Determination of the Effect of Coronavirus (COVID-19) Pandemic on Food and Beverage Businesses: Antalya Province

İrem Çafa; Ayse Büşra Madenci; Ümit Sormaz

Makale detayları

Determination of the Effect of Coronavirus (COVID-19) Pandemic on Food and Beverage Businesses: Antalya Province

Yazarlar:

İrem Çafa | Ayse Büşra Madenci | Ümit Sormaz

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.29-38

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286473

pISSN:

2602-4144

Anahtar kelimeler:

Özet:

 The COVID-19 pandemic, which greatly affected the entire world, brought about the pandemic due to the rapid spread of the virus. Countries have taken various measures to minimize the spread of the virus through the announcement of the pandemic. The measures taken during the pandemic have negatively affected many industries, with the food and beverage industry being one of the hardest hit. Thus, the measures to be taken by businesses during crises and how to solve the crisis have become a critical issue. The issue of whether businesses and employees should endure the pandemic with minimal damage, whether the measures taken are enough to secure a foothold in the industry and the condition of the industry post-pandemic has been determined. The study was carried out using the interview technique with kitchen staff and managers in food and beverage businesses operating in Antalya province. According to the views of the participants, the pandemic has been a challenging process for the industry. They were finding it hard to adapt to the New Normal concept, which is an outcome of the pandemic, while the companies nearly shut down due to economic difficulties and the participants were pessimistic about the future of the industry. Some measures that can be taken to maintain the industry during and after the pandemic have been included in the study.

 The COVID-19 pandemic, which greatly affected the entire world, brought about the pandemic due to the rapid spread of the virus. Countries have taken various measures to minimize the spread of the virus through the announcement of the pandemic. The measures taken during the pandemic have negatively affected many industries, with the food and beverage industry being one of the hardest hit. Thus, the measures to be taken by businesses during crises and how to solve the crisis have become a critical issue. The issue of whether businesses and employees should endure the pandemic with minimal damage, whether the measures taken are enough to secure a foothold in the industry and the condition of the industry post-pandemic has been determined. The study was carried out using the interview technique with kitchen staff and managers in food and beverage businesses operating in Antalya province. According to the views of the participants, the pandemic has been a challenging process for the industry. They were finding it hard to adapt to the New Normal concept, which is an outcome of the pandemic, while the companies nearly shut down due to economic difficulties and the participants were pessimistic about the future of the industry. Some measures that can be taken to maintain the industry during and after the pandemic have been included in the study.

 The COVID-19 pandemic, which greatly affected the entire world, brought about the pandemic due to the rapid spread of the virus. Countries have taken various measures to minimize the spread of the virus through the announcement of the pandemic. The measures taken during the pandemic have negatively affected many industries, with the food and beverage industry being one of the hardest hit. Thus, the measures to be taken by businesses during crises and how to solve the crisis have become a critical issue. The issue of whether businesses and employees should endure the pandemic with minimal damage, whether the measures taken are enough to secure a foothold in the industry and the condition of the industry post-pandemic has been determined. The study was carried out using the interview technique with kitchen staff and managers in food and beverage businesses operating in Antalya province. According to the views of the participants, the pandemic has been a challenging process for the industry. They were finding it hard to adapt to the New Normal concept, which is an outcome of the pandemic, while the companies nearly shut down due to economic difficulties and the participants were pessimistic about the future of the industry. Some measures that can be taken to maintain the industry during and after the pandemic have been included in the study.

 Tüm dünyayı büyük ölçüde etkileyen Covid-19 salgını, virüsün yayılma hızı sebebiyle pandemi sürecini beraberinde getirmiştir. Pandeminin ilanı ile virüsün yayılma hızını en aza indirebilmek için ülkeler çeşitli tedbirler almıştır. Pandemide alınan önlemler pek çok sektörü olumsuz etkilemiş olup, en çok zarar görenlerden biri de yiyecek-içecek sektörü olmuştur. Bu nedenle işletmelerin kriz döneminde ne gibi önlemler alacakları ve krizi nasıl çözecekleri oldukça önemli bir konu haline gelmiştir. İşletmelerin ve çalışanların pandemi sürecinden en az hasarla çıkmaları, alınan önlemlerin sektörde tutunabilmeleri için yeterli olup olmadığı ve pandemi sonrası sektörün durumu çalışmanın konusunu belirlemiştir. Çalışma, Antalya ilinde faaliyet gösteren yiyecek-içecek işletmelerindeki yöneticiler ve mutfak personelleri ile görüşme tekniği kullanılarak gerçekleştirilmiştir. Katılımcıların görüşleri doğrultusunda pandemi sürecinin sektör açısından zor bir süreç olduğu, pandeminin bir getirisi olan Yeni Normal kavramına uyum sağlamakta zorlandıkları, ekonomik sıkıntılar sebebiyle işletmelerin neredeyse kapatılma boyutuna geldiği ve sektörün geleceği hakkında katılımcıların karamsar oldukları anlaşılmıştır. Pandemi sürecinde ve sonrasında sektörü ayakta tutabilmek adına alınabilecek bazı önlemlere çalışma içerisinde yer verilmiştir.

Makale detayları

Determination of the Effect of Coronavirus (COVID-19) Pandemic on Food and Beverage Businesses: Antalya Province

Yazarlar:

İrem Çafa | Ayse Büşra Madenci | Ümit Sormaz

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.29-38

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286473

pISSN:

2602-4144

Covid-19

Pandemi

Yeni Normal

Yiyecek-İçecek Sektörü

COVID-19

Pandemi

Yeni Normal

Yiyecek-İçecek Sektörü

Sayı

Makale detayları

Yazarlar: İrem Çafa | Ayse Büşra Madenci | Ümit Sormaz

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Turizm (Diğer)

Dergi: Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.29-38

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001286473

pISSN: 2602-4144

Sayı

Yazarlar:

İrem Çafa | Ayse Büşra Madenci | Ümit Sormaz

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.29-38

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286473

pISSN:

2602-4144