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Journal of Risk Research Volume 22, 2019 - Issue 11
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Food safety risk for restaurant management: use of restaurant health inspection report to predict consumers’ behavioral intention

Jinkyung Choi Department of Foodservice Management, Woosong University , Daejeon, South Korea; Correspondence[email protected]
,
Douglas Nelson Department of Hospitality and Tourism Management, Purdue University , West Lafayette, Indiana;
&
Barbara Almanza Department of Hospitality and Tourism Management, Purdue University , West Lafayette, IndianaORCID Iconhttp://orcid.org/0000-0002-7200-7872
ORCID Icon
Pages 1443-1457 | Received 21 Sep 2016, Accepted 20 Jun 2018, Published online: 18 Nov 2018

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Tatiyaporn Jarumaneerat, Md Karim Rabiul, Bruce Prideaux & Pornpisanu Promsivapallop. (2023) Pandemic travel fear, travel intention, and self-protection intention of Chinese residents: an application of protection motivation theory. Asia Pacific Journal of Tourism Research 28:9, pages 1019-1030.
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Kisang Ryu, Pornpisanu Promsivapallop, Prathana Kannaovakun, Minseong Kim & Patthawee Insuwanno. (2023) Residents’ risk perceptions, willingness to accept international tourists, and self-protective behaviour during destination re-opening amidst the COVID-19 pandemic. Current Issues in Tourism 26:8, pages 1367-1383.
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Karen Byrd, Alei Fan, EunSol Her, Yiran Liu, Stephen Leitch & Barbara Almanza. (2023) Restaurant patronage during the COVID-19 pandemic and the protection motivation theory: influence of consumers’ socio-demographic, situational, and psychographic factors. Journal of Foodservice Business Research 26:2, pages 247-275.
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Mehri Yasami, Kullada Phetvaroon & Hongrui Zhu. (2022) International tourists’ Choices and satisfaction of small restaurants in thailand: the influence of food safety indicators. Journal of Foodservice Business Research 25:5, pages 499-532.
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Nanda van Leeuwen Boomkamp & Nicole Vermolen. (2021) Crisis management: The response of a small Dutch hospitality company during the COVID-19 pandemic. Research in Hospitality Management 11:2, pages 159-164.
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Mehri Yasami. (2021) International Tourists’ Threat Appraisal, Coping Appraisal, and Protection Intention. Journal of Quality Assurance in Hospitality & Tourism 22:2, pages 163-190.
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Kimberly J. Harris, Scott Taylor$suffix/text()$suffix/text() & Kevin Murphy. Restaurant worker food safety and sanitation compliance behavior in times of crisis: an investigation of transactional leadership behavior effectiveness. Journal of Foodservice Business Research 0:0, pages 1-27.
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Articles from other publishers (15)

Kisang Ryu, Tatiyaporn Jarumaneerat, Pornpisanu Promsivapallop & Minseong Kim. (2023) What influences restaurant dining out and diners’ self-protective intention during the COVID-19 pandemic: Applying the Protection Motivation Theory. International Journal of Hospitality Management 109, pages 103400.
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Ruqia Khan, Tayyba Fatima, Thurasamy Ramayah, Tahir M. Awan & Zakia K. Kayani. (2021) Community Safety Behavior in Response to Coronavirus Pandemic. Illness, Crisis & Loss 31:1, pages 73-99.
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Öznur CUMHUR & Serhat BİNGÖL. (2022) Korunma Motivasyonu Kuramı Kapsamında Sırtçantalıların Gıda Güvenliği DavranışlarıFood Safety Behaviours of Backpackers Under Protection Motivation Theory. Gastroia: Journal of Gastronomy And Travel Research 6:3 (Special Issue: ICTEBS), pages 600-619.
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Reza Movarrei, Sara Rezaee Vessal, Saeedeh Rezaee Vessal & Jaakko Aspara. (2021) The effect of type of company doing home delivery during a pandemic on consumers' quality perceptions and behavior. International Journal of Physical Distribution & Logistics Management 52:11, pages 1-24.
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Mehri Yasami, Md. Karim Rabiul, Pornpisanu Promsivapallop & Hongrui Zhu. (2022) The COVID-19 crisis and factors driving international tourists’ preferences for contactless dining services. International Journal of Contemporary Hospitality Management 34:11, pages 4029-4051.
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Jan Mei Soon, Iwan Vanany, Ikarastika Rahayu Abdul Wahab, Norrakiah Abdullah Sani, Ruhil Hayati Hamdan & Mohd Hafiz Jamaludin. (2022) Protection Motivation Theory and consumers’ food safety behaviour in response to COVID-19. Food Control 138, pages 109029.
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Arthur Huang, Efrén de la Mora Velasco, Ashkan Farhangi, Anil Bilgihan & Melissa Farboudi Jahromi. (2022) Leveraging data analytics to understand the relationship between restaurants’ safety violations and COVID-19 transmission. International Journal of Hospitality Management 104, pages 103241.
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Panam Parikh, Nathaline Onek Aparo, Stella Nordhagen & Hans De Steur. (2022) Food safety-related perspectives and practices of consumers and vendors in Ethiopia: A scoping review. Food Research International 157, pages 111376.
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Karen Byrd, EunSol Her, Alei Fan, Yiran Liu & Stephen Leitch. (2022) Consumers' threat and coping appraisals of in-restaurant dining during a pandemic – The moderating roles of conflicting information and trust-in-science and scientists. International Journal of Hospitality Management 103, pages 103186.
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Yunfan Wu, Keita Kinoshita, Yi Zhang, Rena Kagami & Shintaro Sato. (2022) Influence of COVID-19 Crisis on Motivation and Hiking Intention of Gen Z in China: Perceived Risk and Coping Appraisal as Moderators. International Journal of Environmental Research and Public Health 19:8, pages 4612.
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Jong-Hui Kim, Eun-Seon Lee, Kyoung-Ja Song, Bu-Min Kim, Jun-Sang Ham & Mi-Hwa Oh. (2022) Development of Desiccation-Tolerant Probiotic Biofilms Inhibitory for Growth of Foodborne Pathogens on Stainless Steel Surfaces. Foods 11:6, pages 831.
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Alei Fan, Sheryl F. Kline, Yiran Liu & Karen Byrd. (2022) Consumers’ lodging intentions during a pandemic: empirical insights for crisis management practices based on protection motivation theory and expectancy theory. International Journal of Contemporary Hospitality Management 34:4, pages 1290-1311.
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Laiba Ali & Faizan Ali. (2022) Perceived risks related to unconventional restaurants: A perspective from edible insects and live seafood restaurants. Food Control 131, pages 108471.
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Ji Min Shim, Won Seok Lee, Joonho Moon & Myungkeun Song. (2021) Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory. British Food Journal 123:12, pages 4421-4435.
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Jae-il Kim & Jinkyung Choi. (2021) Effect of a restaurant hygienic grade certificate program on consumer choices. Nutrition Research and Practice 15:Suppl 1, pages S70.
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