On March $11,2020,$ the World Health Organization deemed COVID$-19$ a pandemic. In the United States, the first food service closures were mandated on March $15$th$,2020,$ in Ohio. In January $2022$ the NRA surveyed $4200$ restaurant operators and found that $88\%$ of the restaurants experience a decreased customer demand for indoor on$-$premises dining. Additionally, restaurants had reduced their seating by $26\%,$ and $10\%$ of restaurants have pivoted to off premise food service only.

$1.$ a general description of the COVID$-19$ pandemic and restaurant conditions of South Korea, USA, and China from

$2.$ How this pandemic impact the food service operations in South Korea, USA, and China from $2020$ to $2022$ details explain

$3.$ how was the dangerous food service situation during the pandemic compared to South Korea, USA, and China from $2020$ to $2022$ details explain

$4.$ how was the restaurant's economical condition situation during the pandemic compared to South Korea, the USA, and China from $2020$ to $2022$ details explain

$5.$ how the percent of restaurants that time run compared to South Korea, USA, and China

$6.$ have they changed their business strategy to continue the restaurant service like drive$-$thru or others way

$5.$ conclusion