MANAGING FOOD AND BEVERAGE REPORT Student Number 310090 Question What is the concept of food security How does food security impact the hospitality industry Critically examine

MANAGING FOOD AND BEVERAGE REPORT Student Number 310090 Question What is the concept of food security How does food security impact the hospitality industry Critically examine, why should food beverage managers bother about agricultural practices and sustainable food sourcing What types of food can be considered sustainable Please explain and analyze the given questions from a sustainable perspective. Submission date 14 June 2018 To Mr. Dominik Stamm Unit Managing Food and Beverage Abstract This report is about food security and its impact on hospitality industry. It includes the definition of food security, its influence on hospitality industry, the reasons why food and beverage managers are worried about agricultural practices and food sourcing, and types of food considered to be sustainable. Table of Contents TOC o 1-3 u h HYPERLINK _Toc516762820 Table of Contents 2 HYPERLINK _Toc516762821 1. Background 3 HYPERLINK _Toc516762822 2. Introduction 3 HYPERLINK _Toc516762823 3. Definition of food security 3 HYPERLINK _Toc516762824 3.1 The concept of food security 3 HYPERLINK _Toc516762825 3.2 The aspects of food security 3 HYPERLINK _Toc516762826 4. The impact of food security in the hospitality industry 4 HYPERLINK _Toc516762827 4.1 The influence of food security 4 HYPERLINK _Toc516762828 4.2 Food security system 4 HYPERLINK _Toc516762829 4.3 Food waste problem 5 HYPERLINK _Toc516762830 5. The reasons why food and beverage managers bother about agricultural practices and sustainable food sourcing 5 HYPERLINK _Toc516762831 5.1 Guests health and taste changing and the long-term illnesses 5 HYPERLINK _Toc516762832 5.2 The responsibilities of FB service 5 HYPERLINK _Toc516762833 5.3 Good Agricultural Practices Guideline 5 HYPERLINK _Toc516762834 5.4 Food sources problem is an alarming problem 6 HYPERLINK _Toc516762835 5.5 The mistrust of guests in agricultural practices and sustainable food sources 6 HYPERLINK _Toc516762836 6. Types of food that can be considered sustainable 6 HYPERLINK _Toc516762837 6.1 Food sectors considered sustainable 6 HYPERLINK _Toc516762838 6.2 Food which can be considered sustainable 7 HYPERLINK _Toc516762839 Conclusion 7 HYPERLINK _Toc516762840 Reference list 8 Background Food security is the issue of our time Hillary Clinton. According to statistics from the Food and Agriculture Organization of the United Nations (FAO), in 2016, it was reported that there were 108 million people who were facing crisis-level food insecurity or worse compared to 2015, 35 percent of the hunger increased. FAO (2016) indicated that there were three countries being warning on the highest percentage of food insecurity such as Yemen (17 million people), Syria (7 million people) and South Sudan (4.9 million people). The issue of food safety appears less of a situation inside the global North, which food produced and exported by way of food reliable international locations including Australia, New Zealand and the US (Lawrence et al, 2010) Numerous herbal disasters have extraordinarily influenced the quantity of food available for human consumption around the world. For example, more than 80 percentage of the destruction and losses due to drought is to agriculture, in particular, farm animals and crop manufacturing. Moreover, the fisheries subsector is maximum affected by tsunamis and storms, even as the maximum of the financial impact on forestry is due to floods and storms (FAO, n.d.). Introduction Food security plays a vital role in hospitality industry and should be focused by government and local people in their country. The roles of Food and Beverage department in this issue are extremely important so that the managers of any hotels must properly notice the necessity of this problem. These parts will be noticed in this report which discovers about the impact of food security, the anxiety of agricultural practices and food sourcing and types of sustainable food. Definition of food security 3.1 The concept of food security FAO (n.d.) stated that food security exists when all individuals, at all times, have got to adequate, secure and nutritious nourishment to meet their dietary needs and nourishment inclinations for a dynamic and solid life. Although food security has a flexible concept even a decade ago, in published writing, they had more than 200 definitions to describe this subject, there is a common definition cited by Defra. 3.2 The aspects of food security However, food security can be defined to be three A which are accessibility, affordability and availability or it could be divided into four main dimensions which are physical availability of food, economic and physical access to food, food utilization and stability of the other three dimensions over time. Availability refers to the physical existence of food from factories or other markets, food must be available in sufficient quantities (Wfp.org., n.d.). However, it is still confusing while it is about food supplies available at not only household level but also national level, but it is common at regional or national level. (FAO, n.d.) Food access is that individualsmust be able tofrequentlyobtainsatisfactoryamountsofnourishment, through buy, domestic generation, bargain, borrowing ornourishmenthelp. Food utilization which is about ways of consuming food, including cooking, storage, personal and food hygiene, cleaning and sanitating equipment and workplace. The impact of food security in the hospitality industry 4.1 The influence of food security Food and beverage department in hospitality is a vital part which is about catering area and taking care of guests health. The food is produced and exported from uncertain places could cause several problems including the loss of this particular restaurant reputation. It is believed that consuming cheap food and especially meat exported from many developed and developing economies have influenced the increasing number of obesity and health problems globally (Sloan et al, 2017) Many consumers nowadays are growing increasingly concerned with the sources and processes about how their food is being produced. Based on buying food from their own country, hospitality industry can trust in the reliable deliveries instead of receiving foods from other countries which take much time to transport food. Secondly, it is obvious that buying local food encourages their country economy. For instance, local food producers can supply food for other businesses such as restaurants, hotels while many people choose to eat in a particular restaurant because of using local food. Therefore, restaurants become extremely successful and developing dramatically in parallel with local farming economy. (Arrowquip, 2017) According to statistics about spoilage organisms or the spreading infectious disease, Melvin Kramer, who is the president of EHA Consulting Group Inc., think that they have great concerns about intimidation to agriculture and food supply (Ecmag.com, 2007). Thirdly, trust in food sources is strongly linked to sustainability and local food sources, the information about a product is required to know by customers including the origin and quality of its. In 2013, theres an announcement from McDonalds within the US that they are the primary national eatery chain who runs the Marine Stewardship Councils blue eco-label on angle bundling. (Tuppen and Oneill, 2013) 4.2 Food security system It is stated by vice president of Health and Safety Regulatory Affairs for the National Restaurant Association that the organization of a hotel or a restaurant should be involved with addressing food defense like risk and safety, loss prevention and quality assurance. (Ecmag.com, 2007) Furthermore, there is a tendency that Food and beverage managers educate their staffs about strategies plus, every restaurant must have a security plans which help them prevent risks as effectively as possible. In 1997, there is an international programme called FIVIMS (Food Insecurity and Vulnerability Information and Mapping Systems) helps to improve the organization of food security. Additionally, FAO (n.d.) indicated that FSIEWS (Food Security and Early Warning Information System) is a method which provides benefits of contribution to serve food security. 4.3 Food waste problem It is obvious that people should think ways to cut down food waste for both economy and environment. According to statistics from FAO (2015), there are roundly 1.3 billion tons gets lost or wasted yearly by countries and this would be what every hotel has a concern on. The reasons why food and beverage managers bother about agricultural practices and sustainable food sourcing 5.1 Guests health and taste changing and the long-term illnesses It is clear that the concern for food safety is what any food and beverage manager care about. The mission of this department is to serve food and drink in accordance with food safety and provide a source of health food. Every customer wants to choose a restaurant that has safe and nutritious food (FAO, n.d.). Making a mistake when choosing food and food supplies will likely affect the health of hundreds of customers who are enjoying the meal. In addition, the cause of the long-term illness or aggravated death is very important to pay attention to. Any expensive restaurant is willing to be paid by every guest if that restaurant has reliable and safe food sources (Dantri.com.vn, 2017). Furthermore, because of changing the tastes of food of guests, the managers should follow the trend, but food should be safe and come from reliable sources (Breene, 2016). In addition, making mistakes on the part of the food and beverage manager will make other departments incapable and cause more issues. For example, a restaurant in the early morning receives the food provided from a food source and the food manager is not well supervised and well-trained. Later, when the nourishment was brought to the clients and gotten a parcel of feedback for making them debilitated. This will affect the entire restaurant system and above all, will make the reputation of the restaurant down. 5.2 The responsibilities of FB service Any service person has a conscience with his own profession (Swartz, 2006). Getting the money from the customer is not the most important thing in the service industry, but the satisfaction and safety of the customer is the spotlight in this industry. 5.3 Good Agricultural Practices Guideline It is believed that good cooking starts with good agriculture (Sloan et al, 2017). Good agricultural practices (GAP) is extremely important in hospitality industry. Based on this guideline, Food and Beverage managers will not have any concern on agricultural practices. GAP is a concept of principles, regulations to production, processing and the transportation of food, healthcare, safe environment and improvement of employees and customers. GAP helps hospitality industry improve food security, we could be guaranteeing that we are using healthy and good products such as nutritious food. Also because of this guideline, it is an aware by people that agricultural practices are worse and that is why this system born. (FAO.org, n.d.) 5.4 Food sources problem is an alarming problem Food sources are now alarming because there are sources of food which are not good for health or even harmful to health (Robson, 2015). For instance, in Vietnam, there are many articles claiming that frozen food such as fish and chicken that most consumers use today harms the health of consumers (Dantri.com, 2017). However, on account of not wanting to spend too much money to invest in food, some small restaurants in Vietnam are using frozen food. Under the food safety system, putting frozen food in the supermarket mixed together will cause cross contamination (Michigan.gov, n.d.). But, some hotels and restaurants are using those food sources to serve their customers, is that good for health 5.5 The mistrust of guests in agricultural practices and sustainable food sources Obviously, sustainable food sourcing is which food and beverage managers mostly care about. Firstly, some health professionals and consumers are asking about the origin of any product that they utilize day by day and do not believe mostly to ingredients because of its reliability. Good Agricultural Practices (GAPs) are ways that produce growers can prevent on-farm contamination of fruits and vegetables (Quora.com, 2017). For instance, there are many farmers using chemicals to grow vegetable faster, they inject drugs into animals and poultry. Safe, wholesome, and nutritious food products are necessary to be known about its origin and producing process (Animals, 2018). Additionally, there are many questions about agricultural practices which are concentrated on increasing productivity and local economy. Types of food that can be considered sustainable 6.1 Food sectors considered sustainable Food which can be considered sustainable is ecologically responsible. Importantly, biodiversity and ecosystem are protected and preserved by government and civilian properly (Copley, 2014). Firstly, there should be no water contamination and air pollution in the origin of production. Soil and water quality is improved. For example, in Switzerland, people do not need to boil water before drinking, it is convenient because bottles of water do not have to be brought every time and we could drink it anywhere. Secondly, livestock treated humanely are necessary plus, greenhouse gas emissions should be low. For instance, poultry should be kept in small-scale places so that farmers could pay attention to. Additionally, sustainable food is considered to be fair and accessible. Copley (2014) emphasized that all individuals have evaluated to a fundamental and nutritious diet moreover, how they transport nourishment to other businesses such as grocery stores, schools and healing centers must take after strict administration. Local food is examined to be sustainable food because buying local food helps local economy and minimizes food miles traveled and diminishes greenhouse gas emissions. Finally, healthy and no waste food can be seen as sustainable food (Copley, 2014). Healthy food is the key of sustainable industry. Moreover, reusing keeps materials in circulation plus, packaging and waste kept out of landfills. 6.2 Food which can be considered sustainable There is some food which could be considered as sustainable food such as fruits, fresh or dried vegetable, fresh or cooked healthy fats like avocado, nuts, coconuts, yogurt, eggs and foraged pork. (Sustainablebabysteps, n.d.) Furthermore, sustainable food could be seafood and healthy meat. Protein, amino acids, omega-3, 6 and other vitamins are provided inside these products. In addition, food which are concentrated in essential nutrients could be placed as sustainable. For example, dark chocolate, buttermilk or nutritional yeast is easy to make and more exotic than other food. Although there are some doubts that spicy food is not good for health, herbs and spices such as cinnamon, curry and oregano are listed on healthy food. (Sustainablebabysteps, n.d.). Finally, natural sweetners such as local honey, real maple syrup, panela and stevia will be mentioned to be sustainable unless customers abuse it. Conclusion Nourishmentsecurity is one of thecautionissues that government and civilianought topayconsiderationto. It also plays an important role in hospitality industry, so hotels, restaurants, schools and hospitals should take this problem serious and improve their own food security system regularly. There are numerous genuine reasons why nourishment and refreshment division in common and the supervisors in specific are stressed approximately agrarian hones and maintainable nourishment sourcing which are specified over. At last, theres a suggestion that individuals ought to recognize almost which sorts of nourishment are feasible so that it would be great for their health. Word-count 2140 REFERENCE LIST Animals, N. (2018).Drugs Used in Food Animals Background and Perspectives. online Ncbi.nlm.nih.gov. Available at https//www.ncbi.nlm.nih.gov/books/NBK232562/ Accessed 12 Jun. 2018. Quora.com, (2017). online Available at https//www.quora.com/What-is-the-importance-of-agricultural-practices Accessed 12 Jun. 2018. Arrowquip. (2018).Top Benefits of Buying Locally Grown Food Arrowquip. online Available at https//arrowquip.com/blog/animal-science/top-benefits-buying-locally-grown-food Accessed 12 Jun. 2018. Breene, K. (2016).Food security and why it matters. online World Economic Forum. Available at https//www.weforum.org/agenda/2016/01/food-security-and-why-it-matters/ Accessed 12 Jun. 2018. Copley, J. (2014).What Makes Food Sustainable Blackle Mag. online Blacklemag.com. Available at http//blacklemag.com/living/what-makes-food-sustainable/ Accessed 12 Jun. 2018. Fao.org. (2016).The State of Food Insecurity in the World 2015. online Available at http//www.fao.org/3/a-i4646e.pdf Accessed 12 Jun. 2018. Fao.org. (n.d.). online Available at http//www.fao.org/nr/climpag/pub/Manual20of20FSIEWS.pdf Accessed 12 Jun. 2018. Fao.org. (n.d.). online Available at http//www.fao.org/fileadmin/templates/ERP/uni/FIMI.pdf Accessed 12 Jun. 2018. Fao.org, (2015). online Available at http//www.fao.org/3/a-a1193e.pdf Accessed 14 Jun. 2018. Lawrence, G., Lyons, K. and Wallington, T. (2013) Food security, nutrition and sustainability, Abingdon Earthscan Michigan.gov. (n.d.). online Available at https//www.michigan.gov/documents/mda/Focus_on_Food_Safety_Frozen_Foods_348280_7.pdf Accessed 14 Jun. 2018. Robson, D. (2015).Are any foods safe to eat anymore Heres the truth. online Bbc.com. Available at http//www.bbc.com/future/story/20151029-are-any-foods-safe-to-eat-anymore-heres-the-truth Accessed 12 Jun. 2018. Sloan, P., Legrand, W. and Chen, J. (2017).Sustainability in the hospitality industry third edition. London Routledge. Sustainablebabysteps.com. (2018).List of Healthy Food – Sustainable Baby Steps. online Available at http//www.sustainablebabysteps.com/list-of-healthy-food.html Accessed 12 Jun. 2018. Swartz, Martha S. (2006) Conscience Clauses or Unconscionable Clauses Personal Beliefs Versus Professional Responsibilities, Yale Journal of Health Policy, Law, and Ethics Vol. 6 Iss. 2, Article 2. Available at http//digitalcommons.law.yale.edu/yjhple/vol6/iss2/2 Tuppen, H. and ONeill, S. (2013).Sourcing Sustainable Food Green Hotelier. online Greenhotelier.org. Available at http//www.greenhotelier.org/know-how-guides/sourcing-sustainable-food-in-hotels/ Accessed 12 Jun. 2018. PAGE MERGEFORMAT 2 Page CTtClt WhiiyIV.KzlfPGhfXova,mkGYNpZcHGOyB k i-4kK f3OO,zb OO9QglgUvhU
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