Impacts of Covid-19 Pandemic on food service businesses in tourism: A case study in Can Tho city, Vietnam (This publication is supported by the Australian Government through the Australian Alumni Grants Fund. The opinions expressed in this publication are those of the authors and do not necessarily reflect the views of the Australian Government)

Da Van Huynh, Dr. Hieu Hong Hua, Minh Anh Nguyen, Dieu Thi Tran, Xuan Thanh Duong, Phong Quan Nguyen, Vu Thanh Ngo and Viet Quoc Mai Nguyen
Additional contact information
Da Van Huynh: Da Van Huynh, School of Social Sciences and Humanities, Can Tho University, Campus 2, 3/2 Street, Ninh Kieu District, Can Tho City, Vietnam
Dr. Hieu Hong Hua: Can Tho University, Vietnam
Minh Anh Nguyen: Can Tho University, Vietnam
Dieu Thi Tran: FPT University, Can Tho, Vietnam
Xuan Thanh Duong: Tay Do University, Vietnam
Phong Quan Nguyen: Ho Chi Minh National Academy of Politics IV, Vietnam
Vu Thanh Ngo: PhD candidate School of Economics, Can Tho University Kien Giang Deparmant of Tourism, Vietnam
Viet Quoc Mai Nguyen: Can Tho University, Vietnam

Journal of Social Sciences (COES&RJ-JSS), 2022, vol. 11, issue 4, 121-134

Abstract: Food and beverage business is an indispensable part and plays an important role in the business activities of the tourism industry. As a business field heavily dependent on the guest market, food and beverage business operations depend entirely on the needs of customers. In the complicated situation of the Covid-19 epidemic, this business sector is definitely affected. This study was conducted in order to reflect the impact of the epidemic on the food and beverage sector and propose solutions to restore the catering business, in the case of Can Tho city. Research data were collected through a questionnaire-based survey for 50 business representatives. Descriptive statistics were used to analyze the data. Research results show that the businesses suffered a sharp decline in the number of customers, restaurant usage capacity, and revenue. They actively implemented many activities to prevent the epidemic and limit the negative impact of the epidemic on business operations, as well as quickly recover business operations. In addition, a number of city-level state management agencies also took a number of measures to limit the spread of the disease in the tourism environment, support businesses to promote and advertise tourism, and lend them capital at a favorable interest rate.

Keywords: Covid-19; food service; tourism (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://centreofexcellence.net/J/JSS/PDFs/jss.2022.11.4.121.134.pdf (application/pdf)
https://doi.org/10.25255/jss.2022.11.4.121.134 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:jso:coejss:v:11:y:2022:i:4:p:121-134

Access Statistics for this article

Journal of Social Sciences (COES&RJ-JSS) is currently edited by Nasir Ali Shamsi (Editor-in-Chief) and Dr.Neda Khan

More articles in Journal of Social Sciences (COES&RJ-JSS)
Bibliographic data for series maintained by COES&RJ LLC. Maintainer-Workplace-Name: Centre of Excellence for Scientific & Research Journalism - COES&RJ LLC Maintainer-Address: 10685-B Hazelhurst Dr., Houston, TX 77043, USA () and ().