New York Restaurant Industry: strategic Responses to September 11, 2001

• Autores: Claudia Green, Pat Bartholomew, Suzanne Murrmann
• Localización: Safety and Security in Tourism: relationships, management and marketing. Copublicado simultáneamente en Journal of Travel & Tourism Marketing Volume 15, Numbers 2/3/4 2003 / C. Michael Hall (ed. lit.), Dallen J. Timothy (ed. lit.), David T. Duval (ed. lit.), 2003, ISBN 0-7890-1916-7, págs. 63-79
• Idioma: inglés
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  • This research profiles the New York City restaurant industry response to a dramatic drop in business volume following the in times of great personal and property losses. We examine the restaurateurs� first response following the terrorist attack followed by their responses to employees, customers, and changes in business volume and management. [Article copies available for a fee from The Haworth Document Delivery Service: 1-800-HAWORTH. E-mail address:

    com> Website: ©2003 by The Haworth Press, Inc. All rights reserved.] September 11th terrorist attack. Limited accessibility to the neighborhoods around the site of the World Trade Center challenged restaurants and other businesses to respond and survive the crisis. Through in-depth personal interviews with 14 restaurateurs, we compare the New York City response to the responses of other international tourism destinations