Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?

The COVID-19 pandemic and subsequent U.S. in-restaurant dining restrictions deleteriously affected the restaurant industry. While dining restrictions were adopted to prevent human contact, evidence suggests that consumers may mistakenly perceive that restaurant "food" and its "packagi...

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Detalles Bibliográficos
Autores principales: Byrd, Karen, Her, EunSol, Fan, Alei, Almanza, Barbara, Liu, Yiran, Leitch, Stephen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8631525/
https://www.ncbi.nlm.nih.gov/pubmed/34866742
http://dx.doi.org/10.1016/j.ijhm.2020.102821

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8631525/
https://www.ncbi.nlm.nih.gov/pubmed/34866742
http://dx.doi.org/10.1016/j.ijhm.2020.102821

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