The behavior of consumption in food and beverage services, accommodation and tourist transport during the COVID-19 pandemic
Article Sidebar
Published:
Mar 8, 2023
Keywords:
consumer behavior, food and beverages, accommodation, tourist transport.
Main Article Content
Abstract
Introduction. This article focuses on the study of the profile of the consumer of food and beverage services, accommodation and tourist transport in the province of Tungurahua from the COVID-19 pandemic, after the state of emergency, for which it is necessary to identify the visitor behavior patterns, consider the conditions, factors and image that determine the perception and / or preference and that influence the consumption decision. Objective. Analyze the differences in the consumption behavior of visitors in food and beverage services, accommodation and tourist transport. Methodology. The research is basic and inductive, follows a quantitative route, reaches a descriptive level, is based on a deep bibliographic-documentary study and a cross-sectional ex post facto fieldwork design, with a simple random sampling. The profile of the consumer of tourist services in the province of Tungurahua is modeled by the tree classification method. Results. The level of education is the demographic variable that most influences the factors that influence the frequency of consumption by customers of restaurants and cafeterias. The behavior of the consumption of the accommodation service is marked by the preference of spending the night with the family or partner, being the woman who mostly makes this decision. The behavior of tourist transport consumption is manifested with the preference of comfort and safety over audio and video technology or innovation; and, the cost does not determine the hiring of the service. Conclusion. The factor that decides the consumption of food and beverage service, accommodation and tourist transport is the application of biosafety protocols, information that was used for the execution of community service practice projects.
Downloads
Download data is not yet available.
Article Details
How to Cite
Proaño Gómez, Y. A., González Sánchez, A. M., & Almeida Domínguez , J. A. (2023). The behavior of consumption in food and beverage services, accommodation and tourist transport during the COVID-19 pandemic. ConcienciaDigital, 6(1.4), 369-389. https://doi.org/10.33262/concienciadigital.v6i1.4.2003
Section
Artículos
References
Abó Zumarán, J. (2012). La formación de actitudes sobre la marca un modelo explicativo utilizando la teoría de acción razonada. Tesis, Universidad de Navarra, España. https://dialnet.unirioja.es/servlet/tesis?codigo=169670
Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50, 179–211.
Almeida Domínguez, J. (2020). Reactivación del turismo mediante la reestructuración de la oferta de servicios de transporte turístico. Informe de Prácticas de Servicio Comunitario, Universidad Técnica de Ambato, Unidad de Vinculación, Ambato.
Banco Central del Ecuador (2020). La economía ecuatoriana decreció 12,4% en el segundo trimestre de 2020. https://www.bce.fin.ec/index.php/boletines-de- prensa-archivo/item/1383-la-economia-ecuatoriana-decrecio-12-4-en-el-segundo- trimestre-de-2020
Baker, S., Farrokhnia, R., Meyer, S., Pagel, M., & Yannelis, C. (abril de 2020). How does household spending respond to an epidemic? Consumption during the 2020 COVID-
Baloglu, S., & Brinberg, D. (1997). Affective images of tourism destinations. Journal of Travel Research, 35 (4), 11-15.
Bucak, T., & Yiğit, S. (2021). The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs. International Journal of Hospitality Management, 92, 102682.
Chenarides, L., Grebitus, C., Printezis, I., & Lusk, J. (2020). Food consumption behavior during theCOVID-19 pandemic. Agribusiness - Wiley, 44 - 81. https://onlinelibrary.wiley.com/doi/epdf/10.1002/agr.21679
Dahal, R. (2020). COVID-19, Tourism, and Nepalese Leisure Travelers’ Willingness to Travel. Journal of Tourism & Adventure, 3(1), 92–117. https://doi.org/10.3126/jota.v3i1.31358
De Velasco, G. R., & Gutiérrez, J. (2010). Situación actual del servicio de transporte turístico en la península de Paraguaná. Multiciencias, 10, 301–309.
Fall, L. T., & Massey, J. E. (2005). The significance of crisis communication in the aftermath of 9/11: A national investigation of how tourism managers have Re-Tooled their promotional campaigns. Journal of Travel & Tourism Marketing, 19(2–3), 77–90. Available at: https://doi.org/10.1300/J073v19n02_07.
Farmaki, A., Miguel, C., Drotarova, M. H., Aleksić, A., Časni, A. Č., & Efthymiadou, F. (2020). Impacts of Covid-19 on peer-to-peer accommodation platforms: Host perceptions and responses. International journal of hospitality management, 91, 102663.
Floyd, M. F., Gibson, H., Pennington-Gray, L., & Thapa, B. (2004). The effect of risk perceptions on intentions to travel in the aftermath of September 11, 2001. Journal of Travel & Tourism Marketing, 15(2–3), 19–38. https://doi.org/10.1300/ J073v15n02_02.
García, R. C. P., Morales, L. M., & González, Y. D. (2007). La imagen del destino y el comportamiento de compra del turista. Teoría y praxis, (3), 89-102.
Gomes de Freitas, R., & Stedefeldt, E. (octubre de 2020). COVID-19 pandemic underlines the need to build resilience in commercial restaurants’ food safety. Food Research International, 136. Doi: https://doi.org/10.1016/j.foodres.2020.109472
González, A. (2020). Evaluación del nivel de conocimiento sobre los protocolos de bioseguridad en el personal de los establecimientos de alojamiento, provincia de Tungurahua ante la presencia del SARS-CoV-2. Investigación & Desarrollo, 13(1), 56-66.
González Sánchez, A. (2020). Reactivación del turismo mediante la reestructuración de la oferta de servicios de alojamiento turístico. Informe de Prácticas de Servicio Comunitario, Universidad Técnica de Ambato, Unidad de Vinculación, Ambato.
Harper, C., Satchell, L., Fido, D., & Latzman, R. (abril de 2020). Functional Fear Predicts Public Health Compliance in the COVID-19 Pandemic. Nature Public Health Emergency Collection, 1 - 14. doi:10.1007/s11469-020-00281-5
Hassen, T., El Bilali, H., Allahyari, M., Berjan, S., & Fotina, O. (2021). Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults. Elsevier-Appetite, 165, 1 - 10. Doi: https://doi.org/10.1016/J.APPET.2021.105309
Hesham, F., Riadh, H., & Sihem, N. (2021). What Have We Learned about the Effects of the COVID-19? Sustainability, 13(4304), 1 - 23. Doi: https://www.mdpi.com/2071- 1050/13/8/4304
Higgins-Desbiolles, F. (2020). Socializing tourism for social and ecological justice after COVID-19. Tourism Geographies, 1– 14. Available at: https://doi.org/10.1080/14616688.2020.1757748.
Hong, Y., Cai, G., Mo, Z., Gao, W., Xu, L., Jiang, Y., & Jiang, J. (2020). The impact of COVID-19 on tourist satisfaction with B&B in Zhejiang, China: an importance– performance analysis. International Journal of Environmental Research and Public Health, 17(10), 3747.
Hystad, P. W., & Keller, P. C. (2008). Towards a destination tourism disaster management framework: Long-term lessons from a forest fire disaster. Tourism Management, 29(1), 151–162.Available at: https://doi.org/10.1016/j.tourman.2007.02.017.
Jenelius, E., & Cebecauer, M. (2020). Impacts of COVID-19 on public transport ridership in Sweden: Analysis of ticket validations, sales, and passenger counts. Transportation Research Interdisciplinary Perspectives, 8, 100242.
Jin, X., Qu, M., & Bao, J. (2019). Impact of crisis events on Chinese outbound tourist flow: A framework for post-events growth. Tourism Management, 74, 334–344. https://doi.org/10.1016/j.tourman.2019.04.011.
Kautonen, T., Van Gelderen, M., & Fink, M. (2015). Robustness of the theory of planned behavior in predicting entrepreneurial intentions and actions. Entrepreneurship theory and practice, 39(3), 655-674.
Karl, M., Muskat, B., & Ritchie, B. W. (2020). Which travel risks are more salient for destination choice? An examination of the tourist’s decision-making process. Journal of Destination Marketing & Management, 18, 100487.
Kim, J., & Lee, J. (December de 2020). Effects of COVID-19 on preferences for private dining facilities in restaurants. Journal of Hospitality and Tourism Management, 45, 67 - 70. Doi: https://doi.org/10.1016/j.jhtm.2020.07.008
Kim, K., Bonn, M., & Cho, M. (March de 2021). Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic. Journal of Hospitality and Tourism Management, 46, 423-431.Doi: https://doi.org/10.1016/j.jhtm.2021.01.016
Kock, F., Nørfelt, A., Josiassen, A., Assaf, A. G., & Tsionas, M. G. (2020). Understanding the COVID-19 tourist psyche: The evolutionary tourism paradigm. Annals of tourism research, 85, 103053.
Kozak, M., Crotts, J. C., & Law, R. (2007). The impact of the perception of risk on international travelers. International Journal of Tourism Research, 9(4), 233–242. https://doi.org/10.1002/jtr.607.
Lanouar, C. y Goaied, M. (2019). Turismo, terrorismo y violencia política en Túnez: evidencia de los modelos de cambio de Markov. Gestión de turismo, 70, 404-418.
Lepp, A., & Gibson, H. (2003). Tourist roles, perceived risk and international tourism. Annals of Tourism Research, 30(3), 606–624. https://doi.org/10.1016/s0160-7383 (03)00024-0.
Li, Z., Zhang, S., Liu, X., Kozak, M., & Wen, J. (2020). Seeing the invisible hand: Underlying effects of COVID-19 on tourists’ behavioral patterns. Journal of Destination Marketing & Management, 18, 100502.
Nhamo, G., Dube, K., & Chikodzi, D. (septiembre de 2020). Restaurants and COVID-19: A Focus on Sustainability and Recovery Pathways. (Springer, Ed.) Counting the Cost of COVID-19 on the Global Tourism Industry, 205-224|. Doi: https://doi.org/10.1007/978-3-030-56231-1_9
Proaño Gómez, Y. (2020). Reactivación del turismo mediante la reestructuración de la oferta de servicios de alimentos y bebidas. Informe de Prácticas de Servicio Comunitario, Universidad Técnica de Ambato, Unidad de Vinculación, Ambato.
Roe, B., Bender, K., & Qi, D. (2021). The Impact of COVID-19 on Consumer Food Waste. Applied Economic Perspectives and Policy, 43(1), 401 - 411. doi:10.1002/aepp.13079
Shin, H., & Kang, J. (2020). Reducing perceived health risk to attract hotel customers in the COVID-19 pandemic era: Focused on technology innovation for social distancing and cleanliness. International Journal of Hospitality Management, 91, 102664.
Sirakaya, E. & Woodside, AG (2005). Construyendo y probando teorías de la toma de decisiones por parte de los viajeros. Gestión turística, 26 (6), 815-832.
Sönmez, S. F., & Graefe, A. R. (1998). Influence of terrorism risk on foreign tourism decisions. Annals of tourism research, 25(1), 112-144.
Tirachini, A., & Cats, O. (2020). COVID-19 and public transportation: Current assessment, prospects, and research needs. Journal of Public Transportation, 22(1), 1–34. https://doi.org/10.5038/2375-0901.22.1.1
Wen, Z., Huimin, G., & Kavanaugh, R. R. (2005). The impacts of SARS on the consumer behavior of Chinese domestic tourists. Current Issues in Tourism, 8(1), 22– 38. Available at: https://doi.org/10.1080/13683500508668203
Yang, Y., Liu, H., & Chen, X. (2020). COVID-19 and restaurant demand: early effects of the pandemic and stay-at-home orders. International Journal of Contemporary Hospitality Management, 32(12), 3809-3834. doi:10.1108/IJCHM-06-2020-504
Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50, 179–211.
Almeida Domínguez, J. (2020). Reactivación del turismo mediante la reestructuración de la oferta de servicios de transporte turístico. Informe de Prácticas de Servicio Comunitario, Universidad Técnica de Ambato, Unidad de Vinculación, Ambato.
Banco Central del Ecuador (2020). La economía ecuatoriana decreció 12,4% en el segundo trimestre de 2020. https://www.bce.fin.ec/index.php/boletines-de- prensa-archivo/item/1383-la-economia-ecuatoriana-decrecio-12-4-en-el-segundo- trimestre-de-2020
Baker, S., Farrokhnia, R., Meyer, S., Pagel, M., & Yannelis, C. (abril de 2020). How does household spending respond to an epidemic? Consumption during the 2020 COVID-
Baloglu, S., & Brinberg, D. (1997). Affective images of tourism destinations. Journal of Travel Research, 35 (4), 11-15.
Bucak, T., & Yiğit, S. (2021). The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs. International Journal of Hospitality Management, 92, 102682.
Chenarides, L., Grebitus, C., Printezis, I., & Lusk, J. (2020). Food consumption behavior during theCOVID-19 pandemic. Agribusiness - Wiley, 44 - 81. https://onlinelibrary.wiley.com/doi/epdf/10.1002/agr.21679
Dahal, R. (2020). COVID-19, Tourism, and Nepalese Leisure Travelers’ Willingness to Travel. Journal of Tourism & Adventure, 3(1), 92–117. https://doi.org/10.3126/jota.v3i1.31358
De Velasco, G. R., & Gutiérrez, J. (2010). Situación actual del servicio de transporte turístico en la península de Paraguaná. Multiciencias, 10, 301–309.
Fall, L. T., & Massey, J. E. (2005). The significance of crisis communication in the aftermath of 9/11: A national investigation of how tourism managers have Re-Tooled their promotional campaigns. Journal of Travel & Tourism Marketing, 19(2–3), 77–90. Available at: https://doi.org/10.1300/J073v19n02_07.
Farmaki, A., Miguel, C., Drotarova, M. H., Aleksić, A., Časni, A. Č., & Efthymiadou, F. (2020). Impacts of Covid-19 on peer-to-peer accommodation platforms: Host perceptions and responses. International journal of hospitality management, 91, 102663.
Floyd, M. F., Gibson, H., Pennington-Gray, L., & Thapa, B. (2004). The effect of risk perceptions on intentions to travel in the aftermath of September 11, 2001. Journal of Travel & Tourism Marketing, 15(2–3), 19–38. https://doi.org/10.1300/ J073v15n02_02.
García, R. C. P., Morales, L. M., & González, Y. D. (2007). La imagen del destino y el comportamiento de compra del turista. Teoría y praxis, (3), 89-102.
Gomes de Freitas, R., & Stedefeldt, E. (octubre de 2020). COVID-19 pandemic underlines the need to build resilience in commercial restaurants’ food safety. Food Research International, 136. Doi: https://doi.org/10.1016/j.foodres.2020.109472
González, A. (2020). Evaluación del nivel de conocimiento sobre los protocolos de bioseguridad en el personal de los establecimientos de alojamiento, provincia de Tungurahua ante la presencia del SARS-CoV-2. Investigación & Desarrollo, 13(1), 56-66.
González Sánchez, A. (2020). Reactivación del turismo mediante la reestructuración de la oferta de servicios de alojamiento turístico. Informe de Prácticas de Servicio Comunitario, Universidad Técnica de Ambato, Unidad de Vinculación, Ambato.
Harper, C., Satchell, L., Fido, D., & Latzman, R. (abril de 2020). Functional Fear Predicts Public Health Compliance in the COVID-19 Pandemic. Nature Public Health Emergency Collection, 1 - 14. doi:10.1007/s11469-020-00281-5
Hassen, T., El Bilali, H., Allahyari, M., Berjan, S., & Fotina, O. (2021). Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults. Elsevier-Appetite, 165, 1 - 10. Doi: https://doi.org/10.1016/J.APPET.2021.105309
Hesham, F., Riadh, H., & Sihem, N. (2021). What Have We Learned about the Effects of the COVID-19? Sustainability, 13(4304), 1 - 23. Doi: https://www.mdpi.com/2071- 1050/13/8/4304
Higgins-Desbiolles, F. (2020). Socializing tourism for social and ecological justice after COVID-19. Tourism Geographies, 1– 14. Available at: https://doi.org/10.1080/14616688.2020.1757748.
Hong, Y., Cai, G., Mo, Z., Gao, W., Xu, L., Jiang, Y., & Jiang, J. (2020). The impact of COVID-19 on tourist satisfaction with B&B in Zhejiang, China: an importance– performance analysis. International Journal of Environmental Research and Public Health, 17(10), 3747.
Hystad, P. W., & Keller, P. C. (2008). Towards a destination tourism disaster management framework: Long-term lessons from a forest fire disaster. Tourism Management, 29(1), 151–162.Available at: https://doi.org/10.1016/j.tourman.2007.02.017.
Jenelius, E., & Cebecauer, M. (2020). Impacts of COVID-19 on public transport ridership in Sweden: Analysis of ticket validations, sales, and passenger counts. Transportation Research Interdisciplinary Perspectives, 8, 100242.
Jin, X., Qu, M., & Bao, J. (2019). Impact of crisis events on Chinese outbound tourist flow: A framework for post-events growth. Tourism Management, 74, 334–344. https://doi.org/10.1016/j.tourman.2019.04.011.
Kautonen, T., Van Gelderen, M., & Fink, M. (2015). Robustness of the theory of planned behavior in predicting entrepreneurial intentions and actions. Entrepreneurship theory and practice, 39(3), 655-674.
Karl, M., Muskat, B., & Ritchie, B. W. (2020). Which travel risks are more salient for destination choice? An examination of the tourist’s decision-making process. Journal of Destination Marketing & Management, 18, 100487.
Kim, J., & Lee, J. (December de 2020). Effects of COVID-19 on preferences for private dining facilities in restaurants. Journal of Hospitality and Tourism Management, 45, 67 - 70. Doi: https://doi.org/10.1016/j.jhtm.2020.07.008
Kim, K., Bonn, M., & Cho, M. (March de 2021). Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic. Journal of Hospitality and Tourism Management, 46, 423-431.Doi: https://doi.org/10.1016/j.jhtm.2021.01.016
Kock, F., Nørfelt, A., Josiassen, A., Assaf, A. G., & Tsionas, M. G. (2020). Understanding the COVID-19 tourist psyche: The evolutionary tourism paradigm. Annals of tourism research, 85, 103053.
Kozak, M., Crotts, J. C., & Law, R. (2007). The impact of the perception of risk on international travelers. International Journal of Tourism Research, 9(4), 233–242. https://doi.org/10.1002/jtr.607.
Lanouar, C. y Goaied, M. (2019). Turismo, terrorismo y violencia política en Túnez: evidencia de los modelos de cambio de Markov. Gestión de turismo, 70, 404-418.
Lepp, A., & Gibson, H. (2003). Tourist roles, perceived risk and international tourism. Annals of Tourism Research, 30(3), 606–624. https://doi.org/10.1016/s0160-7383 (03)00024-0.
Li, Z., Zhang, S., Liu, X., Kozak, M., & Wen, J. (2020). Seeing the invisible hand: Underlying effects of COVID-19 on tourists’ behavioral patterns. Journal of Destination Marketing & Management, 18, 100502.
Nhamo, G., Dube, K., & Chikodzi, D. (septiembre de 2020). Restaurants and COVID-19: A Focus on Sustainability and Recovery Pathways. (Springer, Ed.) Counting the Cost of COVID-19 on the Global Tourism Industry, 205-224|. Doi: https://doi.org/10.1007/978-3-030-56231-1_9
Proaño Gómez, Y. (2020). Reactivación del turismo mediante la reestructuración de la oferta de servicios de alimentos y bebidas. Informe de Prácticas de Servicio Comunitario, Universidad Técnica de Ambato, Unidad de Vinculación, Ambato.
Roe, B., Bender, K., & Qi, D. (2021). The Impact of COVID-19 on Consumer Food Waste. Applied Economic Perspectives and Policy, 43(1), 401 - 411. doi:10.1002/aepp.13079
Shin, H., & Kang, J. (2020). Reducing perceived health risk to attract hotel customers in the COVID-19 pandemic era: Focused on technology innovation for social distancing and cleanliness. International Journal of Hospitality Management, 91, 102664.
Sirakaya, E. & Woodside, AG (2005). Construyendo y probando teorías de la toma de decisiones por parte de los viajeros. Gestión turística, 26 (6), 815-832.
Sönmez, S. F., & Graefe, A. R. (1998). Influence of terrorism risk on foreign tourism decisions. Annals of tourism research, 25(1), 112-144.
Tirachini, A., & Cats, O. (2020). COVID-19 and public transportation: Current assessment, prospects, and research needs. Journal of Public Transportation, 22(1), 1–34. https://doi.org/10.5038/2375-0901.22.1.1
Wen, Z., Huimin, G., & Kavanaugh, R. R. (2005). The impacts of SARS on the consumer behavior of Chinese domestic tourists. Current Issues in Tourism, 8(1), 22– 38. Available at: https://doi.org/10.1080/13683500508668203
Yang, Y., Liu, H., & Chen, X. (2020). COVID-19 and restaurant demand: early effects of the pandemic and stay-at-home orders. International Journal of Contemporary Hospitality Management, 32(12), 3809-3834. doi:10.1108/IJCHM-06-2020-504