SITHKOP004 Develop Menus For Special Dietary Requirements

Dietary goals and its requirements

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Executive Summary

After the proper utilization of demographic and psychographic information was regulated, the menu was chosen and catered to people of multicultural backgrounds. It was altogether a unique experience to cater to the diverse people together in unified work culture. Teenagers and young professionals are the target group as they come in bulk and their positive reviews can add to the enhanced productivity of the trade. At times, they invest in infrastructure and the capital that will contribute to income generation. Healthcare professionals and dieticians have been consulted before the incorporation of menus as the nutritional and dietary value has been prioritized. There are food items that record the highest customer satisfaction and some of the dishes generate negative reviews.

The goal has been set to render empathetic and our-friendly customer service that will equally serve the international clients. The menus generate great customer satisfaction and the mission has been successful Extensive customer survey has been generated to rectify the flaws of the operation. Decisions have been made to instill a few changes that are mandatory for customization and appreciation. Basic principles of good food habits have been installed in the menu. Customer retention and the improvement of the business has been the prioritised objective.

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Table of Contents

Q1. 4

Q2. 4

Q3. 4

Q4. 4

Q5. 4

Q6. 4

Q1

The menu is developed for the urban client base consisting of both males and females. The customers who will visit must be between 10-45 years old.

Q2

The menu must be on the preferences of teenagers, business customers. The young people must come from a multicultural background (Yu et al., 2021). Therefore, the menu must entail delectable Veg, non-veg, Lacto-dietary provisions and refreshing beverages.

Q3

The demographic and psychographic information has been taken into account while determining the requirements. Their religion, ethnicity, aspirations must reflect their food preferences.

Q4

A real estate group has been liaised with to confirm the customer requirements. They will facilitate the smooth operation adjusting to the demand of all clients (Mialon & Mialon, 2018). They can be attracted to invest in the new ventures and contribute to the advancement of the design.

Q5

The special dietary requirements must be there and if it is not followed, the clients may face health issues out of food allergies and intolerance. Pregnant women should e treated differently maintaining their diet chart.

Q6

The goal is to serve every individual belonging to various caste, creeds and religions. Empathetic and conscious service will be provided to the clients falling ill suddenly.

Feedback can be generated through digital channels, email and client contact forms and customer feedback surveys. Customers can give reviews through emails and it is a huge opportunity for the mistakes to be rectified and innovations to be designed (Alava etv al., 2018). Unsolicited and honest reviews can be generated through digital channels. The comments on social media influence others to experience hospitality. The remote method can be used UserTesting method to get more intelligent insights.

The feedback has been asked from the young professionals who have first-hand experience of hospitality. Staff consultation happens to generate the productivity of the business and attract new footfalls. During the business operation, each manager and employee is asked for giving valuable feedback regarding the smooth productivity of the business (Alexandropoulou et al., 2018). Dieticians and health professionals can provide valuable feedback regarding the strength of the agenda and the associated drawbacks.

Yes, the dietary goals have already been achieved successfully and no one complains of anything. As the goals have been designed keeping in mind the interests of the multicultural tourists, it becomes easier to accomplish the goal with positive reviews.

There are a few menu items that did not meet the dietary goals. Food of high cholesterol, fat cannot be accessed by the obese, people of high blood pressure and pregnant women. No special care is taken to the food of the infants.

The menus cannot provide nutritional and energy requirements to people from different ethnical backgrounds. There is no option of glutton-free, sugar-free food for diabetic people health-conscious and fitness-freak ones cannot find high-fibre food to keep up their metabolism process steady.

The provision of Halal gains enough popularity among the Islam background. The Buddhists are attracted to the Lacto-ovo, glutton free menu. These selections value the religious and ethnic identity of each people even of international tourists. It records the highest customer satisfaction attributes.

The menu items rich in peanuts, soy, sesame records the lower customer satisfaction rate. These types of menus are responsible for allergic and intolerance reactions. It acquires negative criticism from the people who first faces an untoward experience. It is unintentionally done yet the suffers put a poor rate on social media and this generates negative criticism on social media platforms. There are complaints regarding the incorporation of additives and beverages on the menu. The menus of milk, wheat, fishes can be the result of the diseases like anaphylaxis in women. Many pregnant women cannot stand refrigerated seafood, high-mercury stuff, unpasteurized cheese and milk, unripe papaya. There are no alternative options to be available and there are many harmful beverages. The excessive intake of coffee might generate health issues among teenagers.

Customers are satisfied with the excellent menus that comprise of the ingredients especially to produce dishes and other non-veg items using the unique dietary recipes. Many ingredients that can cause heartache, allergic reactions, and risks of stroke and neuro hazards are eliminated from the menu. The macrobiotic dishes on offer satisfied the Australian visitors who gave special tips and assured the next visit (Collins et al., 2019). The glutton-free flour and stuff of modified texture have a special appeal to the professionals. International tourists are overwhelmed by the different beverages and energy drinks. People from faraway places have a refreshing experience of delicious items. All the menu plans mirror the cultural and ethno-religious perspectives and catering to different customer groups fulfil their specific criteria of choosing food. The meal plans are arranged according to the specific dietary needs of the visitors. Some of them are purely vegan; some are non-vegan and maintain the Lacto-dietary chart. Each of their needs was specifically addressed and everyone is happy to have enjoyed a relaxing atmosphere with mind-blowing dishes. Alongside that, the nutritional value and restrictions are strictly maintained.

A few changes need to be implemented to improve the service quality and to attract new global clients.

• A thorough discussion with the health professionals, dieticians and medical specialists must be conducted to introduce more meals of enhanced nutritional value.
• Customer feedback survey mist is increased and staff should b consulted with regarding the incorporation of different styles of cuisine (Collins et al., 2019).
• Preservatives and food additives be removed from the menu.
• A simulated environment must be necessary to develop for the accommodation of flexible practices.
• Every employee has to share their knowledge and skills to follow and maintain the dietary guideline of every community.
• The standard yield tests, standard measures and butcher; tests must be followed before incorporating different dishes into the menu.
• Attention must be provided to food storage and the effects of different cooking techniques.
• Food must be labelled properly and food interpretation must be done sensibly.
• Religious discrimination must not be reflected in the menu that will reach multiple clients from all over the world (Alexandropoulou et al., 2018).
• The choices of food must adhere to the guidelines of health implications and liabilities.
• Basic principles of good nutrition are to be practised regularly to avoid any kind of dietary diseases.

References

Yu, H., Guo, L., Kharbach, M., & Han, W. (2021). Multi-way analysis coupled with near-infrared spectroscopy in food industry: Models and applications. Foods, 10(4), 802. Retrieved from: https://www.jmir.org/2018/6/e10227/

Mialon, M., & Mialon, J. (2018). Analysis of corporate political activity strategies of the food industry: evidence from France. Public health nutrition, 21(18), 3407-3421. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6340779/

Alava, R. P., Murillo, J. M., Zambrano, R. B., & Zambrano Vélez, M. I. (2018). PEST Analysis Based on Neutrosophic Cognitive Maps: A Case Study for Food Industry. Neutrosophic Sets and Systems, 21(1), 10. Retrieved from: https://digitalrepository.unm.edu/cgi/viewcontent.cgi?article=1275&context=nss_journal

Alexandropoulou, M., Antonopoulou, G., Trably, E., Carrere, H., & Lyberatos, G. (2018). Continuous biohydrogen production from a food industry waste: influence of operational parameters and microbial community analysis. Journal of Cleaner Production, 174, 1054-1063. Retrieved from: https://hal.inrae.fr/hal-02623402/file/2018-Alexandropoulou-JCPaccepted_1.pdf

Collins, B., Kypridemos, C., PEARSON‐STUTTARD, J. O. N. A. T. H. A. N., Huang, Y., Bandosz, P., Wilde, P., … & Food‐PRICE Investigators. (2019). FDA Sodium Reduction Targets and the Food Industry: Are There Incentives to Reformulate? Microsimulation Cost‐Effectiveness Analysis. The Milbank Quarterly, 97(3), 858-880. Retrieved from: https://onlinelibrary.wiley.com/doi/pdf/10.1111/1468-0009.12402