Hazards Of Industrial Kitchens Vs. Street Food Vendors

In relation to hospitality and catering, the non-commercial or “public” sector exists in the form of hospitals and institutes of education. Organisations in the commercial sector are privately owned and exist solely to find a niche to exploit to make money. While money-making is still a factor in the private sector, it is not the main goal. With the primary goal, demographic and expectations of the target audience, along with location and budget, all taken into account, different areas of the hospitality and catering industry begin to differ widely.

Throughout the articles, each one discussed the author’s perspective on food industries. Two articles argued whether the food companies should be blamed for the health epidemics or it should be a personal responsibility for consumers. While others discussed how food industries manipulate consumers into buying more of their food. Along the same lines, all the articles mentioned how the health epidemic is increasing and who must be fault for the growth. As well as finding a solution and who should help. Although the articles emphasize how obesity rate has grown, the public seems to blame food companies for manipulating consumers and others insist it is a consumer’s personal responsibility.

In the article “don’t blame the eater”, David Zinczenko focuses on the reason behind the obesity problem that the modern young generations are facing. According to him, the large chains of fast-food restaurants given their availability around the country and low prices are the ones causing this problem. He brings in his own life experience and tells the story of becoming a 212 pound teenager highlighting that he had to rely on these fast food chains for everyday meal. With a single mother, who worked long hours he had no other alternatives to this like many other American teens. The lack of information about the calorie content of the dishes on these restaurants was one other main concern. Most of these restaurants do not provide enough data about the calorie content of their dishes, and even if they do so its mostly vague and deceiving. To show the gravity of the problem he pulls out a statistics of an increase of 30% in type 2 diabetes resulting in an expense of hundreds of billions of dollars in healthcare. Zinczenko implies that this impact is as serious as smoking. Hence, fast food should have a warning label to raise awareness among the consumers. He addresses these food chains as vulnerable and warns these restaurants that they will find themselves in trouble unless they look out for their consumers. He also adds the further effects these food habits can have in our society.

First, the author enables to present the different global concerns about the negative impact of fast food towards the health of the public, which include obesity. She also manages to connect other important aspects of one supply chain of the company, which is the artificial maker of flavors, where in, she mentioned to be highly reserved.

The main purpose of this research study is to come up with a strong analysis on the performance level the restaurant. The following objectives have been brought forward with regard to this purpose.

Poorly prepared, stored or contaminated food can be the source of potentially fatal infections such as salmonella and listeria. Managers or owners of care homes are responsible for the food hygiene standards within their organisations. This home believes that the effective management of food safety relies heavily on having written operational policies for the safe preparation, storage and handling of food. Therefore, in this home: All food will be prepared. cooked, stored and presented in accordance with the high standards required by the Food Safety Act 1990, the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995. • All food preparation areas, storage areas and serving areas should

One of the mayor problems in or society is the obesity derived from most of the time for the food on the go or “Fast Food.” This food can be prepare very quickly is sold at the restaurants and served to the costumer for takeout or take away. When people eat this food can have many consequences for this actions that can led like heart diseased diabetes, obesity, or heart problems and many more. This food also has become popular all over the world the topic about fast food can be see it and judged in different sides positive and negative. Is a great invention for many busy people who don’t have time to waste on cooking and are available order food for small amount of Money. On the other hand this kind of food is criticized by many people, especially the doctors, and the specialist of the medicine. They try to convince the people to avoid eat fast food because contains too much substances harmful for the human body. In the book fast food nation by Eric Shlosser he mentioned “the fast food related illness in the United States emerging in infectious diseases (607).” Possible solution are exercised, eat healthy and watch your weight and go to the doctor and explain any change in the diet.

.Food preparation areas – In any type of food preparation are, there must be strict rules and regulations laid down by the employer to prevent food from being contaminated. As well as this, it is their responsibility to make sure that their employees and staff aren’t a risk to food safety. This is where employers need to focus on 4 main areas to ensure health and safety: keeping the area clean, reporting any illnesses, clothing and personal cleanliness/hygiene.

All food preparation is done in the kitchen only; I have a strict cleaning regime, which means sides are kept clean and all waste is bagged and disposed of, as per my waste disposal policy. I also have clear delineation of areas, which are used for either raw food preparation or cooked foods. I keep meat goods and vegetables separate. I have also done a food hygiene course and I have downloaded safe food in you home packs, which I use with the children to promote good food hygiene with them. Part of the legal obligations I have is

Food is considered a basic necessity in order to live. Each year, foodborne illnesses strike 48 million Americans, hospitalizing approximately 128,000 people and killing 3,000 (“Estimating Foodborne Illness”). Over time, the Food and Drug Administration (FDA) has implemented various legislations in order to prevent illnesses and reduce risks. In 2011, the Food Safety Modernization Act (FSMA) was signed by the President which was considered to be a “historical legislation” (Hamburg). Along the course of its development, the Executive and Legislative branches of the United States government played a significant role in approving and modifying the food regulation law. Since its approval as a legislation, the policies have been implemented in order to prevent problems that can make people sick however it is still a work in progress (Taylor).

From a practical standpoint, cleanliness is an important part of the fast food industry, not only in the restaurant image, but also health safety of the customer. If customers received a dollar every time they ate or entered a McDonald’s, they could probably buy a franchise themselves. Sadly, most McDonald’s restaurants from Los Angeles to New York look the same, somber and bleak. In stark contrast, In-N-Out Burger painted sterile white inside and out, makes their restaurants look refreshingly clean and bright. In-N-Out’s fire engine red sign catches customer’s eyes as they drive along side of the famous restaurant. The employees are super friendly and accommodating at all times during the dining experience.

This report will give an overview on the how the project is coming along and explain in detail the methods used. Using the data collected will be able to improve the waiting time that the customers have to wait and receive their meals. The report focus on the data collected from the observation to be able to find the distribution.

When you eat at a restaurant where you eat may be very clean and spotless so they can attract people going in this restaurant and eating but the worst part is you are never sure about their kitchen cleanliness unless you go inside where your meal is cooked.

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.

Specialty Food and Beverage company (SF), which founded in 2004 in Denmark, mainly covers foods and beverage, restaurants and hotel area. Recent years, the company had faced several problems which lead SF to an embarrassing situation. This assignment will introduce SF’s current issues, analyze the decision and then discuss the solution way which chose by SF’s high level management team.