Consumers' threat and coping appraisals of in-restaurant dining during a pandemic – The moderating roles of conflicting information and trust-in-science and scientists. (May 2022)

• Record Type: Journal Article
• Authors: Byrd, Karen; Her, EunSol; Fan, Alei; Liu, Yiran; Leitch, Stephen
• Is Part Of: International journal of hospitality management. Volume 103(2022)
• Publication Date: 2022-05
• Subjects: Restaurant -- Protection Motivation Theory -- COVID-19 -- Pandemic -- Conflicting information -- Trust-in-science and scientists; PMT Protection Motivation Theory -- CI Conflicting Information -- TISS Trust-in-Science and Scientists; Hotel management -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; Hôtels -- Gestion -- Périodiques; Restaurants -- Gestion -- Périodiques; Services alimentaires -- Gestion -- Périodiques; Food service management; Hotel management; Restaurant management; Periodicals; 647.94
• DOI: 10.1016/j.ijhm.2022.103186
• Languages: English
• ISSNs: 0278-4319

Abstract

Abstract: Many factors likely influence decisions for in-restaurant dining during a highly contagious respiratory pandemic. Applying the Protection Motivation Theory, this study examined the relationships between consumers' threat and coping appraisals and their in-restaurant patronage intentions during the COVID-19 pandemic and the moderating roles of conflicting information (CI) about COVID-19 and trust-in-science and scientists (TISS). Specifically, the moderators were categorized into CI-past, CI-present, TISS-optimism, and TISS-skepticism based on time- and viewpoints. Results revealed that consumers' perceived severity of threat appraisal negatively impacted in-restaurant dining intentions, while consumers' coping appraisal (i.e., self-efficacy, response efficacy, and response cost) had the opposite effects. Furthermore, high CI (past and present) and low TISS (skepticism) perceptions further diminished in-restaurant dining intentions for consumers who perceived the virus as highly threatening. The findings have theoretical implications and practical ramifications for restaurateurs and public health organizations for industry recovery and post-crisis planning. Highlights: Perceived severity of COVID-19 reduced consumers' intent to dine-in restaurants. Self-efficacy, response-efficacy, and response costs bolstered dining-in intent. Conflicting information and science trust influenced in-restaurant dining decision. Conflicting information, across time, moderated the effects of threat appraisal. Skeptic view of trust-in-science and scientists moderated threat appraisal effects.