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Due to the Covid19 outbreak, the food catering industry faces disruption of demand traits and great uncertainty about the future development of market segmentation. The need for a re-design of production and logistic networks faces the lack of knowledge about cost drivers, rendering the application of mathematical optimization models challenging. In this paper, a cost components analysis is carried out to quantify each cost item's impact on the full meal cost. Cost analysis aims to formalize the relationship between meal cost and parameters such as productivity, meal conservation regime, customer typology, portioning method, and customer-plant distance. The cost parameters are adjusted through empirically driven correction factors to include operational and management complexities that would otherwise be neglected. The obtained parameters feed a total cost minimization model for a productive and distributive catering network. The location-allocation model chooses the production capacity to activate in each production plant for every meal-type and achieves the customer-production plant pairing. The framework is applied in an Italian regional case study to compare the BAU scenario to two different To-Be scenarios. The As-Is scenario considers four different production facilities serving the pre-pandemic demand of 2019, while the To-Be scenarios are based upon a demand forecast enforcing a more resilient network. The analysis shows how re-designing production and distribution networks enables meeting uncertain demand while keeping FMCs under control within a regional environment. © 2022 The Authors.
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PurposeThe supply chain (SC) encompasses all actions related to meeting customer requests and transferring materials upstream to meet those demands. Organisations must operate towards increasing SC efficiency and effectiveness to meet SC objectives. Although most businesses expected the coronavirus disease 2019 (COVID-19) pandemic to severely negatively impact their SCs, they did not know how to model disruptions or their effects on performance in the event of a pandemic, leading to delayed responses, an incomplete understanding of the pandemic's effects and late deployment of recovery measures. Therefore, this study aims to consider the impact of implementing Bayesian network (BN) modelling to measure SC performance in the airline catering context.Design/methodology/approachThis study presents a method for modelling and quantifying SC performance assessment for airline catering. In the COVID-19 context, the researchers proposed a BN model to measure SC performance and risk events and quantify the consequences of pandemic disruptions.FindingsThe study simulates and measures the impact of different triggers on SC performance and business continuity using forward and backward propagation analysis, among other BN features, enabling us to combine various SC perspectives and explicitly account for pandemic scenarios.Originality/valueThis study's findings offer a fresh theoretical perspective on the use of BNs in pandemic SC disruption modelling. The findings can be used as a decision-making tool to predict and better understand how pandemics affect SC performance.
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Purpose: The COVID-19 pandemic has caused the food delivery sector to boom as people continue to rely on services provided by online catering platforms (OCPs). However, because of the nature of sharing economy employment, gig workers' contributions went largely ignored until intervention from institutional governance. This study aims to explore the impacts of labor market transformation after the Chinese Government issued guidance to promote gig workers' welfare as a focal case. Design/methodology/approach: Focus groups and the Delphi technique were used to explore associated impacts on OCPs and gig workers based on governance theory. Findings: Results show that institutional governance negatively affected OCPs' operating cost structure but sustained gig workers' welfare. The dual effects of market mechanism and institutional governance in the sharing economy are needed to be balanced for labor market transformation. Research limitations/implications: Long-term equilibrium can be fulfilled, given the growing food-related demand for the market mechanism. Social reciprocity is expected to be realized through institutional governance for gig workers' welfare. Originality/value: This study suggests that moving from market governance to stakeholder governance, as mediated by state governance, could transform gig workers' labor structure in the gig economy. This study presents an integrated governance theory to enhance the epistemology of institutional governance.
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Low-carbon tourism is an important way for the tourism industry to achieve the United Nations Sustainable Development Goals and the goals of carbon peaking and carbon neutrality. In order to promote the development of Guilin as a world-class tourism city and ensure the sustainable development of the tourism industry in Guilin, this paper combines the concept of carbon footprint and the theory of life cycle to build a tourists' carbon footprint life cycle analysis model of Guilin. Taking tourists in Guilin as an example, the composition and changes of tourists' carbon footprint are dynamically analyzed. The research shows that: (1) The overall tourism carbon footprint of Guilin showed an upward trend during 2011–2019. From 2020 to 2022, due to the impact of COVID-19, Guilin's tourism carbon footprint has decreased significantly. The per capita carbon footprint of tourism in Guilin showed a downward trend from 2011 to 2022;(2) The order of the size of Guilin's tourism carbon footprint is tourism transportation > tourism catering > tourism accommodation > tourism activities;(3) From 2011 to 2022, the carbon footprint of tourism transportation in Guilin showed an obvious narrowing state, while the carbon footprint of tourism accommodation, tourism activities, and tourism catering showed an obvious expanding trend. Based on the characteristics of the carbon footprint of Guilin's tourism and the current situation of the development of Guilin's tourism, this paper puts forward suggestions on reducing carbon emissions, forms a new tool for evaluating and constructing low-carbon tourism, and provides a scientific basis and practical reference significance for the sustainable development of low-carbon tourism in Guilin.
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The shocks and traumas currently taking place in the world -are the result of external factors -which require joint action plans not only of citizens, but also of regions and countries. The epidemic caused by Covid-19 demanded transformation in almost all areas of life. It affected different sectors, regions and social groups in a different way and to a different extent, but typically negatively. Tourism and hospitality suffered perhaps the greatest damage. From the second half of March 2020, commercial accommodations in Hungary were closed, international travel and the opening hours of restaurants were restricted, and a further significant decrease in income and turnover were forecasted due to the caution of the population.. Investments and developments in the direction of tourism can still be considered significant in this period. We believe that the development directions can also be modified by applications submitted to different addresses. The main research question is whether the values of the European Regions of Gastronomy and its potential impact on a given region can be recognised and identified by the relevant (hospitality/catering-related) sector of the region. The second issue is the level of support among the sectors involved. This paper focuses on Baranya county and the city of Pecs. Our questionnaire survey confirmed that there is a need for a large-scale cooperation in the county -in the field of tourism and catering in our case -which conveys a positive vision of the future. Based on the current data, it is necessary to improve the quality of tourism in Baranya County and significantly increase its quantitative indicators. Based on the tourism resources of the county and the county seat, it deserves greater visibility, attendance and higher tourism income both in the country and in Europe. Several decades of experience in the county confirm that the quality wine culture combined with gastronomy, wine tourism, culture and local sales can become a significant and comprehensive force and tool for settlement and regional development. The study shows how gastronomic heritage can contribute to the development of a given region. The title of European Region of Gastronomy has been compared to the European Capital of Culture, as it can have many positive effects on regional development. An important difference is that the title does not represent a source of investment in the region/county/area;it aims to focus on local income generation and retention through a reformed economy based on cohesion. The clear objectives set out in the criteria for the award of the title clearly define the role of local operators in gastronomy and gastronomic tourism and the path to be followed in order to develop it. The importance of these objectives was broadly shared by the representatives of the businesses surveyed, who also agreed with the statement that the award of the label would have a number of positive effects on gastronomy and gastrotourism in Baranya county. In addition, there is a clear positive feedback that the county would be considered worthy of the title on the basis of its potential and that the three years available for preparation are considered sufficient. Local stakeholders in the tourism and hospitality sector are also realistic in their view that it would not be possible to qualify for such a title relying on private and NGO funding alone, and that public funding would be needed to support the application and, if successful, the implementation of the programme for a year. The main sources of funding would be the county council and the Hungarian Tourist Agency. In less than six months, the active involvement of civil society has made the initiative widely known. It has been able to mobilise an enthusiastic and broad range of supporters in favour of the programme. However, it has not succeeded in achieving the cross-sectoral coherence needed for the application. The Chamber of Commerce and Industry and the gastronomic cluster it sponsored, initially enthusiastic about the project, spectacularly turned their backs on the ambition, ignoring the supportive views and attitudes towards the bid from local businesses and other professionals that our research had also identified. They have also provided a basis for wavering politicians to back out. Thus, the bid for the title came to a standstill in spring 2022.
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The coronavirus 2019 (COVID-19) pandemic caused many significant disruptions to the food system, including the charitable food sector. Using qualitative interviewing, this research draws from the experiences of food pantry staff and volunteers during the early months of the pandemic in the greater Buffalo, New York area. Participants describe the impacts of the COVID-19 pandemic on product acquisition, distribution, and other challenges. Buffalo food charity organizations adapted to these challenges and demonstrated how diversified food supply lines, strong interorganizational relationships, and federal food assistance programs could increase food charity organizations' resilience to emergencies like pandemics in the future.Copyright © 2023 Taylor & Francis Group, LLC.
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Background: Confinement due Colombia's coronavirus pandemic caused impoverishment in many households, food shortage, and an increased food insecurity, which before the pandemic was at 54.2%. Related to these antecedents, comprehension of food acquisition dynamics was investigated throughout Universidad de Antioquia's students' households within the time of the pandemic. Method(s): A transversal descriptive study of 133 online surveys was applied. Result(s): The confinement changed how families obtained their provisions. Shopping through deliveries increased in 40.6%. Money for food decreased in 30.1% of households. Situations identified as obstacles for provisioning were fear of Coronavirus infection, deprovisioning, obligatory confinement imposed by the government, and higher prices. Nevertheless, 73.7% of households were satisfied with their provisioning methods. Conclusion(s): Confinement contributed to more dependent and solidary means of food acquisition (support from friends and neighbors), and decrease in the autonomy (self-bought).Copyright © 2022 Sociedad Espanola de Nutricion Comunitaria. All rights reserved.
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Globally, diet quality is poor, with populations failing to adhere to national dietary guidelines.(1) Such failure has been consistently linked with poorer health outcomes.(2) Examples of malnutrition include both under- and over-nutrition, with overweight and obesity now a significant health problem worldwide.(3) Other commonly occurring examples of malnutrition are micronutrient deficiencies with iron, vitamin A and iodine deficiencies being the most frequently occurring globally. These nutritional challenges have been influenced by recent global world events, including the COVID-19 pandemic, the war in Ukraine and the related economic uncertainties;with all of these events influencing food supply and food security. Diet and health status is socio-economically patterned, and such inequalities are likely to have been enhanced as a result of these recent events. In addition to the impact of diet on health outcomes it is increasingly recognised that what we eat, and the resulting food system, has significant environmental or planetary health impacts, and research activity is growing in terms of understanding the detail of these impacts, what changes are required to reduce these impacts and also how the impact of climate change on our food supply can be mitigated. Given the complexity of the interactions between climate change, other world events, food and health, and the different actors and drivers that influence these, a systems thinking approach to capture such complexity is essential.(4) Such an approach will help address the challenges set by the UN 2030 Agenda for Sustainable Development in the form of the Sustainable Development Goals, which are a call to action to end poverty and inequality, protect the planet, and ensure that all people enjoy health, justice and prosperity.(5) Progress against SDGs has been challenging with an ultimate target of 2030. While the scientific uncertainties regarding diet and public and planetary health need to be addressed, equal attention needs to be paid to the structures and systems, as there is a need for multi-level, coherent and sustained structural interventions and policies across the full food system/supply chain to effect behavior change. Such systems-level change must always keep nutritional status, including impact on micronutrient status, in mind. However, benefits to both population and environmental health could be expected from achieving dietary behaviour change towards more sustainable diets.
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The COVID-19 pandemic highlighted shortfalls in the U.S. food system, exposing how regulatory processes shape access to the market. This paper builds on ongoing research following the impact of shut-down orders on alcohol retail via small restaurants and breweries in Arizona and examines the impacts of regulatory shifts on the ability of these food enterprises to pivot. We highlight how the concept of the pivot creates expectations of individual businesses ability to be resilient to shocks. Responses within Arizona to COVID-19 induced systemic failures, demonstrate that bottom-up pivots from small businesses can creatively and quickly meet local community needs. However, those efforts were stymied by state government and top-down approaches that proved incapable of pivoting to meet local needs. Through this case study, we highlight the need and opportunity for further examination of the interplay between regulatory agencies and small businesses in times of crisis. We invite others into the work of creating guidelines for pivoting that facilitate bottom-up and top-down collaboration while ensuring the voice and agency of different players.
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Accounting for tourism eco-efficiency is an important prerequisite for promoting ecological environmental protection and sustainable tourism development. Using the life-cycle approach and the single indicator approach, the article conducts horizontal and vertical analyses of the carbon footprint and tourism eco-efficiency of each part of the tourism process to further promote the healthy development of tourism in third- and fourth-tier cities, taking the tourism industry in Jiujiang city from 2013 to 2020 as an example. The study shows that the size of the carbon footprint of tourism in Jiujiang city is ranked as the following order;tourism transportation, tourism catering, tourism accommodation and tourism activities, and the size of tourism efficiency is ranked as the following order;tourism activities, tourism transportation, tourism catering and tourism accommodation. Longitudinally, the carbon footprints of "accommodation" and "transportation" in Jiujiang in the non-epidemic era show a significant convergence, while the carbon footprints of "food" and "tourism" show a significant convergence. The carbon footprints of "food" and "tourism" showed a clear trend of expansion, and the eco-efficiency of "walking" and "housing" increased year by year. The complete opposite is true after the COVID-l9 epidemic. In addition, by comparing the results with those of other regional studies, it was found that the ranking of the efficiency of "food" and "housing" was more prone to change, and the comprehensive analysis of multiple years was more in line with the actual development trend. Finally, based on the results of the analysis, further management insights are proposed in response to practice, with a view to effectively improving the eco-efficiency of tourism in more prefecture-level cities.
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This study attempted to identify the overall impact of COVID-19 on the restaurant industry in Colombia through the interviews with ten restaurant owners or chefs (e.g., fine-dining, family-dining, casual dining, and quick-service restaurants). Adopting the three phase post-pandemic planning framework, this study examined how the restaurants responded, recovered, and renewed their businesses and what survival strategies they have been implementing to respond to the new normal after the COVID-19 outbreaks. Findings of the study indicated the restaurants in Colombia focused on and developed four operational survival strategies: operational transformation and challenges, government support, social responsibility, and precautionary measurement practices, focusing on their core value and assets such as employees and menus.
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This study aims to present and discuss the different COVID-19 policies and recommendations for food service reopening. We aimed to understand each plan's profile, showing the most prominent concerns and summarizing the strategies. This study was carried out using an integrative review strategy of documents written in English, Spanish, Portuguese, Italian, French, and German. We found 17 guides, 15 from the countries' health departments and institutions. The findings suggested four main categories reflecting the main concerns about safety regarding the resumption of food services during the pandemic: 1. Physical distancing;2. environmental aspects and safety;3. personal hygiene and occupational health;and 4. educational and legal measures. Because COVID-19 is a new disease, the measures were designed and adapted to a scenario full of uncertainties and improved information for each discovery. All the categories are grounded on recent or late biomedical literature. Some minor recommendations are based on the precautionary principle. The practical and policy implications are discussed. Health agencies in countries that do not yet have their regulations or guidelines for operating food services can use the categories described here as a basis for suggestions.
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This theme was chosen because tourism is an important branch of a country's economy. The HORECA industry generates 1.7% of GDP and between 3 and 4% of GDP together with related industries. Due to the COVID-19 pandemic that broke out in Romania in February 2020, the Romanian Government was forced to apply certain restrictive measures that affected the economy, the worst hospital industry. This paper analyzed the revenues registered in the HORECA sector in Romania for the years 2019-2020-2021 (before the pandemic / during the emergency period / post-pandemic period). A comparative analysis was performed for the indicators: annual profit, turnover, number of tourists, number of overnight stays, types of services sought. The study was conducted on 8,357 touristic units and the results will be presented in the paper. The aim of the paper is to analyze the losses suffered by the tourism industry in 2020 and the recovery of tourism after the lifting of restrictions in Romania.
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Foodservice firms have been among the most affected business units during the COVID-19 pandemic. The slew of lockdowns and resulting apprehensions of contracting virus infections have largely deterred customers from patronizing various food outlets. However, with internet assistance consumers have increasingly found perceived refuge from unsafe dining experiences. As a result, the paper makes attempt to identify the determinants of customers' dining experience in restaurants. A total of 1,545 customer reviews from 97 foodservice outlets of 14 Indian cities were collected. R programming was used to perform qualitative analysis on the reviews to identify the features. Bigram analysis was applied to calculate the repeated phrases. Based on the repeated phrases, researchers measured the factors that contribute toward the customers' dining experience. The findings suggest that food quality and taste, food variety, staff behavior, restaurant ambience, along with social distance and safety norms mainly determine guest satisfaction. The findings also reveal that hotels need to apply recovery strategies such as training staff to adapt to the new-normal strategies and provide a safe environment to improve restaurant businesses. This study uses novel dataset and the findings essentially contribute to the food service literature. Further study can be done using big data in varied settings.
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The purpose of this study is to explore business crowdfunding donation campaigns in which there is no reward or incentive provided to the donor. Specifically, crowdfunding campaigns benefiting restaurants and their employees are examined in two large U.S. cities during the COVID-19 pandemic to determine whether the level of social embeddedness and the amount of social capital available to restaurants affected the amount donated. This study's findings indicate that the social embeddedness for COVID-19 restaurant donation campaigns is not related to the amount donated. There is a significant difference in donation amounts for campaigns started by the restaurant owner or an individual connected to the restaurant compared to campaigns started by GoFundMe. There is also a significant difference in the amounts of funds donated and the number of shares made for campaigns in large population cities compared to those not in large cities. Examinations of donation campaigns for the benefit of businesses provide new insight into the use of this emerging financial platform, particularly in relation to social embeddedness and social resource theory.
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COVID-19 had a major impact on the Canadian foodservice sector. Like most countries, the pandemic in Canada resulted in various periods of lockdown. The pandemic placed great strain on many establishments and had a major impact on the pre-COVID-19 sustainability initiatives of the Canadian foodservice sector. The purpose of this study was to observe managerial decision-making in Canadian foodservice businesses during lockdown and reopening, focusing on the impact of those decisions on pre-COVID-19 sustainability initiatives. We linked the outcomes to the theory of decision-making by objection during times of crises. This study used semi-structured interviews over a two-month period in mid-2020 with three Canadian foodservice establishments. Our results showed that decision-making impacted the environmental sustainability initiatives in foodservice establishments by imposing a throwaway culture for food and personal protective equipment. The pandemic also impacted social and economic initiatives, created higher operation costs, a complexity of government intervention and the managing of mental health. This study showed that the COVID-19 pandemic provided an opportunity to develop theories of managerial decisions during crises and disasters that are natural, versus human-based crises, with pandemics situated between those two concepts. Future research could investigate the impact of decision-making on other initiatives within foodservice businesses.
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Introduction: Health care providers are vital resources for every country. Their health and safety are crucial not only for continuous and safe patient care, but also for control of any outbreak. Mental workload is a broad multidimensional construct. It refers to a subjective experience of the costs incurred by a physician in performing patient. Mental demand, physical demand, temporal demand, effort, performance and frustration levels are the important dimensions on workload. Recognizing the degree to which we are affected and making strategies to make life better is important. Objective(s): To assess the mental workload status of doctors who are catering to mainly industrial workforce and what is its dimension which is putting a toll on them and the degree of stress they are experiencing, and to correlate between workload and stress levels. Material(s) and Method(s): A cross sectional study was carried out in ESIC Medical College and Hospital, from September 1 to December 31 ,2020. Both online and offline survey questionnaires were used to collect the data from doctors working in ESIC hospital, which was started after clearance from IEC and consent from participants. Workload was assessed using NASA task load index which contains 6 dimensions. This was assessed using a scale graded from 0 to 10 and stress levels were assessed using perceived stress scale. Result(s): A total of 104 participants responded to the survey of which 40(38.5%) were female and 64(61.5%) were male. The proportion of participants with high mental demand were 68(65.4%), physical demand 44(42.3%), effort demand 74(71.2%), frustration 40(38.5%), performance demand 8(7.7%) and temporal demand 44(42.3%). The proportion of participants with higher levels of workload were 90(86.5%), among whom, females were 37.8 % and males were 62.2 %. The perceived stress scale showed 2(1.9%) of participants were in low stress (score 0-13) And 80(76.9%) were in moderate stress (score 14-26) and 22(21.2%) were in high stress (score 27-40). Among participants with high stress levels 45.5 % were females and 54.5% were males. The calculated overall workload mean scores was 66.23+15.383 and perceived stress was 22.01+5.55 which is positively correlated and statistically significant. Conclusion(s): A considerate proportion of doctors' experience high workload and stress levels. Doctors being frontline workers are more vulnerable for mental health problems which are still underreported and is expected to be very considerate. There is a need to implant ways to decrease the stress levels of doctors and for better patient care.
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Since early 2020, the COVID-19 outbreak has disrupted various supply chains including the on-demand food delivery sector. As a result, this service industry has witnessed a tremendous spike in demand that is affecting its delivery operations at the downstream level. Previous research studies have explored one-to-one and many-to-one solutions to the virtual food court delivery problem (VFCDP) to optimize on-demand food delivery services in different cities. However, research efforts have been limited to multiple restaurant orders from only one customer which does not apply to traditional systems where multiple customers request on-demand food delivery from multiple restaurants. This study rigorously analyses multiple restaurants to multiple customers (Many-to-many) food delivery simulation models in ideal weather conditions that are constrained with multiple key performance indicators (KPIs) such as delivery fleet utilization (the number of couriers utilized over the fleet size), average order delivery time, and fuel costs. This research also benchmarks the on-demand food delivery queueing methodologies using system dynamics and agent-based simulation modeling where three on-demand food delivery routing methodologies are simulated including First-in-First-Out (FIFO), Nearest, and Simulated Annealing using AnyLogic. The results suggest that the Many-to-many (Nearest) method outperforms other delivery routing methods which would have positive implications on optimizing existing food delivery systems and managerial decisions.