Qualitative evaluation of menu and satisfaction survey in a foodservice/Avaliacao qualitativa do cardapio e pesquisa de satisfacao em uma unidade de alimentacao e nutricao

• Published in: Alimentos e nutrição Vol. 24; no. 1
• Main Authors: Ramos, Sabrina Alves, de Ssouza, Fabio Fernandes Ramos, Fernandes, Gabriela Carla Barbosa, Xavier, Stephane Kelian Porto
• Format: Journal Article
• Language: Spanish
• Published: Faculdade de Ciencias Farmaceuticas UNESP 01-01-2013
• Subjects: Brasil
• ISSN: 0103-4235

This paper aimed to evaluate the quality of the menu and the satisfaction of the customers in a foodservice. The qualitative evaluation of menu components (QEMC) has been applied and a questionnaire about the menu acceptance has been conducted with the customers of the foodservice. The QEMC data and the questionnaire results were compared in order to identify the perception of the customers about the food served. By analyzing the menu, it has been noticed a daily use of one leafy vegetable, one fruit and one dessert and it is offered a lot of sulfur-rich foods, fatty meat and it can also be observed color monotony in the dishes. In a third of the evaluation days observed the presence of fried dishes, sweets combined with fried dishes and canned goods. The menu has been well evaluated by customers, except when it has come to the variety of salads and to the quality of desserts. By comparing the results of the QEMC with the questionnaire answers, it has been observed that the customers had a good perception of the meals that are served. It has been concluded that the menus of the foodservice where this research has been done need to be modified, in order to improve the nutritional and the sensory aspects--though it is already well accepted by most of the customers. When combined, the QEMC and the satisfaction survey provide information that can be used in the improvement of the services offered in foodservice.