“THE CHALLENGES OF FASTFOOD

RESTAURANTS DURING PANDEMIC IN

PAGADIAN CITY”
 CHAPTER I
Introduction
(Justify your paragraph to have alignment of the text margin. Use double line spacing.
Make one or two or more introductory paragraphs before the background of the study.
Acknowledge the author(s) if you are citing some references)
1.1 Background of the Study
COVID-19 (Coronavirus) has affected day to day life and is slowing down the global
economy. This pandemic has affected thousands of peoples, who are either sick or are being killed
due to the spread of this disease. Thus, the emphasis is on taking extensive precautions such as
extensive hygiene protocol (e.g., regularly washing of hands, avoidance of face to face interaction
etc.), social distancing, and wearing of masks, and so on. This virus is spreading exponentially region
wise.
Most of the countries have slowed down their manufacturing of the products. The various
industries and sectors are affected by the cause of this disease; these include the pharmaceuticals
industry, hotel industry, tourism, information and electronics industry and Hospitality Industry. This
virus creates significant knock-on effects on the daily life of citizens, as well as about the global
economy.

Accounting for the unprecedented travel restrictions, the United Nations World Tourism
Organization expects that international tourists will be down by 20% to 30% in 2020, when
compared to the last year. The hospitality industry accounts for 10% of the global GDP.
Disruptions to production, initially in Asia, have now spread to supply chains across the world.
All businesses, regardless of size, are facing serious challenges, especially those in the aviation,
tourism and hospitality industries, with a real threat of significant declines in revenue,
insolvencies and job losses in specific sectors. Sustaining business operations will be particularly
difficult for small and medium enterprises.

The World Travel & Tourism Council has recently warned the COVID-19 pandemic
could lead to a cut 50 million jobs worldwide in the travel and tourism industry. Following travel
bans, border closures and quarantine measures, many workers cannot move to their places of
work or carry out their jobs which has effects on incomes, particularly for informal and casually
employed workers.
The restaurant business is one of the worst-hit industries due to Covid-19 not only in
the Philippines but the whole world. Many of the restaurants were on the brink of closure,
there were some who managed to survive, but in limited operations. As continuously reported
and confirmed that COVID-19 cases soared in February and March 2020, a greater share of
restaurant operators reported lower sales as compared in the same period of 2019 and the
previous years. This global pandemic had a great impact in spreading the virus in the
restaurants and makes it possible for the employees to carry the said virus, that reason that
needs for the fast recovery for the restaurant business manpower operation (Maze & Heather,
2020).
On March 15, 2020, the Philippine President Rodrigo Duterte also ordered a
lockdown just like the other countries infected and at high risk of confirmed cases of COVID
19. All restaurants, bars, amusement parks, and even churches were closed to stop the
transmission of said virus.
 Despite the restaurant business’ being rocked by a dramatic decline in sales, the
owners/operators still found ways to cope up even to support the day-to-day operational
needs and employees' wages. Nearly all employers are aware of the challenges and have
established policies to help, but they are finding it hard to execute their diversity, equity, and
inclusion strategies (Mckinsey & Company, 2020).
Just like the fast food restaurants business here in Pagadian City, many of them have
decided to close the business permanently or temporarily because of the current situation of
the Covid 19 pandemic. Other restaurants, however, found ways to be more resilient in their
approach to the situation as they could not afford to lose their source of livelihood primarily
because they have mortgaged their property to the banks.
There are several establishments like fast food restaurants that are still operating even
after facing the different phases of this pandemic which is the Enhanced Community
Quarantine (ECQ), General Community Quarantine (GCQ), Moderated Enhanced
Community Quarantine (MGCQ) and lastly the Moderated General Community Quarantine
(MGCQ). The service of every establishments here in our city will depend on what will be
the Executive Order has been said. That would be a big challenge to a fast food restaurants
the changes of the financial sustainability.
The main purpose of this study is to explore restaurant firms’ financial sustainability
strategies amid the COVID-19 pandemic. To fulfill this research purpose, we come up three
specific research objectives: (1) to empirically confirm the challenges of COVID-19
pandemic on financial performance of restaurant firms; (2) to investigate whether the degree
of such challenges of COVID-19 pandemic was moderated by business restrictions
correspondingly; and (3) to explore effective quality signaling cues that influence customers’
perceived uncertainty risks, which ultimately affect restaurant performance after restrictions
are eased. This study employs the exploratory approach to estimate the effects of the COVID-
19 outbreak and the following business restrictions on restaurant sales from various
perspectives.

Conceptual Framework

Limited Seating
Travel Restriction Lack of Supplier Limited Operation
Delivery Service
Capacity

Coping mechanism
Figure 1. Graphic
Illustration
Can you explain me further how you came up with this conceptual framework?
Where is your theoretical framework?
1.2 Statement of the Problem
In this study the researchers evaluate the current status of fast food restaurants
during pandemic in Pagadian City. Due to this COVID-19 pandemic it puts pressure on
restaurant facilities and this can have adverse effects. Specifically, this study sought to
answer the following questions;
1. What is the current ratings of fast food restaurant when this pandemic happen?
2. What challenges did the fast food restaurants face when the government ordered
lockdown for the whole Philippines?
3. What is the most appropriate sanitizer to use on surfaces in food production
environment?
4. What is the protocol when an employee working in a food business becomes ill
with COVID-19?
Please change your questions, you may base from the marketing, financial and
operation of the fast food restaurant. Those are the parts where majorly affected by the
pandemic. Your research actually is kinda broad. If we break it into pieces, marketing
(target markets or secondary market “ningtaas ba or ninggamay pa jud”, location
“wala na kayo muadto, affected pirme sa lockdown”,”the price of their food wla na
kayo mupalit kay mahal” etc.) financial (does their profit decrease, do they experience
net loss, etc.) operation (do they find difficulty in changing their process, layout,
manpower, supply, products, etc by virtue of following the city policies)
The answers of your question here must be an answer of the study that you shall be
conducting base from the title itself.
If your research is quantitative, you may have like:
How often are your markets coming in your restaurant within this period __?
Is there a significant difference of the profit/income before and during the pandemic?
Your questions above are kind of not good.
1.3 Hypothesis

1.4 Significance of the study

This study is beneficial to our society and the future researchers who are also trying this field
of study. This study is focusing on knowing the different tactics and dealing the current
situation of fast food restaurants and that which will benefit into those future entrepreneur or
those who venture the Hospitality industry to keeping their competitiveness in the Hospitality
industry amidst pandemic.
Rank this significance of the study from most benefited to least. Like a bullet type.
What did Mr. Mandac shown you for the format of the significance of the study?

1.5 Scope and Limitation

This study focus on the challenges that fast food restaurant had gone throughout the
pandemic and it is still happening right now, we do not know until when this COVID-19 will
end but as long as the Executive Order will say that some establishments here in Pagadian
City are allowed to operate, fast food restaurants will be open and give service to everyone.
For this study our respondents are the managers or the supervisor of the fast food restaurants
here in Pagadian City particularly from Mang Inasal, Dunkin Donut, Chowking, Max’s, and
Jollibee, and McDonalds. The researcher will use survey questionnaire to get the relevant and
necessary needed in the study. This research paper aims to get valid and accurate information
and findings from collected data.

1.6 Definition of Terms

For the purpose of better understanding, it is very important to understand the
following terms.
Pandemic - COVID-19 is more than a global health crisis – it is an economic crisis, a
humanitarian crisis, a security crisis, and a human rights crisis. The pandemic illustrates how
the nature of risk has changed: it is systemic, joined-up, and cascading. The crisis has also
laid bare severe and systemic inequalities. The novel coronavirus affects everyone,
everywhere, but it does not affect everyone equally.
Fast Food Restaurant - A fast food restaurant, also known as a quick service restaurant
(QSR) within the industry, is a specific type of restaurant that serves fast food cuisine and has
minimal table service. The food served in fast food restaurants is typically part of a "meat-
sweet diet", offered from a limited menu, cooked in bulk in advance and kept hot, finished
and packaged to order, and usually available for take away, though seating may be provided.
You may add some more terms that are most commonly used in this study and
important which you can provide an operational definition on what does mean for this
study.
 CHAPTER II
Review of Related Literature
(Did Mr. Mandac shown you what is the format of RRL?) Arrange this from Macro to
Micro, Broad to specific and ends with synthesis (conclusion and research gap and
implications for future research (with research questions)) from related literatures.
 CHAPTER III
Methodology

3.1 Research Design

This study uses quantitative research it served to answer the questions. By collecting the
answers it will determine the accuracy of the purpose of this study.

3.2 Research Environment

The target population for this research will be conducted in Pagadian City only. The capital
city of Zamboanga del Sur and the second largest city in the region.

3.3 Research Respondents

Our target respondents are the manager/supervisor and could be the employee of the selected
fast food restaurant.

3.4 Research Instrument

The researcher shall prepare a survey questionnaires. Either we will print or encode it after
conducting a survey and collect all the answers from the different managers/supervisor from
different fast food restaurant here in Pagadian City. The researcher will collect the
information personally or throughout email it depends on the manager/supevisor’s decision.
3.5 Data Gathering/Analysis
The two main ways to collect this information are: Describe and define as a method of
viewing. There is a purpose in gathering data about the changes and challenges of the
business flow of fast food restaurants for us to know how they adapt the new normal and save
their business when the pandemic happens.