Identification should include
Process/Skill Questions:
Thinking
- What responsibility does the food service industry have in meeting the needs of individuals?
- What considerations must be made when planning for the needs of a diverse group of guests?
Communication
- How can the facility advertise its ability to accommodate the needs of diverse guests?
- How can the menu be designed in compliance with nutritional guidelines?
Leadership
- How can leaders encourage guests to disclose their dietary needs?
- How can leaders train employees to understand MyPlate and nutritional guidelines?
Management
- How can management determine the type of menu to offer?
- What resources are available to gain new information about nutrition?