POONAM BAJAJ

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

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With the rapidly evolving situation, the hospitality industry is also going through radical changes and therefore educators must change the teaching and learning technique to prepare the students to stand firm and confident against any crises. Training and learning have shifted from offline to an online mode where the focus would be to help students understand the importance of multitasking.

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Institutions have to make a serious modification to the conventional curriculum to prepare students for the industry to work under crises. Educators will have to add a new protocol on receiving, cleaning and sanitising techniques, hygienic food preparation, providing contactless food serving etc. They will have to sensitize the students towards workplace hygiene, new work protocols for health, safety and space 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.

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The culinary as well as the hospitality students will be updated on change in processes like sanitising checklist, sanitisation of receiving area by sodium hypochlorite, segmentation of 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”