Academic journal article The Journal of the Royal Society for the Promotion of Health

Comment

Academic journal article The Journal of the Royal Society for the Promotion of Health

Comment

Article excerpt

Hospitality and health

Health is easy to perceive but difficult to define. Notwithstanding, the key is how we live our lives, how much we exercise and what we consume. The prevalence of 'eating on the run' and grazing, the decline in family meals and the increase in disposable income are impinging on the eating patterns and dietary behaviour of the nation.

Dining away from home is becoming increasingly popular and as consumers are becoming significantly dependant on food supplied by the hospitality industry, so the responsibility for health must shift. Social and environmental influences have encouraged an obesogenic environment (p. 124) in which the food service industry has been seen as a collaborator and furthermore identified as the main contributor to food poisoning (p. 129). Therefore the time is ripe for a re-evaluation of skills required by this sector. Some companies (p. 107) have acknowledged consumer pressure and responded with a health, nutrition and wellness policy but as Smith points out is this enough? (p. 106). It is argued that there is a conflict between the sophistication of food service operations and the reduced emphasis on science and technology in hospitality education (p. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.