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A publicação pode ser exportada nos seguintes formatos: referência da APA (American Psychological Association), referência do IEEE (Institute of Electrical and Electronics Engineers), BibTeX e RIS.

Exportar Referência (APA) 
Ribeiro, P., Ramos, R. F. & Moro, S. (2024). Restaurant containment measures and perceived service quality: Implications for future pandemics. Consumer Behavior in Tourism and Hospitality. 19 (1), 116-130
Exportar Referência (IEEE) 
P. Renato et al.,  "Restaurant containment measures and perceived service quality: Implications for future pandemics", in Consumer Behavior in Tourism and Hospitality, vol. 19, no. 1, pp. 116-130, 2024
Exportar BibTeX 
@article{renato2024_1732226288105,
	author = "Ribeiro, P. and Ramos, R. F. and Moro, S.",
	title = "Restaurant containment measures and perceived service quality: Implications for future pandemics",
	journal = "Consumer Behavior in Tourism and Hospitality",
	year = "2024",
	volume = "19",
	number = "1",
	doi = "10.1108/CBTH-06-2023-0081",
	pages = "116-130",
	url = "https://www.emerald.com/insight/content/doi/10.1108/CBTH-06-2023-0081/full/html"
}
Exportar RIS 
TY  - JOUR
TI  - Restaurant containment measures and perceived service quality: Implications for future pandemics
T2  - Consumer Behavior in Tourism and Hospitality
VL  - 19
IS  - 1
AU  - Ribeiro, P.
AU  - Ramos, R. F.
AU  - Moro, S.
PY  - 2024
SP  - 116-130
SN  - 2752-6666
DO  - 10.1108/CBTH-06-2023-0081
UR  - https://www.emerald.com/insight/content/doi/10.1108/CBTH-06-2023-0081/full/html
AB  - Purpose: This study aims to identify the impact of restaurant pandemic mitigation measures on perceived service quality. Design/methodology/approach: A total of 15,251 reviews were collected from 300 TripAdvisor Lisbon restaurant Web pages between March 2020 and December 2021, when Covid-19 contingency measures were in place. Grounded on the online reviews, a word frequency matrix was created and used as input on partial least squares–structural equation modeling to test the proposed hypotheses. Findings: The results suggest that precaution measures, such as the Vaccination Certificate, negative tests and restaurant layout configuration, positively influenced perceived service quality and consumer satisfaction, moderated by consumers’ beliefs. Originality/value: This study provides relevant information for restaurant managers, which will help them implement strategies to guarantee service quality, consumer satisfaction and revisit intentions in future pandemic scenarios.
ER  -