Covid-19 re-opening measures in the full-service restaurant industry: the impact in the word-of-mouth intention

Autores/as

  • Christian Reich López Universidad Autónoma de Nuevo León http://orcid.org/0000-0002-4315-9375
  • María Mayela Teran Cazares Universidad Autónoma de Nuevo León
  • Jesus Fabián López Pérez Universidad Autónoma de Nuevo León

DOI:

https://doi.org/10.29105/rinn18.35-e5

Resumen

One of the most affected industries due to COVID-19 has been full-service restaurants since several governments worldwide decided to close them temporarily as a measure to stop spreading the virus. As the re-opening happens, the priority on the factors for these restaurants’ customers to recommend others or Word-of-Mouth (WOM) seems to have changed, especially if analyzed according to demographics groups. This article shows empirical evidence of what factors in full-service restaurants influence a client’s word-of-mouth intentions before and during COVID-19, aiming the relevance of trust (TST) to be superior to other factors, such as the quality of the food (QF) itself.

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Biografía del autor/a

Christian Reich López, Universidad Autónoma de Nuevo León

Profesor de posgrado en FACPYA, candidato a Doctor por la UANL.

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Publicado

2021-08-29

Cómo citar

Reich López, C., Teran Cazares, M. M., & López Pérez, J. F. (2021). Covid-19 re-opening measures in the full-service restaurant industry: the impact in the word-of-mouth intention. Innovaciones De Negocios, 18(35). https://doi.org/10.29105/rinn18.35-e5

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