Dining Room – Safety & Sanitation
Study: Dining Room Re-opening after COVID-19 Pandemic
After 6 weeks of emergency measures, Dr.
Heather Morrison, Director of Public Health PEI, has released a statement that
PEI has not reported any new COVID-19 cases in the last two weeks. Dr. Morrison
has indicated that Island businesses can begin to prepare for a ‘soft’ (slowly building) opening over the
coming weeks, with an opening date of Monday, June 1st.
Erring on the side of caution, travel restrictions
will remain in place for non-essential travel until June 30th,
2020. All non-essential businesses are
asked to open at 50% capacity. In addition, all non-essential businesses are
asked to review all safety and sanitation practices and implement any
additional practices to reduce the possibility of COVID-19 re-surfacing (See
Appendix A). Public Health will post new updates weekly.
It is also suggested that people maintain a
two (2) foot distance and limit physical interactions.
The Dining Room at the Culinary Institute
is preparing to re-open Monday, June 1st. Two weeks from now. As the Dining
Room prepares to re-open, you have been asked to review our safety and
sanitation standards for each position in the dining room and identify any
potential problems and/or opportunities we may have to improve the safety of
our staff and guests.
Each Student MUST
complete TWO (2) of the following case studies. All students will complete
a case study for the position of Host and may choose one additional Dining Room
Position for the second Case Study (Bartender, Food Runner, Server).
*Bonus question (up to 5 Bonus marks) Complete 3 case studies i.e. Host and Two
other Dining Room Positions.
In order to
prepare for reopening what steps would you implement as a Host, Server, Food Runner
or Bartender to ensure the safety of our staff and guests?
position, provide the following information:
A brief overview of the
highlights and relevant facts that will affect the steps of service for the
position (Host + 1 Other Position).
A summary of the standards we
already have in place (for that dining room position) to maintain the health
and safety of our staff and guests.
A summary of the potential
problems and opportunities we have available to us to improve the safety of our
staff and guests.
Provide several reasons as to
why you believe the problem and/or opportunity exists.
Provide two possible solutions
to the problem or opportunity, and describe the pros and cons of each
Describe your ultimate solution
in detail and how it will affect the Staff and Guests safety.
Describe how you arrived at
your solution and why you came to this decision.
Describe how you would
implement your solution.
Use the Appendix A for additional
information, please note the appendix A is fictional (not real).
What standards can the Host introduce/follow
to accommodate the existing and new health regulations?
Some Ideas: Reservation
parameters, dining room set-up, standards for greeting guests, standards for
handling equipment (i.e. Aloha/Phone/Menus etc.), Water Service, Menu delivery,
Table re-setting etc.
What standards can the Food Runner
introduce/follow to accommodate the existing and new health regulations?
Think about: Sanitation, Cross-contamination, Food handling, Stocking
Interacting with the guests etc.
What standards can the Bartender introduce/follow
to accommodate existing and new health regulations?
Think about: Sanitation, Cross-contamination, Beverage creation/handling,
Stocking and re-stocking, Handling glassware, Guest service
at the Bar.
What standards can the Server
introduce/follow to accommodate existing and new health regulations?
Think about: Sanitation, Cross-contamination, table maintenance, guest
inter-actions, sharing plates etc.