Questions 1. In what ways did food and beverage operations adapt to cope with the COVID-19 capacity constraints? 2. Suppose you were the general manager of a hotel during the COVID-19 pan- demic. After the initial lockdown period ended, what challenges were you likely to face? How would you maintain or generate revenue post-COVID-19? 3. Suppose the COVID-19 pandemic is over. What actions would you take to prepare your hotel for future unforeseeable crises using lessons learned dur- ing the COVID-19 pandemic?