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Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19

Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19

Abhinav Kumar Shandilya, Abhisek Jana, Dilip Kumar
Copyright: © 2024 |Pages: 24
ISBN13: 9798369341353|ISBN13 Softcover: 9798369349564|EISBN13: 9798369341360
DOI: 10.4018/979-8-3693-4135-3.ch013
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MLA

Shandilya, Abhinav Kumar, et al. "Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19." Gastronomic Sustainability Solutions for Community and Tourism Resilience, edited by Shivam Bhartiya, et al., IGI Global, 2024, pp. 218-241. https://doi.org/10.4018/979-8-3693-4135-3.ch013

APA

Shandilya, A. K., Jana, A., & Kumar, D. (2024). Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19. In S. Bhartiya, V. Bhatt, & A. Jimenez Ruiz (Eds.), Gastronomic Sustainability Solutions for Community and Tourism Resilience (pp. 218-241). IGI Global. https://doi.org/10.4018/979-8-3693-4135-3.ch013

Chicago

Shandilya, Abhinav Kumar, Abhisek Jana, and Dilip Kumar. "Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19." In Gastronomic Sustainability Solutions for Community and Tourism Resilience, edited by Shivam Bhartiya, Vaibhav Bhatt, and Andrea Edurne Jimenez Ruiz, 218-241. Hershey, PA: IGI Global, 2024. https://doi.org/10.4018/979-8-3693-4135-3.ch013

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Abstract

The present study aims to examine the relationships between physical and social servicescape elements with inhouse dining behaviour by applying the stimulus-organism-response (S-O-R) framework to overcome the challenges that arose due to the breakout of COVID-19. Smart PLS software 3.3.7 has been used to conduct statistical analysis to establish the constructs' reliability and validity and test the developed hypotheses. The study confirms the fitness of the S-O-R framework in predicting in-house dining behaviour in light of COVID-19. The diners should be communicated about the hygiene standards followed during the operation cycle, and a separate zone could be created for people who are more concerned about the health risks. The restaurants cannot afford to compromise with the ambient condition, signs, symbols and artefacts, spatial layout and functionality, perceived similarities and behaviour of other customers, and physical appearance and behaviour of the employees. These components act as stimuli to develop learning and mood, leading to in-house dining.

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