THE EFFECTS OF COVID-19 PANDEMIC TO FOOD AND LODGING

ESTABLISHMENTS OF CONNER, APAYAO

This study was conducted to assess the effects of the COVID-19 pandemic on food and
lodging establishments of Conner, Apayao. Specifically, to determine the problems encountered,
actions taken by the food and lodging businesses, and government support needed by the food
and lodging establishments.
Results of the study will be used as baseline data of Apayao State College (ASC) with the
Local Government Unit of Conner, Apayao and other line agencies like Department of Trade
(DTI) and Industry, Department of Labor and Employment (DOLE), Department of Health
(DOH) for participatory planning to help these food and lodging businesses that is greatly
affected by the pandemic.

RESULTS AND DISCUSSION

I. Profile of the Respondents

5
Years of Operation
4
14 Type of Business
12
3
10
2
8
1
6
0
4
1 to 3 4 to 6 7 to 9 10 up
2
0
Food Lodging Food and Lodging

Management
No. of Employees
Type
12
15
10
10
8
65
4
0
2
self-managed delegated management
0
1 to 3 4 to 6 7 to 9 10 up
II. Effects of pandemic to food and lodging establishments

Have you stopped operation after the lifting of ECQ because of the crisis?

Yes, permanently stopped 7%

Yes, stopped operations previously but currently operating again. 51%

Yes, temporarily stopped because of instruction by authorities. 43%

Yes, temporarily stopped because of reduced orders/no occupancy. 14%

Yes, temporarily stopped because of Covid-19 cases in our business. 0%

No, operations are still running 36%

Food and lodging establishment’s expectations on the impact of Covid-19 this 2020
7
7

5
4
4 0 to -25%
-25% to -50%
3 -50% to -100%
2
2

0
Workforce Client/Customers Revenues
 Difficulties faced by the food and lodging establishments due to Covid-19

Lack of customers

Shortage of cash flows

Services to clients
Don’t Know
Yes
Mobility (difficulty in deliveries and purchasing) No

Shortage of supplies/inputs

Shortage of manpower

0 2 4 6 8 10 12

III. How food and lodging establishments are dealing with the occupational safety and
health challenge.
Survey on if there are workers contracted with virus

Don’t know 0.29

Yes 0

No 0.71
 Business establishments’ owners action to protect workers from
being infected

Expanded paid sick leave.

Provision of financial assistance. 7.14%

Provision of health and medical support. 28.57%

Providing personal protective equipment like masks and face shield. 85.71%

Temperature checks. 7.14%

Staggered shift work. 21.42%

Physical distancing between workers. 71.41%

Encourage workers to stay at home when they feel sick 71.41%

Informing workers on Covid-19 transmission and prevention measures 57.14%

 How business responds with the crisis.

Increasing services due to increased demand

Using downtime to retain workers

negotiating with workers 7.14%

Negotiating payment terms with banks and suppliers. 14.28%

Diversifying sales channels – online marketing, sales, delivery 7.14%

Diversifying products to respond to new demands (producing masks, sanitizers, etc.) 21.42%

Reducing services 64.28%

 Do you have idle workers due to reduced operations? If yes, have you done any
of the following?

Asked workers to work for reduced pay 0%

Asked workers to take unpaid leave. 14%

negotiating with workers 4%

Asked workers to take paid leave. 7%

Reduced working hours 4%

Laid off permanent workers 10%

Reduced number of temporary workers. 31%

Yes, I have taken the following actions 31%

V. Specific support or business development services do these food and lodging

establishment’s needs.
Specific support or business development services do these food and lodging
establishment’s needs.

Third Priority: Assistance

in marketing activities;
19%

First Priority: Advice on

Second Priority: Advice
with business continuity
planning; 29%
how to prevent infections
while maintaining
business operations.; 52%
 Government support food and lodging businesses needs

Second
Priority: Price
control of
critical goods. First Priority:
27% Extension of
social
protection for
workers
53%

Third Priority:
More clarity
on official
measures to
contain the
crisis
20%

The result shows that Covid-19 has a great impact on food and lodging establishments of
Conner, Apayao in terms of workforce, revenues, and customers. They experienced a shortage of
supplies and inputs due to travel restrictions and health protocols implemented. These business
establishment owners also need advice on how to prevent infections while maintaining business
and extension of social protection of workers.