Karen Byrd

Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?

Karen Byrd, EunSol Her, Alei Fan et al. · International Journal of Hospitality Management · 2020 · 196 citations · Full text

Agriculture, Food Science, Risk Management +14

Robot vs human: expectations, performances and gaps in off-premise restaurant service modes

Karen Byrd, Alei Fan, EunSol Her et al. · International Journal of Contemporary Hospitality Management · 2021 · 100 citations

Engineering, Hospitality Management, Robotics Engineering +14

Consumers’ lodging intentions during a pandemic: empirical insights for crisis management practices based on protection motivation theory and expectancy theory

Alei Fan, Sheryl F. Kline, Yiran Liu et al. · International Journal of Contemporary Hospitality Management · 2022 · 46 citations

Business, Hospitality Management, Marketing +13

Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?

Karen Byrd, Barbara Almanza, Richard Ghiselli et al. · Appetite · 2018 · 27 citations

Agriculture, Nutrition, Nutritional Sciences +14

Restaurant patronage during the COVID-19 pandemic and the protection motivation theory: influence of consumers’ socio-demographic, situational, and psychographic factors

Karen Byrd, Alei Fan, EunSol Her et al. · Journal of Foodservice Business Research · 2021 · 20 citations

Business, Health Behavior, Consumer Behavior +16