Analysis of Gluten-Free Foods Sustainability in the Hotel Industry

This research proposal investigates the sustainability of gluten-free foods within the hotel industry. The study aims to analyze whether the growth of gluten-free options is viable, focusing on the restaurant Cafe du Parc at the Hotel InterContinental the Willard Washington D.C. The objectives include examining the lived experiences of restaurant owners using gluten-free items, comparing their experiences with traditional menus, and analyzing the cost-profit ratio. The rationale highlights the increasing prevalence of gluten-related disorders and the growing demand for gluten-free options. The methodology employs a descriptive research strategy with a qualitative approach, using phenomenology to explore the experiences of stakeholders through semi-structured interviews. The study design includes details on sampling, recruitment, and inclusion/exclusion criteria for participants. The research will contribute to understanding the integration of gluten-free diets in the hospitality sector.