EVALUACIJA NIVOA ZNANJA UGOSTITELJSKOG OSOBLJA O GLUTENU U RESTORANIMA NOVOG SADA – OSOBLJE KAO KLJUČAN FAKTOR
Sažetak
Uključivanje gluten-free opcija u restoranske menije i pridržavanje najviših standarda u pogledu obuke i bezbednosti hrane postaju sve važniji faktori za uspeh u savremenom restoraterstvu. Restorani sve više prepoznaju važnost pružanja opcija bez glutena kako bi zadovoljili potrebe gostiju sa posebnim dijetetskim zahtevima. Ključan faktor u pripremi jela bez glutena je upravo osoblje koje radi u kontaktu sa namirnicama i koje ima veoma veliku u odgovornost za obezbeđivanje sigurne ishrane za goste sa intolerancijom na gluten. Upravo zbog toga predmet ovog rada predstavlja upoznatost osoblja koje radi u ugostiteljskim kuhinjama sa osnovnim pojmovima i pravilima vezanim za rukovanje i pripremanje hrane bez glutena, kao i uslovi i pravila unutar samog ugostiteljskog objekta vezanog za rukovanje hranom bez glutena. Osnovni cilj je ispitati u kojoj su meri zaposleni u ugositeljskim objektima upoznati sa pravilima rukovanja i pripremanja hrane bez glutena i da li se ta pravila primenjuju u objektu u kome su zaposleni.
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