Diet & Nutrition in Hospitality - Briefing Report

Diet & Nutrition in
Hospitality - Briefing
Report

Contents
INTRODUCTION.......................................................................................................................................3
MAIN BODY..............................................................................................................................................3
An introduction and a discussion on why hospitality business should focus on providing healthy menu
options for customers...............................................................................................................................3
At least two different healthy daily menu proposals (including: breakfast, snack, lunch, dinner and
beverages) aimed at health-conscious customers.....................................................................................4
An evaluation of your menus, including calculation of nutritional values and a discussion on the
relevance of these menus for different ranges of businesses....................................................................5
A discussion on how menu planning can be used in order to adapt the above two menu proposals and
make them suitable for customers with anaemia and osteoporosis onset.................................................6
An exploration of the changing nutritional requirements throughout the key stages of life and the
implications this has for menu planning in hospitality.............................................................................8
CONCLUSION...........................................................................................................................................9
REFERENCES..........................................................................................................................................11

INTRODUCTION
In hospitality industry it is essential to follow proper diet and nutrition plan because
through that they can develop proper menu for their guest and clients. It is essential for a
manager working in respective industry to have proper knowledge as well as understanding of
proper nutrition and diet level of every age group people. There are several elements or
components of the balance diet which food and beverage manager need to consider while
developing menu such as carbohydrates, protein, vitamins, minerals, water and fats (Akkartal
and Gezer, 2020). Organization given for the respective report is Homewood which is operating
in hospitality industry and offer wide range of services such as restaurant and hotel facilities. It is
located at the Freshford, Bath, United Kingdom. Topics covered in respective report are
explanation why hospitality firm need to focus on providing health menu options and it also
include two different healthy daily menu proposal. Moreover, it also includes calculation of
nutritional value in the selected menu as well as it also discusses the different range of
businesses. It also explains effectiveness of menu for the customers who are suffering form
anaemia and osteoporosis onset.
MAIN BODY
An introduction and a discussion on why hospitality business should focus on providing healthy
menu options for customers.
According to the current trends people are focusing on the healthy and nutrition food
because they want to adopt and follow the healthy life style. So, due to respective trends
hospitality business are adopting healthy and nutrition based food in their menu as through that
they able to attract customers even who are fitness or health freak. There are several other
reasons of why hospitality business likes Homewood are adopting and focusing on providing
healthy menu options for their potential customers, from which some are mentioned below:-
 Help in capturing a wide customers base – In current time people are often go out for eat
to their busy work schedule as they more prefer to go restaurant on the special occasions
(Becerra-Tomás and et.al, 2020). In addition to this, now people are becoming fitness as
well as health freak due to which they limit their order at restaurant because they are not

aware about the nutrition as well as calories value. So when Homewood focuses on
providing nutrition on the healthy menu they ensure that their potential health conscious
diner will not limit their choice or order at the restaurant. This will also help in attracting
more and more customers who like to eat as well as who are health conscious.
 Nutrition labels enhance revenue – When a restaurant display the nutrition information in
menu they able to increase the order frequency of the labeled menu products or item. This
is so because labeling at product makes customers confident that they are consuming
proper nutritional as well as caloric value (Birk, 2020). It will also determine that trend in
the enhanced ordering frequency will seen by the heart and stroke foundation program
named Health Check. It is also seen that the product in the menu having HC symbol are
get more ordered as compare to others. So when respective company adopts the strategy
to provide nutrition value in menu they able to enhance order rate which increase their
profit directly.
 Current generation of customers attracted toward healthy eating – In today’s time there
are many health concern people who restrict their child from eating at the fast food
restaurant. Moreover in now kids are also conscious about their health and fitness due to
which they also looking for the nutrition food. So when restaurant show nutritional facts
table on the food item then they able to attract people as well as encourage them to visit
again and again. So in respect of respective restaurant by focusing on providing nutrition
value they able to attract more customer as well as they also able to retain them for long
time which enhance sales and profit successfully.
At least two different healthy daily menu proposals (including: breakfast, snack, lunch, dinner
and beverages) aimed at health-conscious customers.
For every restaurant and hotel need to develop attractive as well as healthy menu as that
will help in attracting customers as well as retain them for long time. This will also help in
enhance restaurant market value which directly leads to enhancement in sales and then
profitability ratio (El-Sherif and et.al., 2020). In respect of Homewood restaurant their food and
beverage manager develop two menus including breakfast, snacks, lunch dinner and beverage.
From which one is based on plants products as well as another is based on meat or fish products.
Below both the menus are mentioned according to their weight.