Around the world the allergy epidemic is spreading. The hospitality industry can no longer bury its head in the sand and pretend allergy prone customers don’t exist.
But how to restaurants and all other food outlets cope with this new demand?
This book is a guide to help reduce the hit and miss situations that currently exist. Books like this can never be definitive, however, they can go a long way to overcome confusion, misinformation and ignorance.
The book covers 14 of the most common allergies the hospitality industry is most likely to meet. These include dairy, corn/maize gluten, latex, night shades, nuts, seafood and a lot more. Each chapter covers what people can and cannot eat, substitutes, hidden sources, and cross-over related allergies.