Cultural Issues In Salt Lake

In an article written by Amy S. Choi entitled, “What Americans can Learn From Other Food Cultures,” Choi discusses food in ways that pertain to ones culture. Today, our younger generation has become less thankful for simple, traditional foods and more wanting of foods prepared in less traditional ways, almost as if, “the more outlandish the better.” Choi mentioned in her article that, “those slightly younger have been the beneficiaries of the restaurant culture exploding in Shanghai” (Choi, Amy. “What Americans Can Learn From Other Food Cultures.” Ideastedcom. 18 Dec. 2014. Web. 17 June 2015) being from America I agree with her statement. Food in many cultures has become a status symbol; I believe that dining in expensive restaurants that serve

* All restaurants in Australia have to follow the rules about food in Australia. The safety standards of food are giving to the business of food in Australia the

Sociocultural factors influence and restrict consumption ideas, needs, desires and purchase behavior. People from different countries and different regions have different life patterns and different sociocultures. These differences directly influence the products that industries want to produce because people may even have different attitudes and value toward the same product due to different sociocultural factors. With the rapid development of modern society and the continuous improvement of living standards, the degree of attention paid to health has increased. “Franchise businesses continue to pay close attention to their customers' need for convenience, new flavors and, yes,

In the book, Fast Food Nation, Eric Schlosser discusses the problems that the nation is facing with fast food restaurants. Schlosser wrote this book because he was concerned with where the fast food industry was taking America. He voices his concern about the children and their health regarding meat bacteria, and the fat content of the food. He also mentions how potato farmers, cattle ranchers, and chicken raisers are suffering from the industry controlling prices too low. Another worry Schlosser has is how the meat packing factories for these restaurants treat their workers and ultimately how careful they are with the meat. There are many horrifying stories about the harsh injuries and

My plan to eliminate such problems include the forcing shutdown of restaurant at first violations, to not allow the reopen. We as society should not have to be worrying about dining out or about seeing a violation sign stating this restaurant has had such violations.

Poor conditions leads to poor health and even after these inspections conditions didn’t improve as demonstrated in the novel, “Chew On This” by Eric Schlosser and Charles Wilson. In fact the visits became even less when in 2006 only 9,164 inspections were conducted (food inc.). What this corresponds with is an increase in foodborne illnesses. NBC News can be noted as saying in 2009, “Ten years ago, a team of CDC scientists put together the best enduring estimate of how many Americans get food poisoning each year: 76 million illnesses, which resulted in 325,000 hospitalizations and 5,000 deaths.” (nbc.com). As the number of chains began to increase soi did this number. This evidence is no coincidence. The CDC scientist mentioned previously also can be noted as saying the “1 in 4 americans are affected by foodborne illness each year” (nbc.com). In correspondence to this researchers who wrote the book, “Chew on this” stated “One in four children and forty percent of all teens eat fast food daily.” (Schlosser/Wilson 8). Without jumping to conclusion researchers are able to conclude that the increase in fast food visits directly connects to the steady

It must be inherent in all aspects of the restaurant. Everything from food to the physical manifestation of the restaurant must follow a specific protocol to ensure exceptional results. This is why the restaurant worked so well in the past. The exceptional customer service left the clients extremely satisfied. Saltgrass received five star ratings from the most renown critics in the state and became an amazing symbol of what cuisine should be. This is changed based on the recklessness of the employees as well as the failure to adhere to a system of workplace safety. It was soon after the great firing that it became apparent the new employees were poorly trained. The restaurant had several food poisoning cases within the first two weeks. These were caused by mishandling of the food by the employees. It is a problem that is prevalent in the food service community. In fact, “ During January 1, 2009 through December 31, 2010, public health departments reported 1,527 foodborne disease outbreaks, resulting in 29,444 cases of illness, 1,184 hospitalizations, and 23 deaths. Among the 790 outbreaks with a laboratory-confirmed illness, norovirus was the most commonly reported infection, accounting for 42% of outbreaks; followed by Salmonella, with 30% of outbreaks.” Needless to say, the process and sanitary measures used on food served in restaurants must be top notch. If they prove to be anything less than

Culture is a big thing here in the United States, it’s what defines a person. Having cultures from other countries is a huge advantage to the country, knowing different religions, foods, teachings, history is beneficial to the country. It benefits the country because it’s something different, and different is not always bad; it’s a new way to learn and fix the mistakes. Hiffingpos.com says “Across the board, be it Korean, Ethiopian, or Armenian food, most traditional cuisines emphasize a diet of whole grains, many vegetables, and good fats. As Pollan affirms, there is a very low incidence of ‘first world’ diseases like diabetes and heart disease among people eating traditional diets. As a society, we are greatly informed by the presence of immigrant communities that bring their traditional cuisines to this country. There is much that we have learned and much more that we must continue to learn from immigrants regarding our diets.” Every time you go to New York especially in the suburbs you will see food stands on the sidewalk. Many of those food stands are Hispanics: Dominicans, Puerto Ricans, Cubans, and Mexicans. Those small businesses are

The U.S. Government could use the Commerce Clause against the restaurant to correct the situation. In 1964 the Civil Rights Act was passed, which prevented discrimination against African-Americans. The restaurant was discriminating African-Americans by only allowing them to take their food to go and not being allowed to eat inside the restaurant. Prior to the 1964 Civil Rights Act nothing could have been done as it was left up to the states to deal with these types of issues. Now his type of issue would fall under an Equal Protection violation. The Commerce allows the federal civil rights legislation to regulate restaurants. Because the restaurant was not treating their customers equally the federal government could press charges against

In this chapter the ROC-NY continues to grow and expand as an organization due to its recognition for its advocacy of immigrant restaurant workers. Mamdouh and Saru plan to broaden ROC-NY to all restaurant workers. Saru proposes to expand to a national level and with Mamdouh’s agreement they organize a national convention. Mamdouh and Saru’s efforts did not go unnoticed as they worked in establishing the Responsible Restaurant Act. This act allowed the Department of Health to withhold license renewals of establishments with a history of labor violations. Additionally, restaurants were now required to disclose their employment violations upon renewal; the city could hold public hearings to inquire about restaurant violations; and the

Today’s society is becoming increasingly more health conscious. Consumers are aware of calories, obesity, sodium content and fatty food intake issues. Many restaurants have responded to the healthy eating trend by expanding the number of healthy food choices on their menus. A study found that American fast-food chains increased their healthy menu items by 65% during the second quarter of 2009 to the second quarter of 2010 (Midday, 2010). Another important social factor is the desire to be socially responsible. More restaurants are going green by choosing local ingredients, meats, and vegetables over those shipped from thousands of miles away. A study reports that around 80% of Americans consider themselves to be environmentally conscious. The same study found that over 60% of Americans prefer to eat at eco-friendly or green restaurants (Hubpages, 2010).

The United States is made up of many different cultural backgrounds and races. Dr. Madeleine Leininger, a nurse-anthropologist, created a framework for TCN based on eight factors (Andrews & Boyle, 2016). The first factor is the number of people migrating to the United States from other countries with differing cultures. The United States has long been referred to as the melting pot, because we are a nation made up of people from other countries. The second factor is these immigrants expecting their cultural beliefs to be accepted and respected by health care providers. Offering kosher meals to a Jewish patient would be an example of this respect. The third factor is the use of new technology that may conflict with cultural values of patients in the health care system (Andrews & Boyle, 2016).

A current cultural conflict taking place in America today is religious. Many Americans discriminate against the Islamic faith and there have been countless acts of mistreatment of Muslims in the work place, at school, in public, and in the media. Negative feelings and acts toward Muslims have become so prevalent that in 1991 the Runnymede Trust Report coined a term for it. The report defined the “unfounded hostility toward Muslims, and therefore fear or dislike of all or most Muslims” as “Islamophobia” (Defining “Islamophobia”). There has always been some religious cultural conflict with Muslims in the United States, but since the 9/11 terrorist attacks, conflict has escalated significantly.

Mongols BBQ is a restaurant that provides Oriental cuisine in Los Angeles, California. The restaurant provided a limited buffet style menu during the lunch and dinner hours of the day. Located near the University of Los Angeles Campus, the restaurant appeals to many young adults, often students, and all the businesses and theater in the district of Westwood. Mongols BBQ is a very successful business and there are many factors in the way they operate the business that contribute greatly to their success. The restaurant industry in the US tends to be among the costliest markets to operate in but the owners of Mongols managed to leverage their experience in the industry and their cultural influence to run a restaurant below the industry average (see Appendix 2).

The Food Hygiene, Health and Safety Act provides food hygiene regulations for people who work in the hospitality industry it reviews the legislation which regulate hygiene, health & safety practices. The Chefs role in the safe preparation and service of food is critical and the law states that a food handler has a legal responsibility to ensure that food is maintained in a hygienic & safe manner.