Kwok, K. O., Li, K. K., Chan, H. H., Yi, Y. Y., Tang, A., Wei, W. I., & Wong, S. Y. (2020). Community Responses during Early Phase of COVID-19 Epidemic, Hong Kong. Emerging Infectious Diseases, 26, 1575-1579.
https://doi.org/10.3201/eid2607.200500

has been cited by the following article:

• TITLE: Impact of COVID-19 Infection Threat on Chinese Consumer’s Ding Behaviors in Restaurant after Work Resumption

  AUTHORS: Zhou An

  KEYWORDS: Coronavirus (COVID-19), Impact of Pandemic, Consumer Behavior, Restaurant

  JOURNAL NAME: Open Journal of Social Sciences, Vol.9 No.1, January 19, 2021

  ABSTRACT: The outbreak of the Coronavirus Disease 2019 (COVID-19) has caused serious losses to catering industry. Even after the work resumption, the infection threat of the pandemic persistently affects consumers. This study aims to investigate the impact of COVID-19 infection threat on Chinese consumers’ dining behaviors in restaurants after work resumption. Quantitative research methods were adopted to explore the relationship between infection threat and consumer behavior. Data were collected by distributing questionnaires to consumers in 4 restaurants in mainland China. A total of 190 valid questionnaires were received and then imported into SPSS software for analysis. The results indicate that the infection threat of COVID-19 is significantly related to consumer’s behaviors, including contact limitation time optimization, keeping distance, personal security and dietary health. Consumers who perceive the infection threat consciously take actions to avoid risks while dining in restaurants. This study enriches literatures on the impact of the epidemic infection threat on consumer behavior. The findings imply that restaurants can reduce the consumer’s concern of infection threat by changing the business mode, so that people can eat in restaurants without any anxiety.