandemic.
264 0 $c 2023
300 $a 1 online resource (81 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Masters Abstracts International, Volume: 84-12.
500 $a Advisor: Naig, Anirudh.
502 $a Thesis (M.S.)--Iowa State University, 2023.
504 $a Includes bibliographical references
520 $a The COVID-19 global pandemic, announced in March 2020, had detrimental effects on the restaurant industry. Restaurants either voluntarily closed or were mandated by state or local governments to discontinue dining in restaurants to mitigate the spread of the virus. Once dine-in restrictions were lifted, many restaurants adopted safety practices to limit customer and employee exposure to COVID-19. This study aimed to assess consumer opinion on how restaurants handled the COVID-19 pandemic safety practices and what expectations consumers had of restaurants concerning safety practices moving forward. Participants of this study lived in the United States, were 18 years or older, and had purchased food from a restaurant at least five times during the COVID-19 pandemic (n= 374). The questionnaire was distributed nationally using Amazon Mechanical Turk in May 2021. Results of this study indicated that: 1) on average, consumers agreed or were neutral on the matter that restaurants had implemented safety protocols such as social distancing, sanitizing, and requiring employees and guests to wear masks during the pandemic, and 2) consumers agreed that moving forward, restaurants should offer online ordering options, require frequent hand washing for employees, encourage sick employees to stay home, encourage sick guests not to enter the restaurant, offer curbside delivery and contactless pick-up, regularly disinfect employee work areas and frequently touched surfaces, and offer outdoor seating. Findings suggest that customers continued to expect safety and food purchasing and delivery practices implemented during the pandemic. Differences in consumer attitudes and expectations among demographic groups, implications, and future research are also discussed.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2024
538 $a Mode of access: World Wide Web
650 4 $a Food science. $3 1179759
650 4 $a Public health. $3 560998
653 $a Restaurant industry
653 $a Consumer attitudes
653 $a COVID-19
653 $a Pandemic
655 7 $a Electronic books. $2 local $3 554714
690 $a 0454
690 $a 0359
690 $a 0573
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a Iowa State University. $b Apparel, Events and Hospitality Management. $3 1185448
773 0 $t Masters Abstracts International $g 84-12.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30426183 $z click for full text (PQDT)