ABSTRACT
The
study is focused on nutritional labelling of restaurant menu and customer’s
choice of restaurant. Nutritional labelling is the practice of providing
information about calories, fat, sodium, or other selected nutrients in menu
items at point of purchase, nutritional labelling is one strategy in a broad
spectrum of efforts to reduce rates of obesity and diet-related chronic
diseases all over the world. Since many people all over the world consume food
away from home, access to nutrition information at point of food and beverage
purchases may help consumers make healthier choices. Menu labelling regulations for chain
restaurants, usually in the form of calorie information at the point of
purchase, have been adopted by many countries especially the developed and
developing countries. Menu labels can appear on menu boards, food tags (cards
with nutritional information placed next to food items in display cases or
cafeteria lines) or printed menus. The significant growth in food labelling
does not, itself, give consumers the knowledge to make informed choices.
Without a clear understanding of how this information can improve one’s health,
the advantages are lost. Nutritional labelling on restaurant menus is more
likely to be accepted in popular restaurant and fast food establishments where
consumers eat regularly and predominantly for sustenance and, where such
information is available. Similar schemes in fine-dining restaurants, may be
viewed less favorably by customers. No labelling system or legislation can
control the choices made by individuals and therefore the responsibility to
select nutritional balance food is personal. The difficulties of
standardization and the high costs involved in providing precise nutritional
information suggest it would difficult for small businesses to achieve and
these may be put at risk of closure if forced to calculate nutritional values.
Without an appropriate, holistic, restaurant nutritional labelling system,
there appears to be little point in the hospitality industry endeavoring to
provide information which many customers may ignore or not understand. Based on
this conclusion, the study recommends that fast food restaurants have to put more
effort on encouraging customers to use
nutritional labeling by making the label more accessible and in a user friendly
format. Also restaurants should ensure that their menu is labelled in such a
way that customers can actually know the content of the food. This is because
some customers have health issue that would deprive them of eating some foods.
The study further recommends that nutritional labelling should be compulsory
for every fast food and restaurants. That would give customers more confident in
consuming the food having known the content of the food.
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--. "Influence Of E-Marketing Services On Effective Customers Services In Hotel Organizatio In Abia State." Repository.mouau.edu.ng (2023). Accessed 22 Nov. 2024. https://repository.mouau.edu.ng/work/view/influence-of-e-marketing-services-on-effective-customers-services-in-hotel-organizatio-in-abia-state-7-2