MANAGING PANDEMIC CRISIS CAUSED BY COVID-19: EXAMPLE OF GOOD PRACTICES IN A FINE DINING RESTAURANT

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dc.contributor.authorEnes, Kemal
dc.contributor.authorKosan, Levent
dc.contributor.authorÖzkan, Eren İzzet
dc.date.accessioned2025-03-17T12:18:38Z
dc.date.available2025-03-17T12:18:38Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractThe covid-19 virus, which spread from China to the whole world in 2019, caused a pandemic all over the world. As a result of the pandemic, As of March 21, 2020, restaurants stopped serving customers. As a result of intermittent curfews, social distancing, etc., the number of customers in restaurants decreased rapidly because people of gave up their eating habits. This study compares, the situation of the restaurant in a 5-star hotel in Mersin before and after the Covid-19 pandemic based on the qualitative research method. As a result of the comparison, it is aimed to reveal the results of the proactive approach applied by the establishment. In light of the data obtained, it is seen that the approach exhibited the restaurant has increased the number of customers, sales revenues, and customer satisfaction. It is also important that this situation occurred when most of the establishments in the city were losing money or customers during the first closure period. It is considered that the study will contribute to the literature as it is a good example of proactive strategy development for crisis periods.
dc.identifier.doi10.35379/cusosbil.1123788
dc.identifier.endpage143
dc.identifier.issn1304-8880
dc.identifier.issn1304-8899
dc.identifier.issue1
dc.identifier.startpage132
dc.identifier.trdizinid1168308
dc.identifier.urihttps://doi.org/10.35379/cusosbil.1123788
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1168308
dc.identifier.urihttps://hdl.handle.net/20.500.13099/913
dc.identifier.volume32
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofÇukurova Üniversitesi Sosyal Bilimler Enstitüsü Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20250316
dc.subjectCrisis management
dc.subjectManaging Covid-19
dc.subjectproactive strategy development
dc.titleMANAGING PANDEMIC CRISIS CAUSED BY COVID-19: EXAMPLE OF GOOD PRACTICES IN A FINE DINING RESTAURANT
dc.typeArticle

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