Sixth International Conference on Tourism & Leisure Studies

Abstract

Dining has become a significant leisure activity (White Hutchinson, 2017; Ruggless, R., 2020). Restaurants are important to tourism (Sparks et al, 2001). Universities which offer degrees in hospitality and tourism management may also offer faculty-led, “laboratory” classes, allowing student staff to experience restaurant businesses at on-campus sites (Jáuregui, 2020). Although Covid 19 has significantly affected hospitality and restaurant industries (Parkikh, 2020) it is important that university programs prepare hospitality students for “real-world” issues while safely serving current, on-campus patrons. Three such restaurants sites were examined pre-Covid, Spring 2020 and again after re-opening, post-Covid, Fall 2020. Researchers examined furniture floor plans; field-verified seat counts; documented patrons with digital photography; compared findings to recommendations for mask wearing and social distancing. Results showed that at Site A: pre-Covid, 44 patron seats were available; post-Covid, some portable seats were removed by management; new signage encouraged less density on built-in bench seating; some dining was relocated to nearby areas. These interventions resulted in 29 seats (66 % of original occupancy) remaining for re-opening. At Site B: pre- or post-Covid, 0 tables and 0 seats were specifically provided for patrons. At Site C: pre-Covid, 142 seats were available. post-Covid, some furniture was removed. These interventions resulted in 33 seats (23% of original occupancy) remaining for re-opening. Photography revealed fewer patrons at all three sites post-Covid than pre-Covid, and most post-Covid patrons appeared to be students. Mask-wearing and social distancing were also documented via photography and post-Covid compliance variations were found.