EFFECTS OF THE COVID-19 OUTBREAK IN FOOD SERVICE

A Research
Presented To
Dr. Vicente G. Monterroyo
Of Kawayan National High School
Senior High School

In Partial Fulfillment
Of the Requirements in the Subject
Practical Research II

Caingcoy, Maria Cristina A.

Gutierez, Lovilla P.
Lama, Eduardo A.

February 2022
 CHAPTER 1

INTRODUCTION

Background of the Study

The World Health Organization (WHO) declared the Coronavirus disease

(COVID-19) a pandemic due to the high risk of fatality and human-to-human

transmission on March 11, 2020 (World Health Organization 2020).

As restaurants struggle to find a ways to survive, foodservice delivery such as

(OFD) online food delivery have recently gained high demands by delivering food

and drinks to costumers’ doorstep (NPD, 2020). OFD services refer to internet-based

food ordering and delivery systems that connect costumers with partner restaurants

via their websites or mobile applications (Ray, Dhir, Bala, & KAUR, 2019). Although

the OFD market had significantly grown before the pandemic, more costumers have

utilized OFD services during the COVID-19 pandemic, as evidenced by a report by

the NPD Group, which revealed that the number of the OFD orders surged 67% in

March 2020 compared to March 2019 (NPD, 2020).

To date, several researchers have provided a fundamental understanding of

OFD costumers’ decision- making process and their behavioral intentions including

motivations to use OFD services ( Yeo, Goh, & Rezaei, 2017) and factors affecting

OFD usages (Ray, Dhir, Bala, & KAUR, 2019). However, it remains unclear wether

the pandemic influences customers’ substantial OFD purchasing behaviour and

decision-making process regarding OFD services. As the COVID-19 pandemic has

had the most impact on recent human behavior changes ( Laato, Islam, Farooq, &

Dhir, 2021). Furthermore, with several findings demonstrating that people who
perceived health risks altered their actions in preventive ways (Ali, Harris, & Ryu

2019; Cahyanto et al., 2016), more costumers might utilize OFD services to avoid

human contact with restaurant employees and other costumers during and even post

COVID-19 pandemic. However , no research has considered the impact of

costumers’ perceptions about the health risk on costumer intention to use OFD

during COVID-19 pandemic.

A pandemic such as COVID -19 has not only affected the smooth operations

of foodservice buy also resulted in food insecurity conditions in several nations.

Since the beginning of COVID-19, a variety of research has been carried out on the

effect of the pandemic of different foodservices; however, no study has been carried

out concerning the effect of COVID-19 outbreak on the foodservice in our country.

The study want to investigate the effect of COVID-19 pandemic on Food

Services.
Objective of the Study

The current study aims to investigate the effect of COVID-19 in foodservice in

Poblacion, Kawayan, Biliran.

1. Determine the effect of Covid-19 outbreak in Foodservice.

1.1 restaurants;

1.2 employee’s; and

1.3 business owners

2. Determine if Covid-19 bring a sudden change in consumer’s food behaviour,

digitalization and technology advancement.

Review of Related Literature

As the Covid-19 outbreak strike the whole world most businesses are affected

to it and even changes our lifestyle. Restaurants and foodservice businesses were

some of the first economic activities severely impacted by the COVID-19 pandemic.

Dining in restaurants virtually stopped overnight in cities and states, as social

distancing guidelines took effect. While many businesses tried to ‘retool’ and adapt

to the new realities, many others are continuing to suffer from this unprecedented

fallout. Even worse is the uncertainty that has never been at such levels; the

uncertainty of whether and when consumers will feel comfortable to start revisiting

their local restaurants and how many restaurants will survive this crisis.

The fallout from the business perspective is evident: severe loss in sales, a

significant number of employees laid off, and several businesses already deciding to

permanently close. Many more are at risk of not making it past this summer. The

smaller, independently operated businesses, especially those owned by minorities or

in rural locations, are at an even higher risk due to already existing disparities in their

access to financial and non-financial resources, issues that have deeper and more

complex pre-COVID-19 reasons.

As a sequence of the COVID-19 crisis, response plans for food workers were

developed to provide guidance for continuity of operations in the food processing

facilities and manage coronavirus in the food industry. Especially foodservices

industries can be defined as the critical infrastructure in food. The plan includes a

hierarchy of control requirements for cleaning, sanitation, disinfection of facilities,

screening, and monitoring of workers for Covid-19, managing the sick employees
and education programs for workers and supervisors to prevent the spread of

coronavirus (CDC, 2020b).

Every industry in the world expects to see how the Covid-19 outbreak will

affect the manufacturing industry, and the food industry in no different from the other

industries. However, the difference in the food industry from other industries is to

produce products that are essential for daily life. Everybody knows that if one factory

closes, a certain number of people who works at these factories have the potential to

starve, but if processors and distributors are infected, all people are at risk

(Staniforth, 2020). In addition, the food industry is a very important sector in regard

to economy. However, food sector faces different sets of challenges compared with

other sectors that are not critical for daily life such as tourism and aviation during a

pandemic. Pandemic might lead to a US$113 billion loss in aviation and US$ billion

in tourism sector (IATA, 2020; UNTWO, 2020). Some food companies face various

challenges due to a drop in income, whereas others are working hard to meet the

growing demand of retailers. During the current COVID-19 outbreak, some difficult

decisions had to be made, including temporarily shut down on the various

businesses. The fact is that this pandemic clearly demonstrated different companies

from different industries are closely connected to each other all over the world

(Sebastian, 2020; Shahidi, 2020).

 Literature Cited

An KM. Less eating out and extended school starting... Food supplies and
Food service Company ‘Depressed First Quarter’. Etoday [Internet] 2020.
Mar 22, [cited 2021 March 22]. Available from:
 https://www.etoday.co.kr/news/view/1873379. [Ref list]

Clinical Characteristics of Coronavirus Disease 2019 in China.

Guan WJ, Ni ZY, Hu Y, Liang WH, Ou CQ, He JX, Lui L, Shan H, Lei CL, Hui
DSC, Du B, Li LJ, Zeng G.Yuen KY, Chen RC, Tang CL, Wang T,Chen PY,
Xiang J, Li SY, Wang JL, Liang ZJ, Qiu SQ, Luo J, Ye CJ, Zhu SY, Zhong NS,
China Medical Treatment Expert Group for Covid-19.
N Engl J Med. 2020 Apr 30; 382(18): 1708-1720.

Foods 2021, 10(5), 1069;

https://doi.org/10.3390/foods1001069
Received: 2 April 2021/ Revised: 28 April 2021/
Accepted: 6 May 2021/ Published: 12 May 2021
By Shafique ui Rehman Memon, Vijayanta Ramesh Pawase, Tushar Ramesh
Pavase and Maqsood Ahmed Soomro.

Nutr Res Pract. 2021 Dec; 15(Suppl 1): S22–S31.

Published online 2021 Nov 16. doi: 
10.4162/nrp.2021.15.S1.S22

Serpil Aday, Mehmet Seckin Aday, Impact of COVID-19 on the food supply chain,
Food Quality and Safety, Volume 4, Issue 4, December 2020, Pages 167-180,
http://doi.org/10.1093/fqsafe/fyaa024
 CHAPTER II

METHODOLOGY

In the present study, both quantitative and qualitative methodologies were

utilized to investigate the COVID-19 impacts in the foodservice. This chapter

represents the discussions of the research design, research locale, research

respondents, research instruments, data gathering, procedure, statistical treatment

of data. This study also proposed possible effects of social media towards study

habits.

Research Design

This study used to the percentage of research with the survey questionnaire as

the main techniques in gathering information, the survey questionnaire was

distributed to the business owners at Poblacion, Kawayan, Biliran. After the

respondents answer the following questions the researchers gathered their question

in order for them to tabulate, evaluate, and interpret data.

Research Locale

This study was conducted in food services at Poblacion, Kawayan, Biliran.

Research Respondents

The respondents of this study are the owners of food service at Poblacion,

Kawayan, Biliran ,random sampling was used to the business owners, because they

are available, convenient, or represent some of characteristics the researcher want

to study.

Table 1

Distribution of Respondents

This chapter contains the distribution of the respondents in foodservice at Poblacion,

Kawayan, Biliran.

Income Income Income

Respondents (2020) (2021) (2022)
Mondelo’s Eatery 52,000 10,000 25,000
Loloy’s Eatery 67,000 13,000 35,000
Lhai’s Food Package 30,000 5,000 10,000

Based on the data above we have three (3) respondents that are affected during the

Covid-19 outbreak.
Research Instrument

A questionnaire was made by the researcher as their instrument in gathering

data. The survey questionnaire contains questions. Survey questionnaire were

distributed to the respondents to answer on their contribution in this research study.

The instrument of sentences was made simple, brief, and concrete to provide

respondents basic understanding about the purpose of the study.

Data Gathering Procedure

The data gathered by the researchers through survey questionnaires and they

were given time to respond all the questions. The questionnaire include the effect of

covid-19 in Foodservice.

80,000

70,000

60,000

50,000

40,000 YEAR 2020

YEAR 2021
30,000 YEAR 2022

20,000

10,000

0
mondelo's Eatery loloy's Eatery Lhai's Food
Package