地域医療と健康教育

抽象的な

Overcoming Challenges in the Quality Service and Production of a Bakery Business: A Literature Review

Carl Dominic A. Virginio, Claire T. Garcia, Angelica S. Cruz, Anjeliza M. Galon, Jean Sophia S. Hizon, Florinda G. Vigonte, Bernandino P. Malang

Bakery is one of the primary sources of income from the entrepreneurs that serves various products and directly sells to the customers. Quality service and the product are part of the business that conceptualize the customers' perceived expectations. However, the COVID-19 pandemic has brought the worst impact on the food industry, especially bakery businesses. The researchers have studied the challenges of the bakeries worldwide on how it impacts their bakery operations in terms of production, services, and sales. On the other hand, the researchers include customers' perspectives on their satisfaction and behavior regarding the quality service and production of the bakery. Studies said that the major impact of COVID-19 pandemic on bakery business worldwide is increased price value of the bakery product due to restrictions of stores which decrease sales of the suppliers, and delays in transportation which affects their services. In addition, some entrepreneurs suggested proposed methods for overcoming challenges to continue the bakery business in terms of production, services, and food security. This literature review aims to determine the challenges and impacts of COVID-19 on the bakeries by providing proposals that help improve the quality of service and production of this pandemic.