Just read from news papers that Shri Ram
Vilas Paswanji wants to standardize on the portions of different dishes being
served in hotels / restaurants
Where Angels fear to tread ?
A food item served in a hotel has many attributes among which ,
Weight or Volume ( Quantity ) is just one
Consider these other :
·
Quality of the various
ingredients used in preparing that dish
·
·
Whether vegetable ingredients are “ Organically “ produced or with
chemical fertilizers
·
·
Calorific Value ( Energy
value ) of the final preparation
·
·
Can it be classified as “
Junk Food “ ? or “ Health Food “ ?
·
·
Vitamin
content
·
·
Use of non-permissible
colours
·
·
Presence of some toxic
materials
·
·
Presence of oils that might cause increased Cholesterol level
·
·
Hygienic condition of the
kitchen where prepared
·
·
Cleanliness of the cooks
·
·
Whether the ingredients are
FRESH or STALE
·
·
Whether portion was prepared
10 minutes earlier or 3 days earlier !
·
·
Whether price for a dosa is
Rs 30 or Rs 60 !
·
Of course , no one can / will object to the idea of “
not wasting of food “
But I am not
sure this can be achieved by “ Standardizing “ on the QUANTITY of food served
in hotels / restaurants !
15 April 2017
www.hemenparekh.in
/ blogs
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