What are some specific consumer-driven changes you believe are directly affecting the menu items produced and sold by food service operations today?

User Generated

xraarguevpuvr

Business Finance

Description

Consumer preferences for food, beverage, and lodging products are continually evolving. The operational changes the result from these evolving consumer preferences can directly affect the efforts of HR managers.

a. What are some specific consumer-driven changes you believe are directly affecting the menu items produced and sold by food service operations today? How will these changes affect HR management?

b. What are some specific consumer-driven changes you believe directly affect the manner and locations in which food service items are sold today? How will these changes affect HR management?

c. What are some specific consumer-driven changes in the desires of today's travelers for lodging products and services that directly affect how hotel managers and supervisors operate their facilities? How will these changes affect HR management?

User generated content is uploaded by users for the purposes of learning and should be used following Studypool's honor code & terms of service.

Explanation & Answer

Attached.

The Hr. managers in the food, beverage and lodging industries are responsible for the daily smooth
operation of restaurants, hotels and other establishments that prepare and serve food and also offer
lodging services they direct staff and ensure the customers are well satisfied with their dining services
and enjoy a quality hospitable environment and services during their stay. All these form an umbrella to
ensure a smooth continually running business that is highly profitable. However, customer preferences
and attitude toward a better healthy eating culture and authentic monastery logging standards make
the HR managers to constantly change their tactics in order to suite the customer’s preferences and at
the same time ensure the business is running smoothly with a respectable profit.

Customers are increasingly becoming health conscious, but their perception of what is considered
healthy eating in restaurants is also changing. Their definition of heath is associated with local, natural,
organic and sustainable food and drinks. Additionally, customers are taking more of balanced and
personal approach to healthy eating seeking out better-for-you foods, while enjoying constant
indulgences. Moreover, some customers say that descriptors such a low salt, low fat and low sugar
clearly signal health, yet strongly detract from the taste of food. These in turn pressures the HR
managers to deliver more and come up with ideas that will ensure the customers trust in healthy eating
and the same time deliver a tasty and delicious meal with high class standards.in these respect the
restaurants are pressured to produce a variety of changing menu and in some instances add a delicacy
serving of fruit or vegetables, or 100% whole wheat high light health on the menu, while enhancing
customers’ taste precision.
The uniqueness that the customers need in the type of food served has make some of the HR managers
come up with little ideas that make a big differen...


Anonymous
I was stuck on this subject and a friend recommended Studypool. I'm so glad I checked it out!

Studypool
4.7
Trustpilot
4.5
Sitejabber
4.4

Related Tags