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Café Food Safety and Its Impacts on Intention to Reuse and Switch Cafés during the COVID-19 Pandemic: The Case of Starbucks

Author

Listed:
  • Yunho Ji

    (Department of Tourism Administration, Kangwon National University, Chuncheon 24341, Republic of Korea)

  • Won Seok Lee

    (Department of Tourism and Recreation, Kyonggi University, Seoul 03746, Republic of Korea)

  • Joonho Moon

    (Department of Tourism Administration, Kangwon National University, Chuncheon 24341, Republic of Korea)

Abstract

We explored the definition of food safety in the coffee service business during the 2019 coronavirus disease (COVID-19) pandemic because consumer values and decision-making may have been affected by the pandemic. The food safety dimensions are freshness, quarantine, hygiene, and healthiness. We evaluated the effects of café food safety on both the consumer intention to revisit a café and their intention to switch to other cafés. We used the Amazon Mechanical Turk system for data collection. In total, 474 individuals responded to the survey questions. We used the statistical package for the social sciences (SPSS) ver. 20.0 and the analysis of moment structure (AMOS) ver. 21.0. We subjected the definition of café food safety to confirmatory factor analysis and then used structural equations to test the research hypotheses. The four dimensions adequately defined food safety. The results indicated that food safety positively influenced the intention to revisit, although it had no significant impact on the intention to switch cafés. Our findings will assist managers because we identify the implications of food safety for the coffee service business.

Suggested Citation

  • Yunho Ji & Won Seok Lee & Joonho Moon, 2023. "Café Food Safety and Its Impacts on Intention to Reuse and Switch Cafés during the COVID-19 Pandemic: The Case of Starbucks," IJERPH, MDPI, vol. 20(3), pages 1-11, February.
    • Handle: RePEc:gam:jijerp:v:20:y:2023:i:3:p:2625-:d:1053747
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