How do Singaporeans prefer to dine during the pandemic? Exploring the latent and observable factors

• Main Author: Goh, Ee Hwee
• Other Authors: Teo Chee Chong
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2022
• Subjects: Business::General::Economic and business aspects; Business::Operations management::Business planning
• Online Access: https://hdl.handle.net/10356/163474
• Institution: Nanyang Technological University

The food services industry has been badly affected by the Covid-19 pandemic. Before the pandemic, factors such as cost and food quality were the main determinants of consumers’ choice of dining method. As the pandemic poses several threats to the well-being of individuals, the influence of perceived...