Other-Issues_G4_PPT.pptx

OTHER ISSUES IN HOSPITALITY INDUSTRY DECENA, MARICAR MARAMAG, ARLAN ENDINO, VALERIE UMOSO, ROSE ANN IBALE, MHICA VELASCO, JAY-B ILAGAN, FERDINAND VERBO, ANGELENE JAMON, MICHELLE AGEND A o FIRE SAFETY o TRUTH MENUS o DIET, NUTRITION AND HEALTH FIRE SAFETY...

OTHER ISSUES IN HOSPITALITY INDUSTRY DECENA, MARICAR MARAMAG, ARLAN ENDINO, VALERIE UMOSO, ROSE ANN IBALE, MHICA VELASCO, JAY-B ILAGAN, FERDINAND VERBO, ANGELENE JAMON, MICHELLE AGEND A o FIRE SAFETY o TRUTH MENUS o DIET, NUTRITION AND HEALTH FIRE SAFETY FIRE SAFETY o COMPLIANCE AND ENFORCEMENT Many establishments struggle with consistently meeting fire safety regulations. regular inspections and compliance are crucial, but there’s often a gap in enforcement, particularly in older buildings or smaller properties. FIRE SAFETY o STAFF TRAINING Ensuring all staff are well- trained in fire safety procedures, including evacuation plans and the use of fire extinguishers, is a continuous challenge. regular drills and updated training are essential but FIRE SAFETY o FIRE SAFETY EQUIPMENT Proper maintenance and regular checks of fire alarms, sprinklers, and extinguishers are critical. inadequate or outdated equipment can pose significant risks. FIRE SAFETY o BUILDING DESIGN Older buildings or those not originally designed with modern fire safety standards in mind may lack essential features like sprinkler systems or proper emergency exits. TRUTH MENUS TRUTH MENUS oMISREPRESENTATION OF INGREDIENTS Restaurants might claim their dishes include certain high-quality or premium ingredients (like “wild- caught fish” or “organic vegetables”) but use lower-quality alternatives to cut costs. This is misleading to consumers who think they are paying for a higher quality meal. TRUTH MENUS oPORTION SIZE Sometimes, the portion sizes listed on the menu don’t match what is actually served. Customers may expect a larger meal based on the menu description but receive something smaller. TRUTH MENUS oSOURCE OF INGREDIENTS Phrases like “locally sourced,” “sustainable,” or “farm-to-table” may be used in marketing, but in reality, the ingredients might not match these claims. This could mislead eco-conscious consumers. TRUTH MENUS oALLERGEN INFORMATION Failure to properly disclose allergens or the risk of cross- contamination can lead to serious health risks for customers with food allergies. TRUTH MENUS oPREPARATION METHODS The menu might claim that food is “handmade” or “prepared fresh,” but in reality, the restaurant could be using pre- packaged or frozen ingredients. TRUTH MENUS oPRICING TRANSPARENCY Restaurants might use vague or deceptive pricing on the menu, such as listing “market price” without informing the customer of the current rate, leading to unexpected high charges. DIET, NUTRITION & HEALTH DIET, NUTRITION &HEALTH o BALANCING OFFERINGS Catering to diverse dietary needs (e.g., vegetarian, vegan, gluten-free) while maintaining taste and quality is a complex challenge. menu development must consider these requirements without compromising the overall dining experience. DIET, NUTRITION &HEALTH o HEALTH TRENDS Staying updated with the latest nutrition trends and incorporating them into the menu can be difficult. there’s pressure to offer healthier options while also meeting customer expectations for indulgent items. DIET, NUTRITION &HEALTH o NUTRITIONAL INFORMATION Providing accurate nutritional information for menu items is increasingly important. customers want to make informed choices, which requires clear labeling and transparency about calorie counts, macronutrients, and DIET, NUTRITION &HEALTH o MANAGING SPECIAL DIETS Accommodating special diets (e.g., diabetic, low- sodium) involves careful planning and preparation to ensure the health needs of customers are met without cross-contamination or  T ! O THANK YOU! R H A BRING OUT ¼ SHEET OF PAPER! C