FSN 202 Lecture Notes - Lecture 19: Foodservice, Anaphylaxis, Sustainable Packaging
29 Oct 2016
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*for menu make sure you describe your clientele. Allergens: allergic reactions to food occur most often in restaurants. 46% of fatal reactions occur in restaurants. Hidden ingredients in sauces, cross contamination: restaurants do not have to list ingredients or declare allergens, consumers want accommodations, restaurant personnel need training, faan- food allergy and anaphylaxis network. Hospital healthy food initiative: pha- partnership for a healthier america, hospitals make a commitment to improve healthy choices for patients and in cafeterias, lower sodium, no deep fat frying, offer more fruits and vegetables, offer healthy beverages. Procurement: managerial function of acquiring material for production, includes: Purchasing: obtaining the right product, in the right amount, at the right price, at the right time, rst step in production, signi cant impact on customer satisfaction, can be a cost center or a pro t center. Accounting terms: cost center= a department in a business that incurs expenses but does not generate revenue, pro t center.
