Estimating the Impact of COVID-19 Pandemic on Customers’ Dining-Out Activities in South Korea

Bowon Suh, Shinyoung Kang and Hyeyoung Moon
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Bowon Suh: Department of Food Service & Culinary Management, Kyung Hee Cyber University, Seoul 02447, Korea
Shinyoung Kang: Department of Airline Service, Kwangju Women’s University, Gwangju 62396, Korea
Hyeyoung Moon: Institute of Symbiotic Life-TECH (Technology, Ecology, Culture, Human), Yonsei University, Seoul 03722, Korea

Sustainability, 2022, vol. 14, issue 15, 1-16

Abstract: This study classified the types of dining-out activities into three categories: visiting restaurants, using delivery services, and using take-out services to understand how customers’ various dining-out activities were carried out during the COVID-19 pandemic. The study used the Theory of Planed Behavior (TPB) model to analyze the structural relationship between the main factors and three dining-out activities. An online survey method was used to distribute and collect survey link addresses through respondents’ SNS and e-mail and a data analysis was performed on the final 429(85.8%) effective samples. A paired t-test and structural equation modeling (SEM) were used to investigate customers’ dining-out activities. This study is of significant contribution in that it compared and analyzed customers’ various dining-out activities using the TPB model, laid the theoretical foundation for related research, and suggested ways to help related industry workers establish marketing strategies under the pandemic.

Keywords: dining-out activity; COVID-19; theory of planned behavior; comparative method (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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