Hospitality management class paper(christina)

Extra credit

Bryce, a restaurant owner, opened his morning paper and was shocked to see an article about foodborne illness at his friend Nathan’s restaurant. Even though Nathan has a HACCP program in place and has passed a recent health inspection, 23 people got sick after eating dinner at the restaurant. The regulatory authority closed the restaurant temporarily until the cause of the outbreak could be determined. The article went on to say that even though the paper had called the restaurant several times to find out more about the outbreak, the restaurant manager did not return the calls. Direct calls to Nathan were also not returned. When interviewed, several staff members stated they did not know what was going on and they had not heard anything from the owner or manager about the outbreak.

1. What is wrong with how Nathan handled the crisis?

2. What should have been done differently?

3. What can Nathan do at this point to try and move forward with his restaurant?

1. Nathan did not answer the phone and also without returned the call. He also didn’t let his staff know what was going on.

2. Nathan should answer the call directly and provide the information of the outbreak.

3. The first step is to resolve the problem immediately. Then have a group communication with staff by teaching them how to response to media and who to contact for press conference. In the press conference, Nathan has to come out and explain the problem that cause the outbreak happened with a sincerely apologize. The most important is to giving out the solution and a new policy or method to avoid this happen again.