SWOT of prohibition of smoking in restaurant
...worried about their profit will decrease sharply. Our recommendation is all seats should become the non-smoking areas. To the owners, since there is only one class of seating, the reservation and seating are simplified and so the efficiency of the process increase. The operation cost decease. for example, the owner no longer need to buy ashtrays for the smokers. The risks of a devastating fire reduce and the chance of cigarette burns on the furniture and carpets are eliminated. To the staff, they will become more healthy especially for the non-smoking staff because they will not be forced to working with second hand smoke. The more healthy they are, the lower the absenteeism. As a result, the total employee productivity increases. To the customers, it is also good for their health because there is no more second hand smoking in the restaurant. They can be served with better environment and the food is more enjoyable. They wait for a table with a shorter time since there is no more classification of seat. However, the smokers will strongly oppose to it because they do not have right to smoke in the restaurant anymore. The owners will worried about their business will be affected. As a result, we suggest that this smoke-free policy should be carried with phases. At the beginning with half seats, then increase to two-third seats, and at last all seats to become non-smoking area in the restaurant. There is also a couple of months’ grace for the people to adapt. According to the Report on Public Opinion Survey in July 2001 of the Tobacco Control Office(TCO), there is 82% agree with the proposal to ban smoking in all restaurants. Also, there are evidences from the USA and Australia strongly suggest that, catering business will remain stable or even increase under the smoke free policies. So, our conclusion is the recommendation will not have a sharp effect on the business. To the staff, the education and communication tactic is used by the government, like to hold some forums and talks. The forums can provide place for the staff give feedback and raise their opinions and worries to the government. The government can educate the staff through talks and exhibitions. The coercion tactic is also used. There is regulation in office that the staff will be punished if they break the law. The facilitating and support tactic is used. The owners need to give support the staff since they are fear to be fired after stopping customers to smoke. The staff are empowered to stop the customers when they break the law. Training is provided to the staff so that they can learn how to deal with difficult customers. There is operational guidelines for the staff so that they can get support by the implement authority such as police. The Hong Kong Council on Smoking and Health (COSH) was set up in 1987. it is under the recommendation of the World Health Organization (WHO). There are four main objectives of COSH. First, it helps to promote the harm of smoking to the youth. Second, it helps to promote a tobacco-free lifestyle in order to have a tobacco-free community in Hong Kong. Third, it helps to promote quitting among smoke...