Challenges Facing Quick Service Restaurants During Pandemic

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DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY
CHAPTER I
THE PROBLEM
Rationale
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Quick service restaurants are also known as fast food restaurants.
This type of restaurant focuses on fast food service and limited table
service. Take away or take-out options are also offered. The food is often
cooked in per order ahead of time and kept hot until sold. These are often
part of a restaurant chain such as McDonalds or KFC. The Quick Service

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Restaurant industry has always demanded forward-thinking leadership
with the flexibility to pivot and adapt quickly in order to meet the ever-
changing expectations and demands of modern society. Consumer
behavior today bears little resemblance to consumer behavior of previous
decades. The internet and social media have accelerated the speed at
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which industry-wide changes occur. Quick-service restaurant operators
must be alert to shifting sentiments and developing concerns on social
media channels to stay competitive and relevant . (Watson, 2021)
Quick Service Restaurants (QSRs) chains were badly affected
throughout Covid-19 pandemic, and some restaurants stopped serving

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some items in their menus and work with limited menu items (Hobbs,
2020; Rude, 2020). Despite government assurances, some restaurants
began offering free delivery on orders to avoid panic buying. Furthermore,
they formed the maximum number of people allowed at any given time in
order to avoid overcrowding. There are many reasons that make QSRs
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potential hotbeds for outbreak because employees work side by side for
long shifts, it's difficult to maintain social distance inside the restaurants.
Furthermore, due to noisy environments, talking loudly or shouting results
in the release of more droplets into the air (Stewart et al., 2020).
Employees also ride the same buses or use car-sharing services, allowing
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the virus to spread even further. Besides which, restaurant employees
earn less and are less likely to have health insurance or paid sick leave. As
a result, they risk going to work even if they are sick, increasing the risk
of infection. Another factor that aids the virus's spread is the facility's cold
and humid environment (Artiga & Rae, 2020).

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THEORETICAL/CONCEPTUAL FRAMEWORK OF THE STUDY
As the quick service industry is becoming increasingly competitive
maintaining service speed can make a lot of difference to an operator. It’s
obvious that the competition for the consumer is intense, especially
where every fast food is offering similar foods; it is the customer

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experience that dictates the winner in the competition. It is expected
that quick-service restaurants should adopt strategies that will facilitate
service delivery and reduce customer waiting time.
Therefore, this study is designed to investigate the effect of service
speed on patronage of quick-service restaurants.

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Figure 1.1
The Conceptual Framework of Quick Service Restaurant

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PARADIGM
INPUT OF THE STUDY
OUTPUT
Facing Challenges
of the Fast Food Descriptive Overcoming
Chain/Restaurant
in terms of: Survey Challenges
 Customers Brought by
Methods
and
Employees Pandemic to
Using
 Pandemic
Crisis Selected QSRs in
Questionnaire
Dagupan City
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Figure 2.2
Research Paradigm
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STATEMENT OF THE PROBLEM
This study aims to find out the factors affecting the business
operations of the fast food chains or restaurants in Dagupan City.
Specifically, the study seeks to answer by the following questions:

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1. What are the biggest challenges facing Quick Service Restaurant
today?
2. What are the health and safety challenges faced by the a).
employees, and b) customers of fast food /quick service restaurant
during the pandemic?

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HYPOTHESIS
1. There exist a significant between the health and safety of the
customers and employees of quick service restaurant

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2. There exist a significant between the implementing the social
distancing, contact tracing, sanitation of the customers and employees
3. The effectively enhance worker’s health and safety processes, it’s
necessary to be continually improving the resources available to them.

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4. There exist a significant between the services of fast food/quick service
restaurants employees to the customers.
SCOPE AND DELIMITATION OF THE STUDY

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This research focuses on determining the health and safety
problems encountered by facing challenges of Quick Service Restaurant
by selected in Dagupan City. This study was restricted to the implemented
during the pandemic.

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SIGNIFICANCE OF THE STUDY

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This study is essential, according to the researchers, because quick
service restaurants now play an important role in everyone's lives. This
research study was conducted to provide helpful ideas, concepts, and
information to the following:

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HRT Students. Due to the pandemic, this study will produce an effective
and accurate source of knowledge that will assist students in gaining a
better understanding of the necessity of health and safety measures or
precautions, as well as cleanliness in fast food restaurants.

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Fast Food Restaurant Employees. This study will provide employees
the opportunity to share their experiences in fast food chains so that
others can learn from their mistakes and avoid the problems that
pandemics can cause in the future.

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Researchers. Due to the pandemic, this study provides as a foundation
of knowledge for learning and understanding how safety precautions and
sanitation procedures in a new normal play a significant role in fast food
establishments.
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DEFINITION OF TERMS
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Quick Service Restaurant. Food that is take-out restaurant that is
quick, convenient, and usually cheap.
COVID-19. This stands for new coronavirus illness 2019, which is the
year in which it was first discovered. The illness COVID-19 is linked to the
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current pandemics, and it is caused by the virus SARS-CoV-2 (severe
acute respiratory syndrome coronavirus 2).
Pandemic. A worldwide outbreak of an infectious disease that is more
widespread than an epidemic.

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Customers. One who buys from or patronizes a business on a frequent
basis.
Health and Safety. A term that refers to the avoidance of accidents and
illness among employees and those who may be affected by their
employment.
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CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES

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This chapter provides the researcher with valuable insights that
enriches the study. Here, selected literatures that are very much related
to the study and thru previous studies that supports and strengthens the
objectives of the research.
RELATED LITERATURE
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Local Literature
Foreign Literature
COVID-19’s impact on consumer behavior

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In many countries, QSRs are either closed entirely or operating on
a limited basis, offering only takeout, pickup, delivery, drive-through, or
some combination of those options. Even among QSRs that remain open,
the drop-off in business has been steep. Consumer-sentiment surveys
that (McKinsey,2020) conducted in late March across Europe and the

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United States indicate that during the crisis, most consumers expect to
reduce their spending on all restaurant food—takeout and delivery, QSRs,
and other types of restaurants.
QSRs within the Pandemic Crisis

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Because of the COVID-19 pandemic, customer spending has
changed online, and Quick Service Restaurants have seen swift and
dramatic improvements in the last year (Lynn, 2021). Bakalis et al. (2020)
pointed out that the lockdown resulted in an increase of home cooking.
This may emerge new behaviors following the revolution of convenient

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food products that are very common to Western markets, providing new
opportunities for food productions. Safety measures to ensure the
continuity of food flow in each stage can be grouped as food employee’s
health issues, personal hygiene, using personal protective equipment such
as gloves, sanitization of working environments, safe

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handling/preparation/delivery of food, and maintenance of social distance
(Rizou et al., 2020). Unlike foot and mouth disease, bird flu, or
Escherichia coli (E. coli), the COVID-19 pandemic has no significant
impact on productivity because it does not spread across agricultural
goods (FAO, 2020). However, policymakers around the world have

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imposed significant transportation constraints as a result of the pandemic;
the problems posed by these restrictions, as well as improvements in
customer demands, are critical (Stephens et al., 2020). Customers are
reluctant to go to restaurants due to the limits, so they cook their meals
at home, they also stop going to markets for fear of contracting COVID-
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19 (Laato et al., 2020). Due to employees who were discovered to be
COVID-19 positive and unable to return to work, production in the food
industry was limited, stopped, or temporarily halted (Devereux et al.,
2020). More than 100 infected people (Covid-19) have been confirmed,
the majority of whom work in restaurants serving seafood and beef.

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(Schwartz & Graham, 2020). The coronavirus was discovered on a cutting
board used in a restaurant (Dhama et al., 2020). Officials believe that
Beijing's high humidity and low temperatures are to blame for coronavirus
transmission (Kingsbury et al., 2020). Moreover, officials indicated that
the surfaces of equipment’s used for preparation of seafood and meat

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products polluted by infected people could be added factor of
transmission (Han el al., 2020). Government officials blocked/closed many
restaurants in fear of the COVID-19 pandemic (Finset el al., 2020).

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RELATED STUDIES
Local Studies
CHALLENGES FOR ALL BUSINESSES

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Employees need to remain healthy for a business to continue. This
means, for example, introducing distancing measures, changing personal
protective equipment (PPE) requirements, regularly wiping down
equipment and surfaces, limiting visitors, and changing delivery protocols.
Everyone must learn new protocols and be encouraged to report

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suspected or confirmed illnesses in friends and family, if they have been
in recent contact and require quarantining.
(https://www.sgs.ph/en/news/2020/05/navigating-the-impact-of-covid-
19-on-the-food-industry)
Foreign Studies
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The global fast food and quick service restaurant market size was
valued at USD 257.19 billion in 2019 and is expected to grow at a
compound annual growth rate (CAGR) of 5.1% from 2020 to 2027. The
market growth is assisted by increasing preference for fast food among
generation X, Y, and Z across the globe. The fast food industry size was
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valued at over USD 500 billion in 2019. Quick service restaurants and fast
food restaurants have evolved as a major provider of this mass-produced
food, which has been attracting an increasing number of people towards
experiencing and enjoying their services. Convenience, good taste, and
economical in terms of both time and money are some of the crucial
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factors acting in favor of the market for fast food and quick service
restaurant. (https://www.grandviewresearch.com/industry-analysis/fast-
foodquick-service-restaurants-market)
The fast food or quick service restaurant industry has evolved to
encompass the changing needs of its customers in its business model.

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Most of the quick service restaurants, along with offering sit and dine also
offer numerous other services, including take-out, drive-thru, and home
delivery, which are well suited to the modern lifestyle. This has also
helped the restaurant business in maximizing benefits. The delivery trend
has been further propelled by third party delivery services, such as

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DoorDash, Foodler and Grubhub, which have extended the courtesy of
distributing food at odd hours too. Thus, customers who prefer dining at
home contribute a major chunk of revenue for the fast food and quick
service restaurant industry.

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According to (Walmsley, 2021) states that the quick-service
restaurants choosing between a blend of full-time, part-time, and bringing
back laid off/furloughed employees from 2020 to meet staffing needs,
which will likely grow as we head into spring and summer. This may
require different tactics and strategies when it comes to recruiting, hiring,

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and onboarding. The right program will account for these nuances while
allowing you to focus on building a great culture and creating an
atmosphere of trust and safety for your employees, customers, and
community. Health-related concerns over increasing fast food

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consumption have obligated most fast food producers to create healthier
fast food products.
Synthesis
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Researchers on related literature presents that the quick service
restaurants most QSR players have established new health and safety
processes and policies to protect employees and customers. The
researchers believes that some of the practices QSRs have implemented
include adjusting travel policies to permit only the most critical business
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travel, encouraging or requiring remote working for corporate staff, and
amending sick-leave policies for employees affected by COVID-19. QSRs
have also adjusted their on-site offerings to follow local and national
guidelines—for example, by shutting down self-serve prepared-food
counters, suspending all customer events, and switching to a delivery-only

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model. With regard to hygiene and safety, QSRs have instituted strict
protocols, such as providing hand sanitizer and thermometers and training
employees to minimize human contact. In addition, most QSRs have
increased the frequency and rigor of in-store cleanings, making sure to

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sanitize high-touch areas (such as counters, self-checkout screens, and
door handles on coolers and freezers).

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CHAPTER 3
RESEARCH METHODOLOGY
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This chapter will discuss the method of research to be used, the
respondents of the study, the sampling technique, and the instrument to
be used, the validation of the instrument, the administration of the
instrument and the statistical treatment of the data that will be gathered.
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Research Design
This study will use the descriptive approach. The researchers use
this approach to describe the learning experiences of the respondents and
also to determine the capability of experience they gain.
Sampling Methods
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The qualitative research method is the method used in this study.
Qualitative used to scan the values, attitudes, opinions, feelings, and
behavior of a person; by these, the researchers may notice how the
question affects the interviewee's life. Researchers are concerned with
how individuals react and perceive the said topic or situation (ADPhealth,
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2020). The method that the researchers' are studying is
phenomenological. The technique is an individual analysis, whereas it
needs to know the interviewee's perception and everything beyond the
person's lifestyle, experience, and knowledge. Also, share the ideas that
were added from what the participants already know.

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Instruments Used
Interview guide was utilized to gather the information from the
participants. This instrument was used to accommodate the knowledge of
preparedness of the respondents. Personal bias is also avoided for lesser

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pressure and immediate response, giving the respondents greater
anonymity feelings.
Data Collection
Participants
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Qualitative data is a data collection through interactions with
participants using interviews, surveys, questionnaires, or focus groups,
and the participants have to be willing to speak about their experiences
(Grabner, 2017).
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This study’s participants include ten regular employees, working in
different fast food chains, and 150 customers around Dagupan City,
Pangasinan. All participants gladly accept the invitation to participate in
this study.
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Procedures
The study took complicated steps to develop an efficient data
gathering, considering the situation under the pandemic. First, set an
appointment with the chosen participants to inform them and know their
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preference for the interview. Through the use of innovative
technology and social media for communication, the interview was
conducted. Along with a brief discussion regarding the interview, the
questionnaire was sent to the interviewees using the Google forms. The
interview was done privately, to the comfort of the interviewee's houses.

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Second, the interviewees returned the interview question with answers in
private/ direct messages for confidentiality. Lastly, the participant's
responses were collected and reviewed to encode.

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CHAPTER IV
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

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This chapter deals with the presentation, analysis and
interpretation of data in accordance with the problem posed in the
research study. It is the process of breaking up the whole study into its
constituent parts of categories according to the specific questions under

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the statement of the problem. It brings out into focus the essentials
features of the study.
Presentation and Analysis of Data
VARIABLE CATEGORIES FREQUENCY PERCENTAGE
AGE 13 years old and 1 0.7

below
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16-20 26 17.3
21-25 36 24
25 above 87 58
GENDER Male 80 53.3
Female 68 45.3
Prefer not to say 2 1.3

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OCCUPATION Student 51 34
Teacher 2 1.3
Employment 74 49.3
Unemployment 23 15.3
TOTAL 150 100
Table 4.1. Profile of the Respondents (for customers)

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Table 1 shows that the majority of the respondents (87)
are between the ages of 25 above, making up for 58 percent of the total,
36 are between the ages of 21 and 25, representing approximately for 24
percent, 26 are between the ages of 16 and 20, accounting for 17.3
percent, and one is under the age of 13, accounting for 0.7 percent. As
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seen in the table, the majority of the respondents were between the ages
of 25 and 50. Also, the number of male respondents is higher than the
number of female and prefer not to say respondents, with 80 males, 68
females, and two prefer not to say respondents. In terms of occupation,

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74 of the 150 respondents are employed, 51 are students, 23 are
unemployed, and two are teachers.

87

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VARIABLE CATEGORIES FREQUENCY PERCENTAGE
AGE 18 to 21 1 10
22 to 26 6 60
89
27 to 35 3 30
EDUCATIONAL High School 2 20

ATTAINMENT Graduate
College 4 40
Undergraduate
College Graduate 4 40
EMPLOYEE’S Fast Food 4 40

POSITION Restaurant
90
Operator, manager
Fast Food 6 60
Restaurant Service
crew
TOTAL 10 100
Table 4.2. Profile of the Respondents (for employees)

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Table 2 reveals that the most of the respondents (6 in
total) are in the age category of 22 to 26 years old and above (60
percent), 6 in the age category of 27 to 35 years old (30 percent), and 2
in the age category of 18 to 21 years old. The majority of the
respondents, as shown in the table, were between the ages of 22 and 26.
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In terms of educational attainment, there are similar results with 4
responses (40%) in college undergraduate and college undergraduate,
and 2 employees (20%) in high school graduate. With an average of 60%
of respondents working as fast food restaurant crew, this is the most
common employee position.

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Survey results for the customers

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Figure 4.1
95
Figure 4.2
96
Figure 4.3
97

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Figure 4.4
99
Figure 4.5
100
Figure 4.6
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Figure 4.1 reveals that 148 consumers are going to fast food
restaurants, with a range of 98.7%, while 2 respondents are maybe going
to fast food chains, with a range of 1.3 percent. Customers who frequent
fast food restaurants (Figure 4.2) include 56 of the respondents who visit
a few times a month (27.3%), 35 (23.3%) of the respondents who visit

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every week, 30 (20%) of the respondents who visit once every few
months, and 29 (19.3%) who visit once a month. When it comes to the
numerous types of fast food restaurants that they have visited, the
majority of the respondents (45.1%) had visited Jollibee, followed by
McDonald's (21.6%), Mang Inasal (19.6%), Greenwich (6.5%), Milk Tea

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Shops (3.9%), and Wendy's with 3.3 percent. In Figure 4.4, the graph
shows that all of the respondents follow the fast food chain's safety
protocols, and in Figure 4.5, the graph shows that 125 (83.3%) of the
respondents rate the cleanliness as 5, 21 (14%) of the
respondents/customers rate it as 4, and 4 (2.7%) of the respondents rate

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it as 3. When it comes to safety precautions/protocols (Figure 4.6), 116
(77.3%) of respondents always observe them, while 34 (22.7%) of
respondents observe them occasionally.

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FIGURE 4.7
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FIGURE 4.8
108

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FIGURE 4.9
110

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Figure 4.10
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Figure 4.11
In observing the quality, safety and hygiene of food and beverages, the
figure 4.7 shows that 91 (60.8%) respondents having strongly agree for serving
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hot and fresh of the food, 38 (25.5%) respondents are somewhat agree, 16
(10.5%) for neutral, 2 (1.3%) for somewhat disagree, and 3 (2.6%) for strongly
disagree. In figure 4.8, the graph shows that most of the respondents/
customers are strongly agree (65.4%) when it comes to the menu has a good
variety of items, 20.9 % for somewhat agree, 11.1% for neutral, and both
somewhat disagree and strongly disagree have 1.3%. For the quality of food is
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excellent (Figure 4.9), the respondents have 67.3% for strongly agree, 20.3 %
for somewhat agree, 9.2% for neutral, and 3.3% for somewhat disagree. When
it comes to tasty and savory (Figure 4.10), the majority of respondents strongly
agree (64.7 %), somewhat agree (22.2 %), neutral (9.8%), somewhat disagree
(2.6 %), and strongly disagree (0.7 %). And lastly, in Figure 4.11, the graph
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shows that most of the respondents are strongly agree for the quality of food
and beverages was great with the percentage of 65.4.
Survey Results for the Employees

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Figure 4.12
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Figure 4.13
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Figure 4.14
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The graphs shows that employees have suffered for shifting staff roles
(Figure 4.12) with a score of 4 (50%), for the cleanliness and safety of
customers and employees (Figure 4.13), 90 percent with a scores of 5, and for
pivoting off premises with a rank of 4 (50%) in terms of the most challenging
role or concerning aspects of the COVID-19 pandemic (Figure 4.14).
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Figure 4.15
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Figure 4.16
Figure 4.15 depicts the operations of fast food restaurants/QSRs during
the pandemic, with 9 respondents having a 100% (90%) response rate and 1
respondent having a 60% to 90% response rate (10 percent). Furthermore, the
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deployment tactics to help maintain day-to-day operations throughout the
pandemic (Figure 4.16), the majority of employees favor delivery and takeout
with an average of 100%.
Research Design
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This study will use the descriptive approach. The researchers use
this approach to describe the learning experiences of the respondents and
also to determine the capability of experience they gain.
Sources of Data
Survey Questionnaire
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In order to have an access on the pertinent information and gather
important data about customers and employees, and preferences, the
researchers agreed to use Questionnaires. In this process, we find it very
easy and reliable. The researchers used the Google forms. Questions are
made for the researchers to get their personal information and separated
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by the customers and employees of the Quick Service Restaurant. By
these questions, the researchers will be able to determine the health and
safety concerns of the fast food chains/restaurants due to COVID-19
pandemic. The group separated by survey questionnaires for the
customers and employees of the QSRs which are all in English language.
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Interview
The researchers conducted by the interview in order to answer
questions in addition to the information gathered of the survey
questionnaire using the google forms and through video calls using the
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messenger app. We interviewed service crews, and fast food managers of
some establishments regarding by the health, safety precautions and
operations of the fast food/quick service restaurants due to pandemic
times.
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Locale of the Study
This study was conducted by the selection of the fast food chains
located at Dagupan City, Pangasinan.
Population and Sampling Design

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The researchers came up that must have 100 percent of the
number of the customers and fast food restaurant employees within
Dagupan City as the population of the study. The participation of the
customers and fast food restaurant employees are also essential collecting
information’s in the study.

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Research Instrument
To get the appropriate data needed, the researchers will have
separated questionnaires with different parts from the customers and
employees. For the customer, the questionnaire with 4 parts. Part I will
ask for the profile of the respondents. The tool for profile was made by
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the researchers, it will determine by the age, gender, and occupation.
Part II is the tool to determine the experiencing and visiting by the
selected fast food restaurants. Part III is to evaluate by the implementing
safety precautions/protocols of the fast food chains due to COVID-19
pandemic. And for Part IV is the tool wherein to evaluate the food and
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beverages safety. This questionnaire for food quality evaluation, the value
of food, hygiene levels, and overall customer’s satisfaction.
For the employees, the questionnaire with 2 parts. The first part is
to determine according to their age, educational attainment, employee’s
position, and years of service, restaurant types, and describes of the

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restaurant segments. In the second part, the questionnaire is to evaluate
the most challenging or concerning aspects of COVID-19, and determine
by their strategies did they deploy to help maintain day-to-day operations
during the pandemic, off-premise technology in place prior to the

134
pandemic, and health safety concerns of the employees through the
operational activities.
Instrumentation and Data Collection

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The researchers was conducted by using the quantitative methods.
We analyzed through the statistical data such as presented by the graphs
and tables, also conducted by using a survey questionnaire of the
customers and employees in terms of the health and safety of the fast
food restaurants.
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Validity and Reliability of the Instrument
For comments, ideas, and revisions, the Research Adviser was
consulted on the questionnaires. Experts were also consulted for
recommendations, changes, and criticisms. This ensures that the test

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instructions are clear and that the questions asked are of a reasonable
difficulty.
Statistical Treatment
The researchers were statistically, analyzed, with the data
requirements of the study. Descriptive statistics such as frequency count,

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mean, percent and rank are considered by using the Google Sheets to
determine the accurately survey results.

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CHAPTER V
SUMMARY, CONCLUSIONS, & RECOMMENDATIONS

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This chapter presents the summary of findings conclusion, and
recommendations of the study. The presentation of findings is in
accordance with the problems presented in the Chapter 1 of the study.

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Summary
The purpose of the study is to determine the Quick Service Restaurant
Health Safety Innovations for the Customers and Employees, and the
following are the specific problem. (1) What are the coping mechanisms
of the fast food restaurants with the stresses rendered by the pandemic?;
(2) 2. What are the health and safety challenges faced by the a).
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employees, and b) customers of fast food /quick service restaurant during
the pandemic? Thus, the total numbers of the respondents that were
assigned in Dagupan City are one hundred fifty (150) for the customers,
and ten (10) for the employees.

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Summary of Findings
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The following are the findings of the study.
1. Profile of the Respondents
For the Customers

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The researchers gathered the data from 150 respondents of
customers. The male respondents dominated female respondents having
the number of 80 out of 150. In terms of occupation of the customers, it
shows that 74 from 150 respondents of the customers were employment

147
51 respondents are students, 23 respondents are the unemployment, and
2 of the respondents are teachers.
For the employees
Most of the respondents are majority for 26 and above of age, In
terms of educational attainment, there are the same with college

148
undergraduate and college undergraduate having of 4 respondents. And
for the employee’s position, most of the respondents are worked as Fast
food restaurant crew.

149
2. In terms of facing the challenge by the customers and employees in
the fast food/quick service restaurants,
For the Customers
For visiting in fast food restaurants, most of this are frequently in a
few times a month. In observing of service of the staffs/employees, most

150
of the respondents are always observed when it comes to the
safety/precautions of the fast food restaurants operations during the
pandemic times. Also, in observing the quality of food and beverage,
safety and hygiene, most of the customers are strongly agreed.
For the Employees

151
In concerning aspects of the COVID-19 pandemic, most of the
respondents are facing by mostly important by shifting staffs, loss of
revenue, for the cleanliness and safety of the customers and employees,
and for pivoting off premises.

152
3. In terms of visiting by the fast food restaurants, Jollibee is one of the
most popular visited by the customers in Dagupan City. Furthermore, the
respondents are visited by in a few times a month, and they follow by
safety protocols.
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4. In terms of the facing the challenge of the employees in the fast food
restaurants during the pandemic, the respondents are 100% complete
when it comes to operating activities. In terms for strategies to help
maintain day-to-day operations during the pandemic, the employees are

154
making by using the delivery and take out through the use of technology,
and the main focused of the employees, the respondents are generally by
the most important role for hiring the employees, using by the
technology, continuing the social distancing and health safety innovations,

155
and creating the standard operating procedure (SOP) to focus by the
cleanliness of the operations.
Conclusions
Based from the findings of this study, the researchers arrived into
the following conclusions:

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1. In terms of the customers, most of the respondents are male, 26 years
old and above and employment. When it comes to the employees, most
of them are working as a service crew, and with the attainment of college
undergraduate and college graduate.

157
2. Service crews have experienced many challenges during the pandemic.
They had a hard time getting used to the new normal, and they feared
getting infected with the virus that may cause them or their loved one's
death.
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3. For a long time, they had to work in food chains; fast food restaurant
employees come up with several coping mechanisms such as positive-
thinking and adjustment. Service crews learned that having a healthy
mindset helps a lot when dealing with a challenging atmosphere, and they
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also learned the adjustments they had to make when facing
circumstances.
4. Then, although the pandemic rendered problems and changes, service
crews took this as an opportunity to take a break despite having worries

160
about financial resources. The customers and employees positive
experiences during the pandemic are about the closer relationship they
build between themselves, their families, their co-workers, and with God.
Aside from being bonded with their loved ones, another positive
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experience for them is the life-lessons they realized during the
quarantine.
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Recommendations
Based from the conclusions generated, the researchers recommend
by the following:
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1. This study recommends that customers can help them by being more
considerate to the fast food restaurant staffs/crews.
2. They are human too, just like any other people, they are getting tired
and sometimes lose cool. On the other hand, they still give out service to
give every customer comfort they needed while eating.

164
3. Every little act of kindness means many people, especially with the
employees, as they mostly interact with strangers rather than the people
in their comfort.
165

166
APPENDICES
Appendix A: SURVEY QUESTIONNAIRES

167
SURVEY QUESTIONNAIRE for the CUSTOMERS in Quick

Service/Fast Food Restaurants
We are students majoring in Diploma in Hotel and Restaurant Technology

from Graystone Institute of the Philippines. Here, we would like to do a
research entitled "Quick Service Restaurants Health and Safety
Innovations for the Customers and Employees". We would appreciate if
you could help us answer the questions below. Thank you for your
cooperation and God bless.
168
Note: The information you provide would be treated strict confidentiality.
Profile of the Respondents
Name: _______________________________
Gender: ____ Male _____ Female _____ Prefer not to

say
Age: ___ 13 years and below ____ 16-20 ____ 21-25 _____
26 and above
169
Occupation: ____ Student _____ Employment _____

Unemployment
_____ Teacher
Part I. Starting Questions
1. Have you ever go to the Fast Food Restaurants?
___ Yes ___ No ___ Maybe

170
2. How often do you visit in fast food Restaurants?

____ Once very few months
____ once a month
____ a few times a month
____ every week
3. As a regular customer, please select the fast food restaurants you visit
frequently:
____ Mc Donald’s
171
____ Jollibee
____ Mang Inasal
____ Wendy’s
____ Milk Tea Shops
____ Greenwichs
Part II. CoViD-19 Related Questions

172
1. Please rate the overall cleanliness of this fast food chains. (1 is the
lowest, and 5 is the highest).
___ 1 ___ 2 ___ 3 ___ 4 ___ 5
2. Do you follow the safety protocols in the Fast Food Restaurant?
____ Yes ____ No
3. How satisfied are you with the fast food restaurant is overall
implementing safety precautions? (1 is the lowest, and 5 is the highest).
173
___ 1 ___ 2 ___ 3 ___ 4 ___ 5
4. How frequent are the staff/employees in observing when it comes to

safety precautions/protocols?
___ Always ___ Sometimes ___ Seldom ___ Never

174

175
Part III. Food and Beverage Safety Questions. This survey helps to
evaluate food quality and food satisfaction feedback from the customers.
This questionnaire for food quality evaluation, customer service, the value
of food, hygiene levels, and overall customer satisfaction. Please rate by
the following questions.

176
Statements
Strongly Somewhat Neutral Somewhat Strongly
Disagree Disagree Agree Agree
1. The food is served hot

and fresh
2. The menu has a good

variety of items
177
3. The quality of food is

excellent
4. The food and

beverage is tasty and
flavorful
5. The quality of food

and beverage was great
178

179
PART IV. Customer Service in the Fast Food Restaurants
Statement
Strongly Somewhat Neutral Somewhat Strongly
Disagree Disagree Agree Agree
1. My food order was

correct and complete
180
2. Employees are patient

when taking my order
3. The menu board was

easy to read
4. The drive-thru sound

system was clear
5. Employees speak
clearly
181
6. The service is
excellent
7. The value for price

paid was excellent
8. Employees are follow

by the safety measures
in the fast food chain.
182
What are your thoughts on fast food consumption in relation to its health
and safety effects? (Optional)
____________________________________________________________
___________________________.
183
SURVEY QUESTIONNAIRE for the FAST FOOD RESTAURANT

EMPLOYEES/STAFF
We are DHRT 3rd year students from Graystone Institute of the

Philippines. We would like to ask your permission to fill up this form for
our Research in Hospitality subject entitled "Quick Service Restaurant
Health and Safety Innovations for the Customers and Employees." To gain
insight into the state of the industry amidst the COVID-19 outbreak, QSR
184
Automations requests your participation in this short survey. The purpose

of the survey is to gather information from restaurant owners and
operators regarding the coronavirus outbreak, including concerns,
challenges, and future plans. Responses will remain anonymous.
Note: The information you provide would be treated strict confidentiality.
Name: _____________________________________
Age: _______________
185
Educational Attainment:
o High School Graduate

o College Undergraduate
o College Graduate
Employee's Position:
o Restaurant owner o Restaurant

operator/Manager
186
o Restaurant chef o Restaurant service crew
How long has your restaurant been in operation (before the pandemic)?
o 3 to 6 months o 5 to 7 years
o 7 months to 1 year o 8 to 10 years
o 1 to 4 years o 10+ years
What best describes your restaurant type?
o Large restaurant chain o Independent restaurant

187
o Franchise of single brand o Franchise of multiple

brands
What best describes your restaurant segments?
o Fast food/Quick Service Restaurant

o Fast Casual
188
o Fine Dining
Please rank the most challenging or concerning aspects of COVID-19 (#5
being the most challenging and #1 being the least challenging).
Statement
1 2 3 4 5
1. Loss of Revenue
189
2. Shifting Staffs Roles or

Furloughs
3. Pivoting off premise only

offerings
4. Cleanliness and Safety of

the Customers and
Employees
5. Creating Menu offerings

that are more viable for
190
takeout and delivery

operations
PART II. Please fill up the following questions.

191
What strategies did you deploy to help maintain day-to-day operations

during the pandemic?
o Delivery and Take-out o Closed (to help flatten the

o Contactless delivery curve and reduce
o LTO promotions; less employee risk)
expensive items, rare
items, free delivery, etc.)
192
Did you have any off-premise technology in place prior to the pandemic?
o I previously used a third-party delivery service and continue to do

so during the pandemic
o I am not offering delivery or takeout during the pandemic.
o I did not previously offer delivery/takeout prior to the pandemic, I
started my own delivery services manually
o I did not previously offer delivery/takeout prior to the pandemic, I
am using a third-party delivery service like Grab, Food Panda, Tara
Na Express, Unla La, etc.
193
To what percentage are you operational during the pandemic?
o 15 to 20 percent
o 30 to 50 percent
o 60 to 90 percent
o 100 percent
What will be your main focus once the pandemic is contained?
Statement
194
Not Slightly Moderately Important Most

Important Important Important Important
1. Hiring & employee

retention
2. Continuing to
streamline takeout
and delivery options
195
3. Digitalizing our
services through the
use of technology
4. Continuing social
distancing by
updating FOH floor
plans and layouts
5. Creating SOPs to
focus on safety and
196
cleanliness of
operations
6. The service is
excellent
7. The value for price

paid was excellent
8. Employees are
follow by the safety
measures in the fast
197
food chain.
INTERVIEW QUESTIONS (for the fast food restaurant

employees)
We are Diploma in Hotel and Restaurant Technology 3rd year

students from Graystone Institute of the Philippines, would like to ask
your permission to fill up this form for our subject in Research in
198
Hospitality entitled "Quick Service Restaurant Health Safety Innovations

for the Customers and Employees."
Thank you so much and God bless.
Name of the Employee: RAGUINDIN, JOHN JERICO S.
Civil Status: Single
Employee’s Position: Service Crew

199
Years in Service: 3 years
1. How do you handle difficult situations with customers due to CoVid-19

pandemic?
Answer: In this case, even if you need to close due to health and
safety concerns but there are ways to keep your customers during this
pandemic. Customers can empathize with merchants facing a crisis, as
long as you communicate with them properly. And always check the
200
work environment if it is safe and clean so that the customer will not be
disappointed because of the cleanliness of the store due the pandemic.
2. What physical changes will you need to make it in a quick service

restaurant to keep employees and customer safe?
Answer: You need to follow the safety protocols. There are ways to
keep your safety together with your customer like wear a face mask,
face shield, always sanitize or wash your hand vigorously to prevent the
201
spreading of a virus. The important there is the safety of your customer

and you.
3. As an employee of a restaurant, do you feel safe returning to your

workplace? Why or why not?
Answer: Yes, because we have the safety guidelines to prevent the

spreading of virus and the store is sanitized twice a week. The tools and
utensils that we use is always sanitized and the mask should be placed
before 7-8 hours a day. The employees should avoid touching the mask
202
and we sanitize our hand using alcohol or washing our hand every 30
mins.
4. What are the health and safety protocols in your restaurant area?
Answer: The safety and protocols to our restaurant are: We should

always a face mask and placed it before 7-8 hours, we should wear a
face shield and sanitize after 2-3 hours, We need to wash our hands
every 30 mins but when we are touching the money or the point that
the customer had always touch we need to wash our hand quickly to
203
avoid the spreading of coronavirus. Social Distancing about 6-7 feet

apart. Food safety refers to the proper practice of preparing and storing
food in order to avoid foodborne illness. Prepare and Store Foods at
Safe Temperatures. Avoid cross contamination. Sanitizing and cleaning
all surfaces.
5. Are you prepared to accept the risk that employees may contract
CoViD-19 at work?
204
Answer: Yes, because they will not be on that risk if the restaurant is
clean and safe.
6. Which way you are using for online orders and delivery?
Answer: We make sure that the product they’d order is safe and
sanitized.
7. Do you think, online customers are satisfied in online orders?
Answer: Maybe if they don’t have bad feedbacks to the restaurant.

205
8. How customers are interacting with Fast Food Restaurant (Quick

Service Restaurant) in COVID-19 Era?
Answer: If the restaurant is safe and clean that the very important
thing to make our customer satisfied and stable.
9. Do you believe the customer is always right? Why or why not?
Answer: Yes, but always hear the explanation of the employees to

avoid misunderstanding.
206
10. What do you think about the physical and online food orders? Which
is better?
Answer: Physical because you will see the process of the food and flow
of the restaurant of they follow the safety protocols of the government.
207

208

209
CURRICULUM VITAE
RENATO BUIZON BOQUIL JR.
#520 Sitio Calit, Brgy. Banaoang, Calasiao, Pangasinan
Mobile No.: 09097298332
E-mail Address: boquilrenato@gmail.com

210
PERSONAL INFORMATION
Current Address : #520 Sitio Calit, Brgy. Banaoang, Calasiao,

Pangasinan
Age : 26 years old
Birthdate : July 13, 1995
Birth place : Sta. Cruz, Manila

211
Height : 5’6”
Weight : 64 kg.
Gender : Male
Civil Status : Single
Religion : Roman Catholic

212
Nationality : Filipino
EDUCATIONAL ATTAINMENT
Tertiary Level
3-Year Diploma in Hotel & Restaurant Technology
Graystone Institute of the Philippines (Training and Assessment Center),

Inc.
213
2nd floor, Maradel Bldg., A.B. Fernandez Avenue Dagupan City,

Pangasinan
2018-2021
Secondary Level
Calasiao Comprehensive National High School

214
Malong St., Poblacion West, Calasiao, Pangasinan
2008-2012
Primary Level
Pangalangan Elementary School
Pangalangan, San Carlos City, Pangasinan

215
2002-2008
SKILLS and COMPETENCIES
Events Management Services NC III

Date of Assessment: July 3, 2018
Food and Beverage Services NC II

Date of Assessment: December 23, 2019
216
Front Office Services NC II

Date of Assessment: February 10, 2020
Food Processing NC II
Bookkeeping NC III
217
Housekeeping NC II
Date of Assessment: May 26, 2021
Housekeeping NC III
Date of Assessment: June 16, 2021
WEBINARS ATTENDED
Greenvolution: Youth-led Climate Action in the Global & Local

Setting
218
Youlead Initiative, Inc.

August 10, 2020
Advantages & Disadvantages of Working in Tourism Industry

during the Pandemic
Urdaneta City University
January 21, 2021
219
Quick Service Restaurant Health Safety Innovations for the

Customers & Employees
January 27, 2021
Post- Pandemic Workplace & Career Opportunities

January 28, 2021
220
Food & Beverage Service New Normal: Challenges, Changes &

Chances
Lyceum of the Philippines University- Batangas Campus
February 8, 2021
A Vision of Reality: Empowering a Preponderant Outlook of

Future Tourism & Hospitality Practitioners
University of Saint Louis- Tuguegarao
February 16, 2021
221
How to Build Students into Brand Advocates

Graystone Institute of the Philippines (Training & Assessment Center),
Inc.
February 19, 2021
Life Onboard the Ship: Sailing through the Vast World of Cruise
Operations Post-Pandemic Setting
Lyceum of the Philippines University- Batangas Campus
222
May 5, 2021
A Webinar for the Food Industry, Seasonal Workers: Healthy

Industry & Better Economy
Tarlac State University
May 6, 2021
Strategic Management & Entrepreneurship: Resiliency,

Competitiveness, and Advancement in the Hospitality & Tourism
223
Industry
Lyceum of the Philippines University- Batangas Graduate School
May 8, 2021
Career Opportunities amidst CoViD-19

Trinity University of Asia
May 11, 2021
224
The Key behind Successful Journey of the Professional Hoteliers

& Cruise Professionals
Colegio de Sta. Teresa de Avila
May 12, 2021
225
Bulacan Coffee: Production, Preparations & Its Food Innovation

as Part of Tourism Attractions in the Province
STI College of Mecauayan
May 13, 2021
Industry behind the Mask: Conquering the Pandemic Barriers

Lyceum of the Philippines University- Manila Campus
May 14, 2021
226
Perspective of Bar Management Operation in the Cruiseline in

New Normal
May 14, 2021
Real Talk on TikTok: The Good, the Bad & the Ugly Effects on
Health
Foundation University- Dumaguete City
May 14, 2021
227
OUTLAST: Surviving Legal & Marketing Hurdles Caused by the

Pandemic to the Hospitality & Tourism Operations
Lyceum of the Philippines University- Batangas Graduate School
May 15, 2021
PATH’ALK: Careers & Opportunities Expansion in Tourism &

Hospitality Industry
228
Lyceum of the Philippines University- Manila Campus

May 18, 2021
Imahe: Capture not just the Journey, but the Memories

May 19, 2021
PADAYON: Keep Moving Forward, Let your Travel Fantasy be a

Reality
229

May 19, 2021
Developing careers in Tourism: A Journey towards Global

Competitiveness
Colegio de Sta. Teresa de Avila
May 20, 2021
230
Reshaping the Hospitality & Tourism Industry: The New Normal

Trends
Polytechnnic University of the Philippines- San Juan Campus
May 28, 2021
Revitalizing & Regenerating in the New Normal: Taking

Advantage of the New Possibilities for the Hospitality & Tourism
Industry
Technological University of the Philippines
231
June 5, 2021
Culinary Tourguiding: Tourism Livelihood for the Grassroots

Level with Recognition of Heritage Culinarians of Bulacan
STI College of Meycauayan
June 15, 2021
Hospitality & Tourism Management: Aspirants Career

Expectation in the CoViD-19 Era
232
Isabela State University

June 15, 2021
ZOOMATALK Presents Go Viral: Buiding Restaurant’s Image

through Digital Marketing
Polytechnnic University of the Philippines
June 22, 2021
233
Shaping the Future: Exploring Opportunities in the Hospitality

Industry to Mold Student’s Future Career during CoViD-19
Pandemic
City College of Tagaytay
June 22, 2021
Heritage from the Past, our Treasure Today

University of the Northern Philippines
June 26, 2021
234
Unloading the Baggage: Checking-In on the Impacts of CoViD-19

in the Hospitality and Tourism
Lyceum of the Philippines University- Davao Campus
August 2, 2021
235
Baking & Pastry Production amidst the Challenges of the New

Normal
Ifugao State University- Lagawe Campus
August 18, 2021
Overcoming Challenges brought by the Pandemic ways to

become a Competitive Tourism & Hospitality Professionals
August 19, 2021
236
Enhancing Hospitality Business Performance: Role of

Entrepreneurial and Socialization Orientation Ties in a Dynamic
Environment
August 20, 2021
237

238

239
JUDY ANNE ABALOS TELAN
Sto. Tomas, San Jacinto Pangasinan
Mobile No.: 09304312295
E-mail Address: telanjudyanne@gmail.com

240
Current Address : Sto. Tomas, San Jacinto, Pangasinan
Age : 25 years old
Birthdate : November 12, 1995
Birth place : San Jacinto, Pangasinan

241
Height : 5’2”
Weight : 51 kg.
Gender : Female

242
Tertiary Level

Inc.
243

Pangasinan
2018-2021
Secondary Level
San Jacinto National High School

244
San Jacinto, Pangasinan
2008-2012
Primary Level
West Central Elementary School

245
San Jacinto, Pangasinan
2003-2008

Date of Assessment: September 29, 2019

246

Housekeeping NC II
247
Housekeeping NC III
WEBINARS ATTENDED
248
Hospitality and Tourism Realm: Customer Satisfaction towards

Quality Service in the New Normal
August 17, 2021
Baking & Pastry Production amidst the Challenges of the New

Normal
August 18, 2021
249
Overcoming Challenges brought by the Pandemic ways to

become a Competitive Tourism & Hospitality Professionals
August 19, 2021

Environment
250

August 20, 2021
251

252
JUDYLEEN BALOLONG ALMAZAN
#327 Gonzales St. Bonuan Boquig, Dagupan City.
Mobile No.: 09159357711
E-mail Address: slaylorswift135@gmail.com
253
Current Address : #327 Gonzales St., Bonuan Boquig, Dagupan

City, Pang.
Age : 23
Birthdate : December 5, 1997
Birth place : Dagupan City, Pangasinan
Height : 5’2”
254
Weight : 46 kg.
Gender : Female
255
Tertiary Level

Inc.

Pangasinan
256
2018-2021
Secondary Level
Bonuan Boquig National High School
Dagupan City, Pangasinan
2011-2014
257
Primary Level
Bonuan Boquig Elementary School
2005-2011

258



259
Housekeeping NC II
Housekeeping NC III
260
WEBINARS ATTENDED

Environment
August 20, 2021
261

262

263

264
MONICA JEAN IBASAN MARAAN
#565 San Gabriel St. Bonuan Boquig, Dagupan City.
Mobile No.: 09276586820
E-mail Address: monicamaraan8@gmail.com

265
Current Address : #565 San Gabriel St., Bonuan Boquig,

Dagupan City, Pang.
Age : 23
Birthdate : June 15, 1998
Birth place : Dagupan City, Pangasinan

266
Height : 5’3”
Weight : 40 kg.
Gender : Female

267
Tertiary Level

Inc.
268

Pangasinan
2018-2021
Secondary Level

269
2011-2014
Primary Level
North Central Elementary School
2004-2010
270


271
Housekeeping NC II
Housekeeping NC III
272
ALLAN GARCIA LALAS

273
#577 San Gabriel St. Bonuan Boquig, Dagupan City.
Mobile No.: 09617513409
E-mail Address: Lalasallan7@gmail.com
Current Address : #775 San Gabriel St., Bonuan Boquig,

Dagupan City, Pang.
274
Age : 34
Birthdate : January 9, 1988
Birth place : Quezon City
Height : 5’11”
Weight : 88 kg.
275
Gender : Male
276
Tertiary Level

Inc.

Pangasinan
2018-2021
277
Secondary Level
2002-2005
278
Primary Level
Bonuan Boquig Elementary School
1995-2001

279


280
Housekeeping NC II
Housekeeping NC III
281
DARRELLD LOMIBAO LIM
Block 16 Lot 17 Jewelville Subd, Anolid, Mangaldan, Pang.
Mobile No.: 09078827393
E-mail Address: darrelldlim16@gmail.com

282
Current Address : Block 16 Lot 17 Jewelville Subd., Anolid,

Mangaldan, Pang.
Age : 22
Birthdate : October 20, 1998
Birth place : Dagupan City

283
Height : 5’8”
Weight : 88 kg.
Gender : Male

284
Tertiary Level

Inc.
285

Pangasinan
2018-2021
Secondary Level
Dagupan City National High School

286
2010-2014
Primary Level
East Central Integrated School

287
2004-2010
Housekeeping NC II
Date of Assessment: November 21, 2017

288
Date of Assessment: March 14, 2018
Date of Assessment: January 15, 2021
Housekeeping NC III
289
On-The-Job Training (OJT)
Completed 250 Hours- Star Plaza, Dagupan City

290

291
JOSHUA CARIDAD MOLINA
#540 Anolid, Mangaldan, Pangasinan
Mobile No.: 09487722465
E-mail Address: Molinajoshua423@gmail.com
292
Current Address : #540 Anolid, Mangaldan, Pangasinan
Birthdate : April 7, 1999
Birth place : Binmaley, Pangasinan
Height : 5’10”
Weight : 75 kg.
293
Gender : Male
294
Tertiary Level

Inc.

Pangasinan
2018-2021
295
Secondary Level
Judge Jose De venecia Sr. Technical Vocational Secondary School
20013-2018
296
Primary Level
Anolid Elementary School
Mangaldan, Pangasinan
2008-2013

297



298
Housekeeping NC II
Housekeeping NC III

Challenges Facing Quick Service Restaurants During Pandemic

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1

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

Quick service restaurants are also known as fast food restaurants.

part of a restaurant chain such as McDonalds or KFC. The Quick Service

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

Restaurant industry has always demanded forward-thinking leadership

changing expectations and demands of modern society. Consumer

behavior today bears little resemblance to consumer behavior of previous

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

which industry-wide changes occur. Quick-service restaurant operators

must be alert to shifting sentiments and developing concerns on social

media channels to stay competitive and relevant . (Watson, 2021)

Quick Service Restaurants (QSRs) chains were badly affected

throughout Covid-19 pandemic, and some restaurants stopped serving

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

2020; Rude, 2020). Despite government assurances, some restaurants

began offering free delivery on orders to avoid panic buying. Furthermore,

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

Furthermore, due to noisy environments, talking loudly or shouting results

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

the virus to spread even further. Besides which, restaurant employees

and humid environment (Artiga & Rae, 2020).

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

THEORETICAL/CONCEPTUAL FRAMEWORK OF THE STUDY

As the quick service industry is becoming increasingly competitive

maintaining service speed can make a lot of difference to an operator. It’s

obvious that the competition for the consumer is intense, especially

where every fast food is offering similar foods; it is the customer

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

experience that dictates the winner in the competition. It is expected

that quick-service restaurants should adopt strategies that will facilitate

service delivery and reduce customer waiting time.

Therefore, this study is designed to investigate the effect of service

speed on patronage of quick-service restaurants.

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

The Conceptual Framework of Quick Service Restaurant

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

STATEMENT OF THE PROBLEM

operations of the fast food chains or restaurants in Dagupan City.

Specifically, the study seeks to answer by the following questions:

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

1. What are the biggest challenges facing Quick Service Restaurant

employees, and b) customers of fast food /quick service restaurant

during the pandemic?

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

1. There exist a significant between the health and safety of the

customers and employees of quick service restaurant

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY

2. There exist a significant between the implementing the social

distancing, contact tracing, sanitation of the customers and employees

3. The effectively enhance worker’s health and safety processes, it’s

necessary to be continually improving the resources available to them.

DIPLOMA IN HOTEL & RESTAURANT TECHNOLOGY