Do Special Orders Upset Us?

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The first of 4 lessons in a project based unit that will lead students to create diets for special needs restaurant clients in menu development simulations. This lesson is designed for a capstone class in the Hospitality, Tourism and Recreation industry sector.

Introduction

This first lesson includes a hook, discussion of why understanding special dietary needs is vital to a successful restaurant.   
In the increasing customer demand full service restaurants are showing an increase in market satisfaction over fast foods(American Customer Satisfaction Survey, 2017) due to dietary preferences over price.  In the United States alone there are over 200,000 emergency room visits due to food allergies (Center for Disease Control, 2016).  Subsequent lessons involve research, presentations and menu development toward special needs diets.  

In this multi-day project based lesson students will be learning about special needs diets, conducting research, modifying menus to accommodate special needs situations and presenting to peers their best solutions.  

Day 1,2 - Hook and Awareness Activities of Special Needs

Day 3-5 - Research on Food Allergies, Intolerance and Preferences and Peer Presentations

Day 6-8  - Menu development to a Clients Need

Day 9-10  - Presentation of menus to peers /peer critique



Lesson Times

Hook
10 Minutes
Lecture/Discussion/Problem
20 Minutes
Meal Planning 101- Review Activity
15 Minutes
Closure
5 Minutes

Industries / Subjects / Grades

Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation

Standards and Objectives

Standards

California's 2013 CTE Standards (1)

Related Instructional Objectives (SWBAT...)

  • Students will be able to understand the difference between a food allergy, preference and intolerance.
  • Students will be able to demonstrate an understanding how these customer needs can affect a restaurant menu and labor.

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