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Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China
16 references·16 citing·48 second hopsampled
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References

  • 2001Social Cognitive Theory: An Agentic Perspective15,469 cited
  • 2020Pandemics, tourism and global change: a rapid assessment of COVID-194,785 cited
  • 1975SOME EXPLORATIONS IN INITIAL INTERACTION AND BEYOND: TOWARD A DEVELOPMENTAL THEORY OF INTERPERSONAL COMMUNICATION3,005 cited
  • 2000Cultivating Service Brand Equity1,733 cited
  • 2020Spillover of COVID-19: Impact on the Global Economy1,403 cited
  • 2005Reference Price Research: Review and Propositions845 cited
  • 2020The economics of COVID-19: initial empirical evidence on how family firms in five European countries cope with the corona crisis829 cited
  • 2020COVID-19: potential effects on Chinese citizens’ lifestyle and travel820 cited
  • 2018Introducing Communication Theory: Analysis and Application509 cited
  • 2000Introducing Communication Theory Analysis and Application416 cited
  • 2006Advertising, Research and Development, and Systematic Risk of the Firm329 cited
  • 2011Peer to Peer Lending: The Relationship Between Language Features, Trustworthiness, and Persuasion Success313 cited
  • 2010Price Effects in Online Product Reviews: An Analytical Model and Empirical Analysis1289 cited
  • 2005An Approach to the Measurement, Analysis, and Prediction of Brand Equity and Its Sources262 cited

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  • 2007Advertising, Research and Development, and Systematic Risk of the Firm248 cited
  • 2007The Influence of Gender-Role Socialization, Media Use, and Sports Participation on Perceptions of Sex-Appropriate Sports123 cited
  • Cited by

    • 2021Transcending the COVID-19 crisis: Business resilience and innovation of the restaurant industry in China190 cited
    • 2021Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil151 cited
    • 2023Leading for Resilience: Fostering Employee and Organizational Resilience in Tourism Firms123 cited
    • 2022Online food delivery companies' performance and consumers expectations during Covid-19: An investigation using machine learning approach112 cited
    • 2021The fear of being infected and fired: Examining the dual job stressors of hospitality employees during COVID-1991 cited
    • 2021The impact of COVID ‐19 pandemic on hospitality stock returns in China71 cited
    • 2021Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect70 cited
    • 2021Novel deep learning approach for forecasting daily hotel demand with agglomeration effect54 cited
    • 2021“His lack of a mask ruined everything.” Restaurant customer satisfaction during the COVID-19 outbreak: An analysis of Yelp review texts and star-ratings53 cited
    • 2021Measuring the up-to-date quality of online food delivery: formative index construction42 cited
    • 2021From Decision to Survival—Shifting the Paradigm in Entrepreneurship during the COVID-19 Pandemic41 cited
    • 2021Effects of COVID-19 on customer service experience: Can employees wearing facemasks enhance customer-perceived service quality?37 cited
    • 2023The bright and dark sides of ESG during the COVID-19 pandemic: evidence from China hospitality industry37 cited
    • 2022The Digital Transformation of the Marketing Mix in the Food and Beverage Service Supply Chain: A Grey DEMATEL Approach35 cited
    • 2024Which ESG dimensions matter in the hotel industry? Evidence from the cost of debt35 cited
    • 2021Resilience Innovations and the Use of Food Order & Delivery Platforms by the Romanian Restaurants during the COVID-19 Pandemic33 cited