Food and Beverage Before, During, and After Covid-19

This report examines the situation of the food and beverage industry before, during, and after the Covid-19 pandemic. It discusses the impact of the pandemic on the industry, the challenges faced, and the strategies implemented to ensure the safety and satisfaction of customers. The report also explores the research methods used to gather data and provides insights into the resources and planning involved in the industry.

Food and Beverage
before

Table of Contents
Introduction/Background to the proposed research ........................................................................1
Research Methods ...........................................................................................................................2
Resources and Planning:..................................................................................................................3
CONCLUSION................................................................................................................................4
REFERENCE...................................................................................................................................5

Introduction/Background to the proposed research
Food and beverage is type of industry which established for the purpose of providing
variety of foods and satisfying customers. The culture and taste of people who are residing in
different country is not same so it is important for food industry to provide kind of food items
and services. The management should have proper knowledge and understanding which can help
to serve the people properly by offering the better quality of food and services. The report is
about researching the situation of food and beverage before, now and after Covid-19. This ,will
help to understand that how all functions and activities are running by following the all policies
and regulations. The rationale to conduct the research is to increase the knowledge of researcher
in F&B that can help to solve the problems which occurs suddenly. As Pandemic occurred
beginning of 2020 that affected the all businesses and economical condition of country. This
reduced the employment rate and living standard of people. This research would help to
complete the project by using research method and resources (Bhatta, 2020).
It has been seen that food and beverage before Covid attack was very good and popular
as people comes to different place to visit and spending their precious time. The customers
demand variety of food items and taste which provide them satisfaction. Before the Pandemic all
businesses were going to be good as increasing number of customers, sales as well as
profitability. Number of food stores and restaurants established for the purpose of providing
variety of food to customers that helped to develop the brand image and performance in
changing environment (del Rio-Chanona, and et.al., 2020).
During the Covid-19 all businesses has been affected badly as it stopped due to lock
down in whole world and changing in government regulations. Infectious diseases is challenging
in current decades as virus of Covid is spreading out. This Pandemic has caused the gravest of
problems in economic, financial security, public health, economic, food security and quality of
life. This became difficult for country to handle the all situations and keep continue the food and
other business. The food industry faced the many challenges while pandemic as no customers are
getting or ordering any type of food as they wants healthy and proper sanitized food. During the
ongoing COVID-19 pandemic, bottlenecks or breakdowns in field of the FSC have affected other
components up and down the chain. The results of recent analyses revealed that shock in the
labour supply has experienced the greatest decrease. The human being became so much aware as
demanding healthy diet or juice which has reduced the sales and profitability. The shortage F&B
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supply in retail stores and rising household demand has markedly impacted such as volatility in
prices of agricultural products. This situation has affected the food enterprises negatively. In this,
demand of food products reduced as people wants healthy diet by getting natural juice, fruits and
fresh vegetables. All hotels and food restaurant is required to follow guidelines as social
distancing, hand sanitising, production lobby, health club team and contactless payment (Celik,
Ozden and Dane, 2020).
After Covid-19 food industry is running their business by offering variety of food items
and services. Herein, rules and regulation are required to follow as proper sanitising, wearing
mask, maintaining highest food safety standard, Food & Beverage outlets, pre-arrival health &
safety, checking temperature and clean accommodation that attracts the large number of
customers and increase the productivity. It has been seen that demand of food & beverage are
increasing where services are providing by following all guidelines. In the changing environment
management should understand needs of their guest and provide them products accordingly that
helps to attain the higher profitability. All team members who are involved in preparing food
washing their hands regularly and also wear the protective equipment that build trust that
customers are having better quality and healthy food. After Pandemic when situation are under
controlling a demand is recorded that states sales of hotels, restaurants, retail stores and catering
sectors in increasing as all are following government regulations. This supports to maintain the
higher performance by satisfying the demand of customers and managing all functions
(Monteiro and Jaime, 2020).
Research Methods
Research methodology is defined as strategy, process and technique which use by an
individual to collect data and information in order to create better understanding of topic. This is
important for individual to conduct the proper research by analysing all information as well as
data. The different research method which will use by researcher in relation to F&B before, now
and after Covid-19 is described as:
Research Philosophy: This needed to conduct the research after analysing informations
and data as it helps to make the right decision. In relation to current research, Interpretivist
philosophy will use that provide relevant and authentic information effectively (Arshad and
et.al., 2020).
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Research Approach: This states as methodology which used for collecting data with
evidence and managing the activities. In relation to present research, descriptive research
approach used as it provides reliable data in defined area. This research helped to collect
information regarding Food and beverage before and after Covid-19.
Research Strategy: This explained as planning which uses for solving the problems and
managing the functions. The researcher used observation strategy that supports to collect the
secondary data.
Research Choice: Herein, quantitative research choice is used by investigator that can
help to know the impacts of Covid-19 on Food and Beverages. This is important for researcher
conduct a proper analysis by involving information and observing the people (Zangirolami-
Raimundo, Echeimberg and Leone, 2018).
Data collection: This explained as process of identifying problems and collecting the
informations that can be use to complete the project and managing all functions. There are two
methods of data collection such as primary and secondary which uses by a person to complete
their study. The present study is about to know the F&B before and after the Pandemic. Thus,
investigator has used the the primary as well as secondary method to collect data.
During Covid-19, secondary data has been used as it helps to maintain social distancing
and safety in getting information. On the other hand, primary data is used to know before and
after situation of Pandemic after taking all precautions that helps to get relevant and validate
data.
Ethical consideration: This can be explained as moral, duties and values which requires
to follow by all while doing any work or project. The researcher is following all ethical principle
and regulations while conducting research or analysis that can help to increase performance.
Therefore, it has defined that researcher has used the different methodology to collect the
information which can help to complete the study and managing all functions accurately.
Resources and Planning:
Resource and planning is defined as main aspects for any working as it needs funds,
budget and time scale and strategies to complete the project. Planning is important for all as it
brings the new strategies to face the difficulties and eliminating the problems. In relation to
current research cost involve in different activities such as market analysis, internet charges, and
buying protective equipment during pandemic that can help take right action. Moreover, to
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conduct the research fund can be arrange by researcher from bank loan, personal assets, family,
and friends. All resources are collected by researcher as allocate it between different activities
and functions so all working could be done effectively.
Gantt Chart: The Gantt chart is graphical design which is prepared by an individual to
show their working time scale and scheduling projects. This is useful to show additional
information regarding various tasks in relation to particular project. The present research is about
knowing F&B before and after Pandemic where Gantt chart helps to track the project schedules
and maintaining all activities. This also states how task is relates to each other, and how
resources being uses to complete the study.
CONCLUSION
From the report it can be concluded that food and beverage is types of business which
provides different taste and culture of food to their customers. The members of F&B service
team required to perform a wide range of task by involving greeting the guest, preparation for
service, and receiving the orders. The whole world is facing the attack of Covid-19 that affected
overall productivity and profitability. Before Pandemic all food restaurants was running
continuously but during and after Pandemic it became difficult for organisation to provide the
products and services properly. As government has formulated different legislation which are
difficult to follow. Moreover, primary and secondary data is used by researcher to complete the
study by collecting information.
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REFERENCE
Books and Journal
Bhatta, A., 2020. Choice of food: A preventive measure during Covid-19 outbreak. Europasian
Journal of Medical Sciences. 2(1). pp.88-92.
del Rio-Chanona, and et.al., 2020. Supply and demand shocks in the COVID-19 pandemic: An
industry and occupation perspective. Oxford Review of Economic Policy.
36(Supplement_1), pp.S94-S137.
Celik, B., Ozden, K. and Dane, S., 2020. The Effects of COVID-19 Pandemic Outbreak on the
Household Economy. Journal of Research in Medical and Dental Science. 8(4). pp.51-
56.
Monteiro, C. A. and Jaime, P. C., 2020. Brazilian Food Guide attacked. Now, overwhelming
support for the Guide in Brazil and worldwide. World Nutrition, 11(4), pp.94-99.
Arshad, M. S., and et.al., 2020. Coronavirus disease (COVID‐19) and immunity booster green
foods: A mini review. Food Science & Nutrition. 8(8). pp.3971-3976.
Zangirolami-Raimundo, J., Echeimberg, J. D. O. and Leone, C., 2018. Research methodology
topics: Cross-sectional studies. Journal of Human Growth and Development. 28(3).
pp.356-360.
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