What is the potential for use in food service establishment

Reference no: EM133264904

Assignment - Management Question

Description - Explore the use of organic foods and adapting a menu to meet the demand for organic foods. Approach the topic from the perspective of a menu development manager. To develop the essay, address the following two elements:

A. Organic Foods: Identify five organic foods used in the restaurant industry;

How are they produced?

What is the potential for use in a food service establishment?

Describe the USDA's involvement in inspection and labeling.

How would each one be used in the preparation and healthy eating on a restaurant menu?

B. Take a look at a menu for a popular chain restaurant, such as Chili's, Applebee's, Red Robin, TGI Fridays, etc. Utilize a menu that includes nutritional information. Include a link to the menu. Select three menu items that would use one or multiple organic ingredients you identified and explain why they would benefit from using the organic ingredients.

Present the essay as if you are in corporate management leading menu development. You must create a proposal to modify these three menu items using the five organic food products. Be specific and discuss the changes you would make to your menus. Include reasoning behind each change. Are you including certain information in anticipation of legislation changes or changing options in reaction to current trends or customer demands, etc.? Remember to back up your reasoning with facts or trends.

Reference no: EM133264904

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