Managing special dietary needs for food allergies in the hospitality industry; a survey based on the Coeliac disorder

Towers, Neil and Pratten, John D. (2003) Managing special dietary needs for food allergies in the hospitality industry; a survey based on the Coeliac disorder. International journal of hospitality management, 22 (4). pp. 341-351. ISSN 0278-4319

File not available for download.

Abstract

Many people are intolerant of certain foods in their normal diet, with over ten million people in the UK suffering from one kind of allergy or another and where allergic conditions have increased four-fold over the past 20 years. The aim of this investigation was to increase the understanding of the influences on the provision of special dietary menus within the hospitality industry, using the coeliac disorder as an exemplar. Based on an English market town as the unit of analysis the survey highlighted that a large proportion of the hospitality industry possesses a very limited knowledge of food allergies, and may not be able to respond adequately to such requests. There was an almost unanimous agreement that more information must be provided to those involved in food preparation and serving, but much less agreement on who should accept the baton to discharge this responsibility. Staff awareness through education and training programmes together with making medical and food information available were identified as important issues that underpin the quality of service provision for customers with food allergies.