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Crisis Management in Restaurants: The Case of Polish Restaurants during the COVID-19 Pandemic

Marek Nowacki / Marianna Nurkowska

The article aims to identify effective actions taken by the catering industry as part of crisis management during the COVID-19 pandemic. The time scope of the research concerns the first wave of the COVID-19 pandemic in the period from 13 March to 18 May 2020. The research method used in the study was a questionnaire survey (CAWI). The survey results showed that the most frequent action taken by restaurants was applying for government assistance. On the other hand, most marketing activities were related to the assessment of the situation and the prospects for restaurants. Relationships were also found between restaurant management activities and restaurant characteristics (number of employees, number of years of operation and location). The developed research tool can help in assessing effective actions taken by restaurant managers during a crisis.

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Crisis Management in Restaurants: The Case of Polish Restaurants during the COVID-19 Pandemic

Marek Nowacki / Marianna Nurkowska

The article aims to identify effective actions taken by the catering industry as part of crisis management during the COVID-19 pandemic. The time scope of the research concerns the first wave of the COVID-19 pandemic in the period from 13 March to 18 May 2020. The research method used in the study was a questionnaire survey (CAWI). The survey results showed that the most frequent action taken by restaurants was applying for government assistance. On the other hand, most marketing activities were related to the assessment of the situation and the prospects for restaurants. Relationships were also found between restaurant management activities and restaurant characteristics (number of employees, number of years of operation and location). The developed research tool can help in assessing effective actions taken by restaurant managers during a crisis.

Crisis Management in Restaurants: The Case of Polish Restaurants during the COVID-19 Pandemic

Marek Nowacki / Marianna Nurkowska

The article aims to identify effective actions taken by the catering industry as part of crisis management during the COVID-19 pandemic. The time scope of the research concerns the first wave of the COVID-19 pandemic in the period from 13 March to 18 May 2020. The research method used in the study was a questionnaire survey (CAWI). The survey results showed that the most frequent action taken by restaurants was applying for government assistance. On the other hand, most marketing activities were related to the assessment of the situation and the prospects for restaurants. Relationships were also found between restaurant management activities and restaurant characteristics (number of employees, number of years of operation and location). The developed research tool can help in assessing effective actions taken by restaurant managers during a crisis.

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Title:

Crisis Management in Restaurants: The Case of Polish Restaurants during the COVID-19 Pandemic

Contributors:

Marek Nowacki (author) / Marianna Nurkowska (author)

Published in:

Sustainability, Vol 14, Iss 21, p 14631 (2022)

Publication date:

2022

ISSN:

DOI:

https://doi.org/10.3390/su142114631

Type of media:

Article (Journal)

Type of material:

Electronic Resource

Language:

Unknown

Keywords:

crisis management , COVID-19 epidemic , catering industry , restaurants , Environmental effects of industries and plants , TD194-195 , Renewable energy sources , TJ807-830 , Environmental sciences , GE1-350

Metadata by DOAJ is licensed under CC BY-SA 1.0

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