Sign Up Now
Get instant access to over 1 million+ study documents
OR
Already registered? click here to login
By creating your account, you agree to our terms of service, privacy policy and student honor code.
¶ … consumer issues concerning health and nutrition that have an impact on planning food service operations? Why? How do these concerns impact menu planning and trends in the industry?
From the perspective of operators of a food service organization, the rise of food intolerances and allergies has the clearest, immediate impact on their day-to-day work and planning. Clearly labeling foods for common allergens, particularly foods which do not obviously contain the offending substance (like foods fried in peanut oil, for example) is essential to avoid liability concerns. It is also important to have a variety of options for consumers with food-related issues, such as dairy-free options and nut-free options. Having proper practices in place such as hand-washing and wearing gloves is also essential. Even if customers do not have to go gluten-free, dairy-free, wheat-free, or meat-free for life-threatening reasons, many are doing so because of the perception (real or imagined) that such diets are healthier. Having to accommodate a variety of dietary requests is essential for a business.
This not only affects food preparation but also menu planning, storage, and labeling on menus. Staff members must be educated in how to deal with customers with such issues. Even a number of higher-end...
For example, noted Chef Ming Tsai, "is careful to ensure that diners with allergies feel comfortable in his restaurants, where employees study a food allergy manual (Tsai calls it 'the bible') that painstakingly categorizes ingredients and possible allergens in each of his dishes" (Baskin 2014).
Another, less life-threatening concern is the question of including calories on menus. Increasingly, chains must provide caloric data on all menu options. In 2014, the FDA issued a ruling requiring all "chain restaurants with 20 or more locations to begin posting calorie information on their menus" (Aubrey 2014). This encompasses not only traditional fast food establishments such as Applebee's and McDonald's but also higher-end chains such as the Palm family of restaurants. Even though this may not necessarily be true of all consumers at present, the fact that so many restaurants are being required to post caloric data likely means that the expectation of consumers to see such information on the menu will increase in the future.
This requires more than simply changing the menu to reflect such data. Once again, greater precision in food preparation is required since uniformity of ingredients and portion sizes is needed to ensure…
References
Aubrey, A. (2014). Want a calorie count with that? FDA issues new rules for restaurants. NPR.
Retrieved from: http://www.npr.org/sections/thesalt/2014/11/24/366405949/want-a-calorie-count-with-that-fda-issues-new-rules-for-restaurants
Baskin, K. (2014).With more patrons with food allergies, restaurants cater to every need.
The Boston Globe. Retrieved from:
https://www.bostonglobe.com/lifestyle/food-dining/2014/04/08/with-more-patrons-with-food-allergies-restaurants-cater-every-need/M27QnrPuTr7arsuRf7qdUL/story.html
Business Plan The business that I am going to start is a small coffee microroastery and shop. The company will perform two basic functions. The first is a product function, the roasting of coffee beans. Green beans will be received by the company, roasted, and then both used in the shop and made available for a variety of retail channels. The second function will be a service function, based on the
Food The case of Stephanie Smith is certainly alarming, and having familiarized myself with both the ammonia in hamburger issue and the pink slime issue, I will argue that my faith in the USDA and FDA to provide protection to American consumers in terms of the food they eat is sorely lacking. I understand the reality that I have personally not become sick from eating food in America, but that does
Validation of Commercial Baking as an Effective Step to Control/Inactivate Salmonella in Baked Products Major findings, analysis and conclusions Description of the baking industry and baking emphasis in the United States. Purpose and structure of importance Description of the problem being addressed and its importance to the practice of applied food safety Process of Consultation Outline how the client (ABA) will be engaged and carefully define the problem Identification of key stakeholders Overview and feedback of findings and
We can use this opportunity to establish loyalty among our existing customers, develop referrals among our customers to their colleagues, and establish our brand and credibility as local suppliers of organic fertilizer of high quality and at a good price to our market. With this in place, it will be difficult for any new market entrants to displace us in our local area as the main suppliers of organic
Business Plan Description of the Business The business is a gourmet candy shop. The shop will sell gourmet candy that has been sourced from all over the world. The shop will operate with one storefront location, and there will be an Internet/mail order component as well. The rationale for the business is simply. There is a growing trend towards hedonistic approaches to dining. We have seen in the past few years the rise
Business Ethics Every company has corporate governance initiatives in place. Consider that corporate governance simply refers to how the company is run and controlled. The current usage of the buzzword derives from the issues that a few companies had where executives or managers were not subject to appropriate levels of governance. Thus, the guidelines issued recently by the OECD, the ASX, the Combined Code and in Sarbanes-Oxley serve to institutionalize stronger