FAR EASTERN UNIVERSITY
Institute of Tourism and Hotel Management
Research in Tourism 2
Group 2
Leader: Bautista, Angelica A.
Members: Batislaong, Stephanie
Javier, Lea Mae P.
Licuan, Dorothy Joy H.
Martirez, Sofia Anne Nicole S.
Taghoy, Arlyanne Pamero
Survey Questionnaire
Tourism Resilience: Strategies in the Crisis Management in food establishments in Metro Manila
To the Respondents:
Greetings of Peace and Prosperity!
We are the students of Far Eastern University with the Bachelor of Science in Tourism
Management conducting a research study entitled “Tourism Resilience: Strategies in the Crisis
Management in food establishments in Metro Manila”. This is partial requirements for our
requirements in Research in Tourism.
With this, may we request your participation by answering the questionnaire that follows to
obtain the data needed to achieve the objectives of the research study.
Any information given by the respondents would be treated with utmost confidentiality and will
be utilized for the said purpose.
We appreciate your cooperation and have a good day!
Very yours truly,
Researchers
_____________________________________________________________________________
Name (Optional): _______________________________________________________________
Demographic Profile:
A. Age
______ 18-20
______ 21-22
______ 23-24
______25 above
FAR EASTERN UNIVERSITY
Institute of Tourism and Hotel Management
Research in Tourism 2
B. Gender
_____ Male
_____ Female
C. Occupational Position
_____ Manager
_____ Host
_____Server
_____Cashier
_____ Others (please specify: _______________________)
Questions
1. What are the effective plans of the Philippine government upon embracing the new
normal and how effective their strategies upon implementing this new way of normal in
its:
a. Product
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
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_____________________________________________________________________
b. Promotion
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
c. Place
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
d. Price
_____________________________________________________________________
_____________________________________________________________________
FAR EASTERN UNIVERSITY
Institute of Tourism and Hotel Management
Research in Tourism 2
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. How food establishments cope with the pandemic, and the impact of COVID 19 as a
virus?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
3. What is the rule of safety and security in food establishments in Metro Manila, upon the
effectiveness of crisis management?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Interview Sheet
Interviewer: ___________________________ Date: ___________________
Interviewee: ___________________________ Age: ____________________
Occupation: ____________________________ Sex: _____________________
1. How the food establishments remain safe from this COVID-19 pandemic?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. How did your company react before, when they learn that the country will be in
lockdown?
________________________________________________________________________
________________________________________________________________________
FAR EASTERN UNIVERSITY
Institute of Tourism and Hotel Management
Research in Tourism 2
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
3. What are the things that your company did to cope up with the new normal?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
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4. What are the general food safety guidelines that you as an employee have to follow in
your company?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
5. What is/are the protocol/s when a food worker becomes ill with COVID-19?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
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6. What are the best practices in your company that cover safe food handling, as well as
employees' health?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Statement of the Problem
The study aims to examine the effectiveness of crisis management in some of the food
establishments in Metro Manila, an effective and efficient resilience, on its ways of adapting the
new normal.
As on how to respond to COVID-19 both national chains and independently owned restaurants
are quickly strategizing to find new ways to serve their communities. Proactively communicating
changes that affect your restaurant across customer-facing channels is crucial in helping people
plan and prepare.
FAR EASTERN UNIVERSITY
Institute of Tourism and Hotel Management
Research in Tourism 2
The COVID-19 pandemic has caused significant challenges in the foodservice industry over
recent months. The closure of non-essential businesses, social distancing, and a state of
emergency in many countries has negatively impacted restaurants and other food services
companies. To survive the pandemic, restaurants will need alternative strategies to adapt to the
plight of customers. Lesser disposable income, increased awareness about health, and increased
need for convenient alternatives to dining in are some of the factors that the food service industry
players needs to adapt currently. In their recent article, those food establishments experts outline
the key strategies for the food service industry players to overcome the challenges of the
COVID-19 crisis.
It attempts to answer the following questions:
1. What are the effective plans of the Philippine government upon embracing the new normal
and how effective their strategies upon implementing this new way of normal in its:
a. Product
b. Promotion
c. Place
d. Price
2. How food establishments cope with the pandemic, and the impact of COVID 19 as a virus?
3. What is the rule of safety and security in food establishments in Metro Manila, upon the
effectiveness of crisis management?
Letter of Consent to Respondents
Dear Participant,
We are inviting you to participate in our research study entitled: Tourism Resilience: Strategies
in the Crisis Management in Food establishments in Metro Manila. We are currently 3rd year
Bachelor of Science in Tourism Management under Travel and Tours Management Track at Far
Eastern University, Manila. The purpose of this research is to determine the proposed strategies
in crisis management for food establishments in this time of pandemic.
This research will require about 10-15 minutes of your time. During this time, you will be
interviewed about your experiences with working with food establishments during the time of
pandemic.
Your participation in this research is completely voluntary. You may decline or leave blank any
questions that you don’t wish to answer. There are no anticipated risks related to this research.
Your responses will remain confidential and anonymous. At the end of the study, all records will
be destroyed.
If you agree to participate in this research, kindly answer the questions on the questionnaire as
best you can.
FAR EASTERN UNIVERSITY
Institute of Tourism and Hotel Management
Research in Tourism 2
Should you have any questions about this research or questions about the questionnaire, we are
more than willing to assist and answer all your queries.
Thank you for your time in this important matter.
Sincerely yours,
The Researchers.
Face Validity and Originality Certification
This is to attest that the following students listed below asked for my comments and
suggestions as part of the face and content validity for their research instrument to be used in
their Research Writing 9 (TRM1109). The said comments and suggestions were given to them
already for notation and improvement. I hereby affix my signature as an attestation of this
process as part of their requirements for the course.
Section: 4
Research Title :
Tourism Resilience: Strategies in the Crisis Management of COVID-19 in food establishments in
Metro Manila
Names of Students:
Batislaong, Stephanie
Bautista, Angelica A.
Javier, Lea Mae P.
Licuan, Dorothy Joy H.
Martirez, Sofia Anne Nicole S.
Taghoy, Arlyanne Pamero
List of Evaluators:
Full Name (1) : Ms. Lurhen T. Cortes MBA, CTP, SMRIM
Signature : ___________________________________________
Date : ___________________________________________
Full Name (2) : Mr. Johncent M. Del Rosario
Signature : ___________________________________________
Date : ___________________________________________
FAR EASTERN UNIVERSITY
Institute of Tourism and Hotel Management
Research in Tourism 2
Full Name (3) : ___________________________________________
Signature : ___________________________________________
Date : ___________________________________________