tailieunhanh - Lecture Introduction to management in the hospitality industry (10/E): Chapter 8 - Barrows, Powers, Reynolds

Chapter 8 - On-site food service. This chapter’s objectives are to: Explain the reasons for sampling, distinguish between probability and non-probability sampling methods, select an appropriate sampling procedure, explain the types of sampling bias, avoid sampling bias in your research designs now and in the future. | Issues Facing Food Service Chapter 8 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved ISSUES FACING FOOD SERVICE There are a variety of pressing issues that are facing the industry Some of these are left to the individual operator to manage, some are legislated, and others are handled by trade associations They range in scope from health concerns to waste management CONSUMER CONCERNS Concerns/Issues include: Obesity Nutritional Content of Foods Genetically Modified Foods Truth in Menu Alcohol Consumption Food Safety Garbage Others (smoking, trans fats, etc.) OBESITY Numerous lawsuits have been brought, primarily against QSRs, blaming them for obesity related health problems Plaintiffs have sought menu labeling changes, advertising restrictions, nutritional labeling regulations and financial reimbursement Many companies are responding with various changes in menus, items, or ingredients TRANS FATS Trans fats have become a major issue for consumers Trans fats are a type of unsaturated fat Trans fats are not beneficial and may be harmful (heart disease) Food manufacturers (but not restaurants) must list use on labels Some municipalities have banned them from restaurant foods (NYC, 2006) and others are sure to follow NUTRITIONAL CONTENT OF FOOD Consumers are becoming more concerned about what they eat and what is in their food The NLAE was passed in 1990 but only covered packaged foods In 1997, it was extended to cover restaurants under certain conditions (health claims) Some states have passed similar legislation which does cover restaurants, and some companies have done it voluntarily ALCOHOL CONSUMPTION Drunk driving is a problem as well as the potential for lawsuits – legislated in 50 states Restaurants have generally been proactive but some states are legislating server training In NH, someone in ownership or management must be certified through the state’s Management Training Seminar FOOD SAFETY Food safety continues to be a concern of consumers . | Issues Facing Food Service Chapter 8 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved ISSUES FACING FOOD SERVICE There are a variety of pressing issues that are facing the industry Some of these are left to the individual operator to manage, some are legislated, and others are handled by trade associations They range in scope from health concerns to waste management CONSUMER CONCERNS Concerns/Issues include: Obesity Nutritional Content of Foods Genetically Modified Foods Truth in Menu Alcohol Consumption Food Safety Garbage Others (smoking, trans fats, etc.) OBESITY Numerous lawsuits have been brought, primarily against QSRs, blaming them for obesity related health problems Plaintiffs have sought menu labeling changes, advertising restrictions, nutritional labeling regulations and financial reimbursement Many companies are responding with various changes in menus, items, or ingredients TRANS FATS Trans fats have become a major issue for consumers Trans fats are a type .