Hotel Preferences of Customers in the Lens of Fear of Covid-19

Aslihan Onder Feride Bahar Isin, Kumru Didem Atalay
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Abstract

The effect of service quality elements that change with the epidemic on the fear of the epidemic and fear of covid 19 on hotel preferences has been examined in the study. Data were collected from 404 participants. According exploratory factor analysis results three main dimensions are determined namely contact, contagion and food & service. The model was tested using the structural equation model. As a result of the SEM analysis, participants attach great importance to the contagion dimension. No significant relationship was found between the hotel preference elements, contact and food-service, and the fear of Covid-19. Another important finding of the study is that fear of Covid-19 has a negative and significant effect on hotel preference intention.
Covid-19恐惧视角下顾客的酒店偏好
该研究考察了随着疫情而变化的服务质量要素对疫情恐惧和对covid - 19的恐惧对酒店偏好的影响。数据收集自404名参与者。根据探索性因素分析结果确定了三个主要维度,即接触、传染和食品与服务。采用结构方程模型对模型进行检验。SEM分析结果显示,参与者非常重视传染维度。酒店偏好因素、接触和餐饮服务与对Covid-19的恐惧之间没有显著关系。该研究的另一个重要发现是,对Covid-19的恐惧对酒店偏好意愿有负面且显著的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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