New Technologies in Health and Safety in Hotel Restaurants During Covid-19: A Systematic Review

After the pandemic, the requirement to ensure hygienic living conditions in tourist accommodations is a top priority of their customers. The purpose of this study was to conduct a systematic review regarding the effectiveness of current technological means and practices, that are applied in order to limit covid-19 infections, and to protect customers from other factors aggravating their health, such as allergens, mold spores, volatile organic compounds (VOCs), and accidents. Future possibilities about new technologies are also studied through existing literature. A PRISMA-S method was used, databases research (ABI/INFORM, ProQuest, Scopus and EBSCO Business Source Premier, and CBCA Business, Medline, Embase) was undertaken between 6/2020–6/2023 with key words comprising “hotels restaurants”, “health and safety”, “effectiveness/efficacy”, “quantitative analysis”, etc. Initially, 1100 articles were identified and selected papers comprised customer’s level questionnaires, systematic reviews, experts opinion/surveys. Different criteria were used for studies assessment: according to the type of study (AMSTAR-2, CREDES standards Primary Research papers list, Jadad scale). Through the review, it was concluded that a large amount of literature with different methodologies focuses on effectiveness of different health and safety measures in hotels’ restaurants. The utilization of new technological tools for the overall improvement of health and safety conditions in the tourism industry requires ensuring a balance between effectiveness and cost.