Enhancing Cross-Cultural Communication: Managing Food Allergies and Dietary Restrictions in International Hospitality
Abstract
There has been a dramatic increase in the number of people going internationally in recent years. This improves communication between people of different cultural and linguistic b allergies ackgrounds at hotels and restaurants. Guests' food and dietary restrictions, which might vary greatly across cultures, are crucial factors to take into account. This study looks at how restaurants catering to foreign visitors deal with customers with food allergies or dietary restrictions globally. It addresses the difficulties restaurants face in catering to customers with dietary restrictions and allergies from various cultures, as well as offers suggestions for improving customer service via cross-cultural training. Improving consumer happiness, showcasing cultural sensitivity, and maybe drawing in more visitors are all possible outcomes of careful handling of dietary demands.
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