Impact menu planning and trends in the industry

Reference no: EM13230504

What do you feel are the most common consumer issues concerning health and nutrition that have an impact on planning food service operations? Why?

How do these concerns impact menu planning and trends in the industry?

Be specific, use and cite a minimum of 2 additional online resources other than the textbook. You must give an example of how your chosen issue is affecting the way food service operations are run.

Reference no: EM13230504

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