The attitude and practice of the hospitality industry regarding the availability and service of gluten-free food in Hungary
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| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | attitude and practice of hospitality industry demand on free-from restaurants gluten free gluten related disorder training chefs and restaurant staff |
| Online Access: | http://dolgozattar.uni-bge.hu/40531 |
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| LEADER | 00000nta a2200000 i 4500 | ||
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| 001 | dolg40531 | ||
| 005 | 20220725184949.0 | ||
| 008 | 220725suuuu hu om 000 eng d | ||
| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Zsigrai Melinda Zsuzsanna | |
| 245 | 1 | 4 | |a The attitude and practice of the hospitality industry regarding the availability and service of gluten-free food in Hungary |c Zsigrai Melinda Zsuzsanna |h [elektronikus dokumentum] |
| 520 | 3 | |a The attitude and practice of the hospitality industry regarding the availability and service of gluten-free food in Hungary In my research, I will focus on the attitudes and practices of the hospitality and tourism industry in serving guests with nutritional intolerances or allergies, especially those with gluten-related disorders. Dining out can be difficult for people with food allergies because they must rely on restaurant staff to properly prepare their gluten-free meals. In my dissertation, I would like to identify the most common difficulties experienced when eating in restaurants for patients with gluten-related disorders and summarize the practices and protocols, which are used in the hospitality industry to serve this group of customers.I hope that my results will contribute to helping people with gluten-related disorders dining out in restaurants in a safer way, allowing them to use this service accompanied by their friends and family who are non-sensitive to gluten. I find it important to note that 100% safety can only be guaranteed in catering units where strictly gluten-free ingredients are used in the kitchen, but the possibility of gluten contamination and cross-contamination in normal kitchens can be minimized by following proper rules and hygiene procedures. I theorized that "mixed" restaurants are better suited for gatherings of friends/family who follow a regular or special diet than restaurants that specialized in "free-from" cuisine. However, the results showed that there is no preference between these two types of restaurants and that the quality and variety of GF foods, as well as the staff's preparedness, are more crucial. We may conclude from our interviews with customers and one restaurant manager that future service for persons on special diets needs to be improved. | |
| 695 | |a attitude and practice of hospitality industry | ||
| 695 | |a demand on free-from restaurants | ||
| 695 | |a gluten free | ||
| 695 | |a gluten related disorder | ||
| 695 | |a training chefs and restaurant staff | ||
| 700 | 1 | |a Sóvári Katalin |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/40531/1/Zsigrai%20Melinda.pdf |z Dokumentum-elérés |