Crisis management and recovery: how restaurants in Hong Kong responded to SARS
Identifieur interne : 001364 ( Pmc/Checkpoint ); précédent : 001363; suivant : 001365Crisis management and recovery: how restaurants in Hong Kong responded to SARS
Auteurs : Alan C. B. Tse ; Stella So ; Leo SinSource :
- International Journal of Hospitality Management [ 0278-4319 ] ; 2005.
Abstract
The 2003 Severe Acute Respiratory Syndrome (SARS) outbreak constitutes an example of the many crises that a restaurant may encounter. This article reviews a typology of crises, examines the crisis response of restaurants in Hong Kong, illustrates how local restaurants deal with this unprecedented situation and develop strategies for management and recovery. The lessons and experience gained from dealing with the SARS crisis serve as references for restaurants in other destinations when they face similar crises in future.
Url:
DOI: 10.1016/j.ijhm.2004.12.001
PubMed: NONE
PubMed Central: 7116952
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B." last="Tse">Alan C. B. Tse</name></author><author><name sortKey="So, Stella" sort="So, Stella" uniqKey="So S" first="Stella" last="So">Stella So</name></author><author><name sortKey="Sin, Leo" sort="Sin, Leo" uniqKey="Sin L" first="Leo" last="Sin">Leo Sin</name></author></analytic><series><title level="j">International Journal of Hospitality Management</title><idno type="ISSN">0278-4319</idno><idno type="eISSN">1873-4693</idno><imprint><date when="2005">2005</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>The 2003 Severe Acute Respiratory Syndrome (SARS) outbreak constitutes an example of the many crises that a restaurant may encounter. This article reviews a typology of crises, examines the crisis response of restaurants in Hong Kong, illustrates how local restaurants deal with this unprecedented situation and develop strategies for management and recovery. The lessons and experience gained from dealing with the SARS crisis serve as references for restaurants in other destinations when they face similar crises in future.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct><analytic><author><name sortKey="Barton, L" uniqKey="Barton L">L. Barton</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Barton, L" uniqKey="Barton L">L. Barton</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Bauer, R A" uniqKey="Bauer R">R.A. Bauer</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Bettman, J R" uniqKey="Bettman J">J.R. Bettman</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Coombs, W T" uniqKey="Coombs W">W.T. Coombs</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Devine, D J" uniqKey="Devine D">D.J. 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<front><journal-meta><journal-id journal-id-type="nlm-ta">Int J Hosp Manag</journal-id><journal-id journal-id-type="iso-abbrev">Int J Hosp Manag</journal-id><journal-title-group><journal-title>International Journal of Hospitality Management</journal-title></journal-title-group><issn pub-type="ppub">0278-4319</issn><issn pub-type="epub">1873-4693</issn><publisher><publisher-name>Elsevier Ltd.</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="pmc">7116952</article-id><article-id pub-id-type="publisher-id">S0278-4319(04)00120-3</article-id><article-id pub-id-type="doi">10.1016/j.ijhm.2004.12.001</article-id><article-categories><subj-group subj-group-type="heading"><subject>Article</subject></subj-group></article-categories><title-group><article-title>Crisis management and recovery: how restaurants in Hong Kong responded to SARS</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Tse</surname><given-names>Alan C.B.</given-names></name><email>alan@baf.msmail.cuhk.edu.hk</email><xref rid="cor1" ref-type="corresp">*</xref></contrib><contrib contrib-type="author"><name><surname>So</surname><given-names>Stella</given-names></name></contrib><contrib contrib-type="author"><name><surname>Sin</surname><given-names>Leo</given-names></name></contrib></contrib-group><aff>Department of Marketing, The Chinese University of Hong Kong, Hong Kong</aff><author-notes><corresp id="cor1"><label>*</label>Corresponding author. Tel.: +852 2609 7829; fax: +852 2603 5473. <email>alan@baf.msmail.cuhk.edu.hk</email></corresp></author-notes><pub-date pub-type="pmc-release"><day>29</day><month>1</month><year>2005</year></pub-date><pmc-comment> PMC Release delay is 0 months and 0 days and was based on .</pmc-comment>
<pub-date pub-type="ppub"><month>3</month><year>2006</year></pub-date><pub-date pub-type="epub"><day>29</day><month>1</month><year>2005</year></pub-date><volume>25</volume><issue>1</issue><fpage>3</fpage><lpage>11</lpage><permissions><copyright-statement>Copyright © 2004 Elsevier Ltd. All rights reserved.</copyright-statement><copyright-year>2004</copyright-year><copyright-holder>Elsevier Ltd</copyright-holder><license><license-p>Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active.</license-p></license></permissions><abstract><p>The 2003 Severe Acute Respiratory Syndrome (SARS) outbreak constitutes an example of the many crises that a restaurant may encounter. This article reviews a typology of crises, examines the crisis response of restaurants in Hong Kong, illustrates how local restaurants deal with this unprecedented situation and develop strategies for management and recovery. The lessons and experience gained from dealing with the SARS crisis serve as references for restaurants in other destinations when they face similar crises in future.</p></abstract><kwd-group><title>Keywords</title><kwd>Crisis management</kwd><kwd>Hong Kong restaurants</kwd><kwd>Recovery</kwd><kwd>Response to SARS</kwd></kwd-group></article-meta></front></pmc><affiliations><list></list><tree><noCountry><name sortKey="Sin, Leo" sort="Sin, Leo" uniqKey="Sin L" first="Leo" last="Sin">Leo Sin</name><name sortKey="So, Stella" sort="So, Stella" uniqKey="So S" first="Stella" last="So">Stella So</name><name sortKey="Tse, Alan C B" sort="Tse, Alan C B" uniqKey="Tse A" first="Alan C. B." last="Tse">Alan C. B. Tse</name></noCountry></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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