Reference no: EM132852048
The hospitality industry has been badly impacted by the Covid 19 pandemic. Some of the interventions that have been implemented in restaurants to address the crisis, and to enable them to continue to do business safely, include the following:
- Introduction of strict cleaning and disinfecting regimes
- Achieve SG Clean Certification
- Introduction of digital menus
- Contactless payment required
- Reduced seating
- Introduction of protective clothing such as gloves and masks for staff
- Introduction of mandatory face masks for customers until seated
- Introduction of hand sanitizers
- Temperature checking
- Condiments supplied on request
- Training and education for staff
- Introduction of take away and delivery services
Cummings & Worley (2001) offer a typology that classifies interventions in terms of the issues they address. Explain the four main categories and assign each of the interventions listed above to the appropriate category.