From distancing to social bonding: conviviality in the restaurant industry put to the test by COVID-related health measures-19
PhD :
Margot DYEN
Preview :
This social science mission is set in the context of the COVID crisis19. If catering is particularly impacted by this health crisis - the nature of catering being to bring people together around a meal - the problem is all the more important when the purpose of catering is to create social ties. This mission therefore aims to accompany the reopening of two associative structures aiming to (re)create social ties through cooking and catering activities. Few data allow to qualitatively evaluate the nature of social links that are created in spaces aiming at creating links between generations and social environments. However, this data would make it possible to highlight the most effective devices and levers for improvement. The sociological approach carried out on the experience of the stakeholders (professionals, volunteers and recipients) will allow me to measure the impact of the different distancing measures on the initial goal of creating social ties. The results will benefit not only the social action sector, but more broadly the entire restaurant sector, which will be led to rethink its procedures.
