Fear and anxiety as hindrances to restaurant experience in the viral world

Published: 13 January 2022| Version 1 | DOI: 10.17632/6yh5xy7pmm.1
Contributor:
Ozan Atsiz

Description

This researt data sets out to ascertain restaurant dining perceptions and experiences of Turkish consumers during the Covid-19 era. It also seeks to examine the link between restaurant dining perceptions and experiences amid Covid-19. This research adopted qualitative approach-semi structured interviews to address this purpose. The data were gathered from 27 restaurant consumers during March-May 2021 and examined through content analysis to address the research purposes.

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Qualitative Interview

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