• Jun
    01

    Time: 8:00 a.m.

    Location: Pretoria, South Africa

    Boost the Bottomline by Catering to Food Allergic Guests  

    As the increase of food allergic and other guests with dietary needs continues to increase, understanding and being prepared to cater for food allergic and gluten sensitive guests is of utmost importance. While it can be challenging, learning about simple, inexpensive measures that catering professionals can take to make dining safe for guests with food allergies and gluten intolerances can be valuable to your business.

    Did you know that eight foods cause 90 percent of all allergic reactions, worldwide? Check out the list of top eight allergens. In 2008, eating was added to the Americans with Disabilities Amendments Act as a major life activity. By not having safe and equitable menu options for food allergic, diabetic and celiac guests, you could be seen as discriminating against them.

    In this interactive session, we will explore current facts about not only food allergy and gluten free diets, but also diabetes, religious and preference-based diets. You will also learn how to cater for food allergic and other guests with special dietary needs can boost your bottom line!

    Essential Learning Components

    • Recognize anaphylaxis and the steps to help prevent it
    • Identify the components of common food allergens and other special dietary needs.
    • Define culinary methods to optimize and risk reduction menu planning.
    • Outline the concerns and challenges in providing safe, nutritious, delicious and inclusive menus.

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