CCC020 AJWINDER KAUR

SIT50416 Diploma of Hospitality Management

Dietary Requirements
Dietary Requirement
Summarise the special request or dietary requirement that you have been asked to
address. What is it? How might the issue affect the customer if you failed to address it
adequately?

Ans. The special request is for the gluten free food. The dietary requirement is that
the meal must be free from gluten as the guest cannot eat or consumes any food
products that may contains gluten (a protein that presents in wheat, rye and barley).
Most individuals with gluten intolerance falls into these conditions. If the client's
request for a gluten-free product is not given sufficient consideration, it could
negatively impact their experience in several ways. Firstly, eating gluten can cause
severe discomfort, digestive problems, and even long-term health illness.
Additionally, denying a customer's request for gluten-free food could make them feel
disregarded or neglected. It might lead to mistrust and a sense of dissatisfaction
with the company or service provider. If the customer be unable to identify suitable
gluten-free items and be forced to skip a meal or snack, they may feel unpleasant or
embarrassed. In a broader sense, a business's reputation may suffer if it is unable
to properly satisfy the needs of gluten-free customers.
To uphold the consumers wellbeing, satisfaction, and a positive experience in
general, it is imperative to consider gluten-free requests carefully and provide
suitable alternatives.
Strategy
Describe how you will adjust your recipe to address the dietary requirement.

Ans. To adjust the recipe to address the dietary requirements, you require to
eradicate or substitute ingredients that contains gluten. The following are some
basic adjustments you can make
Alternate wheat flour: Wheat flour is a distinctive source of gluten. Alternatively, you
can use gluten-free flours such almond, coconut, rice, or some combination of
these. These substitutes can be replaced in a 1:1 ratio for most recipes.
When you buy the processed food, use cautions as this may include gluten in
premade sauces, spices and condiments. Prior to purchase the food items check
the ingredients.
Be aware of cross contamination: To avoid cross-contamination with foods products
containing gluten, make sure that all the appliances, cutting boards and surfaces are
completely cleaned. For customers safety, wash all the items properly prior prepare
the food.
Talk to the consumer: if you are accepting with a specific consumer demand for
gluten free food, it is an imperative to interact with the client to understand the
likelihood of their requests as well as any specific components they must evade. It is
very imperative to make sure that the aroma, consistency as well as entire quality of
the food is not reduced when familiarising a recipe to be gluten free.
CCC020 AJWINDER KAUR
Dietary Requirements Template - SITHCCC020 Work effectively as a cook |
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V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
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