Earticle

초록

영어

The objective of this study is to investigate how the travels through shared micromobility have influenced the copings of restaurants against the pandemic. We argue that the existence of the shared micromobility system could have aided restaurants in their survival during the pandemic. There are some evidence that the association exists. First, restaurants could not operate at full capacity during the pandemic, which discouraged people to dine-in with large groups. We purport that the reduction in the size of the maximum dine-in group has increased the propensity to travel to restaurants through micromobilities, which are typically used by a single person. Second, due to the social distancing policy and the fear of infection, individuals found micromobility as the alternative to public transportation. Through an econometric analysis, we confirm that the shared micromobility trips have positively affected restaurant performance during the pandemic. We further discuss implications and directions for future research.

목차

Abstract
1. INTRODUCTION
2. LITERATURE REVIEW
3. DATA
3.1 Data Collection
4. RESULTS
4.1 Method
4.2 Estimation Results
5. CONCLUSION
5.1 Limitations and Directions of Future Research
REFERENCE

키워드

저자

• Yunmin Choi [ Graduate Student Korea University Business School, Seoul, Korea ]
• Gyeombi Cheon [ Graduate Student Korea University Business School, Seoul, Korea ]
• Dongwon Lee [ Professor Korea University Business School, Seoul, Korea ]
• Jiye Baek [ Assistant Professor Korea University Business School, Seoul, Korea ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국경영정보학회 정기 학술대회 [KMIS Conference]

• 간기

  반년간

• 수록기간

  1990~2026

• 십진분류

  KDC 325 DDC 658