This article examines the service standards for providing meals to guests with special requirements, including allergies, dietary restrictions, and religious guidelines. It explores international best practices, safety protocols, accurate ingredient labeling, staff training, and the development of personalized menus. The study highlights factors affecting guest health, service quality, and brand reputation. Additionally, it outlines the operational and competitive advantages for hotels and restaurants that implement such standards effectively.

Special diets, allergen safety, religious requirements, vegetarian menu, halal/kosher standards, personalized service, guest well-being.

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