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.
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