LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

ENTREPRENEURIAL OPPORTUNITY RECOGNITION OF PIZZA

PARLORS AMIDST PANDEMIC: ROADMAP TO MARKET ENTRY

A Thesis
Submitted to the Faculty of the
College of International Tourism and Hospitality Management
Lyceum of the Philippines University Manila

In Partial Fulfillment of the Requirements for the subject 

Research in Tourism and Hospitality I

MARIAH LYNNE C. CALMA

JAY JAY S. HONRADEZ
AUREA DANIELLE A. MABILIN
VANESSA MARIE F. RODAS
GAIL ANN B. ROSALES

OCTOBER 2020

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 0

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

CHAPTER I
THE PROBLEM AND ITS BACKGROUND

Introduction

         The COVID-19 or Coronavirus is “an infectious disease caused by a newly

discovered coronavirus.” (WHO, 2019). Wuhan, China was the country that the virus was

first tracked in last December 2019. China alerted the World Health Organization that

there were cases of pneumonia with an unknown cause that may have even started way

back in November which caught the attention of the world. (The Guardian International,

2020). From China to eight European nations, it had risen to one hundred fourteen

countries by March, forcing the World Health Organization to make it an Official

Pandemic, with the virus rapidly spreading throughout the globe.

According to the World Health Organization’s Director-General Tedros Adhanom

Ghebreyesus, it was the first time since H1N1 “swine flu” outbreak that the organization

has called an outbreak pandemic. There is a lot of evidence that shows that the virus

spreads between people through both direct and indirect or even close contact with

persons that are infected by the disease, therefore lockdown or self-isolation was

implemented throughout; forcing the world to change its ways. Specialists have diverse

points of view regarding the lockdown implications, but as cases rose quickly here in the

Philippines, the authorities imposed these restrictions for, we cannot afford a Wuhan-like

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 1

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

situation.  Efforts to flatten the curve oblige us to change our lifestyles as we cannot live

the way we used to before the Pandemic started. Dr. Tedros stated that the virus would be

for a long time and that we have a long way to go. “New normal”, which pertains to a

world that they perceived as a healthier one, safe and better, will soon be our reality as

we are left with no choice but to embrace the changes for us to continue living our lives

and hopefully survive this Pandemic. It has made a considerable impact on the global

economy, making both Hospitality and Food & Beverage vulnerable. They are one of the

most significant socio-economic sectors that has made a massive contribution to the

economy. 

With the global spread of the COVID-19 pandemic comes the decelerating of the

economy, and it’s not new news that one of the most affected industries is the Food and

Beverage industry. From the smallest of food chains to restaurants, are all significantly

affected by COVID-19 and have been shoved into uncertainty. The estimated number of

more than half a million employees in the Food and Beverage Industry is greatly affected.

(Tatler Philippines) The spread of this virus drives manufacturers and food entrepreneurs

to come up with new and innovative ways and trends to help meet the need in catering to

their customers, which includes tailoring their existing menus into be ideal to sell through

delivery.

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 2

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

 One of the most common ways used by the industry nowadays is the use of food delivery

apps. The food and beverage industry is thriving with the help of these apps. Rather than

having customers eat their meals at the restaurant, establishments have developed a way

of delivering food for the customers to enjoy them in the comfort of their homes.

However, with these new trends and approaches in the industry, customers must be

willing to pay more for the additional charges such as delivery fees, food containers, and

safety equipment the delivery guys must use. 

 The use of the digital and delivery approach in the food and beverage industry was

already rampant even before the global Pandemic. Since the start of the spread of

COVID-19, the first concern of the citizens is their safety; some establishments like those

who offer samgyeopsal buffets have developed their innovative way of catering to

customers such as delivering their ready-to-cook meals for consumers to make them their

own. Huge chains are now selling their raw stocks in bulk in grocery stores, including

pizza parlors like Shakey’s — which is such a thoughtful and innovative approach in

assuring their customers the safety of their food. 

Amidst this coronavirus Pandemic, different types of businesses are shutting

down, whether it is a big company or not. Every business is vulnerable in this kind of

situation. For instance, "Shakey's", one of the country's leading pizza parlors, reportedly

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 3

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

suffered a financial loss. In the first quarter of 2020, Shakey's profit loss weighted at 35%

compared to last years.

According to Vicente Gregorio, Shakey's President and Chief Executive officer stated in

an interview that the abrupt closing of stores as a response to the pandemic made them

lose money. Still, the health of the workers is his priority. Due to the difficulty in

transportation and social distancing protocol, Food delivery services had been in demand

since then. Grab food, made up to 4 times the increase in demand. Most of the delivered

foods are comfort foods such as milk tea, coffees, pizzas, etc. Adapting to these changes,

Pizza Hut started an initiative called "Sealed for Safety" stickers, which aims to make the

customers less anxious about their safety against the virus. The staff of the pizza hut

underwent a series of medical tests to ensure the safety of the customers as well as the

staff. Shakey's, on the other hand, postponed its expansion plans and focused on its online

services. According to Vicente Gregorio, after the enhanced community quarantine and

the arrival of new normal, they are slowly getting up on their feet, From 24 branches to

95 percent or 267 branches. They are set to fully recover from financial losses for the

next two to three years. Businesses are forced to adapt to the Pandemic, and the customer

needs in this pandemic crisis, drastic change in menu, workflow, and other necessary

measures to make sure they can open up and serve to take out to the customers and help

them recover from their financial losses.

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 4

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA
                        
  In this time of crisis, every individual is affected. Everything is forced to adjust

and adapt the new guidelines to prevent and minimize the damage of this disaster. One of

the most affected during this time is the hospitality industry. When all places are put on

lockdown, all hotels and restaurants are also forced to shut down. Food is a necessity for

every individual, and who would’ve thought that the food industry would collapse in just

a blink of an eye. According to Dr. Siddhartha Jain, Ph.D., the food industry is not the

only one who would suffer even after this Pandemic. Still, as the whole travel and

tourism will be affected, because everyday interaction with other people needs to be

changed and reinvented to minimize human interaction.

Closure of restaurants are made to slow down the spread of the virus, but it has been the

cause of the abrupt losses of all restaurants and businesses. Today, restaurants are slowly

recovering and have started serving and delivering goods to their customers, with certain

conditions and guidelines that they need to follow. The purpose of this study is to identify

how Pizza Parlors cope up with the new normal and what are the strategies they have

come up with to regain the losses of the business. There are some articles posted online

that show and prove that Pizza Parlors is one of the most affected during this pandemic

and has already lost millions in the last months. For the previous months that they were

forced to shut down, Restaurants have now been permitted to operate again. However,

they are required to adjust and adapt to the new normal, which includes the proper

protocol in ensuring the safety of the food they served, producing limited menus,

shortening store operation hours, limited customers, and reducing work staff.

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 5

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

        

The researchers choose to focus on Entrepreneurial Opportunity Recognition of Pizza

Parlors amidst the Pandemic, for the reason that we aim to identify how this disaster

affected the Food Industry and how they use this opportunity to produce new strategies

and products that are timely and relevant to the current situation. We aim to know how

this entrepreneur uses their strategies in regaining their losses while following the

protocols and guidelines provided by the government, and at the same time, trying to

make profit despite the situation. This Pandemic may be the cause of the fall of Pizza

Parlors and other restaurants, still, this disaster or crisis may somehow give them a

different perspective, and give them new ideas on how to continue the business and use

this crisis to recover and improve their marketing strategies. The food industry is always

changing and no matter what the crisis or disaster, food will always be a necessity. These

Pizza Parlors and other restaurants have indeed come up with new strategies to continue

serving and providing services together with their most sincere efforts.

Background of the Study

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 6

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

   The world is experiencing a coronavirus 2019 crisis, with millions affected

around the world and millions of deaths, Covid-19 posts as a threat to every individual

and business. The Philippines has a record of a little over three hundred thousand cases as

of September 2020 which leads to closures or shutdown of establishments for almost six

months. After having one hundred days of lockdown and the longest in the world,

Businesses are now slowly starting to open to recover the abrupt losses they have

experienced due to the pandemic.

Pizza parlors are one of the favorite go-to foods of many Filipinos. Due to lockdown,

people are forced to stay at home and businesses to shut down, they cannot gain income

and that leads to the loss of businesses. Pizza parlors and other food establishments are

now allowed to open, on condition that they would follow the government safety

guidelines in accommodating customers and safety in food handling. While everyone is

trying to adjust to the new normal, food establishments like pizza parlors have their way

of adjusting and adapting to the new normal.

These food establishments are one of the most affected because viruses can be passed

through food. Food establishments and pizza parlors should guarantee that the food they

serve to customers is safe from the virus. Also, these entrepreneurs who own businesses

like pizza parlors should come up with strategies that will attract customers to trust in the

food they served to regain or recover their losses.

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 7

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

Implementation of social distancing protocol to allow pizza parlors to open their store for

dine-in is a challenge for both the customer and the business, cutting the dine-in capacity

to fifty percent is a disadvantage to the business, and customers being anxious dining

inside the store is also a problem for the business. Given the situation, pizza parlors are

forced into cost-cutting and devising strategies to recover from the losses in the past

months. Having a smaller number of staff and reduced store hours compared to regular

days before the pandemic are two of the solutions pizza parlors took in preparation to

minimize further loss of profit in their own company's.

It is a challenge to all businesses on how they would take advantage of this crisis or

disaster to introduce and innovate new products that might attract both frequent and new

customers. Entrepreneurs should come up with strategies that are timely for the situation.

Businesses should start operating again to regain their losses, they could use different

strategies and methods that would attract consumers, even at the time of the pandemic.

They can put and advertise their business in different food delivery applications or even

offer promos.

Statement of the Problem

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 8

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

This study seeks to determine the entrepreneurial opportunity recognition of Pizza

Parlors amidst pandemic in preparation for a new market entry.

Specifically, it seeks to answer the following questions:

1. What is the level of impact in terms of the challenges and dimensions of well-

being:

a. Physical

b. Mental

c. Social

d. Financial

2. What is the level of implementation in terms of:

a. Ways of Coping

b. Changing-Adjusting Dimensions

3. What is the level of agreement in terms of entrepreneurial opportunity recognition

in terms of:

a. Service Continuity

b. Service Hibernation

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 9

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

Significance of the Study

            Entrepreneurship is a work related to establishing a business taking on risks in the

hope of profit. The conception of this study would be of outstanding contribution to vast

knowledge concerning food entrepreneurs’ awareness. Critical results of this study could

be highly substantial and beneficial specifically to the following: 

To the Consumers, this study aims to attract and guarantee their satisfaction through

new and innovative food trends and service effectiveness.

To Food Entrepreneurs, the results of the study may enable entrepreneurs to provide

additional knowledge on how to cope up in certain situations like a natural phenomenon.

This will give them choices and seek opportunities amidst a natural disaster. 

To Business Consultants, the outcome of the study will enable them to construct

effective and operative strategies and distinctive approaches to lead food entrepreneurs in

assuring the safety of customers in times of a natural phenomenon.

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 10

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

To the Government Authorities, this study will help the authorities determine the ways

businesses open up to new opportunities, even amidst a natural phenomenon. This will

bring on employment and profit from taxes that shall be compensated.

Also, the findings of this study may impact a lot of food businesses. This study would

help them develop strategies to reduce apprehended risks that affect consumer trust and

satisfaction negatively.

Scope and Limitations

The scope of this research is to identify the changes made by the pizza parlors in

terms of service and sanitation of dine-in customers and changes made in promos/bundles

for delivery services. The research also opted in the workforce, before the Pandemic and

current Pandemic situation. All information gathered is only limited to 5 Pizza Parlors

chosen by the researchers.

The research is limited to changes or made from March up to September, wherein it will

help the researchers determine the changes it went through. The changes are identified

based on government protocols and not by local ordinances.

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 11

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

Theoretical Framework

Figure 1: The theoretical framework

As Coronavirus starts to spread around the world, many industries have been

affected. One of the most affected is the hospitality industry, to be specific to the food

sector. Many businesses have been affected and are forced to shut down in order to

prevent and minimize the spread of the virus. Different challenges and problems are very

common to the industry because the industry offers service, but due to the outbreak of

Coronavirus, the whole industry stopped. As many individuals have also been affected,

we should know how to protect our own selves from the virus. Because the prevention

starts from ourselves, we should learn how to be disciplined during this time, we should

be careful in any possible disaster that may happen, and with that case, we can help

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 12

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

prevent the virus. Due to the high demand in the whole hospitality and food industry,

businesses are slowly re-opening. Businesses have provided different ways of adjusting

to the new normal. First is the work-based adjustment, it is when an organization and its

employees need to change their ways, process, and even the environment while at work.

Second is the adjustment to compliance, where in order to continue operating the

business, some changes are needed to be made. For example, the social distancing, the

cash-less payment, and putting up of barriers. Lastly is what we call fringe-detachment, it

is when businesses reflect and look at the future of their operations because due to the

changes in rules and regulations to prevent the spread of the virus, some employees may

have to change their lifestyle in order to continue working, for example, they can no

longer be near their family since they are exposed and had contact with other people. All

these changes are ways of coping up and getting back on track for the hospitality firms.

Among all disasters and challenges, this COVID-19 has greatly affected the industry.

Given that every type of business has been struck by the pandemic which leads to multi

million loss in businesses worldwide and researchers tackle different angles of topics

concerning how to cope up with the current situation and how to save businesses from the

possibility of bankruptcy. Presented with these research, bot of them are relatively the

same in terms of coping up with the pandemic situation by adjusting work schedules,

reducing hours of business operation, complying to the guidelines given by the

government and other factors that affects the operation of the business. Both research

mainly focus on two subjects, welfare of the consumers and staffs and the integrity of the

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 13

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

business in this pandemic situation. Significantly, these two researches are correlated

with their main goal on coping up with the challenges presented. For instance cutting

down staffs to minimum requirement to operate is one way of coping up with the loss of

the business in the past months of being lockdown but at the same time maintaining the

quality of service and making it more safe for consumers. The research approach in using

negative reinforcements to make a positive outcome to different aspects of coping up and

building strategies, this type of condition is seen on cutting manpower in order to keep

the business running.

Figure 2: The theoretical framework

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 14

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

The COVID-10 Pandemic has knocked over the lives and well-being of everyone,

but most especially, the wellbeing of employees. As there is still no definite cure for the

virus at the present time, authorities had to implement lockdowns to prevent further

spreading of the said virus, but social distancing is the main game-changing strategy that

should be followed. This, however, resulted to a lot of business closures and

cancellations, impacting innumerable employees around the world. There are numerous

factors that affect the way service entrepreneurs decide for their businesses. According to

Delvin (2020) and Ermas (2020), due to a massive loss in profit brought by the

Pandemic, the Australian government suggested a “hibernation” policy for businesses.

This, however is also a challenge for operators since they have to consider the wellbeing

of their employees – physical, mental, social and financial wise. While need for contact-

intensive industries such as food industry depleted drastically, the demand for services

like online shopping and delivery has grown. The hibernation or continuity of an

establishment specifically affects the well-being of an employee as the financial

hardships are not the only thing that is affecting them, but also the stress caused by the

constant worrying of conceivably being infected which may negatively pull on their

physical and mental wellbeing.

As the authorities narrowed down the business decisions to hibernation and continuity,

Food Industry is one of the most affected industries by it. While half of the world's

businesses choose to hibernate to survive, some chose to take risks and start to open for

takeaways and deliveries. Businesses who choose to continue despite the pandemic had

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 15

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

to operate under protocols that have been passed down by the government to them. This

virus has its devastating implications towards businesses and their employees, in this case

it needs multiple ways to examine a starting point for a business. It should also consider

the wellbeing of its employee amidst this pandemic for the health of employees are the

pathway to the success and failure of the business. It can vary from every individual’s

physical, mental and emotional health on how to perform on their jobs. That's why it is

advisable that the company should take good care to its employees, and the employees

will take care of the external guest of the company. Every business should take

responsibility on how to keep their employees’ well-being.

Conceptual Framework

Figure 3: The Conceptual framework

Research Objectives

The objectives of this research are to identify the following:

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 16

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

1. The changes made by the Pizza Parlors in terms of dine-in in compliance with the

New normal guidelines.

2. The changes made in the menu bundle and delivery service.

3. How will they deal with the post-pandemic situation in the future?

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 17

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

Definition of Terms

Throughout the study, terms such as “Market Entry”, “Roadmap”, “Coping

Mechanism” and the rest will be used. To ensure that all readers are interpreting these

terms in the same manner the researchers intended, the following terms are offered.

Advertisement is a declaration in public to promote a certain product.

Contact Tracing Sheet (to edit) lists down viral information to help the

establishment contact them in case of transmission of the disease that occurred

when they visited the establishment.

Coping Mechanism are devised plans that help a person or an establishment in

dealing with problems or difficulties presented to them.

COVID 19 also known as coronavirus which was first found in China in December

2019.

Entrepreneurial refers to taking financial risks in the hope of making a profit.

Market Entry is an organized strategy for how businesses should enter a target

market.

New Normal is referred to as the new living conditions in a pandemic.

Opportunity is a set of conditions that is either beneficial or a setback.

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 18

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

Pandemic is an outbreak of viral disease on a worldwide scale.

Pizza Parlor is a small type of diner who sells pizza.

Post-Pandemic is a phase after a pandemic crisis.

Promotions are offering different bundles of products to boost income.

Recognition is the ability to identify an opportunity based on experience and how to

deal with that situation.

RoadMap is used to organize thoughts, plans or ideas that are beneficial to a person

or an organization.

Sanitation different behavior and practices that eliminate and minimize the spread

of bacteria and viruses with the use of chemicals.

Skeletal Workforce refers to having least amount of staff to work, enough to keep

the business running.

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 19

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

REFERENCES
Adeline, S., Talbot, R., Wilburn, T., Wood, D. (2020, September 28), Coronavirus World
Map: Tracking The Spread Of The Outbreak. Retrieved from npr.org:
https://www.npr.org/sections/goatsandsoda/2020/03/30/822491838/coronavirus-world-
map-tracking-the-spread-of-the-outbreak

Alfonso, A., Kok, S., Bressan, A., O’shea, M., Sakellarios, N., Koresis A., Solis, M.,
Santoni, L., (2020, October), COVID-19, aftermath, impacts, and hospitality firms: An
international perspective. DOI: https://doi.org/10.1016/j.ijhm.2020.102654
Chappell, B. (2020, March 11), Coronavirus: COVID-19 Is Now Officially A Pandemic,
WHO Says. Retrieved from npr.org:
https://www.npr.org/sections/goatsandsoda/2020/03/11/814474930/coronavirus-covid-
19-is-now-officially-a-pandemic-who-says
Clarke, S., Gutierrez, P., Hulley-Jones, F., Voce, A. (2020, April 9), How coronavirus
spread across the globe – visualized. Retrieved from theguardian.com:
https://www.theguardian.com/world/ng-interactive/2020/apr/09/how-coronavirus-spread-
across-the-globe-visualised
Dumlao-Abadilla, D. (2020, April 6), Shakey’s PH nets P862M. Retrieved from
business.inquirer.net: https://business.inquirer.net/294302/shakeys-ph-nets-p862m?
fbclid=IwAR0Sz891MOay5f0U2_kZsXmW8nDJLBxOHDNZhQJza30SwISLHa9fteAI
DCc
Gibney, E. (2020, March 13), Coronavirus lockdowns have changed the way Earth
moves. Retrieved from: nature.com: https://www.nature.com/articles/d41586-020-00965-
x
Jain, S. (2020, July), Effect of COVID -19 on Restaurant Industry- how to cope with
changing Demand. SSRN-id3577764
Kabadayi, S. (2020, June 25), The influence of social distancing on employee well-being:
a conceptual framework and research agenda. DOI:  https://doi.org/10.1108/JOSM-05-
2020-0140
Monllor, J., Murphy, P.J., (2017, June), Natural disasters, entrepreneurship, and
creation after destruction. DOI: 10.1108/IJEBR-02-2016-0050
Nuestro, E. (2020, April 24), The Future of Restaurants in the Philippines and How F&B
Industry Can Bounce Back. Retrieved from asiatatler.com:

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 20

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

https://ph.asiatatler.com/dining/the-futureof-restaurants-in-the-philippines-how-fb-
industry-can-bounce-back

Uy, S.L. (2020, April 20), All The Restaurant & Fastfood Dishes You can Cook in Your
Home. Retrieved from msn.com: https://www.msn.com/en-
ph/foodanddrink/easyrecipes/all-the-restaurants-and-fastfood-dishes-you-can-cook-in-
your-home/ar-BB12Ucrc
World Health Organization’s Team. (2020, March 19), Coronavirus disease 2019
(COVID-19) Situation Report – 94. Retrieved from who.int:
https://www.who.int/docs/default-source/coronaviruse/situation-reports/20200423-sitrep-
94-covid-19.pdf

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 21

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

The similarities of the journals utilized in this study are being subdivided based on the
needed information in order to determine the entrepreneurial opportunity recognition of
pizza parlors amidst pandemic. First, the impact of COVID-19 to the consumer based on
the challenges and dimensions of their well-being specifically with their physical, mental,
emotional and financial status. The studies of Jenna Wilson et. al., (2020) concluded that
health status, other COVID-19 experiences, and anxiety symptoms, greater job insecurity
due to pandemic was related to greater depressive symptoms. Similarly, the conclusions
made by Tarek Hassen et. al., (2020), the pandemic made an impact to the behavior of
consumers when it comes to food consumption. Further studies contains and determined
the influence of the pandemic based on the well-being of the respondents, Emily
Belarmino et. al., (2020), many expressed nervousness about COVID-19 causing a
“disruption,” “breakdown,” or “collapse” of the food system leading to critical shortages
or widespread illness. Second, the impact of the pandemic with the food industry
specifically on how the food businesses will cope-up regarding the onslaught of the
pandemic and how they will adjust with the new normal being implemented as the
environment adapts with the ongoing COVID-19. The studies of Alexander Bartik et. al.,
(2020), Noor Fabeil et. al., (2020) and Ashima Bansal et. al., (2020) specifically
emphasized about the impact of the pandemic with the different food industry and
restaurants that are greatly affected. More so, these researches was able to conclude the
different coping mechanics and adaptation of the food industry amidst the COVID-19.
Similarly, Xiaowen Hu et. al., (2020), concluded in their study that employees’ deep
compliance with safety procedures includes a four-stage psychological process, and this
process is underpinned by both management safety practices and organizational crisis
strategies. Lastly, the terms of agreement of the entrepreneurial opportunity recognition
based on the service continuity and service hibernation. Knowing on how the COVID-19
devastated and changed everything, the inquiries of Fei Hao et. al., (2020) and Zeina
Nakat et. al., (2020) identified on how the entrepreneurs in the field of food businesses
would stand amidst of this pandemic, and even in post-pandemic agenda whether they
will continue or hibernate first their services. Similarly, Elke Stedefedldt (2020) stated
that in the commercial restaurant sector, resilience efforts are primarily intended to
protect the health of both those who consume food and those who produce it. These
results would also aid this study to supplement the results specifically about the
entrepreneurial opportunity recognition of pizza parlors amidst pandemic. On the other
hand, when it comes to the impact of advertisements that would affect the decision-
making of the consumers Kumar & Raju (2013) and Ramzan Sama (2019) concluded that
there is a significant effect. Furthermore, Yan Mao et. al, (2020) and Solomon Biwota
(2020) stated some effects and impacts in the field of Hospitality Management and
Tourism. All in all, the journals utilized in this study are all similar and essential in order
to determine the entrepreneurial opportunity recognition of pizza parlors amidst
pandemic. They sought to identify the needed information and data for this inquiry.
Moreover, the categories made are to define the specific target of each journal that would
contribute in determining the main inquiry of this research and answer the statement of
the problem imposed in this study.

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 22

 LYCEUM OF THE PHILIPPINES UNIVERSITY MANILA

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT 23