Diet & Nutrition in Hospitality: Menu Planning Report

This report examines the crucial role of diet and nutrition within the hospitality industry, specifically focusing on how businesses like Homewood can create and implement healthy menu options to attract and retain customers. The report begins with an introduction to the importance of nutrition in the hospitality sector, explaining why businesses should prioritize healthy menu options to cater to health-conscious consumers. It then provides two distinct daily menu proposals, one vegetarian and one non-vegetarian, each including breakfast, snack, lunch, dinner, and beverage options, tailored for health-conscious customers. The report evaluates these menus, including the calculation of nutritional values, and discusses their relevance across different types of businesses. Furthermore, it explores how menu planning can be used to adapt the proposed menus to suit customers with specific dietary needs, such as those with anaemia and osteoporosis. The report also discusses the changing nutritional requirements throughout the key stages of life and how these changes impact menu planning in the hospitality industry. The conclusion summarizes the key findings and reinforces the importance of diet and nutrition in the contemporary hospitality landscape.

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.

Meal Type (Veg) Ingredient
Weight
(g)
Breakfast Biscuits, sandwich, cream 200
Lunch Curry, vegetable, with yogurt, UK type, homemade 680
Dinner Rice and red kidney beans, brown rice 250
SnacksAndDrinks Fruit juice, mixed 200
Meal Type (Non-
Veg) Ingredient
Weight
(g)
Breakfast Sandwich, white bread, chicken salad 300
Lunch Risotto, chicken, homemade 680
Dinner Pilau, egg and potato, brown rice, homemade 250
SnacksAndDrinks Soup, pea and ham, homemade 150
These menus are based on the proper calculation of the nutrition value so that customers
get healthy as well as nutrition based food.
An evaluation of your menus, including calculation of nutritional values and a discussion on the
relevance of these menus for different ranges of businesses
When a restaurant is planning a menu, it is essential for food and beverage manager to
calculate proper nutrition value because through that they able to ensure that they are offering
quality as well as healthy food to the customers. Moreover, it will also effective as well as
impressive when restaurants provide its nutrition facts on their menu as that will help in showing
customers that they are consuming healthy food (Grosse and et.al., 2020). This will help in
increase in sales; profitability ratio as well as it also increases the footfall at restaurant. In respect
of Homewood they also conduct calculation of nutrition value of their menu which is attached
with the excel sheet along with the file. Through this customer can decide order of products
according to their health requirement. In addition to this, by conducting calculation respective

restaurant food and beverage manager determine that different age group people required
different level of nutrition. For example at school it is essential to provide food which is full of
protein, calcium and other minerals as that will help in growth, in respect of elderly retreats
protein and calcium based with low fat food is required. Moreover at restaurant all time of food
must be available as that help in attracting customers.
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.
Menu planning is considered as process of deciding what a person will eat for their each
meal and that will include main dishes, beverages, side dishes and desserts. This is also entails
deliberating how many meals to be plan for as well as when it has to serve to others. There are
several principles of menu planning which a planner of hospitality industry need to consider such
as balance, adequacy, calories control, moderation, nutrients density as well as variety. In respect
of Homewood restaurant they planned two menu one for vegetarian and another for non
vegetarian people (Guillermo and et.al., 2020). While developing and planning the menu
respective is planning to include nutrition factors as that will help in attracting and retaining
customer of all types such as food lover as well as health based food. In respect of respective
company it is essential for them to adopt proper procedure for menu planning which they use in
order to adopt the menu which they developed above as well as in this they also conduct
planning for menu that are suffered from anemia and osteoporosis onset. Below explanation of
steps are mentioned:-
 Post an ongoing grocery list where it’s easy to see – In anemia it is recommended to eat
leafy green, meat and poultry, seafood, beans, tomatoes and so on and osteoporosis
person need to intake calcium in their body. So it is essential for a respective restaurant to
ensure that they have proper grocery at their kitchen as through that they able to prepare
food on time.
 Ask for meal ideas and share the work – At a restaurant there is culture diversity because
different cook and other members came from different location so they have different
dishes ideas from a particular product (Hassapidou and et.al., 2020). In respect of
respective restaurant they need to consult with their chef and other members that they
have better suggestion of dishes for the anemia and osteoporosis person.

 List favorite seasonal meals ideas – In this food and beverage manager use the proper list
of the idea starter so that they conduct shopping according as this will help in fulfilling
resource for preparing dish for customer. In respect of Homewood, their food and
beverage manager will develop list of food which can be eat by customers who are
suffering from anemia and osteoporosis. Accordingly that they will conduct shopping.
 Find out what’s on hand and what is for plan special meal – At this stage food and
beverage manager need to check the cupboard, freeze and fridge in order to determine
which resource they have and which need to purchase. In respect of respective hotel they
need to determine which fruits, vegetable and other material they have for preparing food
for customers who are suffering from anemia and osteoporosis such as egg, tomatoes,
chicken or meat, seafood and many more.
 Start planning, set at least three meals – At this stage a company food and beverage
manager need to develop dishes which they will serve to the customer according to the
resources which they have in their kitchen (Oktay and Bahcelerli, 2020). In respect of
Homewood restaurant they will determine the resources and according to that they will
develop dishes which are best for the customers who are suffering from anemia and
osteoporosis. For example dish will develop for 3 times and it also include juice, food
which are suitable for respective person will include egg, seafood, meat, beans, tomatoes,
low fat milk and so on.
 Eat healthy meals and snacks – At this stage food and beverage manager need to plan
menu which include healthy and nutrition food because current generation are more
concern with the fitness as well as health. According to this they need to develop or
prepare meal, snacks and drink which are health and include no or little fat, sugar and
sodium. In respect of respective restaurant their food and beverage manager take care of
this the menu that they develop is best for the customers who are suffering from anemia
and osteoporosis. Moreover, they also need to ensure their food must be healthy for all
customers.
 Save time on meal planning – It is the last stage according to which restaurant need to
adopt process which help in saving time in the preparation of food because no customer
like to wait for too long (Oluwasanu, Oladunni and Oladepo, 2020). In respect of this
cooks need to prepare some food which can be prepared in advance and that will not get

spoiled such as meat or eggs can be boiled, rice can be half cooked, adopt fast cooking
appliances and so on. In respect of respective restaurant they must also adopt appliances
which save their time as well as they also develop some frozen dinners such as curry of
most of the dishes.
An exploration of the changing nutritional requirements throughout the key stages of life and the
implications this has for menu planning in hospitality.
A person goes through different life stage and at every stage they need to have different
food so that they get proper amount of nutrition in their body which helps them in growth in
proper manner. According to that it is essential for the food and beverage manager of a restaurant
or hotel t develop menu for every age group people (Samoggia and Riedel, 2020). It is so
because when parents came for dinner they take their children too so it is essential to have menu
for them. This will also leads to attracting more and more customer as well as retain them by
offering quality and healthy food. Below chart is given which Homewood restaurant need to
follow in respect of all stage of life as well as they also need to arrange resource accordingly so
that effective planning will be conducted:-
Stage of time Nutrition requirement Example
Pregnancy
Need food which provide energy, protein,
essential fatty acids, vitamin A, vitamin C, B-
vitamins ( B1, B2, B3, B5, B6, B12, folate, choline)
& calcium, phosphorus (this is essential when
pregnancy take place under the age of 18).
After the age of 18 years then nutrition will
include magnesium, potassium, iron, zinc,
copper, chromium, selenium, iodine,
manganese, molybdenum.
Tomato, whole grains, nuts,
water, leafy green
vegetables, milk, eggs,
orange and so on.
Lactation
Required high amount of vitamins A, C, E, all
B-vitamins, sodium, magnesium.
Minimum or no requirement of iron (Sofi,
2020).
Trout, wheat germ oil,
papaya, apricot, brown rice,
carrot juice, spinach and so
on.

Infancy,
childhood
Required high amount of energy, protein,
essential fatty acids.
Breast milk, egg, fish,
cereal, fruits, vegetables and
so on.
Adolescence
Need food product which provdie energy,
protein, calcium, phosphorus, magnesium, zinc
(females only).
Dried fruits and nuts,
yogurts, law fat muesli bar,
banana, peanut butter
sandwich, milk, oats,
vegetables and many others.
Early adulthood
(ages 19-50)
Enhance requirements for males, compared with
females are vitamins C, K; B1, B2, B3, and
choline; magnesium, zinc, chromium,
manganese
Increased requirements for females, compared
with males: iron
Grains, vegetables, fruits,
lean protein products, non
fat dairy products etc.
Middle age (ages
51-70)
Required high amount of vitamin B6, vitamin D
(Zhang, 2020).
Fruits, vegetable, fish, bean,
peas, whole grain cereals,
breads, rice, pasta, low fat
cheese, yogurt, milk and so
on.
Elderly (age
70+)
Enhance requirement of vitamin D
Decreased requirements of the energy; iron
(females only)
Dairy food with low lactose,
grains, fruits, vegetables,
meat, beans and so on.
CONCLUSION
By analyzing the above mentioned points it can be summarized that for every firm who
are operating in hospitality need to develop their menu according to the diet and nutrition
required of different age group people. It is so because through that they able to ensure health
and fitness of the potential customers successfully. In respect of this, it is essential that company
food and beverage manager must conduct calculation of nutrition value by using software or

formula because that will help in developing menu in effective manner. In addition to this it will
also help in determine how much diet as well as nutrition a kid need, elder required and an old
age people. It is essential because according to the stage of life nutrition as well as diet
requirement of a person get change so when hospitality business adopt this they able to attract as
well as retain customers with them successfully and effectively. Moreover, according to any
disease the requirement of nutrition and diet get change so it is suggested to the hospitality
business to develop their menu accordingly.

REFERENCES
Books and Journals
Akkartal, Ş. and Gezer, C., 2020. Is Nutrition Knowledge Related to Diet Quality and
Obesity?. Ecology of Food and Nutrition. 59(2). pp.119-129.
Becerra-Tomás, N. and et.al., 2020. Mediterranean diet, cardiovascular disease and mortality in
diabetes: A systematic review and meta-analysis of prospective cohort studies and
randomized clinical trials. Critical reviews in food science and nutrition. 60(7).
pp.1207-1227.
Birk, M., 2020. The better the farm, the better the food: institutional diet, agricultural practices,
and nutrition in US almshouses. Food, Culture & Society. 23(3). pp.366-381.
El-Sherif, A. and et.al., 2020. Ovarian Cancer: Lifestyle, Diet and Nutrition. Nutrition and
Cancer, pp.1-16.
Grosse, C.S. and et.al., 2020. The role of a plant-based diet in the pathogenesis, etiology and
management of the inflammatory bowel diseases. Expert Review of Gastroenterology &
Hepatology. 14(3). pp.137-145.
Guillermo, C. and et.al., 2020. Diet quality and biomarker profiles related to chronic disease
prevention: The Multiethnic Cohort Study. Journal of the American College of
Nutrition. 39(3). pp.216-223.
Hassapidou, M. and et.al., 2020. The Nutrition Health Alliance (NutriHeAl) study: a
randomized, controlled, nutritional intervention based on Mediterranean diet in Greek
municipalities. Journal of the American College of Nutrition. 39(4). pp.338-344.
Oktay, S. and Bahcelerli, N.M., 2020. The Reasons for Guest’s Preferring a Diet Buffet in Five
Star Hotels. Journal of Culinary Science & Technology, pp.1-13.
Oluwasanu, M., Oladunni, O. and Oladepo, O., 2020. Multisectoral approach and WHO
‘Bestbuys’ in Nigeria’s nutrition and physical activity policies. Health Promotion
International.
Samoggia, A. and Riedel, B., 2020. Assessment of nutrition-focused mobile apps' influence on
consumers' healthy food behaviour and nutrition knowledge. Food Research
International. 128. p.108766.
Sofi, F., 2020. FASTING-MIMICKING DIET a clarion call for human nutrition research or an
additional swan song for a commercial diet?. International Journal of Food Sciences
and Nutrition, pp.1-8.
Zhang, Y., 2020. High Fat Sugar Diet Induces Skeletal Muscle Degeneration and the Beneficial
Effect of Time Restricted Feeding.