restaurants and covid 19 what are consumers amp rsquo risk perceptions about restaurant CORD-Papers-2022-06-02 (Version 1)

Title: Restaurants and COVID-19: What are consumers & rsquo;risk perceptions about restaurant food and its packaging during the pandemic?
Abstract: The COVID-19 pandemic and subsequent U S in-restaurant dining restrictions deleteriously affected the restaurant industry While dining restrictions were adopted to prevent human contact evidence suggests that consumers may mistakenly perceive that restaurant food and its packaging are risky sources of COVID-19 To explore consumers? COVID-19 risk perceptions about food itself restaurant food specifically and restaurant food packaging this study collected nationwide U S consumer survey data (n = 958) using an online consumer panel Findings showed that: (1) consumers were less concerned about contracting COVID-19 from food in general than restaurant food and its packaging with consumer restaurant concern highest for food served in restaurants and lowest for hot/cooked restaurant food followed by restaurant food from carry-out;and (2) the risk perceptions of consumers varied with financial concern for food gender and being in a high-risk category of COVID-19 Im-plications for researchers restauranteurs government and food safety professionals are discussed
Published: 2021
Journal: International Journal of Hospitality Management
Author Name: Byrd K
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Author Name: Her E
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Author Name: Fan A
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Author Name: Almanza B
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Author Name: Liu Y
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Author Name: Leitch S
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license: unk
license_url: [unknown license]
source_x: WHO
who_covidence_id: #1184996
has_full_text: FALSE
G_ID: restaurants_and_covid_19_what_are_consumers_amp_rsquo_risk_perceptions_about_restaurant