Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China.
Identifieur interne : 000000 ( Main/Exploration ); suivant : 000001Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China.
Auteurs : Jaewook Kim [États-Unis] ; Jewoo Kim [États-Unis] ; Yiqi Wang [États-Unis]Source :
- International journal of hospitality management [ 0278-4319 ] ; 2021.
Abstract
To contain the pandemic of coronavirus (COVID-19), social distancing, self-isolation and travel restrictions have been imposed globally. To shed light on how COVID-19 is affecting restaurant industry, this study aims to explore the factors that affect restaurant firms' financial turnaround for their sustainability after the business shutdowns amid the COVID-19 pandemic. By utilizing a total of 86,507 small- and medium-sized restaurant firms' sales data collected from nine cities in Mainland China, the exploratory approach of this study successfully determines positive impacts of three aspects of operational characteristics (i.e., delivery, discounts, and service type) and brand effects as uncertainty minimizing factors amid distinctive business shutdowns and restrictions. This is the first empirical study in the management realm on the impacts of COVID-19 on restaurant industry. This paper strengthens the extant literature by highlighting the impact of COVID-19 on the restaurant industry after the business restrictions are lifted.
DOI: 10.1016/j.ijhm.2020.102752
PubMed: 33223596
PubMed Central: PMC7666809
Affiliations:
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Hilton College of Hotel & Restaurant Management, University of Houston, 4450 University Drive Suite S2302, Houston, TX 77204, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Conrad N. Hilton College of Hotel & Restaurant Management, University of Houston, 4450 University Drive Suite S2302, Houston, TX 77204</wicri:regionArea><placeName><region type="state">Texas</region></placeName></affiliation></author><author><name sortKey="Kim, Jewoo" sort="Kim, Jewoo" uniqKey="Kim J" first="Jewoo" last="Kim">Jewoo Kim</name><affiliation wicri:level="4"><nlm:affiliation>Department of Apparel, Events, and Hospitality Management, Iowa State University, 17 MacKay Hall, 2302 Osborn Drive, Ames, IA 50011, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Department of Apparel, Events, and Hospitality Management, Iowa State University, 17 MacKay Hall, 2302 Osborn Drive, Ames, IA 50011</wicri:regionArea><placeName><region type="state">Iowa</region><settlement type="city">Ames (Iowa)</settlement></placeName><orgName type="university">Université d'État de l'Iowa</orgName></affiliation></author><author><name sortKey="Wang, Yiqi" sort="Wang, Yiqi" uniqKey="Wang Y" first="Yiqi" last="Wang">Yiqi Wang</name><affiliation wicri:level="4"><nlm:affiliation>Department of Apparel, Events, and Hospitality Management, Iowa State University, 7E MacKay Hall, 2302 Osborn Drive, Ames, IA 50011, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Department of Apparel, Events, and Hospitality Management, Iowa State University, 7E MacKay Hall, 2302 Osborn Drive, Ames, IA 50011</wicri:regionArea><placeName><region type="state">Iowa</region><settlement type="city">Ames (Iowa)</settlement></placeName><orgName type="university">Université d'État de l'Iowa</orgName></affiliation></author></analytic><series><title level="j">International journal of hospitality management</title><idno type="ISSN">0278-4319</idno><imprint><date when="2021" type="published">2021</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">To contain the pandemic of coronavirus (COVID-19), social distancing, self-isolation and travel restrictions have been imposed globally. To shed light on how COVID-19 is affecting restaurant industry, this study aims to explore the factors that affect restaurant firms' financial turnaround for their sustainability after the business shutdowns amid the COVID-19 pandemic. By utilizing a total of 86,507 small- and medium-sized restaurant firms' sales data collected from nine cities in Mainland China, the exploratory approach of this study successfully determines positive impacts of three aspects of operational characteristics (i.e., delivery, discounts, and service type) and brand effects as uncertainty minimizing factors amid distinctive business shutdowns and restrictions. This is the first empirical study in the management realm on the impacts of COVID-19 on restaurant industry. This paper strengthens the extant literature by highlighting the impact of COVID-19 on the restaurant industry after the business restrictions are lifted.</div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">33223596</PMID><DateRevised><Year>2020</Year><Month>11</Month><Day>24</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0278-4319</ISSN><JournalIssue CitedMedium="Print"><Volume>92</Volume><PubDate><Year>2021</Year><Month>Jan</Month></PubDate></JournalIssue><Title>International journal of hospitality management</Title><ISOAbbreviation>Int J Hosp Manag</ISOAbbreviation></Journal><ArticleTitle>Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China.</ArticleTitle><Pagination><MedlinePgn>102752</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.ijhm.2020.102752</ELocationID><Abstract><AbstractText>To contain the pandemic of coronavirus (COVID-19), social distancing, self-isolation and travel restrictions have been imposed globally. To shed light on how COVID-19 is affecting restaurant industry, this study aims to explore the factors that affect restaurant firms' financial turnaround for their sustainability after the business shutdowns amid the COVID-19 pandemic. By utilizing a total of 86,507 small- and medium-sized restaurant firms' sales data collected from nine cities in Mainland China, the exploratory approach of this study successfully determines positive impacts of three aspects of operational characteristics (i.e., delivery, discounts, and service type) and brand effects as uncertainty minimizing factors amid distinctive business shutdowns and restrictions. This is the first empirical study in the management realm on the impacts of COVID-19 on restaurant industry. This paper strengthens the extant literature by highlighting the impact of COVID-19 on the restaurant industry after the business restrictions are lifted.</AbstractText><CopyrightInformation>© 2020 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Kim</LastName><ForeName>Jaewook</ForeName><Initials>J</Initials><AffiliationInfo><Affiliation>Conrad N. 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<ReferenceList><Reference><Citation>Annu Rev Psychol. 2001;52:1-26</Citation><ArticleIdList><ArticleId IdType="pubmed">11148297</ArticleId></ArticleIdList></Reference><Reference><Citation>Int J Surg. 2020 Apr;76:71-76</Citation><ArticleIdList><ArticleId IdType="pubmed">32112977</ArticleId></ArticleIdList></Reference></ReferenceList></PubmedData></pubmed><affiliations><list><country><li>États-Unis</li></country><region><li>Iowa</li><li>Texas</li></region><settlement><li>Ames (Iowa)</li></settlement><orgName><li>Université d'État de l'Iowa</li></orgName></list><tree><country name="États-Unis"><region name="Texas"><name sortKey="Kim, Jaewook" sort="Kim, Jaewook" uniqKey="Kim J" first="Jaewook" last="Kim">Jaewook Kim</name></region><name sortKey="Kim, Jewoo" sort="Kim, Jewoo" uniqKey="Kim J" first="Jewoo" last="Kim">Jewoo Kim</name><name sortKey="Wang, Yiqi" sort="Wang, Yiqi" uniqKey="Wang Y" first="Yiqi" last="Wang">Yiqi Wang</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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