Dining with distance during the pandemic: an enquiry from the theory of proxemics and social exchange

Hanqun Songa Department of Logistics, Marketing, Hospitality and Analytics, University of Huddersfield, Huddersfield, UK

Emily Mab Department of Hospitality and Tourism Management, University of Massachusetts, Amherst, USACorrespondence[email protected]

Mingming Chengc School of Management and Marketing, Curtin University, Bentley, Australia

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Huijun Yang, Hanqun Song, Catherine Cheung & Jieqi Guan. (2023) Are Prior Smart Hotel Visiting Experience and Personal Innovativeness Critical to Future Visit Intention?. Journal of China Tourism Research 19:2, pages 266-289.
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Emily Ma, Yafang Bao, Leijun Huang, Danni Wang & Misun (Sunny) Kim. (2021) When a Robot Makes Your Dinner: A Comparative Analysis of Product Level and Customer Experience Between the U.S. and Chinese Robotic Restaurants. Cornell Hospitality Quarterly 64:2, pages 184-211.
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Hanqun Song & Huijun Yang. (2022) Ethnic restaurants’ outdoor signage: the effect of colour and name on consumers’ food perceptions and dining intentions. British Food Journal 125:1, pages 186-204.
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Ansgar Sakaya. (2022) Impact of Covid19 on the development of digital service capability for value co-creation: a mediating role of service ecosystem self-adjustment. Digital Transformation and Society 1:2, pages 161-181.
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Huijun Yang, Hanqun Song, Qing Shan Ding & Hanjun Wang. (2022) Transparency, authenticity and purchase intentions: Chinese independent restaurants. International Journal of Contemporary Hospitality Management 34:11, pages 4245-4265.
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Giovanni Pino, Marta Nieto‐García & Carol X. Zhang. (2021) “My place is your place” ‐ Understanding how psychological ownership influences peer‐to‐peer service experiences. Psychology & Marketing 39:2, pages 390-401.
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Dining with distance during the pandemic: an enquiry from the theory of proxemics and social exchange

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Dining with distance during the pandemic: an enquiry from the theory of proxemics and social exchange

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