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O Impacto da pandemia de COVID-19 na indústria de hospitalidade na Cidade de Nova York
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O foco desta dissertação é o impacto da pandemia de Covid-19 na restauração da
Cidade de Nova York. Compilaram-se e analisaram-se dados sobre as dificuldades atraves-
sadas pelas empresas do setor de hospitalidade, nomeadamente a limitação de operações e o
fechamento, temporário ou definitivo, de restaurantes, a perda de empregos e as alterações
nas condições de trabalho, bem como o impacto sobre trabalhadores, consumidores e em-
presários do ramo de alimentação.
Pretendeu-se identificar e discutir o processo de decisão dos consumidores durante a
fase de reabertura de restaurantes, bem como as experiências e percepções de funcionários e
dos proprietários de restaurantes na Cidade de Nova York durante e após a pandemia de
COVID-19. Pretende-se com os resultados deste trabalho oferecer aos proprietários dados
que contribuam para assumirem uma visão humana em suas interações com os empregados,
bem como nas ações administrativas, reduzindo custos e maximizando lucros, evitando cri-
ses financeiras que possam acarretar interrupção nas atividades. Espera-se ainda que contri-
buam para auxiliar empregados e ex-empregados a encontrarem soluções e tomarem deci-
sões.
A par da revisão bibliográfica, realizada basicamente através de artigos e reporta-
gens, uma vez que o tema é extremamente recente e ainda está a ser vivenciado na atualida-
de, foi realizada uma pesquisa através de questionários, desenvolvidos em função dos obje-
tivos, destinados a funcionários, a clientes e a proprietários que permitiram recolher a in-
formação analisada nesta dissertação.
Em conclusão, verificou-se que os grupos objeto da pesquisa, em geral, sofreram in-
tensamente os efeitos do isolamento social determinado pelas autoridades, efeitos esses ape-
nas em parte abrandados pela assistência governamental; verificou-se ainda que, apesar das
dificuldades os grupos visados estão a recuperar, parcial ou inteiramente, dos danos even-
tualmente sofridos. Espera-se que esta contribuição para a compreensão do impacto da pan-
demia possa propiciar o processo da recuperação, nomeadamente os esforços de reergui-
mento da indústria da hospitalidade e particularmente dos restaurantes.
This study focuses on the impact of the Covid-19 pandemic in the restoration of the New York City. Data was compiled and analyzed on the difficulties faced by the hospitality industries, mainly the limitation of operation, and temporary or definitive closure of restau- rants, loss of jobs and alteration in the job conditions and its impact on workers, consumers and business people on the alimentation field. The purpose of this dissertation is to identify and discuss the decision process of the consumers during the reopening phase of the restaurants, as well as the experiences and perceptions of the employees and the owners of restaurants in New York City while and after the COVID-19 pandemic. The results obtained through the analysis of the data ac- quired during this study, may contribute to allow owners of restaurants to assume a human view on the interactions with their employees, as well as on business, reducing costs and getting more profits and avoiding financial crisis that may lead to the interruption on busi- ness. Besides, it may contribute to help the employees and the former employees fired while the pandemic to find solutions and take decisions. The literature review relies basically on articles and news, once the topic on discus- sion is new and is currently taking place on the society. The research was based on ques- tionnaires that were developed grounded on specific goals. The questions were addressed to employees, clients and owners that gave their permission to collect the information analyzed on this dissertation. In conclusion, it was possible to verify that, in general, the object groups on this re- search intensely suffered the effects on social distance set by authorities. Those effects were in part softened by the governmental assistance offered. It was also possible to notice that despite the difficulties faced by the groups, they are on the process of recovering, partially or fully, from the losses faced on this period. This research aims to contribute for the under- standing of the impact of the pandemic on the hospitality industry and to help on the pro- cess of recovery, mainly on the efforts of rebuilding the industries of hospitality, especially the restaurants.
This study focuses on the impact of the Covid-19 pandemic in the restoration of the New York City. Data was compiled and analyzed on the difficulties faced by the hospitality industries, mainly the limitation of operation, and temporary or definitive closure of restau- rants, loss of jobs and alteration in the job conditions and its impact on workers, consumers and business people on the alimentation field. The purpose of this dissertation is to identify and discuss the decision process of the consumers during the reopening phase of the restaurants, as well as the experiences and perceptions of the employees and the owners of restaurants in New York City while and after the COVID-19 pandemic. The results obtained through the analysis of the data ac- quired during this study, may contribute to allow owners of restaurants to assume a human view on the interactions with their employees, as well as on business, reducing costs and getting more profits and avoiding financial crisis that may lead to the interruption on busi- ness. Besides, it may contribute to help the employees and the former employees fired while the pandemic to find solutions and take decisions. The literature review relies basically on articles and news, once the topic on discus- sion is new and is currently taking place on the society. The research was based on ques- tionnaires that were developed grounded on specific goals. The questions were addressed to employees, clients and owners that gave their permission to collect the information analyzed on this dissertation. In conclusion, it was possible to verify that, in general, the object groups on this re- search intensely suffered the effects on social distance set by authorities. Those effects were in part softened by the governmental assistance offered. It was also possible to notice that despite the difficulties faced by the groups, they are on the process of recovering, partially or fully, from the losses faced on this period. This research aims to contribute for the under- standing of the impact of the pandemic on the hospitality industry and to help on the pro- cess of recovery, mainly on the efforts of rebuilding the industries of hospitality, especially the restaurants.
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Palavras-chave
Restaurantes Pandemia COVID-19 Clientes Funcionários Proprietários