Dining Room – Safety & Sanitation Standards
Case 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).
Please note *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?
For each position, provide the following information:
1. A brief overview of the highlights and relevant facts that will affect the steps of service for the position (Host + 1 Other Position).
2. 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.
3. A summary of the potential problems and opportunities we have available to us to improve the safety of our staff and guests.
4. Provide several reasons as to why you believe the problem and/or opportunity exists.
5. Provide two possible solutions to the problem or opportunity, and describe the pros and cons of each problem/opportunity.
6. Describe your ultimate solution in detail and how it will affect the Staff and Guests safety.
7. Describe how you arrived at your solution and why you came to this decision.
8. 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 and re-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.