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Full-Text Articles in Business
Cleaning Invisible Matter In Open-Kitchen Restaurants To Reduce The Impact Of Covid-19, Bendegul Okumus
Cleaning Invisible Matter In Open-Kitchen Restaurants To Reduce The Impact Of Covid-19, Bendegul Okumus
Rosen Research Review
Commercial cooking in indoor settings is known to produce particulate matter, a mixture of solid particles and liquid droplets which can cause acute or chronic respiratory problems. Recent studies suggest that these invisible particles also make people more susceptible to adverse health effects of the COVID-19 virus. Dr. Bendegul Okumus was joined by a team and conducted an experimental scientific study in an open-kitchen chain restaurant to determine whether the levels of particulate matter (PM) pollution were potentially harmful for both kitchen staff and customers dining at the restaurant.
Risk Perceptions And Motivations Around Restaurant Dining During The Covid-19 Pandemic, Elizabeth Yost
Risk Perceptions And Motivations Around Restaurant Dining During The Covid-19 Pandemic, Elizabeth Yost
Rosen Research Review
The COVID-19 pandemic has caused devastating financial decline within the restaurant industry. Dr. Elizabeth Yost from UCF Rosen College of Hospitality Management and her collaborator have undertaken research to understand what motivates customers in this unchartered landscape. They have developed a new theoretical model which focuses on the impact of customer risk perceptions and optimistic bias. Other influencers are personality traits and factors such as customer loyalty and trust, which Dr. Yost argues can be maintained through transparency of information.
A Taste For Education And Research, Susan Vernon-Devlin, Robert Seltzer
A Taste For Education And Research, Susan Vernon-Devlin, Robert Seltzer
Rosen Research Review
Pots, pans and commercial kitchen equipment are not the only things found in UCF Rosen College of Hospitality Management’s kitchen labs. A component for hospitality education and research, the college’s labs teach fourth year medical students to practice culinary medicine with a grain of salt, flip the kegs on undergraduates brewing beer, and serve as taste-and-test kitchens for restaurant brands looking to spice up a menu.
Turning The Tables On Covid-19, Wei Wei
Turning The Tables On Covid-19, Wei Wei
Rosen Research Review
The COVID-19 pandemic all but eviscerated the restaurant industry. Around the world, businesses shut doors. For some this would prove to be forever, and those that did reopen were stifled by strict social-distancing regulations and the challenge of how best to rearrange their servicescapes to meet regulations and still provide an enjoyable dining experience. The big question: how best to do this? Dr. Wei Wei from UCF Rosen College of Hospitality Management and her collaborators examined the issues of built density and customer power to uncover a vital piece of the puzzle.
Restaurants Post Covid-19, Elizabeth Yost, Murat Kizildag, Jorge Ridderstaat
Restaurants Post Covid-19, Elizabeth Yost, Murat Kizildag, Jorge Ridderstaat
Rosen Research Review
When you’re suddenly forced to close 1,800 restaurant dining rooms without any certainty of being able to reopen them any time soon, you need to act decisively and prioritize if you plan to be around for a grand reopening. For Darden Restaurants and their market-leading US brands, those priorities during lockdown were ‘look after the people – look after the cash!’ Dr. Elizabeth Yost, Dr. Murat Kizildag and Dr. Jorge Ridderstaat of UCF Rosen College of Hospitality Management investigate the company’s achievement.
The Impact Of Covid-19 On Restaurant Workers, Diego Bufquin, Jeong-Yeol Park, Robin Back
The Impact Of Covid-19 On Restaurant Workers, Diego Bufquin, Jeong-Yeol Park, Robin Back
Rosen Research Review
The COVID-19 pandemic has hit many business sectors hard, none more so than the hospitality industry. Restaurant employees were already known to report high levels of depression and anxiety, as well as alcohol and drug use. How has the pandemic contributed to these problems? In the first study of its kind, Dr. Diego Bufquin, Dr. Jeong-Yeol Park and Dr. Robin Back from UCF Rosen College of Hospitality Management, along with two collaborators, examine the relationships between restaurant employees’ work status, mental health, substance use, and career turnover intentions during the pandemic.