To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era

Sven Tuzovic*, Sertan Kabadayi, Stefanie Paluch

*Motsvarande författare för detta arbete

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

29 Citeringar (Scopus)

Sammanfattning

The hospitality industry has been hard hit by the ongoing pandemic caused by the COVID-19 virus. As restaurants develop comprehensive reopening plans, consumers may still have mixed feelings about simple things such as going out for a meal. This paper explores wellbeing perceptions of restaurant diners. Based on the analysis of semi-structured interviews, this paper reveals that wellbeing in hospitality is a collective concept comprised of multiple domains of a service system, including macro, meso, and micro levels. Furthermore, this paper provides strong support to show that wellbeing is not only sought collectively, but also is determined by consumers’ wellbeing perceptions of both themselves and others around them, and thus contributes to the wellbeing literature in the hospitality domain. Finally, this paper identifies potential concerns regarding crowding and behaviors of other guests, which extends the hospitality literature on perceived territoriality. The theoretical and practical implications are discussed in detail.
OriginalspråkEngelska
Artikelnummer102892
Referentgranskad vetenskaplig tidskriftInternational Journal of Hospitality Management
Volym95
Antal sidor12
ISSN0278-4319
DOI
StatusPublicerad - 26.02.2021
MoE-publikationstypA1 Originalartikel i en vetenskaplig tidskrift

Nyckelord

  • 512 Företagsekonomi

Styrkeområden och områden med hög potential (AoS och AoHP)

  • AoS: Konkurrensanalys och servicestrategi - Service och kundorienterad ledning

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