INFORMATION FOR MENUS PLANNING AND PREPARATION CONTAINED IN BIDDING DOCUMENTS FOR UNIVERSITY RESTAURANTS OF FEDERAL UNIVERSITIES IN SOUTHERN BRAZIL
DOI:
https://doi.org/10.12957/demetra.2018.32140Keywords:
Food Services. Restaurants. Request for Bids.Abstract
Objective: To assess, in bidding documents (BD) of university restaurants of federal universities in southern Brazil, information for menu planning and preparation. Methods: Cross-sectional study with evaluation of information about menus planning and preparation as specified in the BDs of 35 university restaurants of federal universities in South Brazil in 2015.
Result: Regarding per capita information and frequency, 34.3% of the BDs contained requirements for proper planning and preparation of menus. More than half of the BDs had no information about application of appropriate technical procedures for food pre-preparation and preparation (54.29%); most of the BDs did not provide information on incentives for acquisition of family farming products (85.71%); no BD required mandatory food production datasheets; more than half of them did not include a requirement for special dietary needs (57.14%); less than half of the documents determined that the menus planning should consider the local culture and dietary habits of users (45.71%). There are significant differences among the states of southern Brazil for the scores obtained from information on menus planning and preparation specified in the BDs of public higher education institutions. Conclusion: It was found that the bidding documents for contracting companies that provide and / or produce meals to students of public higher education institutions need to be better outlined, clearly addressing basic items for proper menus planning and preparation.
DOI: 10.12957/demetra.2018.32140
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