MANAGERIAL RESEARCH WRITING: Benefits of standardized recipes and nutritional testing for special dietary needed populations
TITLE:
Why people practising special diets require recipe standardization and
nutritional testing?
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Several
standardized recipes are used worldwide in the hotel industries these days.
These recipes have been used as a reference guide during the food preparation
process. Further, the foods are also nutrition tested for ensuring a consistent
end product each and every time. But the problem is that most of the consumers
are not even aware of the nutritional value of their meal replacement drinks,
sports nutrition products, vitamin & mineral supplements and medical
formulas. Here we are about to see the importance of adopting the recipe
standardization techniques and performing nutritional testing for such people
on special diets:
a. High
quality food:
By
means of standardizing the food recipes, you can be assured that a high-quality food item is prepared, time in and time out for sure.
b. Avoids
wastages and shortages:
Since
we are able to foretell the quantity of food production through the recipe
standardization process, we can efficiently reduce the food wastages and shortages
during serving the guests.
c. Reduces
labour costs:
Recipe
standardization techniques document all the food preparation methods. Hence the
workers can very easily follow those instructions to efficiently perform their
tasks in the shortest possible time.
d. Administrative
convenience:
Using
standardized recipes improve the confidence levels of the employees and
drastically decreases the mistakes in food preparation. This, in turn, eliminates the guesswork in the cooking process leading to loss of food quality. Also, the
various recipe related data can be easily recorded on a daily basis.
e. Optimum
customer satisfaction:
Since
the ingredients, quantity, preparation and presentation of standardization
recipes don’t change, the taste remains the same every time. This paves way for
increased customer satisfaction levels.
f. Constant
nutrient proportion:
The
various recipe standardization methodologies make sure that the nutritional
values per food serving remain the same all the time.
It
is also vital to provide a well-balanced diet to people in the need of specific
diets. Hence, the food items taken by the special dietary population must be properly
nutrient tested to confirm that they possess fatty acids, amino acids,
minerals, carbohydrates, vitamins, enzymes, anti-nutrients and other important ingredients at appropriate proportions.
References:
iii. https://www.eurofins.com/food-and-feed-testing/food-testing-services/nutritional-testing/
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