NUTR 404 SDSU Food Service and Food Service Management in US Discussion
Description
Instructions
The world around us is changing each andevery day and those decisions greatly affect our lives as nutritionstudents and food service professionals. It is important for us to beaware of the events that are going on around us locally and nationallyand how they are affecting our industry.
Select a current event article and/or topic that relates to foodservice, food service management, or any topic that can be related backto ideas being discussed in this class .
Post a link to this article.
Create a five paragraph write-up with the link to the article that discusses the following items:
Summarize the article.
How does this topic relate to food service, management, or other topics related to this course.
How will this news affect the food service world and/or food service profession?
Why did you pick this topic? What interested you about it?
Do you agree with what the article is saying? State your opinions on the topic.
Writing Expectations
The purpose of Discussion Boards in this course isfor you to demonstrate your understanding of the material. This can onlybe done if you are using your own words to show me, the instructor,that you have read, analyzed and interpreted the information. Work thatis plagiarized, duplicated, or not properly cited may receive a zero.
You may look to the text or other resources foranswers and explanations to a discussion board topic. However, whenwriting your Discussion Board submission I expect you to use the text orother resources to support your answer. In order to support yourunderstanding of the expectations for discussion board postings, I haveincluded a list of guidelines to follow while posting. Failure to followthese guidelines may result in a grade of 0 for the assignment and/orfurther disciplinary procedures if necessary.
Use the concept of the 4 Es to demonstrate specific and sufficient knowledge and understanding.
The 4 Es represent four questions that almost always need answering as you write:
Can you provide an EXAMPLE of that?
Can you give an EXPERIENCE to illustrate that?
Can you EXPLAIN that further?
Can you give EVIDENCE to support that?
Do not use direct quotations but try to summarize information using your own wording and voice.
Always cite your sources as follows when using the internet or text.
Website : US Bureau of Labor Statistics website. http://www.bls.gov/cps/wlf-databook-2012.pdf (Links to an external site.). Published February 2013. Revised March 26, 2013. Accessed November 14, 2013.
Textbook: Kittler 7th Ed., Pg 10-12
The Power Point slides or videos provided by the instructor
Chapter 2 PPT slide #4
Name of video is sufficient
For more information look at the following resourcefor an explanation on how to quote, paraphrase, and summarize withoutplagiarizing: https://owl.english.purdue.edu/owl/resource/563/01/
Sample paper:
Employees in the foodservice industry have faced a tremendousdecrease in job opportunities for the last few months. In particular, inFebruary, eateries had 12 million individuals hired. The diseaseoutbreak reduced the number of active employees to 6.2 million (Maze,2020). As restaurant chains officially opened three months later, led byinvestments from federal deficit spending and state reopening, thesector managed to recover several jobs, often contributing to theeconomic system in recruitment. Restaurants have reclaimed 3 millionjobs between April and September, representing a growth stall leading toAugust to the 133,600 (Maze, 2020). Numerous chain establishments arealso closing. That contains several dozen eateries in platforms thataccelerate shutdowns to profit from the accessibility of propertyinvestment. Funding also stays unsure of the global industry. Loanauthorizations for smaller companies plummeted in April and then managedto recover, but over the past few months, they have peaked (Maze,2020).
The topic of discussion is related to foodservice andmanagement in that the practitioners in the field are indeed vulnerableto global or national pandemics or other concerns. As managers in thefoodservice industry, especially restaurants, they should plan andexpect such changes in employment; this means that any legal issue inwhich undermines the business operations should be addressed beforehappening. This means that the current requirement for a reducedworkforce should not undermine the performance of the establishment. Inthis regard, food service managers, especially in operations, shouldremain innovative in the production and service delivery of food. Thismeans that the application of technology will not only reduce the numberof employees in a single shift but also increase the performance of therestaurant, for instance. It is also imperative to note that foodservice management also incorporates the management of the employeeswithin the establishment. Also, the current practitioners in the fieldshould diversify their knowledge skill-sets to accommodate any changes,for instance, another pandemic, economic downturns, technologicaladvancement, among others.
The current news on the reduction of employment in the foodservice will have significant impacts on the foodservice profession.Over the past few years, the industry was only impacted by seasonalityof the industry needs where the professions would find work in givenperiods of the year. The news, as indicated in the article, will havesignificant influences on the training and job outlook for itspractitioners. For instance, the management of restaurants and otherestablishments will have to invest heavily in research and developmentto incorporate technology, which significantly reduces the number ofemployees. This will reduce the future expected job employment for thepeople still studying for the profession.
The main reason for the selection of the topic is the fact thatthe pandemic has had significant impacts on all the sectors of theeconomy, and it is of interest to examine and analyze its impacts on theemployment and performance of various restaurants. Notably, thefoodservice industry is one of the most affected industries with asignificant drop in national output. For this reason, all practitionersin the field should begin to develop strategies that will ensure thatthe industry survives other pandemics without cutting down onproduction. It will be interesting also to see how the researchers andpractitioners in the field will prepare themselves for otheroccurrences, which reduced the demand for its products.
I agree with the assertions of the article that the industryhas had 75% drops in production due to the restrictions put in place bythe government. However, it would have been prudent to indicate otherimpacts of the pandemic, especially in specific functions such as theproduction process and the quality of the foods and other product lines.In my opinion, this would have provided the audience with an overallperspective of the impacts and ways of working through them in case of areoccurrence. I do believe, however, the article is clear and accuratein presenting the impacts of the pandemic on employment within thefoodservice industry.
https://www.restaurantbusinessonline.com/financing/restaurants-employment-recovery-has-slowed
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