HEALTH AND SAFETY PROTOCOLS UNDER THE NEW NORMAL: A CASE

OF THE SELECTED RESTAURANTS IN NAGCARLAN, LAGUNA

A Thesis
Presented to the faculty of the
College of Hospitality Management and Tourism
Laguna State Polytechnic University
Sta. Cruz, Laguna

In Partial Fulfillment
Of the Requirement for the degree
Bachelor of Science in Hospitality Management

ACORIN, JHUN ALEX A.

AGONIA, ZOILO B.
ENTRADA, JERICHO A.

FEBRUARY 2021
CHAPTER 1

INTRODUCTION

Health and safety protocols play a very important role in business establishments

to ensure safety and avoid any hazards on its employees. Proper briefing and knowledge

about the protocols should be given to its people to be aware and to be able to comply on

it. Having a clear and strict implementation of protocols might affect employees’

performance and as well as the establishment as a whole. As stated by Garcia- Herrero et

al. (2012), health and safety at work is therefore aimed at creating conditions,

capabilities, and habits that enable the worker and its organization to carry out their work

efficiently and in a way that avoids events which could cause them harm.

As the plaguing of the coronavirus disease of 2019 or COVID- 19, it intensifies

the need for implementation and complying with health and safety protocols. It

drastically changed the world as it restricts the movement of people. The occurrence of

the risk on the daily lives of people can be felt as it affects the jobs and major industries.

It also led to a much higher risk to people whose works usually demands face- to- face

interaction to cater the physical needs of its customers. As the pandemic affects many

countries around the globe, the World Health Organization (WHO, 2020) urged to

implement quarantine measures for individuals in the context of the current COVID- 19

pandemic. It is intended for those who are responsible for establishing local or national

policy for the quarantine of individuals and for ensuring adherence to infection

prevention and control measures.

Moreover, governments are requesting and monitoring restaurants and other

service firms sourcing such direct physical contacts to self-preventive practices

(Watanabe and Omori, 2020). In the Philippines, aside from implementing community

quarantine, Inter-Agency Task Force on Emerging Infectious Disease (IATF) also release

health and safety guidelines or control to help stop the spreading of the virus. These

protocols are for the people to obey and practice. Health OIC-Undersecretary Maria

Rosario Singh- Vergeire (2020) explained that the public must remain vigilant and

practice the infection prevention and control measures, such as proper use of personal

protective equipment or PPEs, physical distancing, and proper hygiene, to help limit the

spread of the virus. These health and safety measures released by Department of Health

(DOH) emphasized that the outlook of the country’s pandemic response is highly

dependent on the public’s compliance to prescribed health protocols. In this case, people

must be aware in the surroundings and be able to know how to prevent further negative

effects.

As the government gradually open its economy, quarantine has been lifted and

now the new normal has been implemented pertaining to business entities, including

restaurants. New Normal is a new life where people continue to carry out various

activities as usual but still apply health protocols established by the government so that

the spread of the coronavirus can be overcome. In the New Normal or the new life order,

the government gives directions for people to wear masks, wash their hands frequently,

keep their distance, and so on. In the new normal setting, food establishments are allowed

to operate but needs to be aware on the quarantine guidelines. Therefore, the awareness

of restaurants to these new measures is important to assure its compliance on health and

safety protocols.

Background of the Study

Baum and Hai (2020) stated that COVID-19 has substantially changed normal life

conditions and created a new normal that has forced economic and socio-behavioral

changes in the absence of medical treatments and vaccines. While pursuing the new

normal in the people’s way of life, an increasing tendency has been observed to avoid

consuming dine-in services, which involve physical contact with people. Given that

restaurant customers are anxious of and concerned with safety issues throughout the food

consumption process (Pressman et al., 2020), they may call for different types of

contactless services from restaurants, which are essential to contain the spread of

infections.

The current pandemic also changed the financial status of the major industries in

the world. According to the International Monetary Fund’s world economic outlook

(2020), the recent health crisis caused by COVID-19 quickly turned into a financial

down-turn due to the restrictions imposed by most countries to control the expansion of

this pandemic. Even though that it is expected that the restrictions will led to crisis, many

business sectors including restaurant industries seems to be unprepared as it unforeseen

the possible effects of the pandemic. This unexpected crisis has particularly affected the

tourism industry, and as a result, the restaurant business has been one of the most

affected, as said by Muller (2020).

To lessen the impact of the recent crisis, the government decided to allow the

limited operation of restaurants. But the fact that the risk of acquiring the virus is still

possible, it demands the need for additional and intensified protocols to assure the health

and safety of the public. Eventually, last June of 2020, the Department of Tourism and

the Department of Trade and Industry created the Joint Memorandum Circular No. 2020-
004, or the Guidelines Governing the Operations of DOT- Accredited Restaurants under

the New Normal, and later on was amended by September 2020 and became the

Memorandum Circular No. 2020- 004- A also known as the Amended Health and Safety

Guidelines Governing the Operations of DOT- Accredited Restaurants under the New

Normal. The creation of the new normal health and safety guidelines for DOT- accredited

restaurants is to institutionalize the present health and safety protocols in the operations

of restaurant under a new normal scenario, then amended to clarify certain provisions

therein, harmonize its provisions with the existing policies set by sector-relevant

agencies, and ensure more adequate health and safety guidelinesIt includes sets of health

and safety protocols that restaurants should practice its importance.

On September 03, 2021, the Inter- Agency Task Force for the Management of

Emerging Infectious Diseases (IATF) issued Resolution No. 136- A, shifting from a

community quarantine classification framework to a policy focusing on the imposition of

granular lockdowns and adopting an Alert Level System for COVID- 19 Response, with

each alert level limiting restrictions only to identified high- risk activities. Later on, the

DTI and DOT are directed to issue guidelines promoting safe behaviors in indoor and al

fresco dine- in services in restaurants and eateries, which led on creating Joint

Memorandum Circular No. 21- 02 or the Health and Safety Guidelines Governing the

Operations of Indoor and Outdoor Dine- in Services under the Alert Levels System for

COVID- 19 Response.

The new normal health and safety guidelines might bring challenges to restaurants

in implementing it to its daily operation. Since it is new, the level of awareness of

restaurants to these measures is at stake. According to the Oxford Dictionary, awareness

is defined as the knowledge or perception of a situation or facts or well- informed interest

in a particular situation or development. Awareness has been highlighted as an indicator

of success in a range of performance environments. Being aware will give an insight into

a belief. It gives a person a guide or information for thinking whereby a person becomes

aware of the very next thing needed to do to move forward (Harrison, 2020). As a part of

a society, a person must be aware of the societal issues happening around the world. A

person with higher social awareness is able to understand and communicate with people

in a far better way and contribute toward society’s problems in a most effective way

(Mindway, 2018.)

The key issues for the restaurant industry include how the affect restaurants’

quality of service and how such new trends will change after restrictions are eased. In

addition, the question on how restaurant can effectively adapt the new normal should be

answered. However, the extant studies on restaurant businesses during the COVID-19

pandemic have been piece-by-piece, with the main foci on the pandemic’s negative

impact (e.g., Kraus et al., 2020), magnitude of such an impact (e.g., Huang et al., 2020;

Ozili and Arun, 2020), policies and behavioral protocols (e.g., Watanabe and Omori,

2020; Wen et al., 2020), and prediction of the situation after the pandemic (e.g., Huang et

al., 2020). Thus, the main purpose of the study is to fill this research gap by evaluating

the new normal on health and safety protocols as factors which may affect the practices

of restaurants and might lead to challenges on implementation.

Include a short background of your selected restaurant in Nagcarlan, Laguna and

reason for your study.

Theoretical Framework
Provus Discrepancy Theory
The discrepancy evaluation model developed by Provus (1969) is used in
situations where there is an understanding that a program does not exist in a vacuum, but
instead within a complex organizational structure. The model assumes that the aim is not
to prove cause-and-effect relationships but to understand the evidence well enough to
make reasonable assumptions about cause and effect. In other words, there is more
interest in why something might have occurred rather than the fact that it did occur. A
program is examined through its developmental stages with the understanding that each
of the stages which Provus defines as design, installation, process, product, and cost-
benefit analysis, includes a set of standards of performance.
Provus defines evaluation as the process of agreeing upon program standards,
determining whether a discrepancy exists between some aspect of the program and
standards governing that aspect of the program, and using discrepancy information to
identify weaknesses of the program. Under the discrepancy evaluation model, evaluation
is defined as the comparison of an actual performance to a desire standard. The study can
use this model to compare the actual performance of the selected restaurants to the desire
standard being set by the involved government agencies.
The Provus discrepancy model was among the first utilitarian perspective. Its
purpose is to yield a singular decision- maintain, improve or terminate a program
(Gredler, 1996). Emphasized in this model are program definition and installation as
important parts of overall evaluation. The four major components of the model are (a)
establishment and evaluation of program definition, (b) evaluation of program
installation, (c) evaluation of relationships between programmatic process and outcomes,
and (d) evaluation of program outcomes. The program is often referred to as a
discrepancy model because, at each of the four stages, program performance is compared
with selected standards to determine the discrepancy.
Major strengths of the Provus model include that it emphasizes program
definition, careful analysis of program definition, and use of data bases to link service
recipient characteristics and program process and outcomes. Limitations of the model
include the extensive time needed to implement it and the need to specify carefully both
intermediate and terminal objectives. The Provus model is particularly well suited to
evaluation of innovative programs because of its emphasis on evaluation of initial
program components. However, it requires that substantial personnel resources be
assigned to the evaluation process, so it typically can be used only in programs that have
such resources available.

Conceptual Frame Work

The conceptual framework of this study as shown in Figure 1 indicates the

assessment of the implementation of the DOT and DTI Joint Memorandum Circulars No.

2020-004-A and No. 21- 02. These guidelines will be compared on the practices of

selected restaurants in Nagcarlan, Laguna.

Likewise, the level of awareness of the employees on the new health and safety

protocols will be determined. The double arrow depicts the comparison between the two

variables mentioned. In addition, the relationship between the awareness and

implementation will be ascertained. Furthermore, from the comparison, the researchers

will ascertain the challenges that these selected restaurants have encountered during the

COVID- 19 Pandemic.

Level of awareness of
selected restaurant in
Nagcarlan, Laguna

COVID- 19
Pandemic

DOT and DTI Joint

Memorandum Circulars
No. 2020- 004- A and No. Level of implementation
21- 02 of selected restaurant in
Nagcarlan, Laguna
Challenges encountered
by the selected restaurant
in Nagcarlan, Laguna

Coping Strategies of
selected restaurant in
Nagcarlan, Laguna

Figure 1. Research Paradigm

Statement of the Problem

This study aimed to determine the new normal on health and safety protocols of the
selected restaurants in Nagcarlan, Laguna. Specifically, this sought to answer the
subsequent questions:
1. What is the level of awareness of the selected restaurants in Nagcarlan, Laguna on
implementing the DOT and DTI Joint Memorandum Circulars No. 2020-004-A and No.
21- 02?
2. What is the level of implementation of the selected restaurants in Nagcarlan,
Laguna on implementing the DOT and DTI Memorandum Circulars No.2020-004-A and
No. 21- 02?
3. What are the challenges encountered by the selected restaurants in Nagcarlan,
Laguna during the COVID- 19 Pandemic?
4. Is there a significant relationship between level of awareness and level of
implementation of selected restaurants in Nagcarlan, Laguna during the COVID- 19
Pandemic?
5. What are the coping strategies of the selected restaurants in Nagcarlan to sustain
their operation during the pandemic?

Hypothesis

There is no significant relationship between the level of awareness and level of

implementation of selected restaurants in Nagcarlan, Laguna to the DOT and DTI Joint
Memorandum Circulars No. 2020-004-A and No. 21-02.

Significance of the Study

The researchers hope that the respondents will gain knowledge in understanding about

the study. This would like to benefit the following:

Selected Restaurants in Nagcarlan, Laguna. This study may help to adapt the

implementation on the DOT and DTI Joint Memorandum Circulars No. 2020-004-A and

No. 21- 02. On the selected restaurants in Nagcarlan, Laguna, and it may improve their

awareness and compliance to the health and safety protocols in the new normal.

Customer. The results of the study may have improved the service and practices of the

selected restaurants to customer to have a safer dining experience in the new normal.

Researchers. This study will provide knowledge about health and safety protocol to the

restaurant establishment in the new normal.

The Future Researchers. This study will be used as a reference material for the future

research who will conduct a related study.

The Hospitality Management Student. This will provide necessary information to the

hospitality management student about the new normal on health and safety protocols of

restaurant establishments.
Scope and Limitation of the study

This study is limited only in the selected restaurants in Nagcarlan, Laguna. The

researchers collected data and information will focus on the new normal on health and

safety protocols of the selected restaurants in Nagcarlan, Laguna and how it affects the

level of awareness and implementing on the DOT and DTI Joint Memorandum Circulars

No. 2020-004-A and No. 21- 02. The respondents of the study will be the Managers/

Owners and its employees of the selected restaurants in Nagcarlan, Laguna namely the

Lush Bites, Bambie’s Food Treats, Shake 8 All, AJ’s Café, Café Aromatico, Amparo’s

Café, Ralpjoy’s Restobar, Sixth Avenue, Saucy Side and Elad’s Restaurant.

Data will be collected through an online interview and survey, which proved to be

the most suitable, given the contingencies related to the pandemic confinement.

Operational Definition of Terms

For better understanding this study, the terms are operationally defined:

New Normal. It pertains to the current situation wherein restaurants are mandated to

follow the new health and safety protocols.

Health and Safety Protocols. These are being implemented on restaurants to ensure the

health and safety of its people and to prevent acquiring the Coronavirus.

COVID- 19 Pandemic. A pandemic caused by the newly discovered coronavirus last

December 2019 that affects many industries including restaurants due to government

restrictions.
DOT and DTI Joint Memorandum Circulars No.2020-004-A and No. 21-02. These

are the Health and Safety Guidelines governing the operations of the restaurants.

Awareness. It is the quality or state of being aware to the new health and safety protocols

being implied on restaurants.

Implementation. It means to carry out and perform the new health and safety protocols

being implied on restaurants.

Challenges. The difficulty being experience of restaurants on adjusting to the new

normal scenario.
Chapter 2

REVIEW OF RELATED LITERATURE

. To have a deeper insight and understanding to the present study, the researchers

gathered related literature and studies for the further suffice its relationship with previous

studies

Related Literature

COVID-19 - officially Coronavirus Disease 2019 is a severe, acute, respiratory

disease that can result in death and other bodily harm. The disease appears to have

originated in the Wuhan area of Hubei Province, China, and is related to severe acute

respiratory syndrome (SARS) (Fauci, Lane, & Redfield, 2020). As the COVID-19

pandemic is raging worldwide and probably will not end in the short term, it is possibly

result in structural effects on the labour market in many countries (Baert et al. 2020). In

order to limit the number of deaths and hospitalisations due to the novel coronavirus,

most governments in developed countries decided to suspend many economic activities

and restrict people’s freedom of mobility (Brodeur et al. 2020). . If activities are reduced,
economic activity will also decrease, so good handling of COVID-19 is needed to

improve the economic standards of the society, Amir (2020).

Griffin and Denholm (2020) stresses that the pandemic necessitated a sweeping

transformation, which is likely to influence our life for the foreseeable future in the way

people interact and operate in their daily routine lives as well as workplace. While many

businesses were forced to close down, some others were forced to severely reduce

operations or rethink their business models to adapt to new realities of the COVID-19

environment (Carroll and Conboy, 2020).

The new normal is the behavior change for keeping normal activities and the

application of health protocols to prevent virus transmission. Moreover, the new normal

is a new habit to a healthy life, wherein people get used to washing hands, using masks in

the outdoor area, keeping social distancing, and avoiding crowds. This practice must be

stably implemented with commitment as stated by Putsanra (2020).

Public authorities have put emphasis on regulation to assure safety. However,

Parsa et. al., (2015), points out the potential economic impact of these measures to the

food industry. Moreover, Gaungoo and Jaewon, (2013), indicate that additional food

safety controls have had a direct influence on higher food costs to the consumer. Indeed,

restaurant owners have to recognize food quality and hygiene as crucial factors in the

sustainability of the restaurant business (Saguy and Sirontiskaya, 2014).

As view by Lund et al. (2020), self- preventive behavior along with the

government restrictions directly affects employment and the operation of restaurant

firms. Approximately 3.6 million employees involve food preparation and serving
(includes fast food businesses) and 2.6 million restaurant servers and 1.3 million

restaurant cooks are recognized to be vulnerable to business restrictions amid the

COVID-19 pandemic. Although restaurants are allowed to remain open for take-away as

an operational alternative for customers, only a few staff members are required to serve

decreased customers, while people perform self-preventive practices that mitigate fear of

infection. Therefore, many small restaurants were forced to decide to remain closed

because the contracting restaurant market and strict business restrictions prevent these

establishments from operating sustainably.

Heymann (2020) imparts that in order to establish a firm foundation for recovery,

restaurants must adapt to the societal effects of COVID-19. The new normal of restaurant

culture will be entirely different than the one that was left behind a few months ago, as a

focus on social distancing and sanitation is now equally important to perfecting any dish

that comes from the kitchen. Also, the requirement to comply new innovative business

practices is important to allow restaurants to operate profitably at diminished seating

capacity as business slowly returns.

Jones (2020) asserts that restaurant and fast-food outlets across the globe have

been impacted dramatically by the ongoing pandemic, but with some restriction being

lifted in the U.S in an attempt to kick start economic recovery; many restaurateurs are

doing its best to operate business as usual. The challenges arise as guidance around social

distancing and hygiene best practice continue to change on a daily basis.

Bartik et al. (2020) described that the chance of survival of restaurants

substantially decreased from 72% (1-month crisis) to 15% (6-month crisis). Given data is

use to summarized the vulnerability of restaurant entrepreneurs with a specific

probability of survival relative to the duration of the crisis. This vulnerability of the

restaurant industry is likely to result from behavioral changes in response to the crises.

Amid the COVID-19 pandemic, one of the distinctive behavioral changes is self-

preventive practice (e.g., social distancing), which is considered crucial in flattening the

infection curve (CDC, 2020). Such a practice has also been recommended by food safety

authorities to maintain a space of at least 6 feet in restaurants. Emerging evidences

revealed that the risk of spreading COVID-19 increases in the restaurant setting, and

restaurants worldwide have been forced to protect public health by adapting to necessary

social distancing practices (Chang, et. al., 2021).

Another study by Dupree (2015) affirms that without food safety and sanitation

measures, human health can be at risk because of food-borne illnesses from bacteria and

other harmful contaminants. Safety sanitation involves managing food handling methods

and facility cleaning methods to prevent these illnesses. This includes managing

procedures for food preparation, cooking, storage and serving and for controlling

contamination from equipment and facilities used in food service. Federal and state

agencies provide rules, standards and guidance on food safety sanitation management.

Andersson et al., (2016) claims that sanitation management includes the practices

and procedures necessary to ensure a clean and safe workplace. Proper sanitation is

important in any job, though it is especially valuable and often forced by the law

especially in food services, and health services. As studied by Bartsch, S.M., et al.

(2018), food sanitation is a series of conventions which are designed to prevent the

contamination of food, keeping it safe to eat. Various countries have explicit laws in

place concerning food sanitation, alongside extensive arrangements of proposals from

general wellbeing offices. The key to food sanitation is keeping food safe and clean, with

all of the handlers observing personal hygiene to avoid introducing harmful elements to

food, and complying with food sanitation recommendations concerning safe holding

temperatures for food, safe cooking temperatures, sterilization of cutting boards and other

implements, etc.

Mangalindan, Asper and Sumisim (2015) link that in every food establishment,

proper sanitation in the food preparation area is indispensable. This includes cleaning and

sanitizing all the tools, utensils, equipment and premises. A clean food establishment can

attract customers and can be assured of continuous patronage because the foods served

and bought are free from microorganisms that can cause illness. Wunderlich, S., et al.

(2012) also added that without food safety and sanitation, human health can be at risk

because of food-borne illnesses from bacteria and other harmful contaminants. Safety

sanitation involves managing food handling methods and facility cleaning methods to

prevent these illnesses. This incorporates overseeing techniques for food preparation,

cooking, storage and serving and for controlling contamination from equipment and

facilities used in food service. Government and state offices give rules, norms and

direction on food safety and sanitation management.

Moreover, Kim, J., et. al. (2020), reports that despite the significant vulnerability

from external shocks, restaurateurs have sought new opportunities based on the changed

environment and new normal brought about by the COVID-19 pandemic. These

opportunities include altering or adapting their business models to minimize customers’

uncertainty toward the restaurant industry. For example, the rapid spread of COVID-19

has substantially increased delivery services. Due to fear of infection, many people have
preferred to stay home voluntarily by practicing self-preventive measures and used

delivery services to purchase restaurant meals. After this pandemic, maximizing new

opportunities and consumption patterns from the perspective of customer risk reduction

strategies aims to prepare for future external shocks caused by such disease-related risk

situations.

The United States Centers for Disease Control (CDC) have issued guidelines

which adapt the new normal setting for the reopening of business in states that are

choosing to do so. The guidelines call for the food and beverage industry to: operate with

limited seating capacity and maintain social distancing; provide individual cleaning

products in bathrooms, including sanitary wipes; to make use of single use items and

disposable menus; and more. In addition to the recommendations on sanitation and in

restaurant products, the regulations further advise food and beverage establishments to

implement: daily health screenings of all employees; if workers appear to be sick with

signs of COVID-19 that they be sent home immediately and that anyone who has come

into contact with the sick employee should also be sent home; notify health officials;

close off any areas used by the employee until it can be cleaned and sanitized, and that

the area should not be cleaned for 24 hours; establish procedures for transporting sick

employees home or to the hospital; and to advise the sick employee to not return to work

until they have met the CDC guidelines for self- quarantining (CDC, 2020).

Furthermore, according to Cromwell et. al., (2020), in this pandemic, restaurant

and hospitality employers should also pay close attention to local health department

guidance on whether an employee diagnosis must be reported to the local health

department. Restaurant employers are understandably concerned about the spread of

COVID- 19 in the workplace among those employees who are unable to perform work

from home. Deep cleaning, hand washing, and social distancing in the workplace are

among the CDC’s top recommendation for employees who cannot work remotely.

Peῆarubia (2020) discusses that as some people decide to stay home and reduce

social interactions, some consumers still crave a variety of dishes that are normally found

on restaurants. In this time of pandemic, food deliveries are becoming popular and are the

best, if not only, option to get the variety of food that consumers are craving for. Some

restaurants that did not previously offer food deliveries have started to explore this

business opportunity.

Esmaeili (2020) notes that adequate information, information and education about

the disease and methods of prevention and transmission should be given to the people so

that changing the attitudes of those few people will eventually lead to a change in their

behavior and encourage them to follow health protocols. In addition, a large percentage

in raising public awareness indicates the good work of government and media.

Related Studies

According to a survey conducted by Labban and Thallaj regarding the level of

mindfulness towards COVID-19 among Filipinos about COVID-19 and strategies, most

of the individuals do not have mindfulness regarding with the said issue. Another study

conducted in Jordan says that 71-94 % of students has general knowledge about COVID-

19; In the study of Karachi Syed Muhammad Mubeen, Shaheera Kamal, and Sufiyan

Kamal about the knowledge and awareness regarding spread and prevention of COVID-

19 among young adults, the participant’s awareness related to the routes of infection and
contagiousness of the disease was appreciable however, the knowledge level of the young

adults was suboptimal, especially regarding the presentation of the disease, incubation

period, fatality rate and symptoms of the disease. These studies shows the level of

awareness of people including young adults or students about social issues such that of

COVID – 19. Awareness to social issues is said to be a crucial element in student’s

education as it helps to understand the perspective of the society and its needs. Social

behavior is important to develop in student character, (Chrysalis High, 2019).

Food safety knowledge assessment model for pre- trained food handlers studied

by Rustia et.al (2017), developed and utilized a model of evaluation of sanitation

information for pre-prepared food handlers, with the point of characterizing explicit

sanitation preparing requirements for food handlers with past mindfulness in sanitation.

The suggested degrees of information for evaluation were: mindfulness, as having past

introduction to food data through earlier preparing; review, as the capacity to recover

sanitation information as tried by up close and personal meeting; and appreciation, as the

capacity to show interpretation of information to rehearse as an ability in the distributing

condition of a food handler. These levels of food safety knowledge were utilized since

deviations may result to health risk. It was reported in this study that support resources as

moderating variables were necessary for the translation of food safety knowledge to

practice. The identified resources were falling under the control of managerial decision

support by both street food business owners, as part of the private management to

vending, and by local government entities contributing to public good of vending

business.
A research entitled disobeying government rules: a descriptive study of intention

to apply health protocol during covid- 19 by Noorrizki et al. (2020) shows that 60% of

subjects intended to implement the Health protocol and 40% did not intend to implement

the Health protocol. The correlation between constructs showed the biggest correlation in

shaping one’s intention is perceived behavior, then subjective norms. Attitude has the

smallest correlation of all constructs. This finding is in accordance with the findings in

Abamecha, Tena, & Kiros (2019) research, in that study it was found that intention was

most influenced by perceived behavioral control and then subjective norm. Perceptions

of behavioral control can change depending on the situation and the type of

behavior to be performed. The control center is concerned with individual beliefs

about the success of doing everything, whether it depends on their own efforts or

other factors outside of themselves (Ramdhani, 2016). It determined by individual beliefs

about the availability of resources in the form of tools, compatibility, competence, and

opportunities (control belief strength) that support or hinder the behavior to be

predicted and the role of these resources (power of control actor) in realizing that

behavior. During the pandemic, the Indonesian government was very aggressive in

providing information regarding the spread and prevention of the Covid-19 disease.

This affects the public’s belief that Covid-19 can be prevented from being transmitted.

A study of Telukdarie et. Al., (2020) about the Analysis of the Impact of COVID-

19 on the Food and Beverages Manufacturing Sector indicates that around 10% of

companies specified potential closure due to COVID-19, with 65% indicating future

impacts due to COVID-19. This is a concerning initial indicator of COVID-19 impact on

SME’s in South Africa. Key mitigation actions in SA include social distancing,

communication, facilities reconfiguration and virtual working, this aligns strongly to

international best practice. Mitigations not experienced in SA but action globally include

human resources, specifically exploiting elastic workforces. With the onset of 4IR,

technology adjustments are most significant in medium enterprises as mitigation.

The implementation of good health protocols and according to the standard

cleanliness, health, safety and environmental sustainability (CHSE) protocols in every

restaurant / restaurant will make consumers feel safer and more comfortable in

them when resting or enjoying the food and beverage offerings provided. Apart

from consumers, residents around the restaurant / restaurant will feel safe and calm.

When restaurant / restaurant management applies good and standard health protocols, it is

also an excellent form of support for the Indonesian government's program to stop

the spread of the COVID-19 virus in this country. Even though the area of Ciamis

district, West Java is a green zone when research is carried out, the COVID-19 virus will

be easily spread to residents of Ciamis district, West Java, especially residents

around the southern Java route, Ciamis district, West Java due to exposure to

people, who come to stop at restaurants or restaurants along the route.

Based on the research about the implementation of health protocols in new normal

era of COVID-19 in Tourism by Yonita and Amna (2020); the results of data processing

shows that there is a need to improve tourist behaviour and perceptions of the

implementation of health protocols in the New Normal Era effectively. It is suggested

that there is consistency in the role of the government in implementing health protocols to

improve tourist behaviour, through education or direct reprimands against tourists who

violate the implemented protocols. Many of tourists have perception of the importance of
health protocols, but behaviourally sometimes still negligent in its implementation. Also,

there is a good perception of the importance of implementation, sometimes not

accompanied by behaviour. It is better if tourism managers are stricter in monitoring

incoming tourists and not providing concessions, because in the field, some tourists who

initially carry out protocols such as wearing masks then remove it indifferently, while the

officers just stay silent.

CHAPTER 3

RESEARCH METHODOLOGY

This chapter presents a description of the design, population and sampling

techniques, research procedure, research instrument and its statistical treatment.

Research Design

In this case study, mixed method research (MMR) design will be used in

gathering the needed information, in which the researchers will combine the elements of

both qualitative and quantitative research approaches to analyse the effects of

implementing the new normal on health and safety protocols to the selected restaurants in

Nagcarlan, Laguna.
In the last decade, mixed method procedures have been developed and refined to

suit a wide variety of research questions (Creswell and Plano Clark, 2011). These

procedures include advancing rigor, offering alternative mixed methods design,

specifying a shorthand notation system for describing the designs to increase

communication across fields, visualizing procedures through diagrams, noting research

questions that can particularly benefits from integration, and developing rationales for

conducting several of mixed methods studies.

Mixed methods would appear a realistic link between quantitative and qualitative

studies, and indeed, those who conduct them (Creswell and Plano Clark, 2014). Also

stated that social, behavioural, and human sciences researchers first, and divisions

between quantitative and qualitative research only served to narrow the approaches and

the opportunities for collaboration.

Research Procedure

The researchers formulated a title that would be the focus of their study and came

up with the idea of New Normal on Health and Safety Protocols: A Case of Selected

Restaurants in Nagcarlan, Laguna. They precede gathering data and information about

their topic through internet, books, and old research papers as guidelines in conducting

their study.

The researchers produced an interview guide for the ten (10) restaurant owners/

managers, and conducted an online interview. Researchers also formulated two sets of

questionnaire, the first set is for the ten (10) restaurant owners/ managers and the other
one is for the thirty (30) restaurant employees. The questionnaire served as a survey and

was distributed through online to the respondents by the researchers themselves. The

accomplished final questionnaire was collected, tallied and tabulated. Then they used the

proper statistical treatment needed in the study and the statistical treatment data was

interpreted. The last part of every research was the final oral defense. The flow of this

study was critiqued by the researcher’s thesis adviser, technical expert, and their language

critic.

Population and Sampling Techniques

Intentional sampling which is considered as a random method will be used in this

study. The restaurant owners/ managers will be interviewed, while a series of evaluation

using survey in the form of Likert scale were also conducted to employees and owners/

managers as well.

Respondent of the Study

The respondents of the study will be the Managers/ Owners and its employees of

the selected restaurants in Nagcarlan, Laguna namely the Lush Bites, Bambie’s Food

Treats, Shake 8 All, AJ’s Café, Café Aromatico, Amparo’s Café, Ralpjoy’s Restobar,

Sixth Avenue, Saucy Side and Elad’s Restaurant.

The researchers selected (forty )40 respondents which consist of ten (10)

restaurant owners/ managers, and thirty (30) employees to participate the survey and

interview.

Research Instrument

Table 1. Five Point Likert Scale in Determining the Level of Awareness

Point Range Remarks

5 4.21 – 5.00 Fully Aware

4 3.41 – 4.20 Aware

3 2.61 – 3.40 Slightly Aware

2 1.81 – 2.60 Not Aware

1 1.00 – 1.80 Fully Not Aware

Table 1.1. Five Point Likert Scale in Determining the Level of Implementation

Point Range Remarks

5 4.21 – 5.00 Always

4 3.41 – 4.20 Most of the time

3 2.61 – 3.40 Sometimes

2 1.81 – 2.60 Seldom

1 1.00 – 1.80 Never

Table 2. Verbal Interpretation as Follows

SCALE Awareness Implementation
5 Very High Fully Implemented
4 High Moderately Implemented
3 Average Somewhat Implemented
2 Low Slightly Implemented
1 Very Low Not Implemented

Table 3. Statistical Treatment Data

Level of Awareness and Implementation

of the Selected Restaurants in

Nagcarlan, Laguna in implementing the

DOT and DTI Joint Memorandum

Circulars No. 2020- 004- A and 21- 02.

Potential of Nagcarlan as a Heritage

Tourism Destination in Laguna.

The significant effect of the

implementation of the DOT and DTI

Significant relationship of the level of
JMC No. 2020- 004- A and No. 21- 02
awareness and implementation of the
to the level of awareness and
selected restaurants in Nagcarlan,
implementation of the selected
Laguna in implementing the DOT and
restaurants in Nagcarlan, Laguna was
DTI JMC No. 2020- 004- A and 21- 02.
measured using the Pearson-R

Correlation.

The data gathering instrument used by the researcher were interview and
questionnaire in the form of Likert scale.
The interview focused on determining the challenges encountered by the selected

restaurants during the pandemic, while the questions were pertaining to the level of

awareness and level of implementation of the selected restaurants in implementing the

DOT and DTI Joint Memorandum Circular No. 2020-004-A and No. 21- 02.

These questionnaires are validated by research experts consisted of advisers and

statistician professor.

Statistical Treatment of Data

The responses were tabulated as basis for the statistical treatment of the data. This

was done in order to know the effects of implementing the DOT and DTI Joint
Memorandum Circular No. 2020-004-A and No.21- 02 to the selected restaurants in

Nagcarlan Laguna.

Weighted mean and standard deviation were used to find the practices and

challenges of the selected restaurants in Nagcarlan, Laguna.

To determine the relationship between the level of awareness and level of

implementation Pearson R formula will be used.

Data analysis applied for qualitative research can be a thematic analysis which is

applied to analyze transcript of data that emerged from interviews and applications.

According to Braun and Clarke (2021), thematic analysis is a foundational method of

analysis that need to be defined and described to solidify its place in qualitative research.

The researchers of this study will identify the themes in Transcripted data from

participants and then will confirm, verify and will expand these themes, and also repeated

the procedures to find out new themes.

In this study, the researchers will use a qualitative method of analysis. The

thematic analysis will be used to help the researchers in creating a comprehensive and

systematic data through compiling the answers of their participants and in order to

increase the strength of finding to allow the readers to understand how they came to the
conclusions. Qualitative method is an approach in dealing with data that involve the

creation and application of codes to data. The data being analyzed may take any number

of forms like an interview transcript and photographs and videos.

CHAPTER 4
RESULTS AND DISCUSSION

This chapter presented the data gathered from forty (40) respondents by means of

questionnaire with five – scale optional answers. The data were presented in tables with

frequency counts and equivalent percentage dispersion as basis for acceptance or

rejection of null hypothesis in order that valid analysis and interpretation of data can be

drawn based on the order and sequence of the basic problem raised.
CHAPTER 5
SUMMARY CONCLUSION AND RECOMMENDATION

Summary of the Findings

Conclusions

Recommendations
ADDITIONAL PAGES

Literature Cited

Appendices

Curriculum Vitae