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The tutorial addresses the challenges faced by individuals with food allergies and their families in finding allergy-friendly restaurants, as well as the difficulties restaurant owners encounter in accommodating these clients. It introduces strategies for restaurant operators to better meet the needs of customers with food allergies, including staff training and understanding the benefits for employees, management, and customers. The module also provides a brief overview of the medical aspects of food allergies, explaining that they result from an immune response, where the body mistakenly identifies a harmless food as a threat, leading to potentially severe allergic reactions facilitated by the production of immunoglobulin E (IgE).