Hospitaity management professor presents on environmental changes and strategies for the post-COVID food service industry
Thursday, November 12, 2020
Junehee Kwon, professor and graduate program director in the Department of Hospitality Management, presented during the 20th anniversary conference for the Korean Society of Food Service Sanitation. She presented, "Environmental Changes and Strategies for the Post-COVID Food Service Industry" on October 30.
The conference was held online with presenters from both the U.S. and Korea. Kwon shared recent COVID-19 statistics in the U.S., state and local government regulations and their impact on the restaurant industry, and strategies for restaurant operators to overcome current challenges.
The COVID-19 pandemic has impacted every community around the globe. The restaurant industry is one of the industries hardest hit with the national shutdown that lasted from mid-March to April 2020. Consumer purchase intention plummeted, leaving many operators depending only on carry-out or delivery orders. Those operators who were not able to adapt quickly perished. Even now, restaurant capacity is restricted heavily by the state and local governments, resulting in significant reduction in consumer spending on eating out compared to 2019.
To overcome this challenge, Kwon presented recommendations for reducing COVID-19 risks in restaurants by identifying ways that COVID-19 may spread and that restaurateurs can reduce such hazards. In addition, Kwon recommended operators develop menus and invest in containers that are suitable for maintaining quality of food during delivery or carry-out processes. Industry and government leaders can support the industry by providing clear, but not overly restrictive guidelines and helping to restore consumer confidence in the restaurant industry.
Kwon's research interests include various topics in foodservice (food and beverage) management including food safety, education and training, food allergy management, nutrition and service quality, and human resources issues in commercial and onsite foodservice facilities, including schools.