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How Fast Food chain deals in the midst of pandemic?

By:
De Guzman,Michaela
Reyes,Aipacharise
Tuazon,Llewellyn yvonne
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Angles city National High School.

Senior high school
Pampang,Angeles city

Approval sheet

The research entitled “ Assessing the effectiveness of online classroom” prepared and
submitted by MICHAELA DE GUZMAN,AIPACHARISE REYES,LLEWELLYN
YVONNE in partial fulfilment of the requirements for the subject,Practical Research has
been examined and is recommended for acceptance and approval.

Ms.Alona Manalansan
Research adviser
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Abstract
The COVID-19 pandemic has placed unprecedented stresses on food supply chains,
with bottlenecks in farm labour, processing, transport and logistics, as well as
momentous shifts in demand. Most of these disruptions are a result of policies adopted
to contain the spread of the virus. Food supply chains have demonstrated a remarkable
resilience in the face of these stresses. Grocery store shelves have been replenished
over time, as stockpiling behaviour disappeared and as supply chains responded to
increased demand. Long lines at borders shrank quickly in response to policies to
alleviate unnecessary restrictions. While the impacts of COVID-19 are still unfolding,
experience so far shows the importance of an open and predictable international trade
environment to ensure food can move to where it is needed. The biggest risk for food
security is not with food availability but with consumers’ access to food: safety nets are
essential to avoid an increase in hunger and food insecurity.Consumer demand has
seen rapid and unprecedented shiftCOVID-19 has led to a drastic shift in consumer
demand away from restaurants, food service and other types of “food away from home”
towards food consumed at home, requiring important changes in the way food supply
chains operate. As the COVID-19 pandemic gathered pace, sales of food away from
home (consumed in hotels, restaurants, catering and cafés) collapsed. Restaurant
reservations declined sharply in early March and fell to practically zero as lockdowns
were enforced.
Acknowledgement
First and foremost praise and thanks to the God the almighty for his shower of
blessings through were research work to complete the research successfully.I’m
grateful to everyone that joined and participate with this kind of work.We are grateful to
Ms.Alona Manalansan,the project’s giver, for her active guidance during the project’s
completion and last we are like to express our gratitude to those who were unable to
mentioned.
Being thankful is very important part of bring happy in life. Finding the proper way to
thank others for their generosity or even reminding ourselves just how much to be
thankful.
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TABLE OF CONTENTS

INTRODUCTION………………………………………………………………………..5

REVIEW OF RELATED LITERATURE AND STUDIES……………………………7

THEORETICAL/CONCEPTUAL FRAMEWORK…………………………………………8

RESEARCH QUESTION……………………………………………………………………9
SIGNIFICANCE OF THE STUDY………………………………………………………….9
SCOPE AND DELIMITATION………………………………………………………………10
DEFINITION OF TERMS………………………………………………………………………….10

RESEARCH DESIGN……………………………………………………………….. 12

PARTICIPANTS OF THE STUDY…………………………………………………..13

DATA COLLECTION METHOD…………………………………………………..13

DATA ANALYSIS…………………………………………………………………..14

DATA GATHERING…………………………………………………………………. 18

ETHICAL CONSIDERATION……………………………………………………….19

CHAPTER-3………………………………………………………………………..20

SUMMARY OF FINDINGS…………………………………………………………22

CONCLUSION…………………………………………………………………..22

RECOMMENDATION…………………………………………………………….23

REFERENCES…………………………………………………………………………24

APPENDICES…………………………………………………………………………..25

CONTIBUTION OF THE MEMBER………………………………………………………26

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Chapter 1

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

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

manufacturing industry, and the food industry is no different from other industries.

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

products that are essential for daily life. Everybody knows that if one factory closes, a

certain number of people who works at these factories have the potential to starve, but

if processors and distributors are infected, all people are at risk (Staniforth, 2020). In

addition, the food industry is a very important sector in regard to economy. However,

food sector faces different sets of challenges compared with other sectors that are not

critical for daily life such as tourism and aviation during a pandemic. Pandemic might

lead to a US$113 billion loss in aviation and US$80 billion in tourism sector (IATA,

2020; UNTWO, 2020). Some food companies face various challenges due to a drop in

income, whereas others are working hard to meet the growing demand of retailers.

During the current COVID-19 outbreak, some difficult decisions had to be made,

including temporarily shut down of the various businesses. The fact is that this

pandemic clearly demonstrated different companies from different industries are

closely connected to each other all over the world (Sebastian, 2020; Shahidi, 2020).

By the end of the year 2019, due to the novel coronavirus outbreak, most consumers
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had started avoiding fast food to maintain careful measures. Furthermore, the

operational disruptions in the hotel and food & beverages industry, and disruption in

the supply chain due to the COVID-19 outbreak, have impacted the fast-food market

in terms of revenue. Nevertheless, the sale is anticipated to rebound promptly in the

near future. A fast food restaurant, also known as a quick service restaurant (QSR)

within the industry, is a specific type of restaurant that serves fast food cuisine and

has minimal table service. The food served in fast food restaurants is typically part of a

"meat-sweet diet", offered from a limited menu, cooked in bulk in advance and kept

hot, finished and packaged to order, and usually available for take away, though

seating may be provided.Brief History of Fast Food First place that had ready-cooked

food for sale was Ancient Rome. Urban population that lived in multi-story apartment

blocks called insulae didn’t have kitchens in them and had to buy their food from food

vendors. They bought bread soaked with wine and ate stews and cooked vegetables

in so-called popinae which were simple restaurants.

REVIEW OF RELATED LITERATURE AND STUDIES

How Fast Food chain deals in the mids of pandemic???

1. What is fast food

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-A fast food restaurant, also known as a quick service restaurant (QSR) within the

industry, is a specific type of restaurant that serves fast food cuisine and has minimal

table service.

-The food served in fast food restaurants is typically part of a "meat-sweet diet",

offered from a limited menu, cooked in bulk in advance and kept hot, finished and

packaged to order, and usually available for take away, though seating may be

provided.

-So-called fast-food restaurants, usually operated in chains or as franchises and

heavily advertised, offer limited menus—typically comprising hamburgers, hot dogs,

fried chicken, or pizza and their complements—and also offer speed, convenience,

and familiarity to diners who may eat in the restaurant or take their food home.…

2.How Fast Food Made

-The fastest form of "fast food" consists of pre-cooked meals kept in readiness for a

customer's arrival (Boston Market rotisserie chicken, Little Caesars pizza, etc.), with

waiting time reduced to mere seconds.

-Other fast food outlets, primarily the hamburger outlets (McDonald's, Burger King,

etc.) use mass-produced pre-prepared ingredients (bagged buns and condiments,

frozen beef patties, vegetables which are prewashed, pre-sliced, or both; etc.) but the
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hamburgers and french fries are always cooked fresh (or at least relatively recently)

and assembled "to order" (like at a diner).

-Although a wide variety of food can be "cooked fast", "fast food" is a commercial

term-limited to food sold in a restaurant or store with frozen, preheated or precooked

ingredients and served to the customer in a packaged form for take-out/take-away.

3.Most Popular Fast Food in the Philippines

-Jollibee Widely renowned as the largest fast food chain in the Philippines, it has

acquired other chains such as ChowKing, Greenwich, Red Ribbon, and Mang Inasal.

Through its humble beginning as an ice cream parlor, their signature Yum burger has

proven to be quite popular and since then they have offered other menu items such as

Jolly Spaghetti and the crowd-favorite Chicken Joy

-Mc Donalds Who hasn’t heard of McDonald’s? It’s the no. 1 fast-food chain

worldwide. Their success is based on the three-legged stool philosophy which

attributes the success to the collaboration of their three “legs” which is their

employers, suppliers, and franchisees. Yes, being a partner would no doubt enhance

your skills as a partner for serving quality fast-food to customers

-KFC Where do Filipinos flock when they want some finger lickin’ good fried chicken?

Arguably, most of you will say KFC and you would be right! Colonel Harland Sanders

started franchising his restaurant in 1952 in the United States and by 1971 it opened
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its doors world-wide. The conglomerate Yum! Brands, has acquired KFC for

international franchising. They are marketing the chain aggressively everywhere and

so if you too are interested and a chicken lover, KFC would suit you best!

THEORETICAL/CONCEPTUAL FRAMEWORK

This frame work depicts the study general structure,is represented using the

input,process and output the input of this research is the how fast food chain deals in

the mids of pandemic,to be able to gather and collect pieces of needed

information,the researcher will be categorizing the selected data and make use of

descriptive research,the result will be the output of the study.

INPUT

How Fast Food chain deals in the

midst of pandemic?

PROCESS
Evaluate sources and information
Determine additional research data collection
methods needed and conduct

OUTPUT

The result will be the output of the study

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RESEARCH QUESTION
This study will explore how fast food chain deals in the midst of pandemic,it seeks to
answer the following question.
1.what are the preparations of fast food chain has made to continue their business
2.What are the challenges faced by the workers and customers inside the restaurant to
get and prepare food.
3.How can manage the customer inside the restaurant.
4.why are fast food restaurant so popular?
5.why is fastfood so expensive?

SIGNIFICANCE OF THE STUDY

Fast food is considered convenient food that is an essential source in today's life,
because it is cheap, fast and easy to access, and even nutritious at times. Fast food
restaurants provide warm, fast-served food in such a low price.These are the people
who will benefit from our research
FUTURE RESEARCHERS- they can use our study to learn and have the knowledge
that they can use in the future research they will do and may serve as additional
literature un this area of interest for future studies.
STUDENT-they have knowledge that they can use in SHS to give thereselves a good
presentation when it comes on this research.
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SCOPE AND DELIMITATION
This study will focus on How fast food chain deals in the mids of pandemic,the study
describe how fast food chain to pusue thei business even we are facing crisis in covid19
and the study also explain how some fastfood chain are focusing on expanding their
take out and drive through businesses,while others are betting on delivery services.

DEFINITION OF TERMS

A list of Jargons,acronyms,credits this is an important part of research paper or report

is that which the key or important terms either at the beginning or, more commomly near
the finish in the study are clearly defined.

Contrary

being so different as to be at opposite extremes

disseminating statistics

Data dissemination consists of distributing or transmitting statistical data to users

Studies

 the act of making an effort to learn by reading, practicing, or memorizing

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Chapter 2

METHODOLOGY

This section presented the research design and procedure employed in this
investigation and its cover participants
data analysis,data collection and data gathering procedure

Research Design

This chapter discussed the method and procedure of the researcher used, also

the participants in this study .This study used quantitative research to determine

the effectiveness of online learning of the students in the middle of pandemic, The

researcher chose a survey research design because it best served to answer the

questions and the purpose of the study,

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Participants of the Study

The Persons who completed the survey were the Junior and Senior Highschool

students .They were chosen because they're taking the online classes in the middle of

pandemic

Data Collection Method

The researcher conducted a survey method. survey is a list of questions aimed for

extracting specific data from a particular group of people,the researcher conducted the

survey through cellphone and laptop.

Question 1: as a student is the new way of teaching is effective?

Question 2: Do you experience a lot of stress in online learning?

Question 3: What is the biggest challenges of online learning education facing today?

Question 4:How much time do you spend each day on an average on distance education?

Question 5: Do you get help from your teacher to catch up in schoolwork?

Question 6: Are you satisfied with the technology and software you are using for online

learning?

Question 7: what is the distraction on you during online class?

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Research instruments

The instruments used was researcher made questionnaire check list to gather the

needed data for the students profile, the draft of the questionnaire was drawn out

based on the researcher in the preparation of the instruments the requirements in the

designing of good data collection instruments,were con sidered for instance statements

describing the situation or issues pertaining was tones down to accommodate the

knowledge preparedness of the respondents.

Data Analysis

Thematic Analysis was used in this study from data collected through the use of google

forms .Thematic analysis is one of the most common forms of analysis within

qualitative research.[1][2] It emphasizes identifying, analysing and interpreting patterns

of meaning (or "themes") within qualitative data.[1] Thematic analysis is often

understood as a method or technique in contrast to most other qualitative analytic

approaches - such as grounded theory, discourse analysis, narrative analysis and

interpretative phenomenological analysis - which can be described as methodologies

or theoretically informed frameworks for research (they specify guiding theory,

appropriate research questions and methods of data collection, as well as procedures

for conducting analysis).Data analysis is the most crucial part of any research. Data

analysis summarizes collected data. It involves the interpretation of data gathered

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through the use of analytical and logical reasoning to determine patterns, relationships

or trends.

Statistical treatment

The statistical refers to the application of any statistical procedure to your

data,descriptive statics which summarize your data as a graph or summary static,and

inferential statistic which make prediction and test hypothesis about your data,are the

two types of treatments.

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Descriptive statistical analysis

Frequency is the number of occurences of a repeating event per unit of time. it is also
occasionaly referred to as temporal frequency to emphasize the contrast to spatial
frequency and ordinary frequency to emphasize the contrast to angular
frequency,frequency is measured in heriz which is equal to one per second
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Data gathering Procedure

What we hope the next-generation online learning system: a fully mobile, accessible,
and flexible learning system that can easily integrate with your school's LMS. Built on
the best features of our legacy platforms, Achieve offers powerful assessment tools
and content to support students of all levels of preparation in an intuitive and user-
friendly system.

The question we asked was 10 and we needed responses from 30 people enrolled in
culinary course at ACNSHS what we want to adress is Not many people have the
ability to take time off from work to commit to a full-time graduate program, and others
often travel for work. For those who still need to juggle working and going back to
school, the flexibility of an online program provides individuals with the opportunity to
learn while still working and growing professionally.

By earning your master’s degree online, you can learn on your own schedule. Rather
than leave the office early or skip family dinner to commute to campus, you’re logging
on when it’s convenient for you—at a time that doesn’t interfere with other
commitments. That flexibility allows you to more easily balance work, life, and
graduate school

We need to train sitting in a location in our house that we sit at only when it is time for
“school.” Encourage your teen to create (and stick to) a morning routine.

common distractions at home. Other siblings in the house who are also learning at
home, family pets, or noises such as the neighbor’s lawn mower can be distracting. I
encourage students to invest in a good pair of noise cancelling headphones, or allow
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your teen to listen to music while working — this is one of the perks of not being in the
classroom!

And parents, sometimes we are a distraction. We unintentionally create blurred

home/school boundaries when talking to our teens or asking them family-related
questions such as “Did you do your laundry?” or “What do you want for dinner?”
during their school or class time. It can be hard for parents and other family members
to know when a student is “on” or “off,” when they are “in class” or “just hanging out.”

Ethical Consideration

The researcher secured that the ethnical consideration has a good and appopriate by
doing the online lectures.while the people belong on the research show the concern
about happend on the research, maintain and improve every word that you give
professional competence and expentise through life long education.
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Chapter-3

This chapter deals with the detailed analysis and interpretation of the gathered data in
this study. The analysis and interpretation of the data were presented in accordance to
the sequence of the research paper

1. Profile of the Respondents

The profile of the respondents in this study was described in terms of Name, Age,
Grade Level , and Section

1.1 Age

Age refers to the years of existence of the students in the senior high school

Table 1

Age of the Respondents

Age Range f Percentage

21-23 0 0
18-20 25 80%
15-17 5 20%
Total 30 100%
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Table 1 shows the age of the respondents of this study. Six (6) or 20% of the
respondents belonged to the age range of 15-17 years old while twenty five (25) or
83.3% of them belonged to the age range of 18-20 years old. In addition, 0 or 0%
respondents in the age range of 21-23 years old

The result that the majority of respondents belonged to age range 18-20 years old (25
out of 30) while only (0) of the respondents belonged to age range of 21-23 years old

This implied that the majority of the respondents belonged on the age rang of 18-20
years old because they were from grade-12 of the TVL class enrollees.
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Chapter-4

Findings
This study performed by the SHS student school year 2021-2022 . It defined the
following profile of the respondents in terms of age, sex, section and personality. The
performance of respondents in the pre test are the score due on the survey that they
answer.
The researcher adopt the descriptive research method in order to determine and
answer the problem, the survey that students answer are the basing score in the pre
test. Also the materials we use was presented on the survey did and item still
represents the objectives .
Based on data gathering the following findings were presented , As to the profile
respondents . At the age 18-20 years old with frequency of 83.3percent more than of
the respondents are female of 60percent. Regarding the result of respondent no one
acquired an grade ranging 74-80 has majority of the respondents equivalent grade of
95-100 . However in survey 29 respondents obtained equivalent on 75.8

Conclusion
Based on the indicated findings the following conclusions were drawn
The respondents on the How the fast food chains deals in the midst of pandemic seems
likely to agree to the new way of ordering ,serving foods in the restaurant and fast food
chains
The findings revealed that pandemic doesn't stop business owners to let their business
go down ,instead they implemented and improved the process of food safety to the
customers
The result is even though you are not allowed to go out you can still purchase on the
food you wanted , you can order online and will deliver into your house or whether
where you are
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Recommendation
1.Business owner, should help their employee in this time of crisis.
2. Fast food employee should doing their task and work properly to stay in company
that they work.
3. Employee - Every employee go through the process of preparation and readiness
in times of pandemic ,lots of preparation have done before entering the establishment to
prevent the spread of the virus
4. Customer should give respect to the manager, employee and co customer

References
https://www.sciencedirect.com/science/article/pii/S2666518221000048

https://ifranchise.ph/fast-food-restaurant-franchises/

http://www.historyoffastfood.com/

https://academic.oup.com/fqs/article/4/4/167/5896496?login=false

https://www.britannica.com/topic/fast-food-restaurant

https://en.m.wikipedia.org/wiki/Fast_food_restaurant#:~:text=Fast%20food%20restaurants%20are
%20typically,by%20Merriam%E2%80%93Webster%20in%201951
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Appendices
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Contribution of the Members

SECTION:MAGILAS
Chapter W1 W2 W3 W4 W5 W6 W7 W8
-1 and 2 (20pts (20pts (20pts (20pts (20pts (20pts (20pts (20pts
(20pts) ) ) ) ) ) ) ) )
LEADER
Llewellyn
Tuazon 20 20 20 20 20 20 20 20 20
MEMBERS:
Michaela 20 20 20 20 20 20 20 20 20
De
Guzman
Aipacharis 20 20 20 20 20 20 20 20 20
e
Reyes

SECTION:MAGILAS

Chapter- W1 W2 W3 W4 W5 W6 W7 W8
3/4

LEADER

Llewellyn 20 20 20 20 20 20 20 20 20

Tuaozon

Members

Michaela

De Guzman 20 20 20 20 20 20 20 20 20

Aipacharise

Reyes 20 20 20 20 20 20 20 20 20