Impact of Covid-19 on Food & Beverage: Harvester Restaurant Case Study

This report investigates the impact of the Covid-19 pandemic on the food and beverage industry, using Harvester Restaurant as a case study. It explores the aims, objectives, and research methods employed, including qualitative and quantitative approaches, as well as the use of a Gantt chart for resource planning. The study examines the challenges faced by restaurants before, during, and after the pandemic, focusing on changes in consumer behavior, marketing strategies, and the overall economic impact. The conclusion highlights the negative effects of the pandemic on the hospitality industry, particularly the shift towards home-based food consumption. The report provides a comprehensive analysis of the industry's response to the crisis, supported by relevant references.

Food and Beverage before

Table of Content
 INTRODUCTION
 Aim
 Objective
 Research Method
 Resources and Planning
 Conclusion
 References

INTRODUCTION
Every business need a specific planning and it is necessary to implement the planning in a
proper manner. All types of organisation require effective plan and some kind of innovation so
that they can secure their market position successfully. Hospitality industry is one of the most
demanding industry that play a significant role in the growth of country economy. Hospitality
industry provide various types of services and mainly work for the people and the main target
of this industry is to gain customers satisfaction and full fill all the expected requirements of
them. Hospitality industry consider as the base of the market and because it is also engaged
with the tourism industry. Food and beverage include raw food, materials, packaging and
distribution and it include prepared food, packed food, alcohol and other non alcohol
beverages.

Aim
To Study the impact on Food & Beverage during, before and after the Covid-19
Pandemic. A case study of Harvester Restaurant.

Objectives
 To understand the whole aspect of Covid-19.
 To examine the issues that restaurant face before, now and after the Covid-19
pandemic.
 To recognise the useful techniques which can help to overcome the effect of
Covid-19 on the Food and beverage marketing of restaurant.

RSEARCH METHODS
 Qualitative Research
 Quantitative Research
 Primary Research –
 Secondary Research

RESOURCES AND PLANNING
There are many resources which are essential in the planning for the project such as cost,
structure, quality, time and risk. All the resources are appropriate for the planning of the
research.
 Gantt Chart
 This chart mainly given by Henry Gantt in 1910. This chart presents the graphical
presentation of all the activities that are need to perform on the basis of time. This chart
mainly shows the project activities in to presentation form and divide all the activities and
task in to against the time. This chart helps in planning and scheduling the pr0oject activities
and maintain the whole process of project and add additional resources. To carry out this
research, Gantt chart is playing the significant role because it helps to schedule all the
diversified activities in to a structural form according to the time.

Gantt Chart

Gantt Chart

Gantt Chart

Conclusion
 According to this research report it can be said that food and beverage are essential for all
the people and people like to have food but after the Covid-19 the entire scenario changed
and mostly people start avoid the fast food and beverage and prefer to have food at home.
This report analysed that Covid-19 affect hospitality industry negatively.

REFERENCES
 Ben Hassen, T., El Bilali, H. and S Allahyari, M., 2020. Impact of COVID-19 on Food
Behavior and Consumption in Qatar. Sustainability, 12(17), p.6973.
 Cuevas, A. and Barquera, S., 2020. COVID‐19, Obesity, and Undernutrition: A Major
Challenge for Latin American Countries. Obesity, 28(10), pp.1791-1792.
 Hailu, G., 2020. Economic thoughts on COVID‐19 for Canadian food processors. Canadian
Journal of Agricultural Economics/Revue canadienne d'agroeconomie, 68(2), pp.163-169.
 Hobbs, J.E., 2020. Food supply chains during the COVID‐19 pandemic. Canadian Journal of
Agricultural Economics/Revue canadienne d'agroeconomie, 68(2), pp.171-176.
 Yu, X., Liu, C., Wang, H. and Feil, J.H., 2020. The impact of COVID-19 on food prices in
China: evidence of four major food products from Beijing, Shandong and Hubei
Provinces. China Agricultural Economic Review.
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