For this discussion you are to imagine that it is this past spring and restaurants in your area have been approved for reopening for indoor dinning effective April 1. You have been hired as a risk manager to oversee preparation for a safe opening. This requires you to prepare a risk management plan that will manage the risk of Covid spread among employees and customers. The restaurant is an upscale steakhouse that seats 200 without distancing, employs 75, mostly part-time, is open for lunch and dinner and has non-customer areas where social distancing is not possible, such as the kitchen.

The general risk is Covid spread. You are not expected to stop the pandemic. Your risk management plan is to manage the specific risks of Covid spread inside the restaurant due to risk areas such as Un sanitized door handles (don't use that one).

Read articles in the Content section of the course, week 9, for reference.

Questions:

1. Who are the stakeholders? Obviously, customers and employees are two. Identify two others.

2. Complete a risk management plan for two specific risks you will manage in your plan.

3. How would you communicate the plan to the four stakeholders identified in question 1?

4. How would you monitor the plan?