symptoms, some of them get infected without showing any symptom [1]. Thus, making it more difficult to identify those who are infected and isolate them to prevent the spread of the virus.The COVID-19 outbreak was declared a pandemic on 11 March 2020 by the World Health Organization (WHO) as it has become prevalent on different regions globally. Due to the risk of the presence of the virus and contaminating more people, governments have imposed aggressive restriction and lockdown measures. Organizations, businesses and service sectors, transportation and manufacturing services and other industries have seen drastic changes in their operations in cooperation to stop the spread of . While some companies have been capable of still running on full or nearly full operations through work-from-home (WFH) and remote arrangements, some organizations, unfortunately, do not hold that flexibility and mobility.Organizations that provide frontline services, services that are done with direct contact with clients and customers, and those that logically have physical contact among the operational processes, tasks and activities done by employees, have had limited or partial operations. Some of which have temporarily stopped operations [3].The food industry is one of the most affected sectors by COVID-19. The demand in food retail has certainly seen a surge. People have increased consumption and stocking up of such goods due to the isolation and quarantine orders by various governments. Food business have had to deal with this demand despite business operations and labor capacity constraints [3].This study identified the operational challenges faced by the food industry and its supply chain in providing efficient operations during the COVID-19 pandemic in five key areas: food safety, production, logistics, pricing and food systems survivability. This study also proposed methods to reduce the impacts of the virus outbreak in the food industry. The insights and proposed methods in this study will help businesses and organizations in the food industry cope with the challenges brought by the COVID-19 pandemic. II. LITERATURE REVIEWThis study made use of available related literature such as studies and articles published in journals and conference proceedings, news articles, government and organization reports and briefings.
BACKGROUND: The education system has shifted from traditional to online during the COVID-19 pandemic. Thus, the Learning Management System (LMS) is one of the most important and comprehensive learning platforms that support and facilitate online learning during this pandemic. OBJECTIVE: This study explored the perceived system usability of LMS during the COVID-19 pandemic by utilizing Technology Acceptance Model (TAM), Task-technology Fit (TTF), and System Usability Scale (SUS). METHODS: An online survey was utilized to collect data from 502 Filipino students from different academic institutions and different areas of study. RESULTS: Structural Equation Modeling (SEM) indicated that students’ perceived ease of use of LMS had a significant effect on perceived usefulness which subsequently and positively led to students’ perceived satisfaction of LMS. In addition, LMS technology characteristics was found to have a significant effect on LMS task-technology fit which subsequently led to perceived usefulness and perceived satisfaction. Interestingly, perceived satisfaction was found to have a significant effect on students’ perceived system usability of LMS which was calculated using a system usability scale (SUS). CONCLUSION: The findings have implications within the education system globally, particularly in recognizing the relevance of LMS moving forward. Furthermore, since this is the first study that integrated SUS, TAM, and TFF, the conceptual framework can be utilized to evaluate the perceived usability of LMS worldwide.
BACKGROUND: Virtual meetings have been widely utilized during the COVID-19 pandemic. OBJECTIVE: The purpose of this study was to explore the influence of organizational commitment on the perceived effectiveness of virtual meeting by Filipino professionals during the COVID-19 pandemic. METHODS: A total of 513 Filipino professionals answered an online questionnaire which covered four latent variables: organizational commitment to virtual meetings, attitude toward virtual meetings, perceived effectiveness of virtual meeting as collaboration tool, and perceived effectiveness of virtual meeting as a social tool. Structural Equation Modeling (SEM) was utilized to analyze the causal relationships between the latent variables construct. RESULTS: SEM showed that organizational commitment to virtual meeting during the COVID-19 pandemic influenced the positive attitude of the employees which subsequently led to the perceived effectiveness of virtual meeting as a collaboration and social tool. CONCLUSIONS: This study is the first study that analyzed the influence of organizational commitment on the perceived effectiveness of virtual meeting during the COVID-19 pandemic in the Philippines. Our SEM construct can be applied and extended further, particularly in analyzing factors influencing the perceived effectiveness of virtual meeting during the COVID-19 pandemic.
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