Operational Issues Faced by NHS and Restaurants Due to Covid-19 and Brexit

This article discusses two operational issues faced by NHS and restaurants due to Covid-19 and Brexit. The first issue is the shortage of staff and food supply faced by NHS, and the second issue is the reorganization of restaurants due to social distancing guidelines. The causes of the problems are discussed, and solutions are provided to resolve the issues.

Contemporary
Research

Table of Contents
Topic 1: NHS facing staff and food shortages due to Brexit and Covid.........................................1
Overview of operational issue................................................................................................1
Causes of problem..................................................................................................................1
Solution to the problem..........................................................................................................1
Topic 2: Restaurants facing problem in reorganising due to social distancing because of Covid...1
Overview of operational issue................................................................................................1
Causes of problem..................................................................................................................1
Solution to the problem..........................................................................................................2
References........................................................................................................................................3

Topic 1: NHS facing staff and food shortages due to Brexit and Covid
Overview of operational issue
Operational issue identified as the decrement in supply and not able to fulfil the demand
because of the insufficient production and due to the staff and food shortages. This is the recent
problem which us faced by NHS in servicing the patient because due to the lack of resources, it
is becoming difficult for the organization to attend the patients on a large basis (Cecula, Behan
and Maruthappu, 2020).
Causes of problem
There are main two roots of the problem faced by the NHS of staff and food shortages are
the Brexit and Covid causes. Brexit has caused the migration of several people who were
talented and skilled which has resulted in the shortages of staff who are dedicated towards their
work that has led to the major operational issue in NHS. Covid pandemic is another big reason of
shortages of food and supply of the services (Bryce, Ring, Ashby and Wardman, 2020).
Solution to the problem
Solutions can be such that the NHS must follow the operations management techniques
which can resolve the operational issue faced by the company. Just in time management is the
tool of operations management which helps in managing the stock and reduces wastages which
provides efficiency in Woking (Sanchez-Graells, 2020).
Topic 2: Restaurants facing problem in reorganising due to social distancing
because of Covid
Overview of operational issue
Operational issue identified is the placement and organization of the look of the
restaurant issue. This is considered as one of the major problem because in the restaurant
industry, look and interior of the place matters a lot otherwise customers are reluctant to visit the
restaurants (Lai, Abidin, Hasni and Ishak, 2020).
Causes of problem
Major cause of this reorganizing and placement of the things is the maintenance of social
distancing due to Covid 19 pandemic. This cause spolining the businesses worldwide so that is
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why government issued the guidelines of social distancing so that disease could not transfer from
one person to another (Elshaer, 2021).
Solution to the problem
Solutions can be such that the restaurant must follow the operations management
techniques which can resolve the operational issue faced by the restaurants. Business process
management is a technique which can help in reorganising and communicating to the customers
that how they can maintain social distancing with an innovative look (Rogerson, 2021).
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References
Books and Journals
Bryce, C., Ring, P., Ashby, S. and Wardman, J.K., 2020. Resilience in the face of uncertainty:
early lessons from the COVID-19 pandemic. Journal of Risk Research, 23(7-8), pp.880-
887.
Cecula, P., Behan, D. and Maruthappu, M., 2020. COVID-19: Challenges and opportunities in
the care sector. EClinicalMedicine, 23.
Elshaer, A.M., 2021. Restaurants’ response to COVID-19 pandemic: the realm of Egyptian
independent restaurants. Journal of Quality Assurance in Hospitality & Tourism, pp.1-32.
Lai, H.B.J., Abidin, M.R.Z., Hasni, M.Z. and Ishak, F.A.C., 2020. Key adaptations of SME
restaurants in Malaysia amidst the COVID-19 Pandemic. International Journal of
Research in Business and Social Science (2147-4478), 9(6), pp.12-23.
Rogerson, J.M., 2021. Tourism business responses to South Africa's covid-19 pandemic
emergency. Geo Journal of Tourism and Geosites, 35(2), pp.338-347.
Sanchez-Graells, A., 2020. Procurement and Commissioning during COVID-19: reflections and
(early) lessons. N. Ir. Legal Q., 71, p.523.
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