I do agree to what the article says “Healthy eating becoming more important in the hospitality industry” in the website of Berkley Scott. Delivering healthy and exciting dishes are prerequisite to the hospitality industry as what we, consumers want and what the industry needs to attain. Being able to prepare low-fat healthy menus can also be a skill for the people in the industry; chefs, hotel managers and catering jobs.
Paul Bates, an executive chef at Intercontinental’s Park Lane Hotel is a great example to our industry especially on my part as a future person in this industry. Knowing the Nutrition value of the food and knowing what time is the right usage of the food. He knows what does the time of dozing off and when is the time to boost energy of the consumers. He also inspires me to be more open and more focus to what we should serve. “Learning how to create dishes high in nutrients and low in fat, sugar and salt could therefore be a useful skill for those looking for a career in hospitality But it's also necessary to provide clients with exciting and tasty food and there is still room for a few indulgent treats” by Paul Bates .
In this article it is raised that we readers, future hoteliers, or the future people or people in the hospitality industry be aware of these nutrients what food has. We can make Nutritious food or healthy food but still appealing and pleasant to the consumers eye and want, together we hospitality industry can make the world even healthier.