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Chapter 8

Chapter 8. Issues Facing Food Service. 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

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Chapter 8

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  1. Chapter 8 Issues Facing Food Service

  2. 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

  3. 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.)

  4. 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 • Companies are starting to make changes, in response

  5. 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

  6. 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

  7. 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

  8. FOOD SAFETY • Food safety continues to be a concern of consumers (and the government) • Foodborne illness accounts for 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year • Restaurants are covered by their respective state legislation • Several states require that restaurant workers have food safety and sanitation certification

  9. GARBAGE • Restaurants are considered to be a “clean” industry but still contribute to the waste stream • Solid waste disposal is becoming harder to manage and more expensive for cities and towns • The average American generates 4 pounds of garbage per person per day • Recycling has been one response that restaurants have voluntarily adopted

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