1. Issues Facing Food Service Chapter Seven

2. Consumerism and Food Service Issues Junk food Nutritional labeling Truth in dining Sanitation Alcohol abuse

3. Nutrient Claims vs. Health Claims Nutrient claims: Statements about specific nutrient of menu items or meals Health claims: Statements that tie foods or meals to health status or disease prevention

4. Hazard Analysis and Critical Control Points (HACCP) Analyze hazards Identify critical control points Establish preventive measures Establish procedures to monitor the critical control points Establish corrective action to be taken Establish procedures to verify system is working properly Establish effective record keeping to document the HACCP system

5. Techniques for Managing the Waste Stream Reduce Reuse Recycle Compost Incinerate Landfill

6. Technology Available for Customer Ordering Hand-held computer terminals Stationary touch-screen terminals Video-equipped, drive-through, order- taking systems Single-telephone-number systems Fax machines