An investigation into the opportunities and dilemmas for coeliac in the hospitality business environment

This report should consider the following criteria: • Investigate a range of symptoms associated with someone suffering from coeliac disease. • Consider, suggest and evaluate a range of alternative ingredients used in gluten free products and their functional properties. • Implement a HACCP system defining the critical control points in the production of gluten-free pastry and confectionary products within a café setting. • Consider, suggest and evaluate a range of gluten free pastry and confectionery products THE REPORT MUST HAVE 9 REFERENCE IN THIS REPORT. MUST BE VERY GOOD REPORT This report should be someone who is gluten free and someone suffering from coeliac disease who has the knowledge about it