Final answer:
The incorrect criterion for changing core menu components is personal preference, as menu decisions should be based on seasonal availability, cost-effectiveness, and customer feedback.
Step-by-step explanation:
The criterion that is not acceptable for managers to change core menu components is D) Personal preference. The core menu components in a food service establishment should be influenced by factors that affect the business, customer satisfaction, and practicality.
When making decisions about the menu, managers often take into account seasonal availability of ingredients, the cost-effectiveness of menu items, and valuable customer feedback.
However, personal preference is not considered a professional criterion for making changes to core menu components in a restaurant setting, as it does not necessarily reflect the preferences of the broader customer base or the strategic direction of the business.
As a comparison, if we review questions related to food security, which is another important aspect within the realm of food service management, we find that one of the four pillars of food security is not 'Transformation' but Stability. The four pillars recognized for food security include Availability, Access, Utilization, and Stability.
This demonstrates the importance of making informed decisions based on established criteria rather than personal discretion.