![Sample our Tourism, Hospitality and Events journals, sign in here to start your FREE access for 14 days]({"type":"image" , "src" : "/sda/5950/TOC-Subject-Sample-2021-Tourism-Hospitality-Events.jpg"})
Abstract
The purpose of this research is to examine the knowledge of restaurants regarding food allergies and intolerances. The main research question is this: to what extent are restaurants prepared to respond to the needs of guests with food allergies and intolerances? This study describes restaurants' knowledge of food allergies and intolerances and the training which is provided to employees. The research was conducted by means of surveys which were distributed in Leeuwarden and its surroundings. Many hospitality establishments are insufficiently prepared for diet-specific requests from guests with food allergies or intolerances. The majority of respondents did not have a suitable menu available and knowledge and awareness amongst managers and employees about food allergies and intolerances is very limited. Furthermore, limited staff training is provided. These outcomes are cause for concern. Adequate knowledge of this subject prevents incidents where guests suffer allergic reactions which may even be fatal. A recommendation for additional research is to replicate this study with more respondents, which will provide more accurate results.