Readership of The Brochure Free Samples †MyAssignmenthelp.com

Question: Discuss about the Readership of The Brochure. Answer: Being in a corporate situation, I have published the brochure to address my clients about public health. In todays era of modern dining, there arises complexity regarding experimental style dishes on the menu but it does not happen when you will visit Tender Trap in East Doncaster. Owner Chris and Helen Moraitis believe that if they use premium quality ingredients then it will form the platform for a good meal (Roden, 2015). Embedded with unique cooking skills and a comprehending of balance the menu is a refined, and influenced by seasonal cuisine with a varied range of contemporary dishes. Come to Tender Trap, we will welcome you with warm hospitality and inviting ambience. We accept bookings for business lunch and other events. There are 80 expensive seats and we accept Visa and Mastercard apart from Diners club, eftpos and AMEX. You will be able to experience modern fine dining and wine in the eastern suburbs region of Melbourne (Brownson et al., 2017). We have introduced a new menu where seasonality and premium attribution are the prevailing criteria in our restaurant. Our cuisine can be best described as modern and contemporary dining where the food items are spread with fresh and bright experimental touches to pamper the taste buds of the customers. We take pride in using seasonal ingredients from the country such as, fresh meats, seafood, vegetables, and herbs from the local waters, pastures and gardens. We deliver our service efficiently in a friendly and knowledgeable way and not being intrusive. Recently, we have been identified in the 2010, 2011, 2012, 2013, 2014 and 2015 editions of the The Age Good Food Guide. We abide by the policy of not serving cakes or desserts from outside locations (Latimer, 2015). We have published the brochure to attract the readers about food hygiene and safety. By conducting research and survey on the Australian food market we have seen that most of the people in Australia suffer from food poisoning because of eating out which ultimately results in death. To reduce the risk of food contamination and the associated diseases, Brisbane City Council and Queensland Department of Health has arranged for some campaigns to raise awareness among the public. The Tender Trap was also questioned about the safety measures that we take regarding cooking, handling, storing, thawing and serving of food. We were interrogated in details what precautions we take to maintain the health of the public (Lawley Howieson, 2015). It is great pleasure for us to inform that went through the tests successfully and was considered among the top three most hygienic restaurants in the country. This is the reason why we were allowed to publish a brochure on public health related to food pr eparation in the restaurants. The target readership of the brochure will be the people who eat out a lot, especially the young generations. This brochure is also targeted for those restaurant owners who remain ignorant about the food safety and security issues. The public health department has imposed heave fine on those restaurants who will not abide by the set standard of measures. In the brochure the important parts are mentioned in different colors to easily grab the readers attention (Li, Wang Liu, 2017). Using of a background and informal fonts in the writing will break the monotony of reading and arouse excitement among the readers to know more about food safety and hygiene. We have strictly restricted to the given words in the brochure because more words lead to less interest on the part of the readers. The brochures will be printed in bulk to hand out to one and all. There will be hired distributors who will reach out to various places in order to communicate to the public. The distribution will mainly take place outside restaurants and hospitals because those areas are the major pull- outs. These brochures will help in promoting Tender Trap because they were considered as one of the cleanest and safest restaurants (Milazzo et al., 2017). Who doesnt want good and safe food of premium quality? The customers who like to experience new kind of dishes would love to visit our place when they will fly to Australia. It is depending on the distribution methods of the brochures whether the campaign will be successful or not (Min Lee, 2014). This is a serious issue and must be dealt with proper care. As it is already mentioned that most of the deaths in Australia are caused due to food poisoning, therefore the problem of food contamination should be investigated thoroughly. The fact is that the tendency of the Australians to eat out will not reduce so it is important to make the eating quality better to protect the people from falling ill (Mullan et al., 2015). The initiative taken by the health departments in association with Tender Trap will be of great help to look into the food habits of the Australian citizens so that they can lead a healthy life. In this rapidly changing world, the restaurant will also be able to gather more customers as compared to their competitors. We will continue to provide the best quality eatables for keeping our customers satisfied (Oh et al., 2016). References Brownson, R. C., Baker, E. A., Deshpande, A. D., Gillespie, K. N. (2017).Evidence-based public health. Oxford University Press. Latimer, R. W. (2015).Harvey Houses of Kansas: Historic Hospitality from Topeka to Syracuse. Arcadia Publishing. Lawley, M., Howieson, J. (2015). What chefs want when buying Australian seafood.Journal of Food Products Marketing,21(1), 1-11. Li, M., Wang, A., Liu, K. (2017). Eatsa: Expanding Internationally.Business and Technology,1(1). Milazzo, A., Giles, L. C., Zhang, Y., Koehler, A. P., Hiller, J. E., Bi, P. (2017). Factors Influencing Knowledge, Food Safety Practices and Food Preferences During Warm Weather of Salmonella and Campylobacter Cases in South Australia.Foodborne pathogens and disease,14(3), 125-131. Min, K. H., Lee, T. J. (2014). Customer satisfaction with Korean restaurants in Australia and their role as ambassadors for tourism marketing.Journal of Travel Tourism Marketing,31(4), 493-506. Mullan, B., Wong, C., Todd, J., Davis, E., Kothe, E. J. (2015). Food hygiene knowledge in adolescents and young adults.British Food Journal,117(1), 50-61. Oh, J. K., Rapisand, W., Zhang, M., Yegin, Y., Min, Y., Castillo, A., ... Akbulut, M. (2016). Surface modification of food processing and handling gloves for enhanced food safety and hygiene.Journal of Food Engineering,187, 82-91. Roden, D., 2015. TPP would hurt public health in Australia.Green Left Weekly, (1046), p.13. Youn, H., Kim, J. H. (2017). Effects of ingredients, names and stories about food origins on perceived authenticity and purchase intentions.International Journal of Hospitality Management,63, 11-21.