CHALLENGES ENCOUNTERED IN THE FOOD ESTABLISHMENTS IN

TIMES OF COVID-19 PANDEMIC AT STA. CRUZ, ZAMBALES

A Thesis

Submitted in Partial Fulfillment of the Requirements

For the Bachelor of Science in Hospitality Management
College of Tourism and Hospitality Management
President Ramon Magsaysay State University
Iba, Zambales

By:

MARK JELO S. MARABE

LESLIE M. MARY
LEAN HOPE M. MONJE
JOLINA S. MOSELINA
ROJANE M. RAVANA

January 2022

i
 Republic of the Philippines
PRESIDENT RAMON MAGSAYSAY STATE UNIVERSITY
(Formerly Ramon Magsaysay Technological University)
Iba, Zambales

The study hereto attached entitled:

CHALLENGES ENCOUNTERED IN THE FOOD ESTABLISHMENTS IN

TIMES OF COVID-19 PANDEMIC AT STA. CRUZ, ZAMBALES

has been prepared and submitted by Mark Jelo S. Marabe, Leslie M. Mary,
Lean Hope M. Monje, Jolina S. Moselina, Rojane M. Ravana, is hereby
recommended for oral defense.

LORNA L. ACUAVERA, Ph.D.

Adviser
Approved by the Committed of Oral Examiners:

_____________________________
Chairman

______________________________ ________________________
Member Member

Accepted and approved as a requirement for the Degree

Bachelor of Science in Hospitality Management

January 21, 2022` DR. JUAN A. ASUNCION JR.

Date of Oral Defense Dean, CTHM

ii
 TABLE OF CONTENTS
Page
TITLE PAGE i
APPROVAL SHEET ii
TABLE OF CONTENTS vii
LIST OF TABLES ix
LIST OF FIGURES x
LIST OF APPENDICES xi
CHAPTER
1 INTRODUCTION
Background of the Study 1
Significance of the Study 2
Statement of the Problem 3
Scope and Limitations of the Study 4
2 FRAMEWORK OF THE STUDY
Related Literature and Studies 5
Theoretical Framework 11
Conceptual Framework 11
Null Hypotheses 12
Definition of Terms 12
3 METHODOLOGY
Research Design 14
Respondents and Location 15
Research Instruments 16
Data Collection 17

Data Analysis 17

iii
REFERENCES 43
APPENDICES 45

iv
 LIST OF TABLES

Table Page

1 Cronbach Alpha Reliability Test Challenges Encounter in the 17

food Establishment in Santa Cruz Zambales

2 Profile of the respondents 20

v
 LIST OF FIGURES

Figure Page
1 Paradigm of the Study 12
2 Map 16

vi
 LIST OF APPENDICES

Appendix Page

A Questionnaire 47

vii
 1

Chapter 1

INTRODUCTION

Background of the Study

Pandemic caused by the Covid-19 virus had spread exceedingly fast around the

world that brought numerous problems and challenges around the globe. Challenges that

needed to know, to understand and to face it in order for the food establishments to not

just survive but also to grow. It affects the economy of a country, the way people live,

and affects the growth of hospitality and tourism industry.

According to Alonso-Almeida,& Rodrígues-Anton (2020) the hospitality

industries force to change operating strategies when facing crises like Covid-19. The

hospitality industry must take action right away in order for the business to be sustain.

Furthermore, according to Jiatong Nan, (2020) in early 2020 an epidemic

suddenly changed China, the whole world. Hospitality and tourism industry that nearly

shut down were severely affected by the COVID-19 pandemic. This pandemic brought us

different challenges to deal specially on hospitality industry

And also, according to Jinyoung (2021) the hospitality organization face threats

to their employees, customers, general public and the ability of the company to survive

and also can affect the growth of the company. This pandemic is a serious threat that

needs to be addressed in order for the industry to survive.

Most of the studies looked up on the effects and problems of this pandemic of

Covid-19 to the hospitality and tourism industry. However, they don’t focus on the
 2

challenge that may be encountered particularly in the food establishment that needed to

face in order for the industry to survive and to sustain it in the near future. By conducting

this study, the researchers would identify the challenges that the hospitality and tourism

industry are facing, that will help the industry improve and will help the society to reopen

and start again.

The aforementioned issues prompted the researchers to conduct this study which

aimed to determine and identify the challenges that the food establishment are facing this

time of pandemic.

Significance of the Study

By knowing and understanding the challenges encountered by the food

establishment in this pandemic, this study will determine what best approaches to do and

to have a background that can help the food establishment to survive and for it to find

ways to cope up.

The findings of this study would contribute to the food establishment, the owners,

the employees, consumers and the hospitality practitioners for the sustainability and

growth of the establishments.

Specifically, the results of this study would be beneficial to the following:

Food Establishment Owners. Managers and owners can easily know what appropriate

approach to use in order to maintain and sustain their business. To give them a concrete

background to what challenge they may encounter in their establishment. And for them to

be prepared, and know how to handle them.

 3

Employees. For the employees to easily follow the manager/owners approaches that will

help to minimize the conflict when it comes to what is right. And for the employees to

know how to take action in their respective position.

Customers/Guests. For the consumer to easily understand why the industry product and

service change. That can help them to know how to react on it and be safe while in the

establishment.

Future researchers. The data that would be gathered may be beneficial as additional

reference and would further be of help to validate the findings of the present study.

Statement of the Problem

The study aimed to determine the challenges encountered in the food

establishment in Santa Cruz Zambales.

Specifically, this study sought to find answer to the following questions.

1. What is the profile of the respondent in term of:

a. Sex;

b. Age;

c. Position; and

d. Food establishment classification?

2. How are the respondents perceived on the challenges encountered in the food

establishment in terms of?

 4

2.1 Health and safety;

2.2 Technological;

2.3 Environmental; and

2.4 Management?

3. Is there a significant difference on the perception of the respondents when grouped

according to their profile?

Scope and Limitations

The study focused on the challenges encountered in food establishment in Santa

Cruz Zambales. The respondents of this study were the establishments owner and

employees in Santa Cruz Zambales.

To facilitate the study, the researches gathered data with the use of survey

questionnaire. This study would help future researchers to identify the different

challenges encountered by food establishment in the midst of pandemic.

 5

Chapter 2

FRAMEWORK OF THE STUDY

This chapter presents relevant literature and study that the researcher considered

in strengthening the importance of the present study. It will also present the synthesis to

fully understand the research for better comprehension of the study.

Review of Literature and Related Study

Challenges Encountered by Food Establishment in Times of Covid-19 Pandemic

This pandemic cause by a virus that called COVID-19 spread throughout the

world that affect the way of people live. A pandemic is a disease outbreak that spreads

across countries or continents. It affects more people and takes more lives than an

epidemic. That causes economic and social problem because of many people are I’ll or

can’t work (Jennifer Robinson, MD 2020).

A study in China by Jiatong Nan (2020) under Covid-19, challenges and

opportunities for hospitality and tourism industry of China. The study shown that in the

early of 2020, an epidemic suddenly changed China even the whole world, restaurants

and hotels nearly shut down all of the business. That the virus is spreading fast in the

whole world. All businesses are losing profits, particular in hospitality and tourism

industry that will be a problem if not take action immediately it will be a big problem of

the industry in the near future.

 6

Kaushal and Srivastava, (2020) in their study revealed that the outbreak is a not

know experience in short it is new problem that the industry currently facing. The Covid-

19 is highly infectious virus that is spreading continually toward the sectors and raises

serious questions about the present and future survival of the hospitality and tourism

industry. The research addresses two important concerns, first, pertains to the major

challenges that hospitality and tourism industry faces amid current conditions; and

second relates to the vital learnings for the industry. For the industry survival and to have

an opportunity even the virus is present.

In the study conducted by Bliss, Davidson, Musikanski, and Phillips (2020)

showed that vaccine for Covid-19 could safeguard community well-being but cannot be

counted upon at this point. That the research believe it is imperative for communities to

form and implement strategies to manage the spread and impacts of Covid-19 and that

understanding the overall death rate and for young people (ages 15-35) as well at the

length of the pandemic in important to planning. Measures like social distancing and self-

quarantine are effective but have detrimental economic, educational, social and

psychological impacts. Community leaders and organizers need to understand that a

growing number of young people will likely not adhere to social distancing and self-

quarantining indefinitely. Communities should use this time to transitioning to a well-

being-based local economy and implement interventions that allow for human interaction

such as negative pressure ventilation and filtration of air in indoor spaces, availability of

universal testing, contract tracing and the widespread use of personal powered air

purifying respirators to minimize the spread of the virus in world.

 7

Health and Safety

In a study conducted in Poland by Bartoszek, Kardas and Walkowiak (2020)

found out that the new coronavirus or Covid-19 is a great threat to both physical and

mental health as it may lead to psychological stress connected with an economic crisis,

threat of unemployment, or fear of losing family members. The prominent data shows

that the general public may be vulnerable to the pandemic related stress and experience

frequently prevalent anxiety.

In addition, World Health Organization (WHO) 2020 declared the outbreak of

new corona virus disease or the Covid-19 to be a Public Health Emergency of

International Concern. WHO stated that there is a high risk of the virus to spread to other

countries around the world. And on March 2020, WHO made an assessment that the new

corona virus can be characterized as a pandemic (WHO, 2020).

In a similar study Folinas, Duquenne, and Metaxas (2020) that the global tourism

is under sway of the Covid-19 virus, and the world still remain with limited medical

capacity to threat the pandemic, with no vaccine and with its only weapon is

precautionary measures, wearing mask, globes and lockdown, a part of hospitality

industry to develop new stratagems and applies new tactics to survive the upcoming

financial problems. The almost worldwide lockdown the brutal impact of mass

cancellation cause by the spread of the virus and the peoples significantly reduces

willingness to travel produce major upheaval in the tourism economy.

 8

Technological

A study in UK by Bas and Sivaprasad (2020) pertaining to the COVID-19

pandemic has brought about unprecedented uncertainty and fear to the global economies.

In this study, first, the researcher discusses the impact of COVID-19 on the travel

and tourism industry by examining the implications of the pandemic on the hospitality,

leisure, and travel sub-sectors and conclude with recommendations to be adapted by

firms to cope with the aftermath of the pandemic crisis. The technology for coping with

any future challenges arising from the aftermath of the pandemic crisis.

Findings of George, Lakhani and Puranam (2020) explained that the pandemic

has tested the agility and resilience of organizations, it forces a deeper look at the

assumptions underlying theoretical frameworks that guide managerial decisions and

organizational practices. In this commentary, we explore the impact of the Covid‐19

pandemic on technology and innovation management research. We identify key

assumptions, and then discuss how new areas of investigation emerge based on the

changed reality.

Similarly, Urban and Łukaszewicz (2021) posited the circumstances of the Covid-

19 pandemic established new conditions for the hospitality industry, pandemic

restrictions precluded full provision of leisure services. The study presents a value co-

creation analysis of the device concepts, several conclusions referring to the

implementation of technologies in the hospitality industry are drawn up. One of the

conclusions is that the current pandemic situation brings an opportunity to move toward
 9

the industry 4.0 transformation. The study concerns a wider problem of technological

changes than just pandemic restrictions.

Environmental

According Chien-Chiang and Mei-Ping (2020) With scant evidence on the effects

of health risks not related to macroeconomic, geopolitical, or war events on the travel and

leisure industry, a broader understanding and global response are urgently needed to

overcome and outlast this unmatched challenge. For starters, travelers worry about any

type of accelerating health risk, especially an infectious virus that directly influences their

travel behavior that is needed to have knowledge and understanding on how to cope up.

In another study, Hussain, KI, MI, Nasir, and Niazi (2021) expressed that the

current Covid-19 Pandemic has led the world toward a severe socio-economic crisis and

psychological distress. It has severely hit the economy; but the service sector, particularly

the hospitality industry, is the most affected. It increases the sense of insecurity among

employees and their perception of being unemployed, adversely affecting their mental

health.

Rodríguez-Antón, and Alonso-Almeid (2020) stated that the health crisis caused

by the pandemic COVID-19 has been of such magnitude that the drop-off in economic

and tourist activity in most countries is generating an economic crisis with consequences

that are still difficult to measure.

Management
 10

Another study in Indonesia by Japutra and Situmorang (2021) that the COVID-19

pandemic had greatly affect the tourism and hospitality sector. Hotel managers face

unknown in this environment in order to survive. The findings show that the strategies

that managers are deploying could be detrimental in the future.

In a similar study, Rodríguez-Anton and Alonso-Almeida (2020) stated that the

Covid-19 pandemic is an unknown event generates high levels of uncertainty and usually

require quick responses in facing negative impacts for the industry to sustain its profit.

Previous research has shown that there is little preparedness for a crisis situation in the

hospitality industry, due mainly to a lack of devoted resources and a lack of knowledge

and experience about how to act. Previous research has focused on destination response

and recovery with little research specifically in hospitality responses and recovery

strategies. However, the little research unanimity that exists has found that crisis

situations have a strong impact on the hospitality industry. In the short term, other

impacts, such as job cuts, changes in operations and reduction in services, threaten the

recovery that it will be a lost if this pandemic keep going and don’t find solution for the

future of the industry.

In another study by Haemi, Jinyoung, and Li (2021) indicated that for hospitality

organizations, the need for compelling corporate narratives is particularly acute in dealing

with the COVID-19 crisis due to the scope and severity of its threat to employees,

customers, the general public, and the fundamental survival of the company itself. In

order to minimize the number of infected they must assure that they have the knowledge,

understanding and right equipment to ensure the safety of the people. That this pandemic
 11

is a serious threat to the hospitality and tourism industry in the future if it’s not taken

action right now.

Theoretical Framework

This study is anchored from the adaptability theory of Martin (2017) as a means

of understanding young people’s capacity to deal with new, changing, and/or challenging

situations. Adaptability seeks to articulate concepts that reflect young people’s adaptive

regulation in the face of challenge, difficulty, change, or novelty. Accordingly,

‘adaptability’ is formally defined as the capacity to adaptively regulate cognition,

emotion, and behavior in response to new, changing, and/or challenging conditions and

circumstances. Thus, individuals who are adaptable are proposed to be capable of

purposefully and effectively adjusting their thought, emotion, and behavior repertoires to

give rise to a positive trajectory on target phenomena such as learning and achievement

(Martin, 2010; for cognate perspectives, see Bandura, 2001; Covington, 2000;

Zimmerman, 1989). This concept guides the researches in the conduct of this research

study.

Conceptual Framework

The study used of the IV-DV framework. The independent variable consists of the

respondent’s profile which are the sex, age, position and the classification of food

establishment and the challenges encountered by food establishments as to health and

safety, technological, environmental and management. The dependent variable is the end
 12

result of the study is the Challenges encountered in the Food Establishment in times of

Covid-19 Pandemic.

Independent variable Dependent variable

1. Profile of the respondents

1.1 Sex
1.2 Age
1.3 Position
1.4 Classification of food
establishment Challenges encountered in the
Food Establishment in times of
2. Challenges Encountered by COVID-19 Pandemic
food establishments
2.1 Health and safety
2.2 Technological
2.3 Environmental
2.4 Management

Figure 1. Paradigm of the Study

Null Hypothesis
 13

There is no significant difference on the perception of the respondents on the

challenges encountered by food establishments during the COVID-19 pandemic when

grouped according to their profile.

Definition of Terms

To have a better and clear understanding of this study, the following terms are

defined operationally on how they were used in the study:

Challenges. It refers to the issues and problems encountered by food establishments in

this time of pandemic.

COVID-19 Pandemic. In this study, it pertains to the virus that spread fast around the

world which affected the food establishments.

Environmental challenges. In this study, it pertains to the location of the food

establishment operation that takes place with consideration on the proper care and

practices to protect the environment.

Food Establishment. It refers to establishments that provide food and service to the

customers.

Health and Safety. It refers to the actions that people need to be mindful to avoid the

transmission of COVID-19 virus.

Health protocol. This refers to the health practices that should be observed to keep us the

spread of COVID 19 virus.

Hospitality Industry. This refers to an industry that includes resort, carinderia,

restaurants and other food establishment.

 14

Management. This refers to the strategies on how the management of food establishment

are taking into consideration to continuously provide service despite the risks that can

happen.

Technological. This refers to the use of technology in the operation of food

establishments.

Chapter 3

METHODOLOGY

This chapter presents the research design that will be used in this study. It

includes the research method used, procedures and techniques, population and sample

data gathering instrument, and the appropriate statistical instrument to be used for the

treatment of data.

Research Design

This study employed the descriptive survey research method to determine the

challenges encounter by the food establishment in the midst of pandemic.

The purpose of this is to have a concrete foundation of knowledge and

understanding on what are the challenges that the industry encounter. According to Shona

McCombes (2020) the descriptive research aims to accurately and systematically describe
 15

populations, situation and phenomenon that will help the researcher to have an accurate

data to gather. It can answer what, where, when, how question, but not why questions.

And also, descriptive research method can be use to a wide variety of research method to

investigate one or more variable.

Under the descriptive method, the survey method was utilized. With the survey

method the researcher gathered data to determine the challenges encounter by Hospitality

and Tourism Industry. The descriptive survey method is the most appropriate in this

study because it deals with accurately and systematically describing of data about

situation and phenomenon of that this study will tackle.

Respondents and Location

The researchers used purposive sampling technique in choosing an individual

respondent. Purposive sampling also known as judgement sampling, involves the

researcher using their expertise to select a sample that is most useful to the purposes of

the research (Shona McCombes 2019). And also, to collect reliable source of data

purposive sampling method was used in order to select respondents that can give reliable

information on the challenges encounter perceive by the food establishment in Santa Cruz

Zambales. Purposive sampling method is a non-probability sampling were researcher

wants to gain detailed knowledge about a specific phenomenon rather than make

statistical inferences, or where the population is very small and specific. It involves non-

random selection based on convenience or other criteria, allowing you to easily collect

data Shona (McCombes 2019). About twenty 20 owners and forty 40 employees of food
 16

establishments who is continuing their business in times of Covid-19 pandemic. This

study was conducted at Santa Cruz Zambales, a 1st class municipality in the province

of Zambales, Philippines where various food establishments are available that tourists can

avail of their services upon visiting the place. This area can offer vast tourism

experiences with the available beaches and other tourism related attractions which can

suffice enjoyable moments with friends and loved ones.

Figure 2 Map of Santa Cruz Zambales, Philippines

Research Instruments
 17

The researchers used a self-made survey questionnaire in gathering data. This

instrument was constructed by the researchers based from the readings of literatures and

studies.

The first part of the questionnaire focused on determining the profile of the

respondents who are working in the food establishments. The second part are sets of

indicators to determine the challenges encountered in food establishment in times of

pandemic. By using such method, the researchers gained insights and information.

The survey questionnaire was checked by experts for validation and was

undergone reliability testing prior to distribution to the respondents. Furthermore,

Cronbach alpha reliability test was computed to verify the reliability of the survey

questionnaires.

Table 1
Cronbach Alpha Reliability Test Challenges Encounter in the Food Establishment
in Santa Cruz Zambales
Cronbach’s Alpha based Interpretation
Parameter
on Standardized Items (Extent of Reliability)
Health and Safety 0.9268 Excellent
Technological 0.9662 Excellent
Environmental 0.7261 Acceptable
Management 0.7838 Acceptable

Based on the result, the perception on the respondents toward the challenges

encountered by the food establishment in Santa Cruz Zambales as to Environmental

(a=0.701), Management (a=0.632) was “Acceptable”. While the Health and Safety

(a=0.935), Technological (a=0.970) resulted to an “Excellent”. Thus, it indicates that all

question can provide necessary information to answer the objectives of the study.
 18

Data Collection

After determining the reliability of the survey instrument, the researchers asked

permission from the establishment owners to conduct the survey for this research with

utmost consideration of the health protocols and guidelines to ensure the safety of the

researchers and also the owners and employees of the establishments. The survey

questionnaires were distributed in the food establishments and accomplished survey were

collected on the same day to ensure one hundred percent retrieval.

Data Analysis

The data gathered was tallied, analyzed and interpreted accordingly.

The data was treated using, frequency, percentage, weight mean, 4-point Likert Scale

and analysis of variance (ANOVA). This statistical way helped the researcher to have

conclusion to what the challenge encounter by food establishment in Santa Cruz

Zambales in the midst of pandemic.

1. Frequency. This was used to summarized the data into various classes or

categories.

2. Percentage. This was used to determine the challenge encounter by food

establishments.

3. Weight Means. This was used to determine the profile of the respondent’s profile

variable such us sex, age, and position.

 19

4. Likert Scale. This was used to determine the rate to be used in answering the

questionnaire about the perception on the challenge encounter by food

establishment in the midst of pandemic. The survey questionnaires follow a Likert

Scale with the following legend. The 5-point scale basically a force Likert scale

the reason it is name as such is that user Force to form opinion. There is no safe

“neutral” option. Ideally good for this study, the research 5-point scale to get

specific response to the respondents.

Value Scale Descriptive Rating

5 4.21-5.00 Always

4 3.41-4.20 Often

3 2.61-3.40 Sometimes

2 1.81-2.60 Rarely
1 1.00-1.80 Never

5. Analysis of Variance (ANOVA). This was used in determining the significance

difference of more than 2 variables.

Decision Rule 1. If the computed significance value is greater or higher (>) 0.05

Alpha level of significance, accept the null hypothesis and reject the alternative

hypothesis.

Decision Rule 2. If the computed significance value is less than (<) 0.05 Alpha

level of significance, reject the null hypothesis and accept the alternative

hypothesis.
 20

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Bartoszek, A., Bartoszek, A., Kardas, G., & Walkowiak, D., 2020. “Mental Well-Being
(Depression, Loneliness, Insomnia, Daily Life Fatigue) during COVID-19 Related
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APPENDICES
 23

Appendix A
Survey Questionnaires

I. PERSONAL PROFILE
Name (Optional): ____________________ Sex: _____ Age: _____
POSITION_____________
Classification of food establishment: ( ) Restaurant
( ) Carinderia
( ) Milk Tea Shop
( ) Other food establishments _________________

II. CHALLENGES ENCOUNTERED BY THE FOOD ESTABLISHMENT

Direction: Please rate each question according on how you experience the challenges you
encountered during the COVID-19 Pandemic put a check (/) using the following scale:
5- Always
4- Often
3- Sometimes
2- Rarely
1- Never
 24

2.1 Health and Safety 5 4 3 2 1

1.Strictly implement social distancing.
2.Provides regular COVID-19 testing for its workforce
3.Implement government health protocol guidelines.
4. Checking of temperature before entering the
establishment.
5.Requires wearing facemask and face shield when
entering the premises
2.2 Technological
1. Use modern technology in the operation of business to
cope up with the new normal.
2. Use social media flat-form in promoting the business.
3. Use online reservation in ordering foods.
4. Use social media to increase sales.
5. Active monitoring of social media account or page.
2.3 Environmental
1. 1. Accessibility of the food establishment.
2.Security and safety of the customer and employee.
3.Right number of customers to be entertained.
4.Customer following health protocols implemented by the
food establishment.
5.Travel restrictions implemented by the officials in the
area.
2.4 Management
1.Income was affected due to pandemic.
2.Business operations is challenging amidst the pandemic.
3.Business hours affects the operation.
4.Employees still work full time.
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5. Income is enough to pay the bills and other operating

expenses.

Thank you very much for your cooperation!