Report Outline-Enhancing COVID Protection for On-campus Dining at UBC
I. Introduction
A. Background on BC’s COVID situation
B. Description of UBC’s current on-campus dining environment
C. Purpose of this report and intended readers
D. Brief description of the data sources
E. Scope of this inquiry
F. Conclusions of the inquiry (briefly stated)
II. Collected Data
A. Risk factors for on-campus dining
1. many students eat at the same time, so social distancing cannot be guaranteed
2. air circulation is slow as most restaurants and dining halls are indoors
3. long queue time
4. droplets during meal times
B. Professional advice
1. BC centre for disease control
2. Provincial Health Officer
C. Other Universities
III. Conclusion
A. Summary and overall interpretation of findings
B. Recommendations
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