Managerial behavior of restaurant operators in the time of Crisis

• 영문명: Managerial behavior of restaurant operators in the time of Crisis
• 발행기관: 한국관광학회
• 저자명: Kyungrok Doh
• 간행물 정보: 『한국관광학회 국제학술발표대회집』제91차 강원 국제학술대회, 789~791쪽, 전체 3쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2022.02.15

영문 초록

The COVID-19 pandemic poses a severe threat to business survival. Appropriate reactions to this pandemic should be regarded as having decisive effects on the future of businesses. Therefore, From the perspective of small business management and focusing on the individual elements of managers, this research investigated the practical behaviors of restaurant owners to combat threats and their relationship with their perceptions of the impact of the crisis and its consequences. The empirical examination results revealed that owners positive perception of finding opportunities for changes leads to proactive managerial behaviors and business growth. However, a shortage of resources in small businesses might lead owners to be more defensive in perceiving the environment and choosing the direction of their reaction. They also argued that external supports are required to reinforce the virtuous circle. A fundamental body of information could suggest a better understanding of the managerial process of small restaurants in relation to a crisis.

키워드

COVID-19 Crisis management Restaurant business