Diet & Nutrition in Hospitality - Briefing Report

Diet & Nutrition in
Hospitality - Briefing Report
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Table of Contents
INTRODUCTION...........................................................................................................................3
P3 Design and plan healthy meals for range of situation and customers....................................3
P4 How nutritional value are relevant to range of businesses.....................................................6
P5 How to prevent onset of nutritional deficiency disorder such as anaemia and osteoporosis
in menu planning.........................................................................................................................7
P6 Explore changing requirement in life stages and its implications........................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12
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INTRODUCTION
In recent times, people are becoming more health conscious due to covid 19. it has highly
affected on lifestyle of people as they are focusing on maintaining cleanliness and hygiene. As
hospitality sector provide various food and beverage services to people. So, it is necessary to
ensure that diet of people is proper. It will enable in offering them healthy diet and maintaining
health. Alongside, it is found that in hotel there comes many customers. So, their needs vary
from one another on basis of their health conditions. thus, there needs to be various types of
menu which contain diet and healthy dishes (Abiri, and Vafa,, 2019).
the report will lay emphasis on design of healthy plan for customers. Also, it will evaluate
how nutrition value vary in range of businesses. Moreover, it will be described on how to prevent
onset of nutritional deficiency disorders. alongside, changing nutrition requirement is there in
stages of life will be discussed.
P3 Design and plan healthy meals for range of situation and customers
A healthy meal consists of food dishes that are rich in calcium, vitamin, fat, etc. It should
contain enough nutrients so that it fulfils requirement of body. Moreover, in Homewood Lodge
customer which visit belong to life stage of various level. So, there nutrients intake differs from
one another (DRege, , Geetha, and Ramesh Babu, 2017). Along with it, customer may have
various situation as well related to health. Some may suffer from diabetes, heart disease, etc.
thus, they require healthy meal as compared to normal one. this is because the nutrient
requirement in body is different. therefore, it is important for Homewood Lodge to design and
plan healthy menu as per range of customers and situation. hence, a meal is designed for a 30
year football player of 3 days. his weight is 73 Kg. so the meal is as follows
Day 1 Monday
Time Food Type Quantity Liquid
8:44 BREAKFAST
Egg 1 56 g
Chicken nugget 80g
Fried bread 100g
Salad 30g
Coffee 1 cup 80ml
11:00 Water 500ml
11:30 Banana 100g
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1500 LUNCH
Broccoli 170 g
Steak 100 g
Onions 10g
Bread 60g
Orange Juice 100ml
19:30 Fish 140g
Potatoes 30g
Juice 7g
Milk 100ml
Day 2 Tuesday
Time Food Type Quantity Liquid
8:00 Water 750 ml
8:30 BREAKFAST
Cereal 50g
Milk 70ml
Bread 80g
10:30 Water 750 ml
11:40 Apple and orange 70 g
16:30 LUNCH
Fried Potatoes 160g
Chicken 120g
Desert 50g
18:00 Water 750 ml
20:00 Tea 1 glass 80ml
Day 3 Wednesday
Time Food Type Quantity Liquid
8:00 BREAKFAST
Eggs 1
Chicken nuggets 80g
Mushrooms 30g
Bread 100g
Milk Pudding 50g
Coffee 80ml
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