HOSPITALITY DURING THE CHALLENGES OF COVID-19 PANDEMICS
Keywords:
catering, sustainability, food, pandemic, COVID-19, delivery
Abstract
Sustainable business during the COVID-19 pandemic is one of the key topics in the hospitality and tourism industry with great popularization in scientific and research domains. Therefore, the focus of this research was on the experience of the management of catering facilities in R. Serbia. This qualitative research included collecting data on the operational and economic effects of the COVID-19 pandemic on the business of 17 catering facilities for the provision of food and beverage services. The research covered the period of work from April 2020 to April 2021, as the most specific for business survival, fighting the challenges of preventing the complete closing down, limited business, and a major re-orientation to delivery and counter sales. Interviews were conducted on the perception and attitudes of the management. The subject of this paper is the sustainability of hospitality during the challenges imposed by the pandemic. The task of the paper was to investigate the experiences of the owners, management, and chefs of various hospitality facilities for providing food and beverage services. The aim of the paper was to obtain data on crisis forecasting and actions taken to survive on the hospitality and tourism market.
References
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2. Brizek, М., Frash, E.R., McLeod, M.B., Patience, M.O., (2021). Independent restaurant operator perspectives in the wake of the COVID-19 pandemic. International Journal of Hospitality Management, 93, https://doi.org/10.1016/j.ijhm.2020.102766.
3. Bryman A., (2012). Social Research Methods (4th ed.), Oxford University Press. https://doi.org/0199588058
4. Burhan, М., Talha Salam, М., Abou Hamdan, О., Tariq, Х. (2021) Crisis management in the hospitality sector SMEs in Pakistan during COVID-19. International Journal of Hospitality Management, 98, https://doi.org/10.1016/j.ijhm.2021.103037
5. Cable, J.,; Jaykus, L.A., Hoelzer, K., Newton, J., Torero, M., (2020). The impact of COVID-19 on food systems, safety, and security—a symposium report. Annals of the New York Academy of Sciences. 1484(1), 3-8. https://doi.org/10.1111/nyas.14482
6. Davahli, M.R., Karwowski, W., Sonmez, S., Apostolopoulos, Y., (2020). The Hospitality Industry in the Face of the COVID-19 Pandemic: Current Topics and Research Methods. Internatonal Journal of Environmental Research and Public Health. 17(20). https://doi.org/10.3390/ijerph17207366
7. Ding W., Levine, R., Lin, C., Xie, W., (2020). Corporate Immunity to the COVID-19 Pandemic. National Bureau of Economic Research, 141(2), 802-830.
8. Doern R. (2016). Entrepreneurship and crisis management: the experiences of small businesses during the London 2011 riots. Int. Small Bus. J. Res. Entrep., 34 276-302, 10.1177/0266242614553863
9. Dube, K., Nhamo, G., Chikodzi, D., (2020). COVID-19 cripples global restaurant and hospitality industry. Current Issues in Tourism, 24, 1487-1490.
10. Elshaer Abdallah M., (2021). Restaurants’ Response to COVID-19 Pandemic: The Realm of Egyptian Independent Restaurants. Journal of Quality Assurance in Hospitality & Tourism, 1-32.
11. Flanagan, E.W., Beyl, R.A., Fearnbach, S.N., Altazan, A.D., Martin, C.K., Redman, L.M., (2020). The Impact of COVID-19 Stay-At-Home Orders on Health Behaviors in Adults. Obesity. 29(2), 438-445. https://doi.org/10.1002/oby.23066
12. Garrido-Moreno, A. García-Morales, V.J. Martín-Rojas R. (2021). Going beyond the curve: strategic measures to recover hotel activity in times of COVID-19. Int. J. Hosp. Manag., 96, Article 102928, 10.1016/j.ijhm.2021.102928
13. Gössling, S., Scott, D., Hall, C.M. (2020). Pandemics, tourism and global change: A rapid assessment of COVID-19. J. Sustain. Tour. 1–20. https://doi.org/10.1080/09669582.2020.1758708
14. Hao, F. Xiao Q., Chon K. (2020). COVID-19 and China’s hotel industry: impacts, a disaster management framework, and post-pandemic agenda. Int. J. Hosp. Manag., 90 Article 102636, 10.1016/j.ijhm.2020.102636
15. Kim, J.; Lee, J.C. (2020). Effect of COVID-19 on Preference for Private Dining Facilities in Restaurants. J. Hosp. Tour. Manag. 45, 67–70. https://doi.org/10.1016/j.jhtm.2020.07.008
16. Kim, K., Bonn, M. A., Cho, M. (2021). Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic. Journal of Hospitality and Tourism Management, 46, 423–431. doi:10.1016/j.jhtm.2021.01.016
17. Kirillova K. (2018). Phenomenology for hospitality: theoretical premises and practical applications Int. J. Contemp. Hosp. Manag., 30, 3326-3345,
18. Lakshmi, B.M., Shareena, P., (2020). Impact of COVID 19 on the Restaurants. Journal of Interdisciplinary Cycle Research, 12(8), 1327-1334
19. McGurran B., Smith, K.A., (2020). List of Coronavirus (COVID-19) Small Business Loan and Grant Programs, Forbes https://www.forbes.com/sites/advisor/2020/04/10/list-of-coronavirus-covid-19-small-business-loan-and-grant-programs/#288a5159cc4b (last accessed 13.10.2021.)
20. Nhamo, G., Dube, K., Chikodzi, D., (2020). Counting the Cost of COVID-19 on the Global Tourism Industry. Restaurants and COVID-19: A Focus on Sustainability and Recovery Pathways. 9, 205–224. doi:10.1007/978-3-030-56231-1_9
21. Ozili, P.K., Arun,T., (2020). Spillover of COVID-19: Impact on the Global Economy, SSRN 3562570, http://dx.doi.org/10.2139/ssrn.3562570
22. Ramelli S., Wagner A.F. (2020). Feverish Stock Price Reactions to Covid-19. The Review of Corporate Finance Studies, 9(3), 622–655, https://doi.org/10.1093/rcfs/cfaa012
23. Rowley, Ј. (2012). Conducting research interviews Manag. Res. Rev., 3(4), 260-271.
24. Song, H., J., Yeon, J., Lee, S., (2021). Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry. International Journal of Hospitality Management, 92(), doi:10.1016/j.ijhm.2020.102702
25. Wilson, D., Johnson, B. A. M., Stokan, E., Overton, M. (2020). Institutional collective action during Covid-19: Lessons in local economic development. Public Administration Review, 80(5), 862–865. https://doi.org/10.1111/puar.
26. Yang Y., Zhang, H., Chen, X., (2020). Coronavirus pandemic and tourism: dynamic stochastic general equilibrium modeling of infectious disease outbreak Ann. Tour. Res., 83. doi: 10.1016/j.annals.2020.102913
27. Yang Y., Liu, H., Chen, X., (2020). COVID-19 and restaurant demand: early effects of the pandemic and stay-at-home orders. International Journal of Contemporary Hospitality Management 32(12), pages 380-383
28. Yilmaz, G., Şahin, A., (2021). How does the COVID-19 outbreak affect the food and beverage industry in Turkey? Proposal of a holistic model. Journal of Foodservice Business Research, 1-37.
29. Yost, E., Kizildag, M., Ridderstaat, J. (2021). Financial recovery strategies for restaurants during COVID-19: Evidence from the US restaurant industry. Journal of Hospitality and Tourism Management, 47, 408–412. doi:10.1016/j.jhtm.2021.04.012
