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Article

To Dine, or Not to Dine on a Cruise Ship in the Time of the COVID-19 Pandemic: The Tripartite Approach towards an Understanding of Behavioral Intentions among Female Passengers

1
Independent Researcher, Gornji kono 8, 20000 Dubrovnik, Croatia
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School of Hospitality & Tourism, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
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College of Hospitality and Tourism Management, Sejong University, Seoul 05006, Korea
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Department of Food Service and Management, Universiti Putra Malaysia, Seri Kembangan 43400, Selangor, Malaysia
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DITF-German Institute for Tourism Research, West Coast University of Applied Sciences, 25746 Heide, Germany
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CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
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School of Hotel and Tourism Management, Youngsan University, Busan 48015, Korea
*
Author to whom correspondence should be addressed.
Academic Editor: Kisang Ryu
Sustainability 2021, 13(5), 2516; https://doi.org/10.3390/su13052516
Received: 28 January 2021 / Revised: 18 February 2021 / Accepted: 20 February 2021 / Published: 26 February 2021
Given that cruise line companies are rushing to restart their operations with modified dining services, the aim of this research is to establish a conceptual framework that precisely outlines female passengers’ behavioral intentions towards dining on cruise ships in the time of the COVID-19 crisis. It does so by extending the theory of reasoned action (TRA) by including the social servicescape of the cruise ship dining experiencescape (stimulus-organism-response (S-O-R) paradigm) and perceived health risk from COVID-19 (the prospect theory). The developed theoretical framework based on this tripartite approach has predictive power for intentions. Its effectiveness and comprehensiveness are also demonstrated. Despite the positive effect of the social servicescape on attitude and emotions and the positive attitude of female cruise travelers, the negative effect of the perceived health risk from COVID-19 appears to be the dominant factor that ultimately discourages the behavioral intentions of female cruise passengers towards dining on a cruise ship in the time of the COVID-19 pandemic. The present research provides a crucial guiding framework that helps cruise academics and operators to maximize existing and potential passengers’ favorable decisions and behaviors for cruise ship dining. View Full-Text
Keywords: dining experiencescape; cruises; female passengers; COVID-19; risk perception; S-O-R paradigm; theory of reasoned action; prospect theory dining experiencescape; cruises; female passengers; COVID-19; risk perception; S-O-R paradigm; theory of reasoned action; prospect theory
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MDPI and ACS Style

Radic, A.; Lück, M.; Al-Ansi, A.; Chua, B.-L.; Seeler, S.; Raposo, A.; Kim, J.J.; Han, H. To Dine, or Not to Dine on a Cruise Ship in the Time of the COVID-19 Pandemic: The Tripartite Approach towards an Understanding of Behavioral Intentions among Female Passengers. Sustainability 2021, 13, 2516. https://doi.org/10.3390/su13052516

AMA Style

Radic A, Lück M, Al-Ansi A, Chua B-L, Seeler S, Raposo A, Kim JJ, Han H. To Dine, or Not to Dine on a Cruise Ship in the Time of the COVID-19 Pandemic: The Tripartite Approach towards an Understanding of Behavioral Intentions among Female Passengers. Sustainability. 2021; 13(5):2516. https://doi.org/10.3390/su13052516

Chicago/Turabian Style

Radic, Aleksandar, Michael Lück, Amr Al-Ansi, Bee-Lia Chua, Sabrina Seeler, António Raposo, Jinkyung J. Kim, and Heesup Han. 2021. "To Dine, or Not to Dine on a Cruise Ship in the Time of the COVID-19 Pandemic: The Tripartite Approach towards an Understanding of Behavioral Intentions among Female Passengers" Sustainability 13, no. 5: 2516. https://doi.org/10.3390/su13052516

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