Safety plan during Covid-19 pandemic in restaurant industry : case study: KOKORO Sushi
Nguyen, Kim Thanh Thanh (2020)
2020
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2020121628734
https://urn.fi/URN:NBN:fi:amk-2020121628734
Tiivistelmä
The thesis discusses the development of a safety plan during the Covid-19 pandemic in the restaurant industry, the case study was for KOKORO Sushi, a restaurant based in Helsinki, Finland.
The main goal of the research was to create a safety plan to protect the company's employees and customers as well as minimize losses during the Covid-19 pandemic.
The theoretical framework for this study includes the definition of Covid-19, the current situation of Finland, and its consequences on the restaurant industry. The theories also cover the definition and importance of a safety plan, which include occupational safety and health, and food safety.
To achieve the objectives of the research, secondary data collection and interviews were chosen as the qualitative data collection method. The interview is conducted with a restaurant owner in order to understand their needs and expectations.
The results of the thesis is a brief summary of the current safety situation at KOKORO restaurant and a thorough explanation of recommendations and regulations of WHO (World Health Organization) and Finnish authorities. These allow the development of a safety plan taking into considerations all the risks and restrictions.
The research result can be applied to other restaurants with the same scope. In the future, with the pandemic situation getting better or worse, there should be updated versions of the safety plans to comply with the new regulations.
The main goal of the research was to create a safety plan to protect the company's employees and customers as well as minimize losses during the Covid-19 pandemic.
The theoretical framework for this study includes the definition of Covid-19, the current situation of Finland, and its consequences on the restaurant industry. The theories also cover the definition and importance of a safety plan, which include occupational safety and health, and food safety.
To achieve the objectives of the research, secondary data collection and interviews were chosen as the qualitative data collection method. The interview is conducted with a restaurant owner in order to understand their needs and expectations.
The results of the thesis is a brief summary of the current safety situation at KOKORO restaurant and a thorough explanation of recommendations and regulations of WHO (World Health Organization) and Finnish authorities. These allow the development of a safety plan taking into considerations all the risks and restrictions.
The research result can be applied to other restaurants with the same scope. In the future, with the pandemic situation getting better or worse, there should be updated versions of the safety plans to comply with the new regulations.