Restaurant selection factors, COVID-19 risk perceptions, and customer’s self-protection

Main Article Content

Ananya Nilsson
Assoc. Prof. Dr. Pornpisanu Promsivapallop


This research offers insights into the relationships between restaurant customer’s pandemic risk perception and restaurant selection factors, willingness to apply self-protection and self-protection practices amid the COVID-19 pandemic using modified protection motivation theory as the research framework. Based on 456 residents of Phuket as the subjects of the study, the results confirm the influence of three key factors of restaurant selection and risk perception factors including cleanliness and hygiene, knowledge about COVID-19 and perceived severity of COVID-19 on self-protection intention. Academic and practical implications of the study are discussed.

Article Details

How to Cite
Nilsson, A., & Promsivapallop, P. (2023). Restaurant selection factors, COVID-19 risk perceptions, and customer’s self-protection . Journal of International Studies, Prince of Songkla University, 13(2), 136–144. Retrieved from
Research Articles
Author Biographies

Ananya Nilsson, Faculty of Hospitality and Tourism, Prince of Songkla University, Phuket Campus



Assoc. Prof. Dr. Pornpisanu Promsivapallop, Faculty of Hospitality and Tourism, Prince of Songkla University, Phuket Campus




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