Browsing by Subject "Restaurant"

Now showing 1 - 3 of 3
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    A Pilot Study Of A Mental Health Education Program (AMUSE) For Restaurant Employees
    (2024-08) Muth, A. J.; Salyers, Michelle; Cyders, Melissa; Williams, Jane; Rand, Kevin
    Restaurant workers in the United States (US) face multiple stressors and mental health concerns. Additionally, there are indications that restaurant workers may hold stigmatizing mental health beliefs and are less likely to seek help for mental health concerns. Despite this, there have been no interventions assessed that target restaurant workers’ mental health, well-being, and mental health stigma. The purpose of this study is to provide an initial evaluation of one such intervention, a mental health education course (AMUSE) developed by a restaurant nonprofit (CHOW) focused on mental health in the restaurant industry. As an initial pilot study, we assessed the feasibility and acceptability of AMUSE, and sought to identify potential outcomes, and explore potential moderators and confounds. A combination of quantitative (pre and post measures) and qualitative (follow-up interviews) methods were utilized to collect data. Initial indications show that AMUSE is feasible to deliver and well accepted by those who have taken it. Additionally, participants demonstrated positive changes in help-seeking and self-efficacy after completing the course. Positive changes appeared to be moderated by characteristics of participants’ restaurant work. Despite our expectations, no significant changes were observed for stigma, motivation, social support, well-being, psychological distress, or stress. Future directions and recommendations for AMUSE were discussed based on these findings
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    Consumers' dining behaviors during the COVID-19 pandemic: An Application of the Protection Motivation Theory and the Safety Signal Framework
    (Elsevier, 2022) Wen, Han; Liu-Lastres, Bingjie; Tourism, Conventions, and Event Management, School of Health and Human Sciences
    With the long-lasting impacts of the COVID-19 pandemic, it is critically important that restaurateurs understand predictors of consumers' dining behaviors to better foster strategies to recover their revenue during the re-opening stage. Based on the Safety Signal Framework and the Protection Motivation Theory, this study developed and tested a model investigating the combined effects of restaurateurs' measures and consumers' protective motivations on their dine-out frequencies and dine-in likelihoods. Consistent with propositions of the Protection Motivation Theory, the results confirmed that both the threat and coping appraisals influenced consumers’ dining behaviors. The coping appraisal process is affected by “access to servicescape,” “servicescape,” and “communication.” Additionally, the results of the gap analysis revealed four safety signaling strategies perceived as effective by consumers but with a low implementation rate in the restaurant industry. Theoretical and practical implications were provided to restaurateurs.
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    Using the extended parallel process model (EPPM) to explore US consumers’ dining behaviors during COVID-19
    (Emerald Publishing, 2023-02-09) Liu-Lastres, Bingjie; Wen, Han; Tourism, Event & Sport Management, School of Health and Human Sciences
    Purpose The purpose of this study was to examine consumers' dining behaviors and explore their decision-making process when dining out during the COVID-19 pandemic. Design/methodology/approach Based on the extended parallel process model (EPPM) and the related literature, a conceptual model was developed and tested. This study conducted an online survey with 351 responses. In addition, a series of statistical analyses, including descriptive analyses and path analyses, were conducted to analyze the associations among key constructs in the proposed model. Findings The findings of this study confirmed the pragmatic utility of applying EPPM in a hospitality management context. The findings of this study also outline the different nature between the participants' enactment of self-protective measures and dining out activities. Lastly, while consumers are hesitant about dining out, the results showed that consumers' dining behaviors are directly related to their personality trait of sensation-seeking. Research limitations/implications This study was delimited to a cross-sectional design and self-reported data. Such information may provide insights into individuals' decision-making and behaviors related to dining in a COVID-19 context. In addition, this study only includes US samples, while future studies can extend this study by including samples from different countries and cultural backgrounds. Originality/value This study adopts an interdisciplinary approach, which derives from tourism and hospitality management and public health. As a result, the findings of this study not only identify the major influencers affecting consumers' dining behavior but also help contextualize a public health model and contribute to the tourism and hospitality management literature.