Abstract

The study focuses on the COVID-19 and work-from-home model with respect to the amount of lowered employee productivity. It indicates how the impact of COVID-19 in WFH policy has produced change in the work and home environment. This study follows descriptive research design since it enables the researcher to identify the trends, characteristics, frequencies, and categories of the impact of WFH policy on productivity of the employees of restaurant business. It used quantitative method and investigated the impact of WFH policy on the productivity of the employees in the restaurant sector. There were no participants who strongly agreed with attaining a good work-life balance from WFH. Up to 40% of the total participants did not agree that there is effective communication between the managers, team leaders and the employees when they work from home. Also 80% responded that they were not provided proper resources. Overall, these measurements may vary from place to place, and thus the universality of the result may not be effective in the present WFH scenario. It was established that most of the employees working at the restaurant have a clear understanding of the WFH policy and its guidelines. Lastly it was concluded that WFH policy will have a negative impact on the productivity of the employees of this restaurant. Keywords: Pandemic, Work-From-Home, and Work-From-Home policies.