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Start Over Descriptor "food service sector" Topic covid-19 pandemic
2 results on '"food service sector"'

1. Developing a Business Strategy for the Recovery of Micro, Small, and Medium-sized Food Service Enterprises Affected by the COVID-19 Pandemic Using Structural Equation Modelling.

Author

Peralta, Pauline Faye B., Bernal, Ma. Hannah Janelle E., Diche, Ranna Jessica C., La O., Angelie Anne R., Lugay, Carlos Ignacio Jr. P., and Ngo, Joehanna K.

Subjects
BUSINESS planning, COVID-19 pandemic, QUARANTINE, SMALL business, FOOD service
Abstract

The COVID-19 outbreak has significantly affected the business activities of the national, regional, and global economies. In the Philippines, the government had to impose an Enhanced Community Quarantine (ECQ) to contain the spread of the virus. This domestic response caused immediate business closure and limitation of business operations, especially among Micro-, Small and Medium-sized Enterprises (MSMEs). The food service sector was among the severely impacted business sectors and was considered to face a high risk of closures and job disruptions. The aim of the study was to develop a business strategy that would potentially mitigate the challenges faced by the MSMEs of the foodservice sector. One hundred and sixty-four respondents answered the online questionnaire consisting of 35 questions regarding the factors that influence the recovery of the food service MSMEs amid the COVID-19 pandemic. The obtained results from the Structural Equation Modelling (SEM) identified that working capital, customer footfall, and cash reserves have a direct impact on business continuity. In addition, the developed business strategy and policy recommendations would enhance the resilience and business sustainability of the food service MSMEs. [ABSTRACT FROM AUTHOR]

Published
2022

2. Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis.

Author

Strotmann, Christina, Baur, Vanessa, Börnert, Nora, and Gerwin, Paula

Subjects
*CONTACTLESS payment systems, *FOOD waste, *FOOD service, *COVID-19 pandemic, *WASTE minimization, *SERVICE industries
Abstract

The COVID-19 pandemic has affected the food service processes and operations in many ways, such as the use of contactless payment methods or ordering systems has increased. Despite the pandemic-related obstacles the sector faces, SDG12.3, halving food waste at the retail and consumer levels by 2030, needs to be achieved. This study therefore examines the two questions: How far has the pandemic affected the generation of food waste and the implementation of prevention measures? How does the use of digital technology, which has been increasingly accessed since the beginning of the pandemic, offer opportunities to further reduce food waste in the sector? Two online surveys were conducted. In the first survey, 84% of the 170 respondents indicated not to implement further food waste reduction measures since the start of the pandemic, while 11% do. They engaged in more targeted purchasing activities based on more conscious planning of the production volume, the reduction of menus offered, and the standardisation of menu components. In total, 91 food service companies provided data on the food wasted (in %) before and since the pandemic. Of the 179 entries made for the different waste categories, 47% indicated waste had not changed, while 42% and 11% indicated an increase/decrease, respectively. In the context of the ongoing digitalisation of the sector, possible fields of action for digital applications were identified, which are helpful in combating food waste in general and specifically during the pandemic. In this study, a classification scheme for digital food waste reduction approaches was developed. These approaches are systemised into four categories: forecasting, waste analysis, redistribution, and measures catalogue. Further, the process steps in which the applications are applied are indicated and direct and indirect effects on the generation of food waste are provided. • COVID-19 caused reorganisation of business (e.g. more accurate planning or use of pre-packed food) in the food service sector. • Digital food waste reduction tools in the FSS can reveal causes of food waste and promote optimisation of business activities. • Digital food waste reduction tools are systematised into: waste analysis, forecasting, redistribution, measure catalogue. [ABSTRACT FROM AUTHOR]

Published
2022
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