背景:面对COVID-19,作为突发公共卫生事件,餐饮业正在努力组织自己。这项研究的目的是确定知识,态度,和实践,以及餐馆顾客和管理者对COVID-19预防的看法。方法:本横断面研究采用混合方法进行。通过WhatsAppMessenger对210位客户和50位餐厅经理进行了两次在线问卷调查。进行多元线性回归分析以确定知识的预测因子,态度,并实践预防COVID-19。然后半结构化,我们对45名受试者进行了深入电话访谈,以确定他们在COVID-19大流行期间对餐饮业的看法.结果:大多数客户具有中等知识(72.4%),积极的态度(90.5%),和可取的做法(38.6%);而大多数管理人员有足够的知识(50%),消极态度(82%),以及在餐馆预防COVID-19的可接受做法(58%)。多元线性回归分析显示,随着顾客年龄的每10年增加,练习得分显著下降(β=-0.155,p<0.05)。此外,定性结果揭示了三类(1.餐饮业,2.社交媒体,and3.政府)在9个主题中,其中32个子主题是根据参与者对餐馆预防COVID-19的看法进行探索的。结论:大多数餐厅顾客和管理者有足够的知识和可接受的实践,但显示了客户对预防COVID-19的积极态度和管理人员对COVID-19的消极态度。在这些关键时刻,迫切需要了解公众对餐馆预防COVID-19的认识。结果旨在为政策制定者和餐饮业提供策略,以计划有关如何管理未来危机和改善公共卫生的具体教育干预措施。
Background: In the face of the COVID-19, as a public health emergency, the restaurant industry is struggling to organize itself. The aim of this
study is to determine the knowledge, attitude, and practice and also the perceptions of restaurants\'
customers and managers toward COVID-19 prevention. Methods: This cross-sectional
study was conducted using the mixed-method approach. Two online questionnaires were undertaken through WhatsApp Messenger among the 210 customers and 50 managers of restaurants. Multivariate linear regression analysis was conducted to identify the predictors of knowledge, attitude, and practice toward COVID-19 prevention. Then semi-structured, in-depth phone interviews were conducted with 45 subjects to identify their perceptions about the restaurant industry during the COVID-19 pandemic. Results: The majority of customers had moderate knowledge (72.4%), positive attitude (90.5%), and desirable practice (38.6%); whereas the majority of managers had sufficient knowledge (50%), negative attitude (82%), and acceptable practice (58%) toward the prevention of COVID-19 in restaurants. Multiple linear regression analysis showed with increasing each 10 years in the age of the
customers, the practice score significantly decreased (Beta = -0.155, p < 0.05). Moreover, qualitative results revealed three categories (1. restaurant industry, 2. social media, and 3. government) in 9 themes with 32 sub-themes which were explored based on the perception of the participants toward COVID-19 prevention in restaurants. Conclusion: The majority of restaurant
customers and managers have sufficient knowledge and acceptable practice, but a positive attitude among customers and a negative attitude among managers about the prevention of COVID-19 were shown. There is an urgent need to understand public awareness about preventing COVID-19 in restaurants at these critical moments. The results seek to provide strategies for the policymakers and restaurant industry to plan the specific educational intervention about how to manage future crises and public health improvement.