Qualitative Evaluation of Menu in a Food Service Unity in Rio Verde City, Brazil
DOI:
https://doi.org/10.19180/1809-2667.v22n12020p166-174Keywords:
Quality of meals, Menu planning, Qualitative Evaluation of Menu Preparation MethodAbstract
This research aimed to evaluate the quality of the menu preparation in a Food Service Unity using a retrospective, descriptive, and qualitative study by the method of Qualitative Evaluation of Menu Preparation during 92 days. The analyzed menus presented the following: 29% of fruits, 76% of leafy vegetables, 40% of monotony of colors, 64% of presence of more than one kind of food rich in sulfur, and 55% of desserts with a small presence of fruit. The evaluation results indicate the need for a reformulation of the menus in order to guarantee meals with a better nutritional aspect, making them more attractive and healthier.Downloads
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Copyright (c) 2020 Mariana Buranelo Egea, Juliane Silva, Silvia Andrade
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