COVID-19 risk perception and restaurant utilization after easing in-person restrictions

This article investigated the influence of risk aversion and the perception of risk associated with dining inside a restaurant on restaurant utilization and expenditures in the initial re-opening phase of the COVID-19 pandemic. Consistent with economic theory, risk aversion and perception decreased...

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Detalles Bibliográficos
Autores principales: Yenerall, Jackie, Jensen, Kimberly, Chen, Xuqi, Edward Yu, T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Authors. Published by Elsevier Ltd. 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8670865/
https://www.ncbi.nlm.nih.gov/pubmed/34924679
http://dx.doi.org/10.1016/j.foodpol.2021.102206

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8670865/
https://www.ncbi.nlm.nih.gov/pubmed/34924679
http://dx.doi.org/10.1016/j.foodpol.2021.102206

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