Far Eastern University – Institute of Tourism and Hotel Management

“A New Initiative for the New Normal: The Effect of the

COVID-19 Pandemic to the Employees of the Food and
Beverage Industry in Morayta, Manila”

A Thesis Submitted to the Faculty of the

Undergraduate Studies Department
Institute of Tourism and Hotel Management
FAR EASTERN UNIVERSITY, MANILA

In Partial Fulfillment of the Requirements

For the degree of
Bachelor of Science in Hotel and Restaurant Management

Bolor, Michael Angelo

Lachica, Rodrigo III

Maliwat, Joanni Rosh

Ortalla, Jerome

Vicencio, Josh Andrei

Villaceran, Job Christian

December 2020
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APPROVAL SHEET

This undergraduate thesis entitled “A New Initiative for the New Normal: The Effect of the
COVID-19 Pandemic to the Employees of the Food and Beverage Industry in Morayta,
Manila” prepared and submitted by Michael Angelo J. Bolor, Rodrigo Lachica III, Joanni
Rosh Maliwat, Jerome Ortalla, Joshua Andrei Vicencio, Job Christian Villaceran in partial
fulfillment of the requirements for the course METHODS OF RESEARCH IN
HOSPITALITY, has been examined and is recommended for Oral Examination.

John Lester F. Tuason

Adviser

This thesis which was presented to the Panel for Oral Examination on (complete date) is hereby
accepted.

Panel member No. 1 Panel Member No.2

Member Member

Chair of Panel

Chair

Approved in Partial Fulfillment of the Requirements for the Degree of Bachelor Science in Hotel
and Restaurant Management.

Ms. Marichu C. Liwanag

Program Head

Dr. Sheelah Joy B. Era

Dean
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DECLARATION OF ORIGINALITY

We, the authors of this thesis entitled “A New Initiative for the New Normal: The
Effect of the COVID-19 Pandemic to the Employees of the Food and Beverage
Industry in Morayta, Manila,” hereby declare that:

1. This paper is the product of our own work.

2. This work contains no fabricated and plagiarized materials, i.e., all borrowed
ideas, texts, and graphics incorporated in the study have been properly cited.
3. This paper has not been submitted elsewhere for publication or to any other
higher education institution for a degree.

We also understand that we can be appropriately sanctioned by Far Eastern University

should this declaration be found untruthful.

Bolor, Michael Angelo

Lachica, Rodrigo III

Maliwat, Joanni Rosh

Ortalla, Jerome

Vicencio, Josh Andrei

Villaceran, Job Christian

Verified by

John Lester Tuason

Adviser
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LANGUAGE EDITING CERTIFICATION

This is to certify that I edited the manuscript entitled

“A New Initiative for the New Normal: The Effect of the

COVID-19 Pandemic to the Employees

of the Food and Beverage Industry in Morayta, Manila”

by

Michael Angelo J. Bolor; Rodrigo Lachica III; Joanni Rosh Maliwat; Jerome Ortalla;, Joshua
Andrei Vicencio; Job Christian Villaceran

This certification is issued for clearance purposes.

___________________________________
Signature over Printed Name of Editor
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Date signed: _____________________

ENDORSEMENT LETTER

The following students are my students/advisees for their course in Methods of Research for
Hospitality with the working title:

Food Safety practices of bread and cake handlers in Selected Bakeries in Sampaloc, Manila

Names of Students:

Bolor, Michael Angelo Ortalla, Jerome

Lachica, Rodrigo III Vicencio, Josh Andrei

Maliwat, Joanni Rosh Villaceran, Job Christian

This is to attest the panel members about my position to continue with their defense after
assessing the following factors:

 Grammar and syntax,

 Following the prescribed format of the Institute,
 Reviewing all the journals/studies manifested in the research paper,
 Presentation and sequencing of the parts of the research paper,
 Deliberating on the content and consistency,
 Verifying the originality of the entire paper,
 Regular meeting/consultation,
 Authenticity and legitimacy, and,
 Students’ performance and contribution.

With all these, I respectfully (please check the appropriate bullet prior to each statement):

For the Adviser For the Instructor

o Endorse with full trust and o Endorse with full trust and
confidence. confidence.

o Endorse with reservation. o Endorse with reservation.

o Endorse just to undergo the defense o Endorse just to undergo the defense
process. process.

o Do not endorse. o Do not endorse.

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RESEARCH OUTLINE
NAMES OF RESEARCHERS: Michael Angelo J. Bolor

Rodrigo Lachica III

Joanni Rosh Maliwat

Jerome Ortalla

Josh Andrei Vicencio

Job Christian Villaceran

PROPOSED TITLE:

“A New Initiative for the New Normal: The Effect of the COVID-19 Pandemic to the
Employees of the Food and Beverage Industry in Morayta, Manila ”
RESEARCH OBJECTIVES:

1.       To know the demographic profile of the respondents such as age, occupation, gender and

length of work in FNB Industry.

2.       To be able to determine how a pandemic greatly affects the food and beverage industry in

Morayta, Manila.

3.       To also be able to determine the effects of the pandemic to the employees, staffs, and workers

in the food and beverage industry.

4.       To be able to assess the effectivity of different initiative measures practiced and applied during

the pandemic.
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METHOD:
1. Research Design
2. Participants/Respondents or Subjects of the Study
3. Research Locale
4. Research Instrument

COURSE FACILITATOR: Chef Marie Fleur De Liz Reyes

PROPOSED ADVISER: Mr. John Lester Tuason

APPROVED BY: Ms. Marichu C. Liwanag

Program Head
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ACKNOWLEDGEMENT

The researchers would like to take this opportunity to express the sincere gratitude to

those who supported them in making this paper. The researchers are grateful from the bottom of

their hearts to their families for their unending motivation. The researcher’s families motivated

them to stay strong in times of struggle. They are forever grateful for the unending love,

patience, and support.

The researchers would like to thank their mentor, Chef John Lester Tuason for the

encouragement. He pushed them to work beyond their limit. His passion and profession had been

the encouragement and inspiration for the researchers.

They are also grateful to Chef Maria Fleur De Liz Reyes for enlightening and scrutinizing

their work. Her criticism greatly helped in improving this paper. Her willingness to give his time

generously is much appreciated.

Finally, the researchers are ever grateful to God.

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ABSTRACT

This paper investigates the challenges in the food industry brought by the COVID-19 pandemic.

Researchers have claimed that we are in the era of innovation. One industry in which innovation

has been gradually adopted by firms as an approach to innovate is the Food and Beverages

(F&B) industry. During these trying times, food establishments really put their minds into

making different innovations to adjust to the new normal. We envision that this research will

extend our knowledge base and contribute food

for thought in relation to, among other things, what constitutes best practices under various

conditions in the F&B sector; what characterizes the sector’s actors and their collective

innovation practices; what kind of knowledge and information flows occur; and, in general,

provide a status for the nature of the contemporary research and knowledge landscape in the food

industry.

Keywords: Food and Beverage Industry, Innovation, New normal, COVID-19

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Table of Contents

Chapter

1. Introduction

Background of the Study …………………………………………… 1

Statement of the Problem ………………………………………...… 3

Theoretical Framework ……………………………………………... 3

Conceptual Framework ……………………………………………... 4

Research Objectives ………………………………………………… 5

Significance of the Study …………………………………………… 6

Scope and Limitations ………………………………………………. 7

Definition of Terms …………………………………………………. 7

2. Review of Related Literature

Synthesis ……………………………………………………………...10

3. Research Methodology

Research Method …………………………………………………. 19

Description of the Respondents ……………………………………20

Sampling Technique …………………………………………….... 20

Research Instrument ……………………………………………... .21

Data Gathering Procedure ……………………………………….... 22

Statistical Treatment of Data ……………………………………... 22

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List of Figures

Figure 1. Theoretical Framework …………………………………………... 3

Figure 2. Conceptual Framework ………………………………………………….4

Figure 3. References ……………………………………………………………... 26

Appendices
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CHAPTER 1

INTRODUCTION

The food and beverage industry are an important part of the society as it is one of the most

developed industry as per it gives a wide opportunity not just for the business owners but also work

opportunities for the locals to where the businesses are established. The said industry has also

expanded a lot due to the support of the people in satisfying their food loving taste buds. In addition,

the said industry mainly functions as a provider of food and drinks to the people.

The Covid-19 Pandemic has been causing us a lot of major disruption in all of our lives and will

likely get worse before it even gets better. The said virus affects all of the industry there is. For the

food and beverage industry, food providers are collapsing and greatly affected by the pandemic and

employees are losing their job as to lesser customers are coming and a lot has been affected by the

virus that’s why a lot of companies have decided to lay off and furloughs their employees and lessen

the people they pay.

A lot of food and beverage companies might be expecting more than 50% reduction in their sales

and the government has also given restrictions and protocols to all of the industry especially for the

food and beverage as it has the greater potential of spreading the said virus.
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Background of the Study

“The novel coronavirus (SARS‐CoV‐2, which causes COVID‐19) is resulting in

unprecedented health and economic crises. The pandemic may disproportionately affect various

sectors of the economy.” (Cranfield, 2020) Throughout human history, there have been pandemics,

and pandemics can be caused by a wide variety of infectious agents. The World Health

Organization (WHO) declared the outbreak of coronavirus disease (COVID-19, broadly referred to

as “coronavirus”) a global pandemic, while thousands of infections and deaths are reported daily.

The ongoing pandemic made a huge impact in the economy of different countries. One sector that

has been affected by this pandemic is the food and beverage industry such as different food

establishments. During this pandemic, people nowadays rely on food services such as food delivery

or take-outs since it is the most reliable and safest option since social distancing should be

practiced during these times. Therefore, these services should be sustained. According to (Shahbaz

et al., 2020), “The Coronavirus pandemic has drastically upended the daily life routines of human

beings and has wide wide-ranging effects on entire sectors of society. The food sector is also

susceptible and substantially harmed by the influence of intensive effects of coronavirus.” With

this current situation, different initiatives should be done while performing certain tasks during

operations. Since there is no evidence that food is a coronavirus transmission route but during the

food operations, improper sanitization and disinfection of key touchpoints, food contact, nonfood

contact, equipment and cleaning tools surfaces and close contact of food handlers with staff and

customers not only can put themselves on risk but can also be a risk for customers. Food services

and the retail sector should make sure proper hand hygiene, approved sanitizers and disinfectants in

use, follow social distances at workstations and while interacting with the customers. Finally, the
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business should be vigilant to monitor the temperature of staff and incoming guests to identify if

there may any sick person to avoid from further spread of coronavirus and shall report to concerned

health authorities if anyone symptoms matching with COVID-19. In the words of (Galanakis,

2020), “Since no cure or vaccine has been developed for COVID-19 disease yet, the scientific

community and authorities are seeking knowledge and information for the short- and long-term

management of the current and future pandemic crises, respectively. The food sector and its

stakeholders are also in the spotlight, as food is necessary for human survival and cannot be

lockdown.”.

Problem Statement

The purpose of this study is to simply determine the problem faced by the food and beverage

industry and its employees because of the pandemic. This is also to see what the employees are

experiencing due to the sudden changes in their workplace and to also evaluate the difference

initiatives and safety protocols that are being practiced today, if those are truly helpful and

effective for food establishments to still operate and in controlling the spread of the virus in the

said industry.

1.       Unemployment of staffs and workers

2.       Health risks for those who didn’t lose their job

3.       Product expiry as one of the main problems of food providers

4.       The high decrease in product sales

5.       Product distributors
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Theoretical Framework

Figure 1. Galanakis, C.M. The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic

Crisis. Foods 2020, 9, 523.

A theoretical framework is used as a source relevant to a particular study. In making a

theoretical framework, you must review and read different researches to find the right theory that is

related to your study.

As a framework, the food system in the era of the Covid-19 Pandemic crisis seeks to address

the following categories that greatly affects the industry.

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In the category of bioactive ingredients supporting human’s health, it affects the business as

the consumers are changing their way of buying food.

For the food safety within the pandemic crisis, the food and beverage industry were allowed

to operate as long as they maintain the cleanliness and most especially for the sanitation of their

workplace.

In the food security with population lockdown, it also affects the food and beverage industry

as people have limited access to food.

And as per the sustainability of the food system in the new era, there will always be

considerations 
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Conceptual Framework

Figure 2. Conceptual Framework

The figure above contains the variables and illustrates the flow of the study which serves

as a guide throughout the conduct of the research. At center of the framework is the main

purpose of the study which is the food providers that is divided into two categories, their

products and their employees.

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Research Objectives

Main Objectives

The study aims to analyze and to assess the effects of the pandemic to the food and beverage

industry and its employees. The researchers aim to learn about the industry through different

perspective and approach since the pandemic is still ongoing and existing. The researchers also

believe that there are far more different and effective methods and initiatives that can help with

the operations of various establishments while maintaining the need for social distancing.

Specific Objectives

1.       To know the demographic profile of the respondents such as age, occupation, gender and

length of work in FNB Industry.

2.       To be able to determine how a pandemic greatly affects the food and beverage industry in

Morayta, Manila.

3.       To also be able to determine the effects of the pandemic to the employees, staffs, and workers

in the food and beverage industry.

4.       To be able to assess the effectivity of different initiative measures practiced and applied during

the pandemic.
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Significance of the Study

To Restaurant Managers. This may provide restaurant managers, especially those struggling

with their establishment during this pandemic, more information on the safety precautions

needed to be practiced in their establishment and the advantages of coming up with different

service innovations for their business. It may also help them develop ideas on how to improve

the concept in their business.

Marketing Analysts. With more information on the current pandemic and the different ways and

practices to prevent it, marketing analysts may create more effective advertisements or marketing

strategies on how to promote different service innovations to consumers since different safety

measures should be practiced.

To the Society and Community. This study can help the society and community be aware of the

different safety measures and practices when availing of different food services and provide

them information about how the industry provides in situations like a pandemic.

To the Entrepreneur. This study may help food entrepreneurs in their business developments,

this research can give them an idea about how they can set-up a business or continue on with

their business during trying times.

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To Future Researchers. The university will benefit to this study as this study can be a source for

other researchers inside and outside the academe. Furthermore, if this study succeeds, the

university can take pride to it as it was conducted under their supervision.

Scope and Limitation of the Study

The study will run through assessing the effects of Covid-19 to the employees of the

Food and Beverage Industry, and to observe and evaluate the safety methods being used.

Observational methods and document analysis are to be use by the researchers in the

study to be able to enhance the credibility of the study.

The scope of the study is to determine how greatly the pandemic is affecting the

employment of businesses’ employees due to the effect of the pandemic.

The researchers are only limited in assessing the food and beverage industry and its

employees, in parts that are directly and indirectly affected by the pandemic e.g. safety, sales,

health, employment.

The outcome of the research will base on the information gathered from the reliable

interviewees.
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Definition of Terms

Beverage - A liquid to consume; a drink, such as tea, coffee, liquor, beer, milk, juice, or soft

drinks, usually excluding water.

COVID-19 - The coronavirus disease (COVID-19) is an infectious disease caused by a new

strain of coronavirus. This new virus and disease were unknown before the outbreak began in

Wuhan, China, in December 2019.

Economy - An economy is the large set of inter-related production and consumption activities

that aid in determining how scarce resources are allocated.

Entrepreneur - who organizes, manages, and assumes the risks of a business or enterprise.

Global - Of, relating to, or involving the entire world

Health - a person's mental or physical condition.

Industry - economic activity concerned with the processing of raw materials and manufacture of

goods in factories.

Innovation - The process of translating an idea or invention into a good or service that creates

value or for which customers will pay.

Knowledge - awareness, or understanding of someone or something, such as facts, information,

descriptions, or skills, which is acquired through experience or education by perceiving,

discovering, or learning.
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Lockdown - an emergency measure or condition in which people are temporarily prevented

from entering or leaving a restricted area or building (such as a school) during a threat of danger.

Pandemic - (of a disease) prevalent over a whole country or the world.

Potential - having or showing the capacity to become or develop into something in the future.

Restaurants - a place where people pay to sit and eat meals that are cooked and served on the

premises.

Sector - an area or portion that is distinct from others.

Services - the action of helping or doing work for someone.

"Millions are involved in voluntary service"

Transmission - the action or process of transmitting something or the state of being transmitted.

Variables - an element, feature, or factor that is liable to vary or change.