The Sustained Effects of COVID-19 Employee's Mental Health in the Food Service Industry

The study aimed to identify the sustained effects of COVID-19 on the worker's mental health, particularly (stress) in the food service industry. The sample consists of 250 people based on the convenience sampling method, as the food industry in North Cyprus is easily accessible using SPSS. The results of the study showed a relationship between the impact of COVID19 on the mental health of workers in the food service industry and employee motivation and well-being. The study recommends studying the mediator of environmental change and the extent of consumer sensitivity in the future because of its impact on improving industrial services and other sectors such as health and education.