What do you think the customers expected

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Reference no: EM133594436

Field Project: Look at the menu for a full service restaurant or foodservice operation in your area. No McDonald's or fast food places.

Determine whether they have sources of whole grains on any part of the menu.
What amount of whole grains do you find in the meals on the menu?
If there are limited choices, how could you improve these menus to make them healthier?
What types of protein are served on the menu where you work or at other restaurants or foodservice operations in the area? Usually proteins make up a large portion of a serving on the restaurant plate.
What size are the steaks and chops in the establishment?
How many grams of protein in just one of the meat entrees?
How many calories would that meat entree menu item provide?

Case Study

Ricardo is a restaurant manager in a prominent city hotel. His day-to-day responsibilities include ensuring that special luncheon and dinner buffets are set up on time and that food is replenished as necessary. During a recent conference for health professionals held in the hotel, Ricardo observed that the buffet line had stopped and people were standing with their plates and waiting for food. He approached the buffet table and observed that there was a plate full of white bread remaining, but there was no whole-grain bread left. When the waitstaff returned, Ricardo learned that the operation was out of whole-grain products. He apologized to the people waiting in line. Although the patrons indicated their disappointment, they made alternative food selections and the line moved again.

What is the problem in this situation?
What do you think the customers expected?
What can Ricardo do to prevent this type of situation in the future?

Reference no: EM133594436

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