Assignment on Public Health | Modern Dining
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Added on 2020-04-01
Assignment on Public Health | Modern Dining
Added on 2020-04-01
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Running head: COMMENTARYCommentaryName of the student:Name of the university:Author note
1COMMENTARYBeing in a corporate situation, I have published the brochure to address my clients aboutpublic health. In today’s era of modern dining, there arises complexity regarding experimentalstyle dishes on the menu but it does not happen when you will visit Tender Trap in EastDoncaster. Owner Chris and Helen Moraitis believe that if they use premium quality ingredientsthen it will form the platform for a good meal (Roden, 2015). Embedded with unique cookingskills and a comprehending of balance the menu is a refined, and influenced by seasonal cuisinewith a varied range of contemporary dishes. Come to Tender Trap, we will welcome you withwarm hospitality and inviting ambience. We accept bookings for business lunch and otherevents. There are 80 expensive seats and we accept Visa and Mastercard apart from Diner’s club,eftpos and AMEX. You will be able to experience modern fine dining and wine in the easternsuburbs region of Melbourne (Brownson et al., 2017). We have introduced a new menu where seasonality and premium attribution are theprevailing criteria in our restaurant. Our cuisine can be best described as modern andcontemporary dining where the food items are spread with fresh and bright experimental touchesto pamper the taste buds of the customers. We take pride in using seasonal ingredients from thecountry such as, fresh meats, seafood, vegetables, and herbs from the local waters, pastures andgardens. We deliver our service efficiently in a friendly and knowledgeable way and not beingintrusive. Recently, we have been identified in the 2010, 2011, 2012, 2013, 2014 and 2015editions of the “The Age Good Food Guide.” We abide by the policy of not serving cakes ordesserts from outside locations (Latimer, 2015). We have published the brochure to attract the readers about food hygiene and safety. Byconducting research and survey on the Australian food market we have seen that most of thepeople in Australia suffer from food poisoning because of eating out which ultimately results in
2COMMENTARYdeath. To reduce the risk of food contamination and the associated diseases, Brisbane CityCouncil and Queensland Department of Health has arranged for some campaigns to raiseawareness among the public. The Tender Trap was also questioned about the safety measuresthat we take regarding cooking, handling, storing, thawing and serving of food. We wereinterrogated in details what precautions we take to maintain the health of the public (Lawley &Howieson, 2015). It is great pleasure for us to inform that went through the tests successfully andwas considered among the top three most hygienic restaurants in the country. This is the reasonwhy we were allowed to publish a brochure on public health related to food preparation in therestaurants. The target readership of the brochure will be the people who eat out a lot, especially theyoung generations. This brochure is also targeted for those restaurant owners who remainignorant about the food safety and security issues. The public health department has imposedheave fine on those restaurants who will not abide by the set standard of measures. In thebrochure the important parts are mentioned in different colors to easily grab the readers’attention (Li, Wang & Liu, 2017). Using of a background and informal fonts in the writing willbreak the monotony of reading and arouse excitement among the readers to know more aboutfood safety and hygiene. We have strictly restricted to the given words in the brochure becausemore words lead to less interest on the part of the readers. The brochures will be printed in bulkto hand out to one and all. There will be hired distributors who will reach out to various places inorder to communicate to the public. The distribution will mainly take place outside restaurantsand hospitals because those areas are the major pull- outs. These brochures will help inpromoting Tender Trap because they were considered as one of the cleanest and safestrestaurants (Milazzo et al., 2017). Who doesn’t want good and safe food of premium quality?
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