University of South Florida (USF) M3 Publishing


The research was conducted to determine consumer perceptions of the measures that restaurants should take during the COVID-19 outbreak. Restaurant measures observed by individuals who went to a restaurant at least once during the outbreak were identified. Meanwhile, new additional measures developed by the researcher were determined by the participants, and suggestions were developed for the implementation of the restaurants. The research was conducted in Istanbul, Turkey. The data were collected through a questionnaire in the research where the quantitative research method was preferred. 388 questionnaires in total were included in the study and analyzed. Analyses were performed with the SPSS software. Frequency analysis, t-test, and ANOVA test were used in the study. It was found that perceptions of hygiene and safety measures taken in restaurants did not differ according to the demographic characteristics of the participants as a result of the research. Meanwhile, it was found that the level of importance of hygiene and safety measures that restaurants should take did not differ according to the demographic characteristics of the participants. Some suggestions have been developed according to the results obtained.



Recommended Citation

Kaymaz, E., & Ulema, S. (2021). Customer perceptions against COVID-19 precautionary measures of the restaurants: The case of Istanbul-Turkey. In C. Cobanoglu, & V. Della Corte (Eds.), Advances in global services and retail management (pp. 1–14). USF M3 Publishing. https://www.doi.org/10.5038/9781955833035

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License



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