Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/38615 |
Resumo: | This study explores consumers’ restaurant dining perceptions and experiences during the Covid-19 era to propose a model of restaurant dining perceptions and experiences during a pandemic. Therefore, it also examines the link between restaurant dining perceptions and experiences. Adopting a qualitative approach, semi-structured interviews were conducted with restaurant consumers and examined through content analysis. The findings reveal that consumers’ fear and anxiety cause them to keep away from dining out at restaurants. Furthermore, restaurant experience is mainly determined by consumers’ negative perceptions and restaurant choosing criteria. Finally, a model explaining the inter-relationships of restaurant dining perceptions, experiences, and restaurant selecting criteria was presented. This paper aims to fill the gap in the literature by exploring Turkish customers’ restaurant dining perceptions and experiences during the current health crisis. Understanding restaurant customers’ dining perceptions and experiences will be beneficial for both scholars and practitioners to draw a picture of restaurant customers’ perceptions and experiences during a pandemic. |
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Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative studyRestaurant dining perceptionsRestaurant experienceFear and anxietyRestaurant choosing criteriaThis study explores consumers’ restaurant dining perceptions and experiences during the Covid-19 era to propose a model of restaurant dining perceptions and experiences during a pandemic. Therefore, it also examines the link between restaurant dining perceptions and experiences. Adopting a qualitative approach, semi-structured interviews were conducted with restaurant consumers and examined through content analysis. The findings reveal that consumers’ fear and anxiety cause them to keep away from dining out at restaurants. Furthermore, restaurant experience is mainly determined by consumers’ negative perceptions and restaurant choosing criteria. Finally, a model explaining the inter-relationships of restaurant dining perceptions, experiences, and restaurant selecting criteria was presented. This paper aims to fill the gap in the literature by exploring Turkish customers’ restaurant dining perceptions and experiences during the current health crisis. Understanding restaurant customers’ dining perceptions and experiences will be beneficial for both scholars and practitioners to draw a picture of restaurant customers’ perceptions and experiences during a pandemic.DEGEIT - Universidade de Aveiro2023-07-13T09:41:32Z2023-05-25T00:00:00Z2023-05-25info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/38615eng10.34624/rtd.v41i0.29542Seyitoglu, FarukAtsız, OzanCifci, İbrahiminfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:14:19Zoai:ria.ua.pt:10773/38615Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:08:36.913956Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study |
title |
Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study |
spellingShingle |
Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study Seyitoglu, Faruk Restaurant dining perceptions Restaurant experience Fear and anxiety Restaurant choosing criteria |
title_short |
Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study |
title_full |
Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study |
title_fullStr |
Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study |
title_full_unstemmed |
Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study |
title_sort |
Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study |
author |
Seyitoglu, Faruk |
author_facet |
Seyitoglu, Faruk Atsız, Ozan Cifci, İbrahim |
author_role |
author |
author2 |
Atsız, Ozan Cifci, İbrahim |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Seyitoglu, Faruk Atsız, Ozan Cifci, İbrahim |
dc.subject.por.fl_str_mv |
Restaurant dining perceptions Restaurant experience Fear and anxiety Restaurant choosing criteria |
topic |
Restaurant dining perceptions Restaurant experience Fear and anxiety Restaurant choosing criteria |
description |
This study explores consumers’ restaurant dining perceptions and experiences during the Covid-19 era to propose a model of restaurant dining perceptions and experiences during a pandemic. Therefore, it also examines the link between restaurant dining perceptions and experiences. Adopting a qualitative approach, semi-structured interviews were conducted with restaurant consumers and examined through content analysis. The findings reveal that consumers’ fear and anxiety cause them to keep away from dining out at restaurants. Furthermore, restaurant experience is mainly determined by consumers’ negative perceptions and restaurant choosing criteria. Finally, a model explaining the inter-relationships of restaurant dining perceptions, experiences, and restaurant selecting criteria was presented. This paper aims to fill the gap in the literature by exploring Turkish customers’ restaurant dining perceptions and experiences during the current health crisis. Understanding restaurant customers’ dining perceptions and experiences will be beneficial for both scholars and practitioners to draw a picture of restaurant customers’ perceptions and experiences during a pandemic. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-13T09:41:32Z 2023-05-25T00:00:00Z 2023-05-25 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/38615 |
url |
http://hdl.handle.net/10773/38615 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.34624/rtd.v41i0.29542 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
DEGEIT - Universidade de Aveiro |
publisher.none.fl_str_mv |
DEGEIT - Universidade de Aveiro |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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