The Sustained Impact of Tension Induced by Covid On The Food Service Industry Employees Gilles Draft

GIRNE AMERICAN UNIVERSITY
Institute of Graduate Studies and Research
THE SUSTAINED IMPACT OF TENSION INDUCED BY COVID ON THE

FOOD SERVICE INDUSTRY EMPLOYEES
Master’s Thesis
By
GILLES BAONGA NWAHA
191436007
Supervisor:
Dr. ASIEH AKHLAGHIMOFRAD
GIRNE
2021-2022
Institute of Graduate Studies and Research
THE SUSTAINED IMPACT OF TENSION INDUCED BY COVID ON THE

FOOD SERVICE INDUSTRY EMPLOYEES
Master’s Thesis
By
GILLES BAONGA NWAHA
191436007
Supervisor:
Dr. ASIEH AKHLAGHIMOFRAD
GIRNE
2021-2022
INSTITUTE OF GRADUATE STUDIES AND RESEARCH
This project has been accepted as a Master’s Thesis in the main field of Business by our
jury.
Members of the Jury: Signatures:

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Member :________________________________ __________________
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This Master’s Thesis entitled THE SUSTAINED IMPACT OF TENSION INDUCED

BY COVID ON THE FOOD SERVICE INDUSTRY EMPLOYEES prepared by
GILLES BAONGA NWAHA, student number 191436007, complies with the rules and
regulations set in the Master’s Thesis Guide of the Girne American University Institute
of Graduate studies and research
_________________________________
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Director,
Institute of Graduate studies and research
Girne American University, Girne – Cyprus

University Drive, Girne North Cyprus via Mersin 10, Turkey
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ii
ABSTRACT
THE SUSTAINED IMPACT OF TENSION INDUCED BY COVID ON THE FOOD

SERVICE INDUSTRY EMPLOYEES
Gilles Baonga Nwaha
M.Sc. Thesis, 2022
Supervisor: Dr. Asieh Akhlaghimofrad
The outbreak of coronavirus has had a terrible impact on the lives of people all over the
globe, particularly in Asia. A wide range of industries, in addition to those immediately
impacted by the virus, have been adversely affected by the epidemic, including retail
food, catering, and hospitality (e.g. becoming infected). Because COVID-19 is a new
illness, it has not yet been possible to determine the full extent of its effects. Food retail,
food service, and hospitality workers are especially exposed to the pandemic because of
the nature of their jobs, as well as the characteristics of the people who work in these
industries. In this qualitative study, the effect of COVID-19 on workers' mental health
and coping abilities, as well as screening for signs of post-traumatic stress disorder
(PTSD) and alcohol use disorder (AUD). Workers in Turkey's food service industry
have reported higher levels of mental distress as a consequence of the multiple
unknowns surrounding COVID-19, as well as the already-existing disparities they had
to deal with before to the epidemic. The magnitude of COVID-19, as well as its short-
and long-term effects, must, however, be investigated in more detail.
This work sheds the light on the extent and factors associated with food service workers
returning to work post-pandemic period. These factors include stress, anxiety,
depression, etc. According to results, it is seen that several factors could decrease the
likelihood of the workforce experiencing psychiatric symptoms. These factors include
preventive measures like hand hygiene, wearing facemasks and social distancing
practices.
The research instrument used for this research is a questionnaire which was obtained
from previous literature. Convenience sampling was used to select sample from the
population to participate in the research and analysis was done using SPSS.
According to results obtained, it is seen that there is a significant relationship between
COVID-19 and stress level as well as between COVID-19 and employee motivation.
These two relationships were seen to be negative as explained in the regression analysis.
From the results, we can also conclude that there is an interaction or relationship
between employee wellbeing and work stress. Lastly, we can conclude that there is a
significant relationship between employee wellbeing and employee motivation.
3
Keywords: COVID-19, Food service, Turkey, Pandemic, service workers, essential
workers.
OZ
COVID'NİN YARATTIĞI GERİLİMİN GIDA HİZMET SEKTÖRÜ ÇALIŞANLARI

ÜZERİNDEKİ SÜRDÜRÜLEBİLİR ETKİSİ
Gilles Baonga Nwaha
Yüksek Lisans Tez, 2022
Supervisor: Prof. Dr. Asieh Akhlaghimofrad
Koronavirüs salgını, özellikle Asya'da olmak üzere dünyanın her yerindeki insanların
yaşamları üzerinde korkunç bir etki yarattı. Virüsten hemen etkilenenlere ek olarak,
perakende gıda, catering ve ağırlama (örneğin enfekte olma) dahil olmak üzere çok
çeşitli sektörler salgından olumsuz etkilendi. COVID-19 yeni bir hastalık olduğu için
etkilerinin tam kapsamını belirlemek henüz mümkün olmamıştır. Gıda perakendeciliği,
yemek servisi ve konaklama çalışanları, işlerinin doğası ve bu sektörlerde çalışan
kişilerin özellikleri nedeniyle özellikle pandemiye maruz kalmaktadır. Bu nitel
çalışmada, COVID-19'un çalışanların ruh sağlığı ve baş etme becerileri üzerindeki
etkisinin yanı sıra travma sonrası stres bozukluğu (PTSD) ve alkol kullanım bozukluğu
(AUD) belirtileri taraması yapılmaktadır. Türkiye'nin yemek hizmeti endüstrisindeki
işçiler, COVID-19'u çevreleyen çok sayıda bilinmeyenin yanı sıra daha önce salgınla
uğraşmak zorunda kaldıkları mevcut eşitsizliklerin bir sonucu olarak daha yüksek
düzeyde zihinsel sıkıntı bildirdiler. Bununla birlikte, COVID-19'un büyüklüğü ile kısa
ve uzun vadeli etkileri daha ayrıntılı olarak araştırılmalıdır.
Bu çalışma, pandemi sonrası işe dönen yemek servisi çalışanlarının boyutlarına ve
ilişkili faktörlere ışık tutuyor. Bu faktörler arasında stres, kaygı, depresyon vb.
sayılabilir. Sonuçlara göre, birçok faktörün işgücünün psikiyatrik belirtiler yaşama
olasılığını azaltabileceği görülmektedir. Bu faktörler arasında el hijyeni, yüz maskesi
takma ve sosyal mesafe uygulamaları gibi önleyici tedbirler yer alıyor.
Bu araştırma için kullanılan araştırma aracı, daha önce literatürden elde edilmiş bir
ankettir. Araştırmaya katılacak evrenden örneklem seçiminde kolayda örnekleme
kullanılmış ve analizler SPSS kullanılarak yapılmıştır.
Elde edilen sonuçlara göre COVID-19 ile stres düzeyi arasında olduğu gibi COVID-19
ile çalışan motivasyonu arasında da anlamlı bir ilişki olduğu görülmektedir. Bu iki
ilişkinin regresyon analizinde açıklandığı gibi olumsuz olduğu görülmüştür.
Sonuçlardan, çalışan refahı ile iş stresi arasında bir etkileşim veya ilişki olduğu
sonucuna da varabiliriz. Son olarak, çalışan refahı ile çalışan motivasyonu arasında
önemli bir ilişki olduğu sonucuna varabiliriz.
4
Anahtar Kelimeler: COVID-19, Yemek servisi, Türkiye, Pandemi, hizmet çalışanları,
temel işçiler.
5
ACKNOWLEDGMENT
I would like to express my profound gratitude to Dr. Asieh Akhlaghimofrad for her
essential effort and guidance during the process of this work. The presence of her advice
has made this work a success.
I am also elated by the lessons and academic support I received from the department
and Staff of Business Management, Girne American University. The mark they’ve set
for me has brought me this far.
Finally, I would like to acknowledge my friends who supported me in their idea and the
respondents who partook in the research process. I would specifically recognize my
family for their support in the success of this work and my academics. To you all, I say
thank you.
6
DEDICATION
I dedicate this work first to my loving Parents and to all my family whose names are
numerous to mention.
7
TABLE OF CONTENTS
ABSTRACT.......................................................................................................................3
OZ......................................................................................................................................4
ACKNOWLEDGMENT....................................................................................................5
DEDICATION...................................................................................................................6
TABLE OF CONTENTS...................................................................................................7
CHAPTER ONE..............................................................................................................11
INTRODUCTION...........................................................................................................11
1.1 Background of Study............................................................................................11
1.2 Statement of Problem............................................................................................12
1.3 Aim and Objectives of the Study..........................................................................13
1.4 Research Hypotheses............................................................................................14
1.5 Significance of the Study......................................................................................14
1.6 Definition of Key Terms.......................................................................................15
1.7 Research Framework............................................................................................16
CHAPTER TWO.............................................................................................................17
LITERATURE REVIEW................................................................................................17
2.0 Introduction...........................................................................................................17
2.1 The effects of the COVID-19 outbreak on the food and beverage industry.........19
2.2 Research setting, Turkey.......................................................................................20
2.3 Covid-19 and Turkish Economy...........................................................................26
2.4 Theoretical Review...............................................................................................28
2.5 Empirical Review..................................................................................................30
8
CHAPTER THREE.........................................................................................................33
METHODOLOGY..........................................................................................................33
3.1 Introduction...........................................................................................................33
3.2 Research Design....................................................................................................33
3.3 Target population..................................................................................................34
3.4 Research Instrument..............................................................................................34
3.5 Validity and Reliability of the Instrument............................................................34
3.6 Data Collection Procedure....................................................................................35
3.7 Ethical Issues.............................................................................................................35
CHAPTER FOUR............................................................................................................36
DATA PRESENTATION, ANALYSIS AND INTERPRETATION.............................36
4.1. Introduction...........................................................................................................36
4.2 Data Presentation/Demographic Data...................................................................36
4.3 Respondents answers to questions asked..............................................................38
4.4 Regression Analysis..............................................................................................48
4.5 ANOVA.....................................................................................................................48
CHAPTER FIVE.............................................................................................................50
CONCLUSION, LIMITATIONS AND RECOMMENDATION...................................50
5.1 Conclusion............................................................................................................50
5.2 Limitations............................................................................................................50
5.3 Recommendation..................................................................................................51
REFERENCES................................................................................................................52
APPENDIX......................................................................................................................61
RESEARCH QUESTIONNAIRE...................................................................................61
9
10
LIST OF TABLES
Table 3.5.1: Reliability and validity test results

Table 4.2.1: Gender
Table 4.2.2: Age
Table 4.2.3: Marital Status
Table 4.2.4: Level of Education
Table 4.2.5: Duration at place of work
Table 4.3.1: Worried about own physical health............................................................
Table 4.3.2: Paranoid......................................................................................................
Table 4.3.3: Experience of discrimination during the COVID-19 pandemic.................
Table 4.3.4: Anger and Impulsivity................................................................................
Table 4.3.5: Alcohol Use................................................................................................
Table 4.3.6: Suicidal ideation.........................................................................................
Table 4.3.7: The intention of hurting others...................................................................
Table 4.3.8: Do you think the quarantine and lockdown is useful to stop the spread
of the virus?......................................................................................................................
Table 4.3.9: Do you think the 2-week duration of the closure of the workplace was
useful to stop the spread of COVID-19?..........................................................................
Table 4.3.10: Do you think returning to work is a threat to your life during the
COVID-19 epidemic?......................................................................................................
Table 4.3.11: Do you think the workplace hygiene has improved after the COVID-
10 outbreak?.....................................................................................................................
Table 4.3.12: Do you think your company cares and concerns about your health?.......
Table 4.3.13: How motivated do you feel to carry on your job?....................................
Table 4.3.14: How safe do you feel at the workplace especially with frequent
interactions with customers?............................................................................................
Table 4.3.15: Do you feel working in the restaurant industry impacted your
experience during the pandemic?.....................................................................................
Table 4.3.16: Do you have access to required healthcare facilities?..............................
Table 4.3.17: How is your stress level since the pandemic began?................................
Table 4.3.18: Have your financial responsibilities increased during the pandemic?......
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Table 4.3.19: Have you enjoyed employee benefits during this time?...........................
Table 4.4.1: Regression Analysis....................................................................................
Table 4.5.1: ANOVA test...............................................................................................
Table 4.5.2: Coefficientsa................................................................................................
Table 4.6.2 Chi-Square Analysis Results........................................................................
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CHAPTER ONE
INTRODUCTION
1.1 Background of Study
Th COVID-19 virus, which is a member of the coronavirus family, is a vast collection

of viruses that have been linked to the transmission of severe respiratory disease in
humans. Corona virus was discovered in a seafood market in Wuhan, which is located in
the Hubei province of China, in December 2019 (Wang et al., 2020), and the World
Health Organization (WHO) labelled it a pandemic on March 11th, 2020. Several
studies (Sohrabi et al., 2020 as well as Livingston, Bucher, and Rekito, 2020) have
shown that the corona virus was originally detected in the mid-1960s. The presence of
human corona viruses (HCoVs) has been confirmed in seven different species, four of
which (HCoV-OC43, HCoV-NL63, HCoV-229E, HCoV-HKU1) are known to cause
severe symptoms in humans, while the remaining seven (HCoV-229E, HCoV-HKU1,
HCoV-OC43) are known to cause only mild symptoms in humans. In addition to the
previously discovered human zoonotic viruses such as SARS-CoV (severe acute
respiratory syndrome) and MERS-CoV (middle eastern respiratory syndrome), the
newly discovered 2019 nCOV (caused by SARS-CoV) virus has joined the ranks of
previously discovered human zoonotic viruses such as SARS-CoV (severe acute
respiratory syndrome) (Pressman, Naidu, & Clemens, 2020). If you come into close
contact with a COVID-19 positive patient, you have the potential to infect a wide
population by distributing viral droplets via sneezing and coughing. This is the major
way through which coronaviruses propagate. The corona virus coated droplets, which
are more than 5 micrometers in diameter, are too heavy to fly, resulting in their landing
on a variety of objects and surfaces, which may subsequently get infected with the virus.
The first verified case of COVID-19 was detected in Turkey in March 2020, according
to the World Health Organization. There have been around 550 thousand confirmed
cases and over 16 thousand deaths, according to the Ministry of Health of the Republic
of Turkey (2020). In Turkey's attempts to battle the fatal coronavirus, which may spread
swiftly in crowded environments where people cannot avoid direct physical contact, a
13
variety of social, economic, and political decisions have been taken (Hoque et al., 2020).
These decisions and practices include, among others, the implementation of flexible
work schedules, the creation of the Coronavirus Scientific Board, the
suspension/cancellation of international flights, the closure of schools and acceptance by
all educational institutions, including primary and secondary schools and universities, of
the principle of distance learning for the spring term, and the adjournment/postponement
of judicial and administrative court hearings and cases, among others (except for those
involving the Federal Communications Commission). This will have a broad range of
short- and long-term consequences for a variety of industries and sectors, including
agriculture, food and transportation, logistical and educational services, education,
tourism, food and beverage, health, and the economy, among many others.
The coronavirus outbreak has had a very significant impact on the food and beverage
industry, which is characterized by a high degree of movement (Yang et al., 2020). In
light of the consequences of previous epidemics, the food and beverage industry is likely
to present a quite grim picture during this time period. Despite the fact that the
relationship between the coronavirus outbreak and food and beverage businesses has
been thoroughly researched, the effect of the pandemic on food and beverage companies
has been studied from a variety of perspectives in the literature (such as customer,
employee, or finance).
1.2 Statement of Problem
There have been permanent and temporary layoffs in the food and beverage industry as
a consequence of company closures, bankruptcies, or curtailed operations by firms that
were previously in existence. Employees, as shown by different research studies, are
likewise confronted with comparable challenges (Cho et al., 2020; Pine & McKercher,
2004). The financial demands of retiring individuals who have lost their jobs may be
overwhelming. They must pay for essentials such as rent and utility expenses, in
addition to their own personal responsibilities. The findings of previous studies (Chraif
& Aniţei, 2011; Gostin & Wiley, 2020; Yang et al., 2020) have shown that restaurant
employees have comparable difficulties during times of crisis (Chraif & Aniţei, 2011).
14
Not only are unemployment and financial difficulty on people's thoughts, but they're
also on their lips. As a result, one of the most frustrating consequences of the epidemic
has been the pressure it has placed on employees' financial and psychological resources.
As a result of the pandemic, businesses were confronted with a wide range of challenges
relating to raw materials, suppliers, finance, staff, industry, and consumers. Researchers
discovered that shortfalls in raw material supply were connected to a lack of high-
quality raw materials, as well as an increase in product cost. Supplier issues, on the other
hand, included alterations in payment methods as well as interruptions in the supply
chain, among other things. Because of supply and distribution interruptions, raw
materials are in short supply, and prices are increasing as a consequence, according to
Cranfield Research (2020). Previous research have shown that the findings of this
inquiry are compatible with their findings (Deloitte, 2020). Because of a shortage of
capital, lower sales, fixed expenses such as rent and staff compensation, and debt
repayment, as well as growing costs, businesses were forced to close or restructure their
operations. It has been discovered that additional research have shown comparable
outcomes to those found in this inquiry (Deloitte, 2020; Dube et al., 2020; Seo & Jang,
2013). Throughout the pandemic era, many businesses attempted, but failed, to retain
their most talented personnel. Furthermore, the industry's fragility and unpredictability
resulted in a decline in the sector's overall performance. Finally, the sector was severely
impacted by a decrease in clientele as a result of the lack of available seating. Deloitte
estimates that the outbreak in Turkey has led in a considerable decrease in the number of
individuals who dine in restaurants (2020).
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1.3 Aim and Objectives of the Study
The primary aim of this study is to evaluate the sustained Impact of tension Induced by
Covid on the Food Service Industry Employees”
1. To investigate the impact of coronavirus pandemic on employee motivation of food

service industry workers
2. To examine the impact of stress induced by covid on employee wellbeing in the

food service industry
3. To assess how employee wellbeing affects employee motivation in the food service
industry.
1.4 Research Hypotheses
From the above stated objectives of the study, the following research hypotheses are
stated;
I. H10: There is no significant impact of Covid-19 on employee motivation of food

service industry workers in Turkey.
II. H20: There is no significant relationship between work stress and employee
wellbeing of food service industry.
III. H30: There is no significant relationship between employee wellbeing and
employee motivation in the food service industry.
1.5 Significance of the Study
As a country, Turkey has received very little attention in prior research on the link
between covid and the food supply chain, mostly because of the focus on national
viewpoints and the small number of studies conducted on the topic. As a consequence,
the goal of this study is to examine the long-term effects on Turkish food service
workers of stress caused by Covid.
16
As a result, the research is especially critical at this moment in time since several studies
have failed to reach agreement on the long-term effects of stress caused by Covid on
workers in the food service business. No one has paid attention to how Covid-19 affects
the food industry's employees until lately.
1.6 Definition of Key Terms
Covid -19: In humans, the acute respiratory illness caused by the coronavirus may
cause severe symptoms and even death if not treated immediately. It is especially risky
for the elderly and those who are suffering from underlying health problems. It was
detected for the first time in China in 2019, and it was designated a worldwide
pandemic the following year.
Employees: In the workplace, an employee is someone who is paid an hourly rate or

yearly salary for a certain task. Hourly workers aren't always employed.
Food Service Industry: There are a wide range of businesses involved in the
production and delivery of food that aren't located in the typical household. Counter and
table waiters and suppliers are among the many businesses in this field.
Work Performance: Work performance refers to how successfully a person executes a

job, function, task, or duty in his or her current or previous position. Revenue objectives
and communication are examples of concrete and intangible goals.
Work Stress: Work stress is regarded to have a negative impact on people's physical
and mental health which in turn affects the performance of organisations.
Employee Wellbeing: It is the physical, mental, and emotional health of an employee

in the workplace as well as their health outside of the workplace, as well as the ways in
which their wellbeing is influenced by their relationships with their coworkers, their
communication with their supervisor, their tasks, their expectations, and their workplace
environment.
Food Supply Chain: A food supply chain, often known as a food system, is a
collection of procedures that define how food from a farm ends up on our plates.
17
Production, processing, distribution, consumption, and disposal are some of the
processes involved.
1.7 Research Framework
The model will direct the investigation, choose which aspects to measure, detail an
instrument, and identify a factual relationship between the independent and dependent
variables, among other things.
Using the scientific method, the investigators begin with a hypothesis and ended their
investigation by doing a quantitative examination of the hypothesis. Due to the nature of
this research, it is deductive in nature and as such, it makes use of a questionnaire as
well as variance-based statistical analysis. The research framework is shown in the
picture below;
EMPLOYEE
H1 MOTIVATION
H3
TENSION/STRESS
Induced by
COVID-19 H2
EMPLOYEE
WELLBEING
Figure 1: Research Framework
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CHAPTER TWO
LITERATURE REVIEW
2.0 Introduction
Unpredictability is unavoidable in times of crisis, and the ramifications might be

catastrophic (Barton, 1993; Fearn-Banks, 1996). The word "crisis" is defined in a
number of different ways across the literature. Pearson and Clair (1998) describe a crisis
as an event that occurs with a low likelihood of occurrence but has a significant impact
when it happens. To be more specific, a crisis is a situation that occurs suddenly and
needs an immediate response, causing worry and stress among personnel, decreasing
productivity, and jeopardizing the reputation and very life of the organization
(Kulkalyuenyong et al., 2019). The term crisis management may be described as the
process of anticipating and mitigating the negative consequences of accidents, natural
disasters, and diseases that have already occurred. The types of crises also differ
depending on how a crisis is defined and categorised. Researchers believe that food and
beverage enterprises may experience crises as a result of challenges relating to the
exterior (physical environment) and internal (Mistakes made by managers)
environments (Tse et al., 2006). () A variety of crises in the food and beverage industry
include natural disasters, technological errors, disagreement, malice, warped values,
dishonesty, and misconduct, to name a few examples. Earthquakes and bacterial
pollution are two instances of natural disasters that are triggered by the physical
environment. Earthquakes and bacterial pollution are both caused by the physical
environment. Technological errors involve defects in the physical environment and food
production systems, and they often result in the contamination of food supplies.
Employee strikes and boycotts are examples of the kind of dispute that might cause a
halt in the normal operations of a restaurant. An evil crisis is one that has been
purposely triggered by human activity, such as a terrorist attack or the selling of a forged
product, for example. The phrase "skewed values" refers to managerial crises that arise
as a result of companies' disregard for public health and sale of dangerous food for
short-term profit. Food that has been poisoned or spoiled is referred to be "deception"
19
when it is purposely served by eateries. Misconduct, on the other hand, refers to failures
in management and administration, such as the unlawful acquisition of corporate
documents that result in legal consequences (e.g., certificates and licenses). The food
and beverage business is affected in a number of ways by these many issues, which is
understandable given their nature. The reaction of the food and beverage sector to
natural calamities; The threat of a catastrophe in the food and beverage industry is
significant. In the food and beverage business, variations are caused by a variety of
factors such as terrorism, natural catastrophes such as hurricanes and floods, economic
downturns, political upheaval, foodborne disease outbreaks, and pandemics. These
changes have been extensively recorded (Hsu & Jang, 2007; Kumcu & Kaufman, 2011;
Senbeto & Hon, 2020). Some examples of recent events that have had a substantial
impact on the food and beverage industry are the terrorist attacks of September 11th,
2001, the SARS epidemic of 2003, and the MERS virus that took place 2013.
The impact of foodborne diseases such as E. coli and salmonella on the food industry
has been well documented (Seo and Jang; Seo et al. 2014; Seo et al. 2020; Lee et al.
2011, Lee and Chen 2011; Reynolds & Balinbin, 2003), as has the impact of epidemics
such as avian influenza, SARS, or MERS (Seo and Jang; Seo et al. 2014; Seo et al
Nevertheless, it can be shown how terrorist attacks (Green et al., 2004) and economic
crises (Chraif & Aniţei, 2011) had an influence on the population and how they were
also investigated in the study. Consumers' demand for pig products, according to Bánáti
(2011), as well as the purchasing behavior of customers at eating establishments (De
Krom & Mol, 2010), were both negatively affected by the outbreak of avian influenza.
In addition, Additionally, it has been reported that mad cow disease has resulted in a
reduction in restaurant revenues (Reynolds & Balinbin, 2003). As a consequence of
these diseases and epidemics, thousands of people have lost their jobs, and the
unemployment rate has increased. It is vital to emphasize that the impacts of these
events and crises are short-term, local or regional in scope, i.e., they are restricted to a
smaller geographical area. Food consumption at food and beverage firms has been
affected by people's anxieties of contracting a sickness, their fear of infection, and their
concerns about dining in during the COVID-19 outbreak (Kim et al., 2020; Yeung &
Morris, 2006). The food and beverage industry has been struck harder than in prior
20
crises and occurrences since the COVID-19 outbreak as the coronavirus is highly
contagious for which no treatment or vaccine has been developed (Cranfield, 2020).
Therefore, the food and beverage industry, which is especially vulnerable under any
pandemic, is paying careful attention to extreme changes and severe steps to prepare for
the worst-case scenario (Dube et al., 2020). The relationship between the coronavirus
pandemic and the food and beverage industry must be therefore be explored in more
depth to fully understand the impact the pandemic has had on the industry so far.
2.1 The effects of the COVID-19 outbreak on the food and beverage industry
Because of recommendations from the federal and state governments, many people are
now spending more time at home, which has resulted in severe and radical changes in
consumer food buying and consumption habits (Kim & Lee, 2020). Both the perceived
risk of dining in (due to factors such as sanitation and public health) and the legal
regulations governing food and beverage companies (such as temporary closures of
businesses and take-away delivery systems, as well as limiting the number of hours
employees can work) have contributed to the decline in the number of people dining in
food and beverage firms (Cranfield, 2020; Dube et al., 2020; Goddard, 2020; Gursoy et
al., 2020) (See, for example, Kwun and Oh (2004), Mitchell and Greatorex (1993),
Yeung & Kwun (2004). The COVID-19 outbreak has also had the additional
consequence of causing a decrease in consumer expenditure on non-essential products
as well as an increase in the avoidance of acquiring pricey things (Cranfield, 2020). Due
to perceived risks associated with dining out, as well as a loss in family income and a
desire to spend more time at home, consumers' eating habits have shifted away from
eating out and toward cooking their own meals at home. When comparing pre-pandemic
periods to post-pandemic times, there has been an increase in the number of meals eaten
at home since the outbreak started. In particular, as a consequence of this circumstance,
people's requirements for food preparation at home have been drastically changed
(Goddard, 2020). Consumers' food purchasing behavior has changed as a result of
factors such as fewer people allowed in the market to shop, shorter market hours, higher
transaction costs for online grocery shopping, longer delivery times ranging from 1–2
21
days to 10 days, and the perception of risk by consumers. As a result of these factors,
consumers have purchased and stocked more food (Cranfield, 2020; Goddard, 2020).
Individuals who prepare their own meals at home have an impact not only on the
economics, but also on the social and psychological components of the restaurant
industry. As a consequence of the COVID-19 outbreak, the food and beverage industry
has suffered a significant revenue loss of millions of dollars (Cho et al., 2020; Dube et
al., 2020). When comparing April 2020 year on year to 2019, the employment rate for
restaurants operating in the United States during this time, has decreased by more than
40%. Approximately 10.8 million bar and restaurant employees in the United States are
likely to be unemployed as a result of the pandemic and this is according to the Job
Quality Index (2020). Also, both pandemics and food-borne crises have a severe
influence on the revenue and sales, as well as the overall financial structures of food and
beverage firms, as well as their customers (Seo & Jang, 2013). As a consequence of the
advent of coronavirus, the revenue generated by restaurants reduced by 10 percent to 20
percent (Dube et al., 2020). In order to compensate for revenue losses as a consequence
of this, central governments use a variety of methods. The federal or state governments,
as well as local public institutions, may provide financial support to companies in the
food and beverage business to help them remain afloat and fulfill other expenses. There
are a variety of subsidies and incentives available to the food and beverage industry, all
of which take into account the restrictions imposed by various governments. Grant
money, as well as tax reduction and debt relief, are examples of these (Dube et al.,
2020).
2.2 Research setting, Turkey
Irrespective of the fact that information on the Turkish food and beverage industry is
scant, it is thought that the out-of-home consuming sector is growing rapidly in the
country (the types and numbers of food and beverage enterprises, general consumer
patterns, etc). (Ozdemir and colleagues, 2015). In this context, the economic volume of
the food and beverage business, which was 55 billion TL in 2015, increased by about
2.3 times and reached $125 billion TL in 2019. This is a significant increase (Deloitte,
22
2020). According to the World Bank, the number of restaurants in Turkey is predicted
to grow by around 5 percent each year as earnings rise and women's involvement in the
labor grows. All of these reasons have led to the rise of the food and beverage industry
in the nation (Ozdemir et al., 2015; Yuksekbilgili, 2014). As of 2018, there are over
122,000 food and beverage service firms in Turkey, as well as approximately 670,000
individuals covered by required labor insurance, according to figures from the Social
Security Institution. The number of full-time and part-time workers who are not covered
by health insurance is projected to be 2 million, therefore these data only reflect the total
number of employees who are insured. Among the many reasons that Turkish customers
patronize food and beverage establishments are their high-quality foods as well as the
presentation of the food, the portion size served, the price, the atmosphere, the décor,
working times, the location, employee behavior, service quality, service speed, and
hygienic practices. The cleanliness and hygiene of Turkish customers is often
acknowledged to be superior than that of clients from other nations. As a consequence
of the outbreak, cleanliness and hygiene have become even more crucial for consumers
and companies alike.
2.2.1 Impact of Covid on the food processing sector
The government has taken a variety of measures to halt or restrict the spread of corona
illness. Various food processing industries, such as dairy, sugar, meat, and poultry, have
suffered losses as a consequence of shifting consumer needs and dietary habits
(Ceballos et al., 2020). A number of nations enacted strict lockdown laws as a safety
precaution, which had a negative impact on the dairy business and the livelihoods of
those who work in it. dairy product prices fell owing to a decline in demand for dairy
products and a decrease in exports of milk (Sohrabi et al., 2020). In the wake of
pandemic restrictions and measures, the sugar industry found it impossible to function.
Sugar imports and exports have been badly impacted in India, and when demand
dropped to 50%, there was a dramatic decrease in output. Due to the fall in sugar
processing, the production of alcohol and jaggery was negatively impacted. Due to a
lack of personnel and packaging supplies, the sugar processing industry was also
23
affected. Sugar mills had a difficult time paying farmers and employees (Solomon et al.,
2020).
The meat and seafood sectors of the industry were also severely impacted by the corona
epidemic, in addition to the dairy and sugar sectors. Plants were forced to close as a
consequence of an increase in the number of reported cases and fatalities reported in the
meat and poultry sectors. According to an article published in Food Processing on May
13th, around 20 industrial facilities in the United States have been closed as a result of
reports of coronavirus outbreak, including Tyson food, the Waterloo plant, Lowa, and
other facilities like JBS, Hormel food, National beef, and Smithfield food (Food
processing, 2020).
As a result of the information presented above, fear spread about the safety of eating
meat and shellfish throughout the epidemic. The World Health Organization (WHO)
urged people to refrain from consuming raw or undercooked animal products and to
limit their trips to live markets. For the pandemic, merchants spent substantially on
back-end procedures, such as training butchers and teaching them about sanitary meat
production and processing methods, as well as teaching them about value-added and
quality assurance (WHO, 2020).
2.2.2 Impact of Covid on food packaging
Despite the fact that there has been no incidence of COVID-19 transmission via food or
food packaging, the significance of adhering to good manufacturing standards (GMPs)
to minimize transmission of the virus remains unchanged. Any human may get infected
if they come into contact with a contaminated surface or item, such as food packaging.
According to a research, the corona virus can survive for a longer amount of time on
plastic (72 hours) and steel (48 hours) surfaces than it can survive on cardboard surfaces
(24 hours). A possible explanation for its shorter durability on the surface of copper (4
hours) is that it has antibacterial properties (van Doremalen et al., 2020). According to a
study by the Food Packaging Forum, during this pandemic, the reusable system was
said to be considerably safer than the single-use packaging system; nevertheless, this
has an impact on the goal of a zero-waste lifestyle, which is now being pursued. Single-
use packaging materials are potentially dangerous since it is impossible to track their
24
handling history, but reusable containers may be safe if they are properly cleaned with
soap and water (FPF, 2020b).
As a consequence of the implementation of a lockdown and the enforcement of severe

government regulations, dine-in eateries were forced to close. Despite the fact that food
delivery services were in operation, customers avoided them as well, which had an
influence on the food packaging business (Hobbs, 2020). Consumers in the United
States expressed moderate concern about food packaging in dine-in restaurants, and
nearly 23% of the general public expressed serious concern about the restaurant
packaging of food, according to a survey conducted in the country on COVID-19 risk
perceptions about food packaging and food delivered from restaurants (Byrd et al.,
2021). A survey conducted at five-star hotels in China found that people were more
concerned about the packaging and delivery quality than they were about the flavour,
freshness, and brand legitimacy as a result of their transition from offline to online meal
delivery services. The findings were published in the journal Food Quality & Safety
(Yang et al., 2021). The food packaging industry, which produces around $900 billion
in revenue per year worldwide, is on the front lines of the Corona pandemic, which has
resulted in the most significant decline in the eco-friendly food packaging sector.
Despite the fact that the worldwide eco-friendly food packaging market was valued at
$163.5 billion in 2018 and was predicted to generate revenue of $248.7 billion by 2026,
the market has only reached 159.8 billion dollars so far due to the current economic
climate, according to a Jewish market study published on July 17, 2020, According to
industry analysts, the market is expected to recover from its recent declines and climb
significantly by the third or fourth quarter of the year 2022, depending on the source of
information.
2.2.3 The impacts of Covid-19 on Turkish agriculture and food system
As previously said, the worldwide constraints and difficulties that exist are applicable to
Turkey as well. The most difficult challenges have been reaching internal and external
input and output markets, as well as a scarcity of temporary labor, shifting marketing
methods, and changing consumer views. When taking into account Turkey's total
agricultural capability, it is unlikely that there would be any food safety or food security
25
issues. Wheat, which is the most stable crop, was already planted before the pandemic.
It can also be picked using machines, which is a boon for farmers. Consequently, labor
insufficiency caused by the lockdown and social alienation did not pose a substantial
threat to wheat production and harvesting. The existing inventories and current wheat
production, as a result, are sufficient to fulfill domestic consumption needs. Turkey, on
the other hand, has had and will continue to confront price-related challenges for all
crops and animals, despite its enormous resources and favorable climate. Turkey is a
wheat exporter as well as an importer, according to the World Wheat Council. A
considerable portion of the wheat used for flour and pasta manufacture is imported, to
be more specific. Trade restrictions, on the other hand, have resulted in a decrease in
both high-quality wheat exports and low-cost wheat imports. It was necessary to direct
high-quality wheat stockpiles to the flour and pasta manufacturing industries. In contrast
to the predicted reduction in the revenue of wheat exporters, the expected increase in the
pricing of flour and pasta produced in the United States (Anonymous, 2020c). This is
also connected to the export limitations imposed by several of Turkey's neighboring
nations, which generally supply the country with wheat. In order to meet their internal
needs, the Russian Federation, Kazakhstan, and Algeria have already extended the
length of time their export prohibitions would be in effect (Eren, 2020). As a result,
price variations are projected to have an impact on 2021 and the years following.
However, this might also represent an opportunity. When nations such as Italy and
Spain, who rely significantly on grains for their daily nourishment and are experiencing
high levels of illness and death as a result of COVID-19, are taken into consideration,
their markets may serve as viable alternatives for Turkish grain exports. It is possible
that Mediterranean countries may become export destinations for Turkish grains if local
demand is addressed and trade barriers are relaxed.
2.2.4 The Impact of COVID-19 on Food Safety and the Food Industry
As a result of the fast spread of COVID-19 (also known as "novel coronavirus"),

governments and organizations throughout the globe have taken emergency measures to
protect the public's health and well-being. The majority of businesses are issuing
statements encouraging people to practice consistent hygiene (handwashing and
26
minimal face touching) in order to keep the virus from spreading. Other businesses are
adopting a more extreme approach, implementing work-from-home rules and even
prohibiting employees from traveling.
The food industry is particularly susceptible to both local sales and supply chain
disruptions as a result of the global pandemic, as it relies so heavily on international
commerce. In China, Italy, and other countries where employees and the economy have
been impacted by the coronavirus, many food firms' worldwide production facilities
have been unable to operate at full capacity. Additionally, producers, distributors, and
retailers need to be ready to change their present strategy, including diversifying their
sourcing regions and increasing their focus on inventory management, because of the
uncertainty around a considerable dissipation of the outbreak's timetable. The demand
for hand sanitizers, soap, and other disinfectants has thus increased, as is to be expected,
at grocery stores. This has left many retail outlets short on inventory. A lack of these
products has led to the development of "DIY" hand cleansers on news and social media
platforms alike. Retailers that are able to meet this need will experience an increase in
foot traffic and overall income.
Social distancing will have a huge impact on restaurants and other types of food service
companies. Food delivery companies in China, for example, showed a 20 percent
increase in revenue following an early identification of the ailment. Brick-and-mortar
restaurants have seen a considerable drop in income due to the growing demand for
take-out and delivery options. Food alternatives are expected to become more popular in
the U.S. as well.
Regulations that are both acceptable and effective for disease prevention and
management must also be implemented with great care by those in the food industry.
Food service workers who may have been infected with the coronavirus must take steps
to prevent the high risks associated with direct contact with possibly contaminated food,
the food being prepared, and the end consumer, according to the Centers for Disease
Control and Prevention. Concern is heightened by the absence of health-related benefits
that have historically been offered to those who work in the food preparation industry.
Indeed, whereas three out of every four American employees are entitled to some sort of
27
paid sick leave, just 25 percent of those employed in the food service industry are
entitled to the same protection.
Keep your hands and workstations as clean as possible if you're still employed in a food
service environment. When an employee is sick, it's best to let them stay at home and
avoid the spread of illness. Consequently, infection rates dropped by more than 10% in
the first year following the passage of legislation requiring employers to provide paid
sick leave, as reported recently in a report published by two Cornell University
researchers who studied the spread and containment of influenza across ten states.
Additionally, the Centers for Disease Control and Prevention strongly advises firms to
encourage unwell employees to either work from home or take paid sick leave. It's
important for companies that provide food preparation, packaging, or delivery services
to review their policies on paid sick leave and make every effort to provide their
employees with the benefits and help they need to take time off when they're unwell.
2.3 Covid-19 and Turkish Economy
At first, the COVID-19 outbreak was thought to be confined to China. This turned out
to be false. It gradually spread over the globe because of the mobility of people. Travel
restrictions and athletic event cancellations had a direct impact on the tourist business,
as well as the sports and entertainment industries, as individuals were advised to remain
at home and mass gatherings were prohibited, resulting in tremendous economic
anguish (Elliot, 2020).
2.3.1 Effect on the travel industry

For non-essential travel to nations infected with the coronavirus COVID-19, the Turkish
government imposed travel restrictions. On top of that, during the height of the
outbreak, the government put in place a blanket ban on all in-country travel, essentially
shutting down all airports. As a result of the enormous number of cancellations, most
planes flew almost empty, reducing demand for all kinds of transportation. As a result,
many airlines in the country, including Air Baltic, briefly suspended operations (Ozili
and Arun, 2020). There was a $200 billion loss to the worldwide tourist business alone,
28
disregarding additional losses from travel, according to the International Air Transport
Association (IATA). According to Worldatlas.com, Turkey is the world's sixth most
popular tourist destination. As a reminder, tourism is one of Turkey's most important
revenue streams, bringing in an estimated 46 million people annually (Ozili and Arun,
2020).
2.3.2 Effect on the hospitality industry
In Turkey, the outbreak has had a negative effect on restaurants and hotels in part
because of the government's newly announced "stay-at-home policy" and the "social
isolation" policies that have been implemented. The upshot was that municipalities and
states were obliged to close their doors as fast as possible in order to stop the spread of
the coronavirus. As a result, countless restaurants and hotels throughout the country
went into shock as the virus spread. Customers stayed at home and prepared their own
meals as restaurants closed their doors for a brief period of time. Restaurants laid off
staff as they closed their doors for a little period of time (Ozili and Arun, 2020).
2.3.3 Effect on the Sports industry
Sports activities were severely hindered as a result of the coronavirus epidemic that
occurred in the summer of 2011. For example, major European football leagues in
England and Scotland, as well as the English Premier League, have declared that
football matches would be suspended immediately for six weeks, from April 30 to May
1. At one point in time, the Turkish Super League was the only major European league
that had its matches suspended. That changed lately (Ozili and Arun, 2020).
2.3.4 Effect on importation sector
A nation that is reliant on the importation of critical goods from big countries such as
China, India, and Japan, Turkey is considered an emerging market. As a result of the
decline in the volume of commodities moving through the global supply chain, as well
as the country's disproportionate dependence on China for imported goods, Turkey has
experienced supply shortages as a result of China's decision to close many of its export
plants. Following the coronavirus pandemic, the price of remaining imported supplies in
the nation rose, resulting in inflationary pressures on the price of basic goods, despite
29
the fact that demand for imports was generally low as a result of the epidemic's impact
on the economy (Ozili and Arun, 2020).
2.3.5 Effect on banks
The recession in the economy has resulted in an increase in nonperforming loans in the
banking industry. During the pandemic, private sector banks were the ones with the
most exposure to credit risk. SMEs, hotels, airlines, retail, tour operators, construction,
restaurants, and real estate businesses were among the industries that had nonperforming
loans in the last year. Furthermore, there has been a general decrease in the amount of
bank transactions, card payments, as well as the usage of ATM machines throughout the
nation (Ozili and Arun, 2020). Because to the coronavirus pandemic-induced
lockdowns, demand for various internet services, such as online shopping, has increased
as a consequence of the increased availability of these services.
2.4 Theoretical Review
2.4.1 Work-family border theory
The notion of the work-family boundary is restricted to the fields of work and family
life alone. The popularity of this idea has resulted in the concept of "work-family
balance," which refers to "contentment and great operation at work and at home, with a
depth of role conflict" in both the workplace and the home (Clark, 2000). In this
theory's reasoning, the concept that "work" and "family" are two independent domains
or spheres that interact with and effect one another is at the centre of the discussion. It is
possible to compare work and home to two distinct countries because of their radically
opposing goals and customs, respectively. There are changes in the way language and
words are used, as well as differences in what is considered appropriate conduct and
discrepancies in how things are done between the two locations. The work-family
border theory, which is a theory that explores the interaction between work and family,
will serve as the foundation for this study's working hypothesis.
2.4.2 Shareholder theory
30
According to this principle, a person is performing ethically if they conduct in a manner
that maximizes profit for their stockholders or shareholders. The shareholders are
essentially anybody who owns a portion of the firm and hence benefits from the
company's income generation. According to Nilsson and Westerberg (1997), believing
in shareholder theory has several advantages over not believing in it. One positive
outcome of shareholder theory is that it has the potential to increase productivity.
Whenever the sole thing on the mind of an organization's management is creating
income, the organization will naturally seek the most efficient method to employ
resources in order to earn the highest amount of revenue feasible. Our efficiency may be
considered significant since it indicates that there is minimal needless expenditure and
little waste of resources, both of which are critical given the limited resources available
on this planet. One big issue is that it does not take into consideration individuals such
as consumers, the environment, or workers, and as a result, it might possibly harm them.
As long as resources are being utilized effectively, a company that seeks to maximize
profits by firing people at random, selling faulty goods to consumers, and polluting the
environment may still be regarded morally sound. They could seem ethical under
shareholder theory if they are engaging in "off-balance-sheet" operations that are
believed to be within the bounds of the law in order to increase profit.
2.4.3 Stakeholder Theory Model
Businesses succeed and the financial system remains stable when ethical business
practises are followed. Stakeholder theory aims to provide a response to the question,
"What is the purpose of the firm and in whose interest should it be run?" Start by
accepting Ed Freeman's Stakeholder Theory as an alternative narrative to the usual view
of company's function, which mainly focused on shareholders' interests. This view is
generally recognised in business ethics circles. Freeman, on the other hand, points out
that stakeholder theory has been there for many decades before he came up with it
(Jones, Wicks and Freeman, 2001). Companies are deemed to be part of the social
system and are thus expected to sign up to a "new social compact" according to Pondar
et al. (2006). "New social contract" is an aggregation of reciprocal expectations
regarding the roles and responsibilities of the parties engaged in a corporate and social
31
setting. Businesses must also adhere to their social, ethical, and environmental
responsibilities as part of this contract. As an example, Jones, Wicks, and Freeman
(2001) argue against Milton Friedman's assertion that corporate managers' ethical role is
to maximise profits for investors solely, a single stakeholder group with which they
disagree. That's what these three writers think, and they think it's myopic because it
places too much attention on shareholders at the cost of other stakeholders, which they
consider a travesty based on their own experiences. Businesses need to move beyond a
basic and limited perspective of the firm's goals in order to include numerous
stakeholders other than shareholders in their decision-making, they argue. Business
managers would thus be expected to behave ethically in this circumstance, since they
would be responsible for the organisation and its many stakeholders.
Anyone who is in charge of or has an impact on corporate policies must demonstrate,

according to Donaldson and Preston (1995), the simultaneous consideration of all
legitimate interests from all stakeholders, both in the establishment and implementation
of organisational structures and general policies and in individual case-based decision
making, as a management attribute. Both premises of the Stakeholder Theory argue that
in order for businesses and their managers to be successful, they must pay attention to a
wide range of stakeholders. Additionally, managers have obligations to stakeholders,
which can include but are not limited to shareholders, according to the theory (Jones et
al, 2001). To put it another way, the stakeholder theory holds that a company's capacity
to make profits for itself and its shareholders while simultaneously satisfying duties to
other parties engaged with the business is the foundation of its existence.
2.4.4 The spillover theory
When the work microsystem and the family microsystem are in close proximity to one
another, there is a chance that information will be transferred between them. This is
referred to as overflow. It might be interpreted in either a good or a negative way. When
work-family relationships are severely constrained in terms of when and where they
may occur, time, energy, and behavioural patterns all suffer as a result of the disruption.
Having the ability to be adaptable allows people to more effectively integrate and
32
overlap their job and family duties, as well as their personal lives. This favourable
overflow is essential for achieving a great work-life balance.
According to the Compensation Theory, workers attempt to compensate for a lack of

happiness in one domain (work or home) by attempting to find more pleasure in the
other domain (work or home) (Lambert, 1990). In this case, both a decrease in
engagement in an unsatisfied area and an increase in participation in an area that may be
more pleasurable are choices that may be considered: (Lambert, 1990). Additionally, it
is conceivable for a person to react to discontent in a number of different ways.
2.5 Empirical Review
Researchers Kwaw A., et al., 2020 calculated the economic costs associated with Covid-
19 infection in Nigeria by examining the effects of a viral shock and the policies put in
place to slow the spread of the virus in Nigeria, as well as applying their findings from
key informant interviews to a Nigerian SAM multiplier model, which was developed by
the researchers. According to estimations, Nigeria's gross domestic product (GDP) has
decreased by 34.1 percent and currently stands at USD 16.4 billion, with the services
sector accounting for two-thirds of the losses (USD 1.2 billion) and agriculture
accounting for 13.1 percent of the losses. One of the economic consequences of
COVID-19 on Nigeria was an increase of 14 percentage points in the number of people
living below the poverty line, which occurred when the country was under lockdown. In
the last section, we analyse scenarios in which the COVID-19 limits are relaxed towards
the end of 2020, anticipating a recovery in the economy. Our findings have crucial
ramifications for understanding the long-term consequences of COVID-19, as well as
for planning for future disease prevention measures while preserving livelihoods and
assuring economic growth, all while ensuring economic development.
Several studies have estimated the short-term effect of SARS on the Chinese economy
to be between 1-2 percent, while Lee and McKibbin (2004) examined the overall
financial implications of SARS and concluded that it reduced global GDP by 0.1
percent. Global GDP declined by 0.1% as a result of bird flu, according to a research
conducted by Burns and colleagues (2006), while Asian GDP was impacted in the same
33
manner, declining by 4%. The World Bank's research concentrated on the financial
impact of the Ebola epidemic in West Africa, which was still ongoing at the time of the
report's publication" (2014). The PC general balance (CGE) model indicated that the
GDP of Guinea, Liberia, and Sierra Leone decreased by about 2.1 percent, 3.4 percent,
and 3.3 percent, respectively, in the first year after the outbreak of the Ebola epidemic in
West Africa.
As part of their research, Boissay and Rungcharoenkitkul (2020) conducted an early

study of the macroeconomic effect of Covid-19, with an emphasis on comparing it to
previous pandemics. Examples of important macroeconomic consequences include
SARS (in 2003), H5N1 avian flu (in 2003-19), Ebola (in 2014-16), and the current
Covid-19 epidemic, all of which have resulted in a decline in GDP growth and a
reduction in assembly-related creative activity. They were able to assess the monetary
cost of the Covid-19 outbreak using GDP predestined, with the highest correlation
found between the current GDP gauge and the Covid-19 viewpoint. It has been
predicted that Covid-19 would cause yield losses ranging from 5 percent to 9 percent in
the United States and 4 percent to 4.5 percent globally, based on data from the United
States collected on April 8th, 2018. According to the findings, improved understanding
of the transmission channel, communication between monetary actions and the
pandemic, and a more favourable arrangement compromise are all required in order to
lessen the macroeconomic impact of the pandemic.
According to sceptics, Fornaro and Wolf (2020) investigated how Covid-19 altered
macroeconomic arrangements in order to get a more comprehensive understanding of
the macroeconomic repercussions of the pandemic. Covid-19, they said, would trigger a
worldwide economic shock by prompting firms to close their doors and upsetting global
stockpile networks, ultimately leading to a negative inventory situation (OECD, 2020).
The sickness also had a negative impact on the topic's popularity on a worldwide scale.
Covid's efforts resulted in a decrease in both popular and mandatory job opportunities.
The buying power of family units was reduced as a result of social isolation. The Covid
spread triggered the ripple effects of a stock market shock on the economy. Forecasts
for future growth, employment, and monetary activity are pessimistic, according to
34
financial analysts. Because of the Covid, investors were anticipating a minor fall in the
value of their investments. The use of special method intercessions, such as financial
and monetary interventions, may be necessary in order to prevent the negative stock
shock from having a negative impact on the company and efficiency.
According to Loayza and Pennings, the macroeconomic strategy of non-industrialized

countries in the hour of Covid-19 was investigated (2020). The pandemic has
characteristics of both a general health problem and an international financial crisis,
with the latter's consequences outstripping those of the global financial crisis of 2008-
2009. According to the findings of the research, non-industrialized countries are more
vulnerable to the human and monetary implications of the Covid-19 because of the
nature of their economy. Closures and a drop in financial activity become more difficult
to effect as a result of these factors. Secondly, characteristics such as a smaller medical
care budgetary limit, larger casual geographic regions, and shallower economic firm
sectors may make it more difficult to add different control estimates that are taken into
account. In the event that an achievable macroeconomic arrangement could be put in
place that increased financial transmission and monetary space while simultaneously
boosting financial multipliers, people's vulnerability to risk would be decreased
significantly. The macroeconomic stability would be assured, and the overall quality of
government would be enhanced as a result of these efforts.
35
CHAPTER THREE
METHODOLOGY
3.1 Introduction
This chapter describes the methodology and analytical tools that will be employed in
this investigation. It is possible to gather and analyse correct and statistically viable data
in this research for the goal of providing meaningful interpretation thanks to the
approach used in this study. Using a cross-sectional survey technique to gather the data,
and a path analysis to investigate the predicted predictor variable of social media usage
and its influence on depression in adolescents, this quantitative research was carried out.
Because it is especially beneficial in conceptualising the prevalence of habits or diseases
in a specific population, a cross sectional method was adopted in this study (Sedgwick,
2014). Since all measurements were taken on the sample population at one moment in
time in this cross-sectional study, it provided the researcher with a chance to estimate
how prevalent social media usage, fear, and loneliness were among the study population
(Sedgwick, 2014). Describes the study design, participants, protocols, data collecting
processes and tools, as well as the data analysis process. This chapter is divided into
three sections.
3.2 Research Design
The research design is concerned with the strategy for carrying out the study. It is the
process of organising a study with the goal of discovering variables and their
relationships to one another.
As a result, the descriptive survey methodology will be employed to evaluate the

connection between the variables included in this research. Employees of restaurants in
North Cyprus would be included in the sample population. Convenience sampling was
the sample approach that was employed in this study. As a result, only those people of
the population who were readily accessible and willing to participate in the research
were contacted and their information was gathered. Convenience sampling is a type of
36
sampling in which the first available primary data source is used for the research without
the need for any other data sources to be obtained. The Statistical Package for Social
Science (SPSS) 21 would be used to evaluate the information gathered from the study
instrumentation.
3.3 Target population
A population, which might alternatively be referred to as a "study population" refers to

all of the conceivable items that could be examined in a certain investigation. When
selecting a sample for statistical measurement, it is necessary to consider the full group
of persons or products.
The study's target audience will be the workers of restaurants in North Cyprus, who
might be either men or women, who work in the hospitality industry. It is planned to
choose a sample size of 250 responders from the general community, who will then be
asked to complete questionnaires.
3.4 Research Instrument
One instrument is used in this study and this is the questionnaire. The questionnaire
titled “The Sustained Impact of Tension Induced by Covid on the Food Service Industry
Employees” is sub-divided into four, that is, sections A, B, C and D. Section A talks
about demographics of respondents, Section B ponders on mind related issues from the
perspective of the respondents. Section C searches on the views of respondents towards
quarantine and lockdown while Section D searches views of respondents towards the
psychological impacts of the pandemic.
37
3.5 Validity and Reliability of the Instrument
Table 3.5.1 Reliability and validity results
Construct Cronbach's Alpha No of Items

Employee Motivation
.695 4
Tension and Stress induced
by covid-19 .772 6
Employee wellbeing
.683 6
Source: Data Analysis, (SPSS)
The reliability was ensured by testing the instruments for the reliability of values (Alpha
values) as recommended by Cronbach's (1946). Cronbach's recommends analysis for
Alpha values for each variable under study. According to Sekaran 2001 Alpha values
for each variable under study should not be less than 0.6 for the statements in the
Instruments to be deemed reliable. Consequently, all the statements under each variable
were subjected to this test and proven to be above 0.6.
The research instrument is previously validated, it has been reviewed, modified and
approved by the project supervisor as being in line with the objectives of the research
study.
3.6 Data Collection Procedure
The gathering of data will be carried out in order to decode the information and data that
has been received. Primary and secondary data sources are the two major kinds of data
sources that will be utilised in this research; primary data sources and secondary data
sources. The use of data collecting devices such as questionnaires will be the primary
source of information for the research team. Literature reviews, as well as journals and
published papers on the same issue, would be examples of secondary data sources to
consider. In order to gather information that will be utilised to draw conclusions and
make suggestions about the research, it will be necessary to conduct interviews.
38
3.7 Ethical Issues
When it comes to conducting research, the ethical concerns of the respondents are
critical to the effectiveness of the study. Their right to be anonymous shall be upheld
without fail, and their approval will be obtained prior to any study being conducted on
them.
39
CHAPTER FOUR
DATA PRESENTATION, ANALYSIS AND INTERPRETATION
4.1. Introduction
This chapter contains the data obtained during the course of the study effort in relation
to the research questions in chapter one, as well as the analysis and interpretation of the
data. The information was gathered from primary sources via the use of questionnaires
that were conducted.
Frequency tables, percentages, and analysis of variance were used to display and
evaluate the information gathered from the recovered questionnaire in order to test the
hypothesis that had been previously stated in this research. Out of the 250 selected as
respondents, only 192 valid responses were obtained.
4.2 Data Presentation/Demographic Data
Table 4.2.1: Gender

Cumulative
Frequency Percent Valid Percent Percent
Valid Male 110 57.3 57.3 57.3
Female 82 42.7 42.7 100.0
Total 192 100.0 100.0
The above table presents the frequency result of the respondent in terms of gender. The
result shows that there are 110 Male respondents and 82 Female respondents in the
study.
40
Table 4.2.2: Age
Cumulative
Valid 22 - 25 10 5.2 5.2 5.2
26 - 31 18 9.4 9.4 14.6
32 - 37 154 80.2 80.2 94.8
38 & Above 10 5.2 5.2 100.0
Total 192 100.0 100.0
From the above result, there were more matured Entrepreneurs in the sample size as
majority were age 32 – 37 (154) and 18 respondents were between the age group of 26 –
31, 10 were 22 – 25 and 10 respondents were also in the age bracket of 38 and Above.
Table 4.2.3: Marital Status

Cumulative
Valid Married 100 52.1 52.1 52.1
Single 81 42.2 42.2 94.3
Divorced 11 5.7 5.7 100.0
Total 192 100.0 100.0
Table 4.1.3 presents the marital status of the respondents, a very high percentage were
married as 100 respondents were married as at the time of this research, 81 were single
and 11 were divorced.
41
Table 4.2.4: Level of Education
Cumulative
Valid No Education 121 63.0 63.0 63.0
Bachelor Degree 31 16.1 16.1 79.2
Masters 20 10.4 10.4 89.6
PhD 10 5.2 5.2 94.8
Others 10 5.2 5.2 100.0
Total 192 100.0 100.0
The above table presents the education qualification of the respondents and majority of
the respondents were not educated as 121 respondents were not Educated, 31
respondents were Bachelor Degree Holder, 20 were Master’s degree holder, 10 Ph.D.
and 10 picked others.
Table 4.2.5: Duration at place of work

Cumulative
Valid < 1 Year 10 5.2 5.2 5.2
1 - 5 Years 22 11.5 11.5 16.7
6 Years Above 160 83.3 83.3 100.0
Total 192 100.0 100.0
The above table shows the business duration of the respondents and a very large number
of the respondents have been in Business for 6 years and Above, 22 have (1 – 5) Years’
experience and 10 were less than a year.
42
4.3 Respondents answers to questions asked
Table 4.3.1: Worried about own physical health (Question 6)

Cumulativ
Frequency Percent Valid Percent e Percent
Valid No worry 55 28.6 28.6 28.6
Mild worry 37 19.3 19.3 47.9
Moderate worry 8 4.2 4.2 52.1
Severe worry 47 24.5 24.5 76.6
Very severe worry 45 23.4 23.4 100.0
Total 192 100.0 100.0
According to the above question concerning the respondents been worried about own
physical health 55 were not worried, 37 were mild worried, 8 moderately worried, 47
severally worried and 45 were very several worried.
Table 4.3.2: Paranoid (Question 8)
Cumulative
Valid No paranoid idea 24 12.5 12.5 12.5
Mild paranoid
10 5.2 5.2 17.7
idea
Moderate
29 15.1 15.1 32.8
paranoid idea
Severe paranoid
47 24.5 24.5 57.3
idea
Very severe
82 42.7 42.7 100.0
paranoid idea
Total 192 100.0 100.0
The results shows the frequency and the percentage of the respondents on their paranoid
idea. 24 respondents did not have any paranoid ldea, 10 had mild paranoid idea, 29 had
moderate paranoid idea, 47 had several paranoid idea and 82 of the respondents had
very severe paranoid idea.
43
Table 4.3.3: Experience of discrimination during the COVID-19 pandemic
(Question 7)
Valid Cumulative
Frequency Percent Percent Percent
Valid No discrimination 61 31.8 31.8 31.8
Mild discrimination 69 35.9 35.9 67.7
Moderate discrimination 37 19.3 19.3 87.0
Serious discrimination 12 6.3 6.3 93.2
Very serious
13 6.8 6.8 100.0
discrimination
Total 192 100.0 100.0
The table above shows the responses of the respondents on their experience of
discrimination during the COVID-19 pandemic. 61 respondents experienced no
discrimination, 69 experienced mild discrimination, 37 had moderate discrimination, 12
had serious discrimination, and 13 experienced very serious discrimination during the
pandemic.
Table 4.3.4: Anger and Impulsivity (Question 9)
Valid Cumulative
Valid No anger and
2 1.0 1.0 1.0
impulsivity
Mild anger and
21 10.9 10.9 12.0
impulsivity
Moderate anger and
50 26.0 26.0 38.0
impulsivity
Severe anger and
37 19.3 19.3 57.3
impulsivity
Very severe anger and
82 42.7 42.7 100.0
impulsivity
No anger and
192 100.0 100.0
impulsivity
44
The result above shows that a very few of the respondents 2, do not have Anger and
impulsivity while 21 had mild Anger and impulsivity, 50 had moderate Anger and
impulsivity, 37 had Anger and impulsivity, and 82 had Anger and impulsivity.
Table 4.3.5: Alcohol Use (Question 10)

Frequenc Valid Cumulative
y Percent Percent Percent
Valid No alcohol use 20 10.4 10.4 10.4
Mild alcohol use 30 15.6 15.6 26.0
Moderate alcohol use 30 15.6 15.6 41.7
Severe alcohol use 77 40.1 40.1 81.8
Very severe alcohol use 35 18.2 18.2 100.0
Total 192 100.0 100.0
The table above shows the responses of the respondents on the use of Alcohol, 20
respondents do not use Alcohol, 30 picked Mild alcohol use, 77 respondents severe
alcohol use, 35 very several alcohol use.
Table 4.3.6: Suicidal ideation (Question 11)

Valid Cumulative
Valid No suicidal
181 94.3 94.3 94.3
ideation
Mild suicidal
11 5.7 5.7 100
ideation
Moderate
00 00 00 100
suicidal ideation
Severe suicidal
00 00 00 100
ideation
Very severe
00 00 00 100.0
suicidal ideation
Total 192 100.0 100.0
45
According to the responses of the respondents on Suicidal ideation, 181 respondents
didn’t have any reason for suicidal ideation, while 11 had mild suicidal ideation.
Table 4.3.7: The intention of hurting others (Question 12)

Valid Cumulative
Valid No intention of hurting
182 94.7 94.7 94.7
others
Mild intention of hurting
9 5.3 5.3 100.0
others
Moderate intention of
00 00 00 100.0
hurting others
Severe intention of
00 00 00 100.0
hurting others
Very severe intention of
00 00 00 100.0
hurting others
Total 192 100.0 100.0
The above table show the responses on the intention of hurting others by the
respondents and surprisingly only 9 respondents have mild intention of hurting others
while 183 respondents have no intention of hurting others.
46
Table 4.3.8: Do you think the quarantine and lockdown is useful to stop the
spread of the virus? (Question 13)
Frequency Percent Valid Percent Cumulative Percent
Valid No 24 12.5 12.5 12.5
A little bit 10 5.2 5.2 17.7
Moderate 29 15.1 15.1 32.8
Useful 47 24.5 24.5 57.3
Extremely
82 42.7 42.7 100.0
useful
Total 192 100.0 100.0
In response to the effectiveness of quarantine and lockdown on the spread of Covid-19,
24 respondents think it is not effective while 10 think it is a little bit, 29 moderate, 47
respondents think it is useful and 82 respondents think the quarantine and lockdown is
useful to stop the spread of the virus.
Table 4.3.9: Do you think the 2-week duration of the closure of the workplace
was useful to stop the spread of COVID-19? (Question 14)
Valid Cumulative
Valid No 67 34.9 34.9 34.9
A little bit 65 33.9 33.9 68.8
Moderate 38 19.8 19.8 88.5
Useful 10 5.2 5.2 93.8
Extremely useful 12 6.3 6.3 100.0
Total 192 100.0 100.0
In response to the question, if the 2-week duration of the closure of the workplace was
useful to stop the spread of COVID-19, 67 respondents think it was of no use, 65 think
it was a little bit useful, 38 think it was moderate, 10 said it was useful and 12
respondents responded that it was extremely useful.
47
Table 4.3.10: Do you think returning to work is a threat to your life during the
COVID-19 epidemic? (Question 15)
Cumulativ
Frequency Percent Valid Percent e Percent
Valid No 2 1.0 1.0 1.0
A little bit 21 10.9 10.9 12.0
Moderate 51 26.6 26.6 38.5
Useful 37 19.3 19.3 57.8
Extremely useful 81 42.2 42.2 100.0
Total 192 100.0 100.0
The result shows that 2 respondents think returning to work is a threat to their life
during the COVID-19 epidemic, 21 thinks it was a little bit, 51 think moderate, 37 think
it was useful and 81 think it was extremely useful.
Table 4.3.11: Do you think the workplace hygiene has improved after the
COVID-10 outbreak? (Question 16)
Valid Cumulative
Valid Workplace hygiene
was enough before 69 35.9 35.9 35.9
lockdown
Substantial
60 31.3 31.3 67.2
improvement
Moderate improvement 43 22.4 22.4 89.6
Small improvement 10 5.2 5.2 94.8
Need further
10 5.2 5.2 100.0
improvement
Total 192 100.0 100.0
The above table shows that 69 respondents believe Workplace hygiene was enough
before lockdown, 60 think there was substantial improvement, 43 thinks it was
moderate, 10 think there was Small improvement and 10 think there is need for further
48
Workplace hygiene. Therefore majority agreed that workplace hygiene has improved
after the COVID-10 outbreak.
Table 4.3.12: Do you think your company cares and concerns about your
health(Question 17)
Valid Cumulative
Valid No care and concern at
38 19.8 19.8 19.8
all
Little care and concern 12 6.3 6.3 26.0
Neutral or no comment 38 19.8 19.8 45.8
Moderate level of care
40 20.8 20.8 66.7
and concern
High level of care and
64 33.3 33.3 100.0
concern
Total 192 100.0 100.0
When asked if their company care and concern about their health, 38 respondents said
No care and concern at all, 12 said little care and concern, 38 were neutral, 40 received
Moderate level of care and concern, 64 received high level of care and concern.
Table 4.3.13: How motivated do you feel to carry on your job? (Question 18)
Valid Cumulative
Valid Extremely motivated 61 31.8 31.8 31.8
Motivated 69 35.9 35.9 67.7
A little motivated 37 19.3 19.3 87.0
No motivation at all 12 6.3 6.3 93.2
Extremely motivated 13 6.8 6.8 100.0
Total 192 100.0 100.0
49
The table above shows that 61 respondents were extremely motivated to carry on their
job, 69 were motivated, 37 were neutral and 12 were a little motivated, and 13 were not
motivated at all.
Table 4.3.14: How safe do you feel at the workplace especially with frequent
interactions with customers? (Question 19)
Cumulative
Valid Extremely safe 69 35.9 35.9 35.9
Safe 60 31.3 31.3 67.2
Not so much 43 22.4 22.4 89.6
Unsafe 10 5.2 5.2 94.8
Highly unsafe 10 5.2 5.2 100.0
Total 192 100.0 100.0
The result above shows the responses on the respondents on how safe they feel at their
workplace especially with frequent interactions with customers, 69 said they were
Extremely safe, 60 were safe, 43 said not so much safe, 10 unsafe, and 10 highly unsafe.
Table 4.3.15: Do you feel working in the restaurant industry impacted your
experience during the pandemic? (Question 20)
Cumulative
Valid Yes 138 68.3 69.0 69.0
Not so much 33 16.3 16.5 85.5
Not at all 21 14.4 14.5 100.0
Total 192 99.0 100.0
Total 192 100.0
138 respondents feel working in the restaurant industry impacted their experience
during the pandemic, 33 were not so much impacted.
50
Table 4.3.16: Do you have access to required healthcare facilities? (Question 21)
Cumulative
Valid Yes 136 67.3 68.0 68.0
Not so much 33 16.3 16.5 84.5
Not at all 23 15.3 15.5 100.0
Total 192 99.0 100.0
Total 192 100.0
The result above shows that majority of the respondents have access to required
healthcare facilities as 136 respondents responded yes to the question, 33 not so much
and 31 said not at all.
Table 4.3.17: How is your stress level since the pandemic began? (Question 22)
Valid Cumulative
Valid Extremely high 67 34.9 34.9 34.9
High 65 33.9 33.9 68.8
Not so high 38 19.8 19.8 88.5
Low 10 5.2 5.2 93.8
No stress at all 12 6.3 6.3 100.0
Total 192 100.0 100.0
The table above shows that 67 respondents have extreme high level of stress since the
pandemic began, 65 experienced high level of stress, 38 not so high, 10 low and 12 not
stress at all.
51
Table 4.3.18: Have your financial responsibilities increased during the
pandemic? (Question 23)
Valid
Frequency Percent Percent Cumulative Percent
Valid Yes 113 55.9 56.5 56.5
Not so much 34 16.8 17.0 73.5
Not at all 45 26.2 26.5 100.0
Total 192 99.0 100.0
Total 192 100.0
The table above shows that 113 respondents agreed that their financial responsibilities
increased during the pandemic, 34 not so much and 45 not at all.
Table 4.3.19: Have you enjoyed employee benefits during this

time? (Question 24)
Cumulative
Valid Yes 152 76.0 76.0 76.0
Not so
40 24.0 24.0 100.0
much
Not at all 00 00 00 100.0
Total 192 99.0 100.0
Total 192 100.0
The above result shows that 152 respondents enjoyed benefits during the pandemic, 40
not so much.
4.4 Regression Analysis
Table 4.4.1: Regression Analysis

52
Model Summaryb
Model R R Square Adjusted R Std. Error of
Square the Estimate
1 .472a .623 .67 1.09650
a. Predictors: (Constant), Stress induced by COVID-19,
b. Dependent Variable: Employee Motivation, Wellbeing
The Model Summary table shows the R Square, Adjusted R Square and standard error
of the estimate. The most crucial here is the Adjusted R Square which measures the
portion of the total variability the dependent variable (Employee Motivation) that is
explained by the model. If there is a high discrepancy between the R Square and the
Adjusted R Square it means one of the variables is reluctant which implies that it is not
able to explain the dependent variable or it doesn’t have a relationship with the
dependent variable.
Our result here is very interesting because R Square and the Adjusted R Square show no
discrepancy therefore there is no reluctant variable.
Moreover, the Adjusted R Square is (.67) which simplify that 67% of the total
variability in Employee Motivation is explained by the model or is explained by the
independent variables selected.
Table 4.5.2: Coefficientsa
53
Model Unstandardized Standardized T stat Prob
Coefficients Coefficients
B Std. Error Beta
(Constant) 3.103 1.088 2.852 .014
Q22, Q23, Q24 (Employee

1 motivation) -.718 .425 -.440 -1.692 .014
Q19, Q20, Q21 (Employee .477 .356 .344 1.340 .203

wellbeing)
Independent variable: Stress induced by COVID-19
According to the principle stipulated by pesaran et al. (2001) when the Probability
(prob.) is less than 0.05 for any of the dependent variable, it shows that there is a
significant relationship between that variable and the independent variable. Following
this principle, we can say that according to the results, there is a significant relationship
between employee motivation and stress induced by COVID-19 while there is no
significant relationship between employee wellbeing and stress induced by COVID-19.
This is because the probability of employee motivation and employee wellbeing are
0.014 and 0.203 respectively.
The T-stat shows the kind of relationship that exists between the independent variable
and the dependent variables. A positive T-stat value indicates a positive relationship
between that dependent variable and the independent variable which implies that an
increase in the independent variable will cause an increase in the dependent variable.
Following this principle, the independent variable in this study (stress induced by
COVID-19) has a negative and significant relationship with employee motivation with a
t-stat of -1.692. on the other hand, the independent variable (stress induced by COVID-
19) has a positive but insignificant relationship with employee wellbeing with a t-stat of
1.34.
Finally, the standardized coefficients show how a one unit change of the independent
variable affects the dependent variables. From the results, a one unit increase of stress
induced by covid-19 (independent variable) causes a decrease to employee motivation
54
by 0.440 unit while same increase causes an increase to employee wellbeing by 0.34
unit.
4.6 Test of Hypothesis
4.6.1 Re-statement of research hypothesis
I. H10: There is no significant impact of Covid-19 on employee motivation of

food service industry workers in Turkey.
According to Behnaz (2013), motivation is a psychological process that drives an
employee towards higher productivity or to become a good team member. In a bid to
understand the relationship between covid-19 and employee motivation of a company
(Sayurmoms) in Indonesia, Anisah (2021), conducted qualitative research and collected
data using in-depth interview process which was analyzed by qualitative coding. Results
showed a negative relationship between Covid-19 and employees of the firm.
II. H20: There is no significant relationship between work stress and employee
wellbeing of food service industry.
Research into the relationship between work stress and employee well-being has been
rampant in the last 20 years. According to Griffin and Clarke (2011), Stress and
employee wellbeing had a significant and negative relationship in their research into the
industrial environment of the United Kingdom. However, in some noted works like Luo
(1999), Rabbin and Strunening (1976) and Thoits (1983), they found no significant
relationship between work stress and employee wellbeing. However, one significant
point was that they all stated that a significant relationship could be noticed if larger
sample size was used and this relationship would likely be negative.
III. H30: There is no significant relationship between employee wellbeing and
employee motivation in the food service industry.
In many literature, the relationship between employee wellbeing and employee
motivation has been seen to be positive. According to the Person-Environment fit theory
explained by French et. al. (1982), People vary in their needs and abilities just as jobs
vary in their incentives and requirements. According to this theory, when there is a poor
fit between the characteristics of a person and relevant characteristics of the job, there
would be a decrease in employee wellbeing which would in turn make the employee
55
less motivated. According to work by Luo (1999), work motivation had significant
positive impact on employee motivation in his study of the general workforce of
Taiwan. His results supported claims by Herzberg et. al. (1959) that intrinsic work
motivations lead to job satisfactions and improved wellbeing of employees.
4.6.2 Chi-Square Analysis
Table 4.6.2 Chi-Square Analysis Results
Hypothesis (Null) df Chi-Square Value P-Value Status

I. H10: There is no 16 41.152a .001 Rejected
significant impact of
Covid-19 on
employee motivation
of food service
industry workers in
Turkey.

significant
relationship between
work stress and
employee wellbeing
of food service
industry.

significant
relationship between
employee wellbeing
and employee
motivation in the
food service industry.
Level of significance: 5% (0.05)
56
According to the principle stipulated by Pesaran et al. (2001), when the P-value is less
than 0.05 (5% level of significance), the null hypothesis is rejected. Following this
principle, all the null hypotheses would be rejected since their P-values are 0.001, 0.032
and 0.012 respectively. As a result of this, we can conclude that there is a significant
impact of COVID-19 on employee motivation. From the results, we can also conclude
that there is an interaction or relationship between employee wellbeing and work stress.
Lastly, we can conclude that there is a significant relationship between employee
wellbeing and employee motivation.
57
CHAPTER FIVE
CONCLUSION, LIMITATIONS AND RECOMMENDATION
5.1 Conclusion
This is perhaps the first comment to detail the stresses associated with the foodservice
industry during the COVID-19 pandemic. The results show that these restaurants differ
in many ways, from payment design and perks to various impacts of the COVID-19
pandemic and the locality in which they grew up. These variables created challenges for
the foodservice industry during the shutdown and subsequent recovery, including
currency and corporate weakness, health tensions, and uncertain and sometimes dubious
practical pressures. Given the changing needs they represent, these results provide
recommendations for our economic recovery and restructuring of the foodservice
industry ( Martin et al,. 2020). This review has some limitations. The study population
included a small group of food service workers, so its generalizability was limited.
Although such examples are few, our example covers many aspects of the catering
industry in a large urban market. Selection bias can exaggerate observed effects. In any
case, the sample size for quantitative groups based on interviews is usually small due to
the limited number of subjects covered and the homogeneity of the business meetings,
which is in fact an overabundance of information. Finally, to capture part of the
outbreak, we collect information for a limited time, and if information immersion is not
achieved, we do not consider categorization of additional information. The pandemic is
certainly no longer an opportunity to experience the state of mind that people once
experienced. It is natural in pandemics that the damage to the global economy is no
joke. Looking at the food retail chain as one of the most important sectors of the
economy, it is clear that COVID-19 has affected the entire cycle from the field to the
consumer. In light of the ongoing challenges in the food supply chain, there are now
widespread concerns about food production, processing, distribution and demand.
COVID-19 has led to development restrictions at work, changes in consumer epidemics,
food production office closures, limited food sharing strategies, and monetary pressure
on food storage chains. Therefore, the legislator must cooperate in the development of
labor and nutrition. Small or weak organizations also need financial support (Loayza
58
and Pennings,.2020). Offices must change the working environment, look after the
welfare and safety of delegates, and adapt social security arrangements. Food protection
schemes should be avoided to avoid rising food prices. All things considered, each
country must understand the seriousness of the current situation and, in some cases, take
or launch measures based on the spread of the epidemic. Researchers use stakeholder
theory in a strategic approach to modeling ethical behavior that leads to business success
and a stable monetary structure. The partner hypothesis attempts to answer the question,
"What is the purpose of the business? Who would prefer to run it?" From a hypothetical
perspective, Ed Freeman's stakeholder theory is widely regarded in business ethics
circles as an alternative hypothesis and an alternative to conventional thinking that
emphasizes business opportunities for investors. In any case, Freeman suggests that the
whole idea of the partner hypothesis stems from him. This "new social contract" is a
mixture of complementary assumptions about the work and responsibilities of each
meeting in question in business and society. Climate. The Convention also requires
organizations to fulfill their social, ethical and natural obligations. Jones, Weekes, and
Freeman (2001) explored the traditional corporate mindset put forward by Nobel
laureate Milton Friedman, according to which it is the moral duty of corporate regulators
to seek benefits for investors, i.e. partnerships. Individual arrangements of people. For
Jones Weeks and Freeman, this traditional notion of corporations or associations of
corporations (pursuing only the interests of investors) is short-sighted because it places
so much emphasis on banning investors from different partners. As such, they strongly
believe that business leaders should move beyond simplistic and limited views of
corporate goals and engage a variety of partners as well as investors. Here, ethical
behavior means that business leaders must fulfill their responsibilities to the company
and its wider partners. The impact of the COVID-19 outbreak on the food and snacks
industry. Focus group and neighbor recommendations have encouraged people to make
more of an effort to leave their homes, leading to emotional and dramatic shifts in
consumer buying and spending patterns. Moreover, both legal guidance for food and
beverage companies (closing businesses, suspending navigation boards, restricting hours
of operation) and explicit alcohol consumption (starting with variables such as hygiene,
well-being, psychosocial empowerment, etc.) And the purchasing behavior of food
59
consumers (Lobach, 2020). In addition, the fall in consumer wages due to the COVID-
19 outbreak has resulted in consumers becoming less hungry as consumers forego foods
they consider to be non-essential and avoid expensive items. As a result, consumer food
consumption habits have shifted towards home consumption rather than celebration at
food and beverage companies as people see the dangers of eating at home, lower wages
for consumers, and the tendency for consumers to put more energy into the home.
Compared to the pre-pandemic period, home consumption has largely replaced the
tendency of office workers to eat lunch or dinner outside, and dining at home has
increased. This situation dramatically changes the quantity and variety of foods a person
needs to cook at home. The production network must also be able to adequately adapt to
the difficulties of the food production network. The purpose of this study is to assess the
impact of COVID-19 on the food service business sector and summarize
recommendations for projected mitigation and management of the impact of the
pandemic (Loayza and Pennings,.2020). The IN results contain the first part of the
questions, the analysis of the information and the translation of the information collected
during the research work. Survey results were obtained from primary sources using
controlled interviews. Information collected from the surveys received was extracted
and stratified using frequency and percentage tables and ANOVA to test the theories
previously expressed in this review.
This work sheds the light on the extent and factors associated with food service workers
returning to work post-pandemic period. These factors include stress, anxiety,
depression, etc. According to results, it is seen that several factors could decrease the
likelihood of the workforce experiencing psychiatric symptoms. These factors include
preventive measures like hand hygiene, wearing facemasks and social distancing
practices.
From the standpoint of public health, a recent research discovered that the amount to
which individuals proactively participated in hand hygiene might predict the pace with
which the COVID-19 epidemic spread (Lin et al., 2020). From the perspective of
psychoneuroimmunology (PNI), prior research has shown that lowering negative
60
psychological states such as depression might strengthen the immune system (Liu et al.,
2012; Lu et al., 2017), which may minimise the chance of getting COVID-19.
5.2 Limitations
There are various advantages and disadvantages to this research. Because the
questionnaire was completed online and after workers had returned to work in full, they
did not have any memory bias concerning their mental state at the time of the survey.
Furthermore, since the questionnaire was completed online and participants were not
required to be present at their place of employment, there is a possibility that we picked
respondents who were less mentally prepared to return to their previous jobs.
Lastly, this research used a cross-sectional survey methodology using self-administered

online questionnaires in order to prevent direct interaction between the interviewer and
the participants. Because it is dependent on subjective experiences, self-reported data
has limitations.
5.3 Recommendation
Various additional psychoneuroimmunity preventive strategies, such as planned rest

intervals, regular exercise, nutritious meals, flexible staffing resources, and COVID-19
pandemic rehearsal, might help the whole workforce (McAlonan et al., 2007; Kim and
Su, 2020). A greater emphasis on peer assistance in the workplace would be beneficial
to the vast majority of employees. During the COVID-19 epidemic, online staff forums
or counselling hotlines would give a chance for cathartic venting and information
exchange while limiting face-to-face interaction. Early identification of risk factors by
employers, stress management, and professional psychological consultation services
may be able to lessen the severity of mental symptoms in a small fraction of workers
who are at risk for developing such symptoms. The emergence of maladaptive cognitive
or behavioural habits among workers as a result of the COVID-19 epidemic might be
prevented with early intervention.
61
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70
APPENDIX
RESEARCH QUESTIONNAIRE
Dear Respondent,
We are writing to ask for your participation in a survey on THE SUSTAINED IMPACT
OF TENSION INDUCED BY COVID ON THE FOOD SERVICE INDUSTRY
EMPLOYEES – A CASESTUDY OF NORTH CYPRUS. The information provided
would be treated with utmost confidentiality and employed strictly for the purpose of
this research work, which it was obtained for.
Thank you for your anticipated co-operation.
Regards,
SECTION A: BIO DATA

Please tick the parentheses, provided below, as appropriate and as they apply to you.
1. Gender: : Male[ ] Female[ ]

2. Age: 22-25 [ ] 26-31 [ ] 32-37 [ ] 38 - above [ ]
3. Marital Status: Single [ ] Married [ ] Divorce [ ]
4. Educational Qualification: Bachelor Degree [ ] Master’s degree [ ] Phd. [ ]
Others[ ]
5. How long have you been employed at your current place of work?
Less than a year [ ] 1-5 Years [ ] 6 year above [ ]
71
SECTION B – MIND RELATED ISSUES REPORTED BY RESPONDENTS
DURING COVID-19
The questions in this section are to be answered using the options provided which best
express your perception on impact of COVID-19 on the mind. This section aims to
measure the stress level of respondents.
Category Responses
No worry
Mild worry
6. Worried about own physical health Moderate worry
Severe worry
Very severe worry
No discrimination
Mild discrimination
Moderate
7. Experience of discrimination during discrimination
the COVID-19 pandemic Serious
discrimination
Very serious
discrimination
No paranoid idea
Mild paranoid idea
Moderate paranoid
8. Paranoid Idea idea
Severe paranoid
idea
Very severe
paranoid idea
72
No anger and
impulsivity
Mild anger and

impulsivity
Moderate anger and

9. Anger and impulsivity
impulsivity
Severe anger and

impulsivity
Very severe anger

and impulsivity
No alcohol use
Mild alcohol use
Moderate alcohol
10. Alcohol use use
Severe alcohol use
Very severe alcohol

use
No sucidal ideation
Mild sucidal
ideation
Moderate sucidal
11. Suicidal ideation ideation
Severe sucidal
ideation
Very severe sucidal

ideation
12. The intention of hurting others No intention of

hurting others
Mild intention of
hurting others
Moderate intention
of hurting others
73
Severe intention of
hurting others
Very severe
intention of hurting
others
Source: (Tan, Hao, et. al., 2020)

https://www.elsevier.com/locate/ybrbi
SECTION C – VIEWS OF RESPONDENTS TOWARDS THE STRICT
QUARANTINE AND LOCKDOWN BEFORE RETURNING TO WORK
express your perception on impact of the lockdown and quarantine towards preventing
the spread of the virus. This section aims to measure the level of fear in respondents.
Category Responses
No
13. Do you think the quarantine and A little bit
lockdown is usful to stop the spread Moderate
of the virus
Useful
Extremely useful
No
14. Do you think the 2-week duration of
A little bit
the closure of the workplace was
Moderate
useful to stop the spread of COVID-
Useful
19?
Extremely useful
No
15. Do you think returning to work is a A little bit
threat to your life during the Moderate
COVID-19 epidemic?
Useful
Extremely useful
74
Workplace hygiene
was enough before
lockdown
Substantial
16. Do you think the workplace hygiene improvement
has improved after the COVID-10
Moderate
outbreak?
improvement
Small improvement
Need further
improvement
No care and
concern at all
Little care and

concern
17. Do you think your company cares Neutral or no

and concerns about your health? comment
Moderate level of
care and concern
High level of care

and concern
Source: (Tan, Hao, et. al., 2020)

https://www.elsevier.com/locate/ybrbi
SECTION D – VIEWS OF RESPONDENTS TOWARDS THE
PSYCHOLOGICAL IMPACTS OF THE PANDEMIC
express your perception on the importance of imbibing various preventive measures in
their place of work. This section aims to measure the level of motivation of respondents.
Category Responses
75
Extremely
motivated
18. How motivated do you feel to carry
Motivated
on your job?
A little motivated
No motivation at all
Extremely safe
19. How safe do you feel at the Safe
workplace especially with frequent Not so much

interactions with customers? Unsafe
Highly unsafe
20. Do you feel working in the restaurant Yes

industry impacted your experience Not so much
during the pandemic?
Not at all
Yes
21. Do you have access to required
Not so much
healthcare facilities?
Not at all
Extremely high
High
22. How is your stress level since the
Not so high
pandemic began?
Low
No stress at all
Yes
23. Have your financial responsibilities
increased during the pandemic? Not so much
Not at all
Yes
24. Have you enjoyed employee benefits
Not so much
during this time?
Not at all
Source: (Lippert, Furnari and Kriebel, 2021)

https://www.mdpi.com/journal/ijerph
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GIRNE AMERICAN UNIVERSITY

Institute of Graduate Studies and Research

THE SUSTAINED IMPACT OF TENSION INDUCED BY COVID ON THE

Dr. ASIEH AKHLAGHIMOFRAD

THE SUSTAINED IMPACT OF TENSION INDUCED BY COVID ON THE

Dr. ASIEH AKHLAGHIMOFRAD

Members of the Jury: Signatures:

This Master’s Thesis entitled THE SUSTAINED IMPACT OF TENSION INDUCED

Girne American University, Girne – Cyprus

THE SUSTAINED IMPACT OF TENSION INDUCED BY COVID ON THE FOOD

Gilles Baonga Nwaha

M.Sc. Thesis, 2022

Supervisor: Dr. Asieh Akhlaghimofrad

COVID'NİN YARATTIĞI GERİLİMİN GIDA HİZMET SEKTÖRÜ ÇALIŞANLARI

Yüksek Lisans Tez, 2022

Supervisor: Prof. Dr. Asieh Akhlaghimofrad

1.1 Background of Study............................................................................................11

1.2 Statement of Problem............................................................................................12

1.3 Aim and Objectives of the Study..........................................................................13

1.4 Research Hypotheses............................................................................................14

1.5 Significance of the Study......................................................................................14

1.6 Definition of Key Terms.......................................................................................15

1.7 Research Framework............................................................................................16

2.2 Research setting, Turkey.......................................................................................20

2.3 Covid-19 and Turkish Economy...........................................................................26

2.4 Theoretical Review...............................................................................................28

2.5 Empirical Review..................................................................................................30

3.2 Research Design....................................................................................................33

3.3 Target population..................................................................................................34

3.4 Research Instrument..............................................................................................34

3.5 Validity and Reliability of the Instrument............................................................34

3.6 Data Collection Procedure....................................................................................35

3.7 Ethical Issues.............................................................................................................35

DATA PRESENTATION, ANALYSIS AND INTERPRETATION.............................36

4.2 Data Presentation/Demographic Data...................................................................36

4.3 Respondents answers to questions asked..............................................................38

4.4 Regression Analysis..............................................................................................48

CONCLUSION, LIMITATIONS AND RECOMMENDATION...................................50

Table 3.5.1: Reliability and validity test results

1.1 Background of Study

Th COVID-19 virus, which is a member of the coronavirus family, is a vast collection

1.2 Statement of Problem

1. To investigate the impact of coronavirus pandemic on employee motivation of food

2. To examine the impact of stress induced by covid on employee wellbeing in the

1.4 Research Hypotheses

I. H10: There is no significant impact of Covid-19 on employee motivation of food

1.5 Significance of the Study

1.6 Definition of Key Terms

Employees: In the workplace, an employee is someone who is paid an hourly rate or

Work Performance: Work performance refers to how successfully a person executes a

Employee Wellbeing: It is the physical, mental, and emotional health of an employee

1.7 Research Framework

Figure 1: Research Framework

Unpredictability is unavoidable in times of crisis, and the ramifications might be

2.2 Research setting, Turkey

2.2.1 Impact of Covid on the food processing sector

2.2.2 Impact of Covid on food packaging

As a consequence of the implementation of a lockdown and the enforcement of severe

2.2.3 The impacts of Covid-19 on Turkish agriculture and food system

As a result of the fast spread of COVID-19 (also known as "novel coronavirus"),

2.3 Covid-19 and Turkish Economy

2.3.1 Effect on the travel industry

2.3.2 Effect on the hospitality industry