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Evaluating the nutritional quality of menus by using software in professional kitchens

Evaluating the nutritional quality of menus by using software in professional kitchens Purpose – The purpose of this paper is to explore evaluating the nutritional quality of menus by using software in professional kitchens. Design/methodology/approach – Nutritional quality and the core factors used when evaluating the nutritional quality of menus are discussed. The empirical data were collected in 2008 by theme interviewing nine municipal food service employees. The data were analysed by a thematic analysis. Findings – The results indicated that both positive and contributing factors emerged as follows: productisation of menu; using a plate model; length of a control period concerning the nutritional quality of the menu; checking the nutrition content when making changes in menus, dishes and food items; dealing with the results of the evaluation in the meetings; including the results in the service agreements; employers' positive attitude displayed towards software suppliers' training; including nutritional quality as a part of service quality; and implementing nutritional quality according to the job descriptions. Practical implications – A variety of courses should be offered for the students concerning the guidance of food production by using software in professional kitchens; integrating working life into the curriculum; continuous training of the food service personnel; and cooperation with the professional kitchen's software suppliers. Moreover, further implications could involve, for example, developing and diffusing the national model for the nutritional quality follow‐up; and taking the Sinfos‐product information data bank into use. Originality/value – Active updating of the software and training of the employees are needed in order to ensure the nutritional quality of menus. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Evaluating the nutritional quality of menus by using software in professional kitchens

Nutrition & Food Science , Volume 40 (4): 10 – Jul 20, 2010

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Publisher
Emerald Publishing
Copyright
Copyright © 2010 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346651011062023
Publisher site
See Article on Publisher Site

Abstract

Purpose – The purpose of this paper is to explore evaluating the nutritional quality of menus by using software in professional kitchens. Design/methodology/approach – Nutritional quality and the core factors used when evaluating the nutritional quality of menus are discussed. The empirical data were collected in 2008 by theme interviewing nine municipal food service employees. The data were analysed by a thematic analysis. Findings – The results indicated that both positive and contributing factors emerged as follows: productisation of menu; using a plate model; length of a control period concerning the nutritional quality of the menu; checking the nutrition content when making changes in menus, dishes and food items; dealing with the results of the evaluation in the meetings; including the results in the service agreements; employers' positive attitude displayed towards software suppliers' training; including nutritional quality as a part of service quality; and implementing nutritional quality according to the job descriptions. Practical implications – A variety of courses should be offered for the students concerning the guidance of food production by using software in professional kitchens; integrating working life into the curriculum; continuous training of the food service personnel; and cooperation with the professional kitchen's software suppliers. Moreover, further implications could involve, for example, developing and diffusing the national model for the nutritional quality follow‐up; and taking the Sinfos‐product information data bank into use. Originality/value – Active updating of the software and training of the employees are needed in order to ensure the nutritional quality of menus.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jul 20, 2010

Keywords: Public administration; Finland; Nutrition; Catering industry; Computer software

References