How Have Restaurant Firms Responded to Food Safety Crises? Evidence From Media Coverage |
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| Authors: | Soobin Seo Li Miao Barbara Almanza Carl Behnke |
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| Institution: | 1. Hospitality Management, Department of Human Sciences, Ohio State University, Campbell Hall, Columbus, OH, USA;2. School of Hotel and Restaurant Administration, Oklahoma State University, Stillwater, OK, USA;3. School of Hospitality and Tourism Management, Purdue University, Marriott Hall, West Lafayette, IN, USA |
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| Abstract: | Media communication has become a crucial part of crisis communications due to the rapid dissemination of information along with its immense impact on consumers and other stakeholders. Based on a structured content analysis of electronic media reports on restaurant-associated food safety crises from 1993 to 2015, this study examined media reporting patterns focusing on three elements: instructing information, crisis response strategies, and stakeholders. This study also identified the effect of situational factors (severity of risk and crisis type) on the media reporting patterns using Chi-square tests. The results indicated that restaurant firms were more likely to use proactive than passive response strategies, and identified primary stakeholders during a food safety crisis such as regulatory agencies, victims, and customers. Finally, two situational factors were found to influence the pattern of media reporting. The media reporting patterns were found to vary by risk severity and crisis type. |
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| Keywords: | Crisis response strategies food safety events media coverage stakeholders |
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