Consumers' perceived effectiveness of COVID-19 mitigation strategies in restaurants: What went well and what could we do better?

Yang Xu, Smita Singh, Eric D Olson, EunHa Lena Jeong

Abstract read

In one paragraph

Article in International journal of hospitality management, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Enhancement of Harbin ice and snow tourism destination competitiveness: A large-scale data study based on sentiment analysis and Latent Dirichlet Allocation.PloS one · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Yang XuDepartment of Apparel, Events and Hospitality Management Iowa State University, 7E MacKay Hall, 2302 Osborn Drive, Ames, IA 50011-1078, USA.

Smita SinghSchool of Hospitality, Metropolitan State University of Denver, P.O. Box 173362, Denver, CO 80217-3362, USA.

Eric D OlsonSchool of Hospitality, Metropolitan State University of Denver, P.O. Box 173362, Denver, CO 80217-3362, USA.

EunHa Lena JeongDepartment of Apparel, Events and Hospitality Management, Iowa State University, 1084C LeBaron Hall, 626 Morrill Rd., Ames, IA 50011-1078, USA.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

As restaurants are resuming normal operations, COVID-19 mitigation strategies are still in place. An effective COVID-19 mitigation protocol may facilitate a more successful rebound since consumers may perceive a lowered risk to purchase food from the restaurant with protocols in place. However, little is known regarding how consumers evaluate restaurants' present efforts to contain the transmission of COVID-19. By using a rigorous scale development procedure, this study creates a scale to measure restaurant consumers' perceptions of COVID-19 mitigation strategies (acronym: PHASE): Protective equipment/technology (P); Health and hygiene (H); Access of purchase/serving (A); Safety measure for customers (S); and Employee safety measure (E). The study further identifies the areas that need to be improved by using importance-performance analysis. Findings of this study provide guidelines for restaurant professionals to potentially reallocate their existing resources to refine their COVID-19 mitigation strategies and to better prepare for the future.

Indexed as

COVID-19Customer perceptionImportance-performance analysis (IPA)MitigationRestaurantsScale developmentServicescape

Identifiers

PMID35309520

DOI10.1016/j.ijhm.2022.103206

PMCPMC8923877

What OpenQuestion holds

Textmetadata

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.