COVID-19 pandemic underlines the need to build resilience in commercial restaurants’ food safety

Freitas, Rayane Stephanie Gomes de; Stedefeldt, Elke

doi:10.1016/j.foodres.2020.109472

Cited by 72 publications

(60 citation statements)

References 10 publications

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“…The restaurant sector observed a 58% decrease in revenue from the period of March to May in the year 2020. (De Freitas & Stedefeldt, 2020). Also, we know that 27.5% of hotel business owners stated that they will close business at some locations, and 16.1% said that they will close their business permanently (De Freitas & Stedefeldt, 2020).…”

Section: Introductionmentioning

confidence: 99%

Impact of Job Insecurity due to COVID-19 on the Psychological Wellbeing and Resiliency of Food Delivery Personnel

Sarwar¹,

Maqsood²,

Mujtaba³

2020

IJHRS

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This study examines when and why job insecurity due to COVID-19 leads to decreased well-being in hotel (restaurant) delivery personnel. It also examines resiliency as a moderator between job insecurity and employee anxiety. Data was collected in time lags from 253 respondents of food delivery personnel in hotel restaurants. The findings suggest that job insecurity due to COVID-19 decreased an employee’s well-being via financial stress. Moreover, resiliency played a buffering role in mitigating the damaging impact of job insecurity on fanatical stress. Theoretical and practical implications are included in this paper. COVID-19 is considered as most devastating and fatal diseases of this century since it is negatively impacting many industries, including hotels and restaurants. While some researchers have reflected upon the nature of this disease, the arrival of possible vaccine and economic outcomes, the employees’ psychological outcomes are largely ignored areas of research. Hence, this study attempts to fill this gap by adding relevant knowledge to the field. This study contributes to literature in various ways. Firstly, this study proposes and measures employees’ job insecurity due to infectious disease COVID-19 in hotels. Secondly, anxiety is measured as a mechanism to explain the relationship between perceived job insecurity and employees’ psychological well-being.Thirdly, this study proposes and empirically tests the factors which may decrease employees’ well-being during the outbreak of a COVID-19 pandemic. Fourthly, this study examines employees’ personality trait of resiliency as a buffering factor between job insecurity and employee anxiety. Finally, this research validates the conservation of resources theory in terms of external stressor and personal resource in the form of resiliency. Hence this study is a timely response against the current coronavirus pandemic to expand the scope in domain of mental health specifically among hotel employees to provide insights to practitioners. The objective of this paper is to examine the impact of job insecurity on mental health of hotel employees and to recommend a few avenues for practitioners to mitigate its devastating effects.

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Section: Introductionmentioning

confidence: 99%

Impact of Job Insecurity due to COVID-19 on the Psychological Wellbeing and Resiliency of Food Delivery Personnel

Sarwar¹,

Maqsood²,

Mujtaba³

2020

IJHRS

View full text Add to dashboard Cite

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“…Customers' in?uence safety practices by purchasing only from places they feel are safe, which they judge from the delivery experience, the packaging specifics, and the end product. Social media posts about restaurants' hygiene and sanitization procedures can be used strategically to develop transparency from the restaurant to the customer, as they show how the restaurant has adopted safety criteria ( 25 ).…”

Section: Discussionmentioning

confidence: 99%

A Mixed-Method Study on COVID-19 Prevention in Iranian Restaurants

Mohammadi‐Nasrabadi

Salmani

Broumandnia

et al. 2021

Front. Public Health

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Background: In the face of the COVID-19, as a public health emergency, the restaurant industry is struggling to organize itself. The aim of this study is to determine the knowledge, attitude, and practice and also the perceptions of restaurants' customers and managers toward COVID-19 prevention.Methods: This cross-sectional study was conducted using the mixed-method approach. Two online questionnaires were undertaken through WhatsApp Messenger among the 210 customers and 50 managers of restaurants. Multivariate linear regression analysis was conducted to identify the predictors of knowledge, attitude, and practice toward COVID-19 prevention. Then semi-structured, in-depth phone interviews were conducted with 45 subjects to identify their perceptions about the restaurant industry during the COVID-19 pandemic.Results: The majority of customers had moderate knowledge (72.4%), positive attitude (90.5%), and desirable practice (38.6%); whereas the majority of managers had sufficient knowledge (50%), negative attitude (82%), and acceptable practice (58%) toward the prevention of COVID-19 in restaurants. Multiple linear regression analysis showed with increasing each 10 years in the age of the customers, the practice score significantly decreased (Beta = −0.155, p < 0.05). Moreover, qualitative results revealed three categories (1. restaurant industry, 2. social media, and 3. government) in 9 themes with 32 sub-themes which were explored based on the perception of the participants toward COVID-19 prevention in restaurants.Conclusion: The majority of restaurant customers and managers have sufficient knowledge and acceptable practice, but a positive attitude among customers and a negative attitude among managers about the prevention of COVID-19 were shown. There is an urgent need to understand public awareness about preventing COVID-19 in restaurants at these critical moments. The results seek to provide strategies for the policymakers and restaurant industry to plan the specific educational intervention about how to manage future crises and public health improvement.

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“…COVID‐19 has thrown several challenges at the restaurant entrepreneurs, who will have to quickly pivot their business strategies to address these challenges for a successful recovery (de Freitas & Stedefeldt, 2020). One of the short‐term challenges is to lower down the expenditure and operational costs.…”

Section: Challenges For the Small Restaurant Entrepreneursmentioning

confidence: 99%

Repercussions of COVID‐19 on small restaurant entrepreneurs: The Indian context

Vig

Agarwal

2021

Strategic Change

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In the pre‐COVID period, the restaurant industry had significantly grown in India in the past decade due to rapid urbanization and modernization. In the post‐COVID period, the small restaurant entrepreneurs are fighting for their survival due to the lack of funds, a shift in the consumers' behaviour and perception, and negative cash flows. It has led to the closure of restaurants, loss of employment, and adversely affected the allied industries. The small restaurant entrepreneurs are exploring some new opportunities amid the crisis and adopting innovative approaches, technological and digital interventions to meet the consumers' need for a contact‐less dining experience. However, a joint effort on the part of entrepreneurs and government bodies will facilitate and fuel the restaurant industry's growth again.

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COVID-19 pandemic underlines the need to build resilience in commercial restaurants’ food safety

Cited by 72 publications

References 10 publications

Impact of Job Insecurity due to COVID-19 on the Psychological Wellbeing and Resiliency of Food Delivery Personnel

Impact of Job Insecurity due to COVID-19 on the Psychological Wellbeing and Resiliency of Food Delivery Personnel

A Mixed-Method Study on COVID-19 Prevention in Iranian Restaurants

Repercussions of COVID‐19 on small restaurant entrepreneurs: The Indian context

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