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A Mixed-Method Study on COVID-19 Prevention in Iranian Restaurants
Fatemeh Mohammadi-Nasrabadi1, Yeganeh Salmani1, Nasrin Broumandnia2
1Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Frontiers in Public Health
|February 11, 2021
Summary
Restaurant customers generally show positive attitudes toward COVID-19 prevention, while managers exhibit negative attitudes. This study highlights the need for targeted interventions to improve safety practices in the restaurant industry during public health emergencies.
Area of Science:
- Public Health
- Food Service Management
- Epidemiology
Background:
- The COVID-19 pandemic presented unprecedented challenges for the restaurant industry, impacting operational organization and public health.
- Understanding customer and manager perspectives on COVID-19 prevention is crucial for mitigating risks in food service environments.
Purpose of the Study:
- To assess the knowledge, attitude, and practice (KAP) of COVID-19 prevention among restaurant customers and managers.
- To explore participants' perceptions of the restaurant industry's response to the COVID-19 pandemic.
Main Methods:
- A mixed-method approach combining online questionnaires (WhatsApp) and semi-structured phone interviews.
- Data collected from 210 customers and 50 managers, with subsequent qualitative analysis of 45 in-depth interviews.
Main Results:
- Customers demonstrated moderate knowledge (72.4%), positive attitudes (90.5%), and desirable practices (38.6%).
- Managers exhibited sufficient knowledge (50%), but a predominantly negative attitude (82%) and acceptable practices (58%).
- Customer practice scores decreased with age (Beta = -0.155, p < 0.05); qualitative data revealed themes related to the industry, social media, and government influence.
Conclusions:
- While knowledge and practice levels are generally adequate, a significant disparity exists in attitudes between customers (positive) and managers (negative) regarding COVID-19 prevention.
- Urgent need for enhanced public awareness and targeted educational interventions for policymakers and the restaurant sector to manage future health crises effectively.
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