Open AccessWork Health, Perceived Stress and Coping Mechanisms of Post-Covid-19 Pandemic of Selected Fast Food Restaurant of Service Personnel of Iloilo Province, Philippines
Author(s) -
Denzil Galon
Publication year - 2021
Publication title -
international journal of business and technology management
Language(s) - English
Resource type - Journals
ISSN - 2682-7646
DOI - 10.55057/ijbtm.2021.3.4.2
Subject(s) - pandemic , business , coping (psychology) , environmental health , occupational stress , government (linguistics) , covid-19 , work (physics) , marketing , psychology , medicine , disease , infectious disease (medical specialty) , engineering , social psychology , mechanical engineering , linguistics , philosophy , pathology , psychiatry
The study explored the impact of the COVID-19 pandemic in the restaurant personnel in the province of Iloilo, Western Visayas. It also includes work health, perceived stress, and coping mechanism they instituted amidst the situation. The sample size 175 commercialized and non-commercialized restaurant business. Descriptive research design was used. Results revealed the effect of wellness stress, occupational stress, and the effect of stress working condition of health against covid-19 pandemic, and its coping mechanism of fast food restaurant personnel that are affected of COVID-19 pandemic outbreak in the community. The restaurant industry has been facing an unprecedented change of COVID-19 pandemic. The resulting financial stress, isolation and uncertainty physical and mental health stress. Coronavirus on the food service industry in the province of Iloilo is facing global health issues within food service prior to COVID-19. As the COVID-19 pandemic and its far-reaching implications continue to unfold globally, new quarantine classifications in the province imposes by the respective local government units (LGU’s) could still affect the economic status of restaurant business. Movement of all persons in all areas are limited to accessing essential goods and services, and for restaurant worker’s industries permitted to operate at such capacity and following protocols in accordance with guidelines provided. As to demographic profile of fast food personnel of Iloilo Province, there were 235 respondents in this research investigation in the level of stress management conceived in this study, on Work Health Symptoms fatigue once a week highest symptom (104) 41.3% and lowest on irritability almost all day, every day symptoms (N=41) 16.3%). The emergence of COVID-19 has significantly impacted in the most stressful time of the entire restaurant personnel findings indicate the stressed induced impact of pandemic implication to stress of employees.