A Conceptual Framework for Restaurants to Recover from COVID-19 Pandemic
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-4844-4_10
Reference30 articles.
1. Bartik, A. W., Bertrand, M., Cullen, Z. B., Glaeser, E. L., Luca, M. & Stanton, C. T. (2020). How are small businesses adjusting to COVID-19? Early evidence from a survey (working paper 26989). National Bureau of Economic Research, viewed 11 June 2021, https://www.nber.org/papers/w26989
2. Breier, M., Kallmuenzer, A., Clauss, T., Gast, J., & Kraus, S. (2021). The role of business model innovation in the hospitality industry during the COVID-19 crisis. International Journal of Hospitality Management, 92, 1–10.
3. Bujisic, M., Bogicevic, V., & Parsa, H. (2017). The effect of weather factors on restaurant sales. Journal of Foodservice Business Research, 20(3), 350–370.
4. Chuo, H. Y. (2014). Restaurant diners’ self-protective behavior in response to an epidemic crisis. International Journal of Hospitality Management, 38, 74–83.
5. Dube, K., Nhamo, G., & Chikodzi, D. (2021). COVID-19 cripples global restaurant and hospitality industry. Current Issues in Tourism, 24(11), 1487–1490.
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