Our Lady of Fatima University – Antipolo Campus
College of Hospitality and Institutional
Management
ACCOMMODATION OPERATIONS AND
MANAGEMENT
Name: MARQUES, JEFFERSON S.
Section: BSITM-TTO 3-A-2
("Design Strategies for Restaurants Reopening During the Pandemic")
Restaurants are an important aspect of our public sphere since they serve as places of
hospitality, gathering, and entertainment. Birthdays, anniversaries, and our daily lives are all
examples of this. In the middle of the worldwide coronavirus outbreak, When the whole nature
of public space has become both perilous and perilous, the future seems bleak. The future of
the restaurant sector has been called into doubt, and its destiny remains unknown.
One thing is certain: restaurants play a critical role in our communal post-pandemic recovery.
They must be empowered to be active in the future if they are to be able to return to them
safely. participants in the trust-building process There are no specific design guidelines or
building codes in place at this time. algorithms that were created specifically to respond to the
new coronavirus. The best case scenario is that The 6' social separation suggestion reflects a
growing understanding of the virus's effects. transmission. Restaurants could benefit from
spatial guides in the short and long term. and cues to ensure that operations are optimized and
that employees are kept secure. With the notion that "returning" is a good thing. When
"returning to normal" isn't viable, either operationally or monetarily, we look at the geographical
nature of the problem. link between modern food safety, cleanliness, and restaurant viability
practices businesses in the aftermath of a pandemic.
Design Strategies
Examine the spaces of your restaurant with flexible reconfiguration in mind.
- Establish a clearly defined trading zone to identify the beginning of the changeover. people
from the public sphere, food, and supplies (i.e., dining, waiting) to the back of the house (i.e.,
kitchen, storage). This will aid in the development of spatial awareness. literacy, as well as more
control and sanitation in the workplace. the restaurant's current space.
Evaluate new food safety and sanitation protocols as spatial challenges.
- Surface infection is already well-managed in restaurants. as well as food-safety protocols Food
safety and FDA requirements Despite the fact that the inspection rules are comprehensive, new
operational requirements have emerged. There are major spatial impediments to achieving the
best results. Keep going. Observe FDA, CDC, and other guidelines and recommendations.
Recognizing that solutions are frequently spatial.
