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Determinants of restaurant consumers' intention to practice COVID-19 preventive behavior: an application of the theory of planned behavior

  • Jeong, Jin-Yi (Rural Environment & Resources Division, National Institute of Agricultural Sciences) ;
  • Lee, Hojin (Division of Food Science and Biotechnology, Korea National University of Transportation)
  • Received : 2021.04.01
  • Accepted : 2021.06.30
  • Published : 2021.12.01

Abstract

BACKGROUND/OBJECTIVES: The purpose of this study was to examine the effects of knowledge about coronavirus disease 2019 (COVID-19), attitude, subjective norm, and perceived behavioral control on behavioral intentions to practice COVID-19 preventive behaviors using the theory of planned behavior (TPB). SUBJECTS/METHODS: A total of 519 restaurant customers' responses was collected in this study through an online self-administered questionnaire. Descriptive statistical analysis was performed on socio-demographic factors. One-way analysis of variance and t-test were conducted to determine differences in the constructs from the TPB according to age and sex. The hypotheses were tested using structural equation modeling (SEM). RESULTS: SEM revealed the positive effect of knowledge about COVID-19 on attitude, subjective norm, and perceived behavioral control to prevent the spread of COVID-19 in restaurants. Attitude, subjective norm, behavior intention, and knowledge positively affected COVID-19 preventive behavior intentions in restaurants. CONCLUSIONS: The results of this study confirmed that the TPB is helpful in elucidating the determinants of consumers' intention to practice COVID-19 preventive behavior in restaurants. These findings can help policy makers and professionals provide material for further public health interventions and inform them about awareness-raising, guidelines, and health education programs.

Keywords

Acknowledgement

This work was supported by the Korea National University of Transportation's new professor support program.

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