There are many different issues affecting food service today, from consumer issues about health and nutrition to the healthcare laws that are requiring strict menu nutritional labeling. It’s important to stay up to date with industry issues. 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?
You must give an example of how your chosen issue is affecting the way food service operations are run. APA format is not required, but support your discussion by including a link to the sources that support your conclusions.
