The cornerstone of any successful organizations is the frontline employees. Frontline employees (FLEs) are always in action at the frontline of the business. They do not operate from the office space or from the corporate setting. Frontline employees directly interact with their customers. During the COVID-19 pandemic, many frontline employees experienced numerous challenges as most of the places there were full or partial lockdown imposed by the government agencies and the frontline employees could not be able to directly connect with their customers. Not many studies are there which investigated the issue of resource integration, dynamic capabilities, and engineering management abilities of the frontline employees such as technological capability, emotional intelligence, and psychological capability which perceived to influence the frontline employee adaptability and organization performance. In this background, the purpose of this study is to examine the relationship between frontline employee adaptability and organization performance during COVID-19 pandemic from technological, emotional, and psychological perspectives. With the help of dynamic capability view and different adaptability theories, a theoretical model has been developed conceptually. Later the conceptual model has been validated using partial least square – structural equation modelling technique considering 412 respondents from frontline employees of different organizations in Asia and EMEA. The study found that frontline employees’ dynamic capabilities and engineering management abilities significantly and positively impact employee adaptability which in turn impact the performance of the organization mediating through employee job satisfaction and employee performance.

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The evolution of media has offered people easier access to information, which in turn has generated a need for creating flexible content and providing a platform for expressing opinions. This trend especially impacts the food and beverage sector, which feels a constant pressure to meet the requirements of their influence groups and especially of consumers, who want to be informed about so-called healthy habits and dietary recommendations. This particular investigation focuses on evaluating the scientific precision that was applied in the publications of the digital newspapers El Mundo and El País during the months of February and March of 2019 in relation with the food and beverage sector and to what extent the number of these publications is an indication of the importance that is being attached to a scientific seal of approval. This scientific approval, in any case, should be demanded in any publication which is related to the health and certain consumer habits of readers.