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INTRODUCTION
According to the International Federation of Red Cross and Red Crescent Societies, a
disaster is a sudden, calamitous event that seriously disrupts the functioning of a community or
society and causes human, material, and economic or environmental losses that exceed the
community’s or society’s ability to cope using its own resources. Though often caused by nature,
disasters can have human origins. Public health emergency on the other hand, is a type of
disaster that can arise from a wide range of causes, including outbreaks of contagious,
environment and the release of radiation. Because of these inevitable events, most businesses
are not well-prepared in facing such disruptions that results to large amount of financial losses
especially when the country is declared under the state of calamity or state of public emergencies
where establishments are forced to close down for a few days and in worst cases, months.
One example of this scenario is the arising of COVID-19 pandemic that creates a huge
impact to different industries such as manufacturing, food services, hospitality, and aviation
of flights, and temporarily closure of establishments are some of the major effects of providing
safety measures for containing the spread of such virus. If situations like these are not being
anticipated and companies does not have disaster and public health emergency contingency
Food service industry is one of the most affected industry for such kind of emergencies
especially relating to health and safety. Closures of food service enterprises could cause a ripple
effect among related industries such as food and beverage production, food and beverage
shipping, fishing, and farming. The issues were particularly disruptive in industrialized areas
where large portions of entire categories of food are typically imported using just-in-time
logistics.
Every organization is at risk from potential disasters and emergencies. Creating a disaster
management strategy helps ensure that an enterprise has the resources and information needed to
deal with any type of emergencies. The occurrence of disasters affects the economic
development and social stability. It is a goal of every business to formulate plans and strategies
affected parties. If such emergency take place, the business’ system should be capable of
responding to it. Emergency preparedness involves being able to cope with the consequences of
an emergency that includes the recovery and redevelopment of the company that will be able to
Micro, Small and Medium Enterprise (MSMEs) are the most vulnerable and least
prepared for disasters. In the Philippines, MSMEs account for 99.5% of the private sector and
employs 62.8% of the labor force. It also contributes 35.7% of the total value added to the
economy. The limited resources make MSMEs more vulnerable to disasters. They are more
likely to lose greater portion of their assets or capital base. With limited resources, it is more
difficult for MSMEs to recover which is critical to the economic recovery of the affected
locality. The Philippines’ Disaster Risk Reduction and Management Program has no clear
guidelines for supporting MSMEs affected by disaster and since MSMEs are a key driver of
local economic development, adapting to both natural and man-made disasters should look not
just into the community disaster risks but also in terms of business continuity.
The development of a public health emergency and disaster management strategy could
help in assuring that micro, small and medium enterprises particularly in food service industries
to seek different opportunities during crisis, determine possible problems, reduce losses and
disruptions, and to prepare for emergencies for the continuation of their operations without the
expense of anybody’s safety and health. It is important to account for saving the business and at
the same time, prioritizing the importance of the safety of the individuals under the enterprise.
This research aims to determine possible problems during public health emergencies and
disasters that could affect businesses particularly the micro, small and medium food service
enterprises, and provide solutions to prevent great disruptions in the overall operations of the
company and prioritizing the safety of the employees and customers. The purpose of the study is
1. What are the problems encountered during public health emergency and calamities?
2. What are the factors that will be affected in the business during emergency situations?
4. What safety measures should be implemented to assure the safety of the employees and
customer?
This study was only within the scope of the supply chain, service process, work skeletal,
mode of service, pricing strategy and safety precautions or policy of the micro, small and
TO THE EMPLOYEES, this study will serve as a guide for understanding the work skeletal and
the importance of crisis management strategies on their safety and the company.
TO THE SUPERVISORS, this will serve as a tool for effective management and initiation of
actions in a crisis situation, and for developing effective communication at the workplace.
TO THE TOP MANAGEMENT, the result of the study can be used to determine the
effectiveness of the current contingency plans in terms of public health emergencies and
disasters, and to resort issues that could affect the overall operations.
TO THE FUTURE RESEARCHERS, this will serve as a guide and additional reference for
future study.