“Keep the Space”: Influence of Perceived Space on Wellbeing in Restaurants During Coronavirus

Sven Tuzovic; Sertan Kabadayi; Stefanie Paluch

doi:10.1007/978-3-030-93169-8_4

“Keep the Space”: Influence of Perceived Space on Wellbeing in Restaurants During Coronavirus

Sven Tuzovic
, Sertan Kabadayi
, Stefanie Paluch

Marketing, Helsinki

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Scientific › peer-review

Abstract

The restaurant industry has been hit hard by the ongoing pandemic caused by the COVID-19 virus. Given new surges in COVID-19 cases across multiple regions, the restaurant environment remains largely unpredictable, and consumers continue to be anxious of dining out. Based on a qualitative study, the wellbeing perceptions of restaurant diners in Germany after the initial lockdown in mid-March are explored. The study revealed that wellbeing of restaurant diners is a collective concept comprised of multiple domains of a service system. More specifically, it is found that public health measures of social distancing have led to an increased concern about space and perceived territoriality, influencing how diners feel at full-service dining establishments. A model of spatial wellbeing of guests in dine-in restaurants is developed. The theoretical and practical implications are discussed in detail.

Original language	English
Title of host publication	Consumption, Production, and Entrepreneurship in the Time of Coronavirus : A Business Perspective of the Pandemic
Editors	Elena Gallitto, Marta Massi, Paul Harrison
Publisher	Palgrave Macmillan
Publication date	04.2022
Pages	57-76
ISBN (Print)	978-3-030-93168-1
ISBN (Electronic)	978-3-030-93169-8
DOIs	https://doi.org/10.1007/978-3-030-93169-8_4
Publication status	Published - 04.2022
MoE publication type	A3 Book chapter

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

512 Business and Management
COVID-19
hospitality
perceived territoriality
wellbeing

Access to Document

10.1007/978-3-030-93169-8_4

https://link.springer.com/10.1007/978-3-030-93169-8_4

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Tuzovic, S., Kabadayi, S., & Paluch, S. (2022). “Keep the Space”: Influence of Perceived Space on Wellbeing in Restaurants During Coronavirus. In E. Gallitto, M. Massi, & P. Harrison (Eds.), Consumption, Production, and Entrepreneurship in the Time of Coronavirus: A Business Perspective of the Pandemic (pp. 57-76). Palgrave Macmillan. https://doi.org/10.1007/978-3-030-93169-8_4

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Tuzovic, S, Kabadayi, S & Paluch, S 2022, “Keep the Space”: Influence of Perceived Space on Wellbeing in Restaurants During Coronavirus. in E Gallitto, M Massi & P Harrison (eds), Consumption, Production, and Entrepreneurship in the Time of Coronavirus: A Business Perspective of the Pandemic. Palgrave Macmillan, pp. 57-76. https://doi.org/10.1007/978-3-030-93169-8_4

“Keep the Space”: Influence of Perceived Space on Wellbeing in Restaurants During Coronavirus. / Tuzovic, Sven; Kabadayi, Sertan; Paluch, Stefanie.
Consumption, Production, and Entrepreneurship in the Time of Coronavirus: A Business Perspective of the Pandemic. ed. / Elena Gallitto; Marta Massi; Paul Harrison. Palgrave Macmillan, 2022. p. 57-76.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Scientific › peer-review

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“Keep the Space”: Influence of Perceived Space on Wellbeing in Restaurants During Coronavirus

Abstract

UN SDGs

Keywords

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