Food
Adverse reactions to food
Review
Peanut Allergies
The essay is being reviewed by the following criterias:
Format and structure
Clarity and precision
Quality and reliability of sources
Evaluation of sources
Presents a clear and substantiated arument
Provides clear and applicable recommendations for hospitality industries
The reason for choosing the above lies on judging the essay whether or not it provides a clear and consise range of information. It will help the author to know the range of sources used and whether it had been properly evaluated or not. The detailed evaluation of information and wide range range of conclusions which derives from the evaluation of the sources will help to review it according to its 'usage ' by the author. Finally recommendations for action which derives from conclusion will help to review it based on its relevance to hospitality and tourism industries.
Brief overview of the essay
The essay sarts off identifying different types of nuts or peanuts. The essay then discusses the facts and figures of illness which creates a sense of feeling that peanut allergies is a serious issue to be considered. It discusses the outbreak in UK and US where peanut allergies are a serious issue. It then goes on describing the causes of the alllergies while moving onto the consequences of how it might affect peopleThe author brings in the dilemma that occurs in the hospitality industry with giving a examples as cited in Hearnes, (2003). The author describes an example of allergies in an plane which although relates too little with peanuts in hospitality industry. On the next paragrph the author goes on advising for the nut allergy sufferers while describing the legal requirements of an establishment, also giving expamples of the legislation guidelines. Moving on, the author provides practical recommendations for the kitchen and restaurant setting examples from Cateringforallergy.org.uk. Dealing with the above recommendations the author kept in mind the
Review
Peanut Allergies
The essay is being reviewed by the following criterias:
Format and structure
Clarity and precision
Quality and reliability of sources
Evaluation of sources
Presents a clear and substantiated arument
Provides clear and applicable recommendations for hospitality industries
The reason for choosing the above lies on judging the essay whether or not it provides a clear and consise range of information. It will help the author to know the range of sources used and whether it had been properly evaluated or not. The detailed evaluation of information and wide range range of conclusions which derives from the evaluation of the sources will help to review it according to its 'usage ' by the author. Finally recommendations for action which derives from conclusion will help to review it based on its relevance to hospitality and tourism industries.
Brief overview of the essay
The essay sarts off identifying different types of nuts or peanuts. The essay then discusses the facts and figures of illness which creates a sense of feeling that peanut allergies is a serious issue to be considered. It discusses the outbreak in UK and US where peanut allergies are a serious issue. It then goes on describing the causes of the alllergies while moving onto the consequences of how it might affect peopleThe author brings in the dilemma that occurs in the hospitality industry with giving a examples as cited in Hearnes, (2003). The author describes an example of allergies in an plane which although relates too little with peanuts in hospitality industry. On the next paragrph the author goes on advising for the nut allergy sufferers while describing the legal requirements of an establishment, also giving expamples of the legislation guidelines. Moving on, the author provides practical recommendations for the kitchen and restaurant setting examples from Cateringforallergy.org.uk. Dealing with the above recommendations the author kept in mind the
Bibliography: Allen, R.(2004), "Protecting customers from food allergies shows true spirit of hospitality, good business practice", Nation 's Restaurant News, Nov 22. Buttriss, J. (2002), " Adverse Reactions to food", 3rd edition, Blackwell science , Marston book service Great Britain , Oxford Griffith, C. J. (2006), "Food safety where from and where to", British Food Journal, 108, 1, pp. 6-15. Metcalfe, D. , Sampson, A. , Simon, A. ( 2003), " Food allergy Adverse reactions to foods and food additives" , 3rd edition , Blackwell science, Port city press Kramer, J., and Scott, W. G. (2004), "Food safety knowledge and practices in ready-to-eat establishment", Journal of Environmental Health Research, 14, 5, pp. 343-350.