Assistant Professor, School of Hospitality &Tourism Studies D Y Patil University

hygiene, use of technologies like thermal scanners, contactless check-in and check-out procedures and knowledge of other contactless services in the hotel operations. In toto, educators will be responsible for restructuring of the contents to achieve learning outcomes. kitchen in the critical operation area, non-critical area and pre-preparation area, hygienic food preparation, use of 100 ppm chlorine for sanitising nonvegetarian items and 50 ppm chlorine for vegetarian items, no reuse of amenities etc.

In an online learning mode the focus would be to help students understand the importance of multitasking”