Importance of sustainability of food for the chef of a fine dining restaurant

Importance of sustainability of food for the chef of a fine dining restaurant



Executive Summary

In this study we try to explore the concept of “Importance of sustainability of food for the chef of a fine dining restaurant” in a holistic context. The main focus of the research is on “importance of sustainability of food” and its relation with “the advantages of offering sustainable food and its significance to chefs while planning their menus”. The research also analyzes many aspects of “importance of sustainability of food” and tries to gauge its effect on “the advantages of offering sustainable food and its vitality while planning the menus”. The methodology covers the research design and data collection tools regarding the “Importance of sustainability of food in fine dining restaurants”. Results were based on the data being analyzed in methodology. Finally the research describes various factors which are responsible for “the sustainability of food” and tries to describe the overall effect of “Importance of sustainability of food for the chef of a fine dining restaurant” on “the advantages of offering sustainable food and the extent to which chefs consider food sustainability while planning their menus”. The paper concludes by mentioning the implications and future aspects regarding “the sustainability of food and its importance for the chef of a fine dining restaurant”.

CONTENTS

Section PAGE

CHAPTER 1

1.1Introduction5

1.2Problem statement5

1.3Background of the study6

1.4 Purpose of the study6

1.5 Rationale of the study7

1.6 Significance of the study7

1.7 Research questions8

1.8 Research hypothesis8

CHAPTER 2

Literature review10

CHAPTER 3

Research methodology13

Theoretical framework 13

Research design14

Sampling procedure14

Data collection method14

Data analysis15

Chapter 1

1.1 Introduction

There are many business entities that operate and strive to survive in a competitive world of today. These business entities can be classified as small, medium and large enterprises. There are organizations that tend to earn their profits through production of a product and there are others who achieve their prime goal by manufacturing services. Restaurants are classified in between these two categories because product of a restaurant is the food that it offers to its customers and the service of it provides is to provide good ambiance and dine-in facility. The purpose of this study is to focus on the sustainability or the quality of food in restaurant, its advantages and importance to chefs in designing their menus.



1.2 Problem Statement

The offering poor quality food in restaurants means compromising on customer's health and hygiene, thus results in incompetency in providing value to customer because the customers today are equipped with knowledge and awareness about the product or service they use.

1.3 Background of the study

In times of weather change, growing world populations has a critical impact on the resources, it is of utmost importance to take initiatives to maintain and develop the capacity of farming and constructing systems to continue to hygienic food supply which is the most rudimentary of human desire. Sustainable food is importance for the nutrition of human body and prevents it from various diseases. This paper contends that sustainability of food in restaurants is significant not only because it ensures the ...