COVİD-19 SEBEBİYLE OLUŞAN PANDEMİK KRİZİN FİNE-DİNİNG RESTORANLARDA YÖNETİMİ: İYİ UYGULAMA ÖRNEĞİ

Abstract

The covid-19 virus, which spread from China to the whole world in 2019, caused a pandemic all over the world. As a result of the pandemic, As of March 21, 2020, restaurants stopped serving customers. As a result of intermittent curfews, social distancing, etc., the number of customers in restaurants decreased rapidly because people of gave up their eating habits. This study compares, the situation of the restaurant in a 5-star hotel in Mersin before and after the Covid-19 pandemic based on the qualitative research method. As a result of the comparison, it is aimed to reveal the results of the proactive approach applied by the establishment. In light of the data obtained, it is seen that the approach exhibited the restaurant has increased the number of customers, sales revenues, and customer satisfaction. It is also important that this situation occurred when most of the establishments in the city were losing money or customers during the first closure period. It is considered that the study will contribute to the literature as it is a good example of proactive strategy development for crisis periods.