In a hotel or food service outlet, there could be one or multiple kitchens. Possibilities of minor changes in the kitchen layout to accommodate COVID-19 related regulations are imminent. In addition, more equipment that helps with automation could be added to the kitchen to reduce human contact. This would be different for every hotel or food service outlet, depending on their food demands and customer needs. Alterations to the menu might also be necessary as imported ingredients and wines may not be available and alternatives might be difficult to source locally. The number of uncooked menu items will have to be reduced and more cooked items will have to be added in the menu.

1. According to the article, COVID-19 related regulations will change the way in which kitchens will operate. Research and discuss these changes for any five (5) of the headings below:

1.1.Employee training & employment

1.2.Receiving area and Stores

1.3.Kitchen pre-prep and prep areas

1.4.Sanitization of kitchens at regular intervals

1.5.Steps to follow when cleaning

1.6.Air drying

1.7.Quarantine/isolation rooms 

1.8.Record keeping for the sanitizing process 

1.9.PPE 

1.10 Social Distancing

2.Discuss the operational challenges that you foresee regarding:

2.1 Introducing new equipment that helps with automation to reduce human contact in the kitchen; 

2.2 Alterations to the menu; 

2.3 Choose 1 of the challenges that you have outlined above and recommended 5 ways to overcome this challenge.