QUALITATIVE EVALUATION OF MENUS IN A FOOD SERVICE LOCATED IN THE CITY OF VITORIA-ES
DOI:
https://doi.org/10.12957/demetra.2014.10460Keywords:
planejamento de cardápio, serviços de alimentação, qualidade dos alimentosAbstract
Objective: This study aimed to evaluate the quality of the menu in a Food Service located in the city of Vitoria-ES. Methods: The method of qualitative assessment of menu preparations (AQPC) was applied to evaluate preparations offered in 51 days. Results: In performing the menu analysis, we verified the presence of leafy vegetables and fruits in 96.08% of the days measured. The preparations served indicated monotony of color, showing 50.98% of same colors. Fatty meats were usually present in menus, such as Tuscan sausages, ham and hamburger. In 70.58% of the days assessed, the menu had more than one food rich in substances that cause flatulence. In 23.53% of the days, were applied the same cooking techniques for protein food, and cooked and fried preparations were the most common. Sweets were present in 88.23% of the days assessed, and in 50.98% of the days menus contained fried foods associated with sweets among the preparations offered. Canned vegetables were used in small amounts in preparations served as a garnish. Conclusions: The results of menu evaluation indicate high supply of fruits and vegetables in the food service. However, the high supply of sulfur-rich foods, fatty meats, sweets, fried foods and monotony of color indicate the need to adjust the menus to improve the nutritional and sensory preparations offered to customers.
DOI: http://dx.doi.org/10.12957/demetra.2014.10460
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