2 EFFECT OF COVID-19 PANDEMIC ON THE EATING BEHAVIOR OF GHANAIANS IN THE HOSPITALITY INDUSTRY: A CASE STUDY OF KONONGO-ODUMASI IN THE ASHANTE AKIM CENTRAL MUNICIPAL ASSEMBLY
2 EFFECT OF COVID-19 PANDEMIC ON THE EATING BEHAVIOR OF GHANAIANS IN THE HOSPITALITY INDUSTRY: A CASE STUDY OF KONONGO-ODUMASI IN THE ASHANTE AKIM CENTRAL MUNICIPAL ASSEMBLY
No Thumbnail Available
Date
2022-12
Authors
GEORGINA AFRA BOAMAH
7201180034
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Covid-19 pandemic has had a significant impact on the restaurant business throughout
Ghana. Almost every region and municipal government established some level of
physical obstacles, such as limiting the number of people allowed in public places and
shortening the hours that businesses are open. These interventions compromised the
long-term stability of the restaurant industry as well as eating and patronage behaviour
of consumers. These limits imposed on companies, particularly restaurants, and other
catering service providers have resulted in financial difficulty. This study therefore aimed
to evaluate the effect COVID-19 on the eating behaviour of consumers of restaurants
Konongo-Odumasi in the Asante Akim Central Municipality. The study relied on
descriptive research design and quantitative research approach. Data were gathered from
274 managers, waiters/waitresses and kitchen staff of 29 formal and informal restaurants
in Konongo-Odumasi through close ended questionnaire which was design in a five-
point Likert scale. The study revealed that the operations in terms of sales, dine-in
services, cost of operations, supply chain etc. of restaurants in Konongo-Odumasi were
negatively affected. The decline in sales and dine-in services were attributed to the
preventive and management interventions such as lockdowns, social distancing, mobility
restrictions, ban on social gathering etc. Decline in revenues translated into negative
effects on workers. That is some of the restaurants laid off workers as means of
minimising cost. Increase in cost of operation was also attributed to change in consumer
behaviour. That is most consumers shifted from dine-in services to take-away hence the
restaurants had to procure more logistics to embrace the change in consumer behaviour
towards take-away, online and home delivery services. Procurement of Veronica
buckets, hand tissues, hand wash soaps etc. which were mandatory also increased the
cost of production of the restaurants. Unstable inflation and disruption in the supply chain which were accompanied by the pandemic also had negative effects on the operations of
the restaurants. For example, delay in supply of food stuffs to the local markets due to
home stay caused huge delays in the operations of the restaurants. Uncontrolled increase
in prices of goods and services also increased cost of operations thereby affecting
profitability of the restaurants. Managers of restaurants in Konongo-Odumasi and Ghana
must understand that, the world is constantly changing. Hence occurrence of future
pandemics is very likely. They must take clues based on the findings of this study that,
management interventions of pandemics which are serious public health matter cause
significant change in consumer behaviour. Change management is key to the survival of
every business. Embracing contemporary trends of business management especially in
the food and beverage industry where consumers now desire online services is key to
sustaining performance. The knowledge and importance of change management may not
be visible to all or constantly implemented, however, this is something that the study
believes should be utilized more often even if it is only a skeleton plan.