Assessment of menu management in an offshore food and nutrition unit from the perspective of the Lean Thinking

Authors

DOI:

https://doi.org/10.12957/demetra.2025.86924

Keywords:

Menu Planning. Food Services. Lean Six Sigma. Total Quality Management. Workflow. Food Quality.

Abstract

Introduction: In food and nutrition units, menu planning is a central step for meal production in increasingly complex productive, economic, and social contexts. In this regard, Lean can be an effective approach for menu management, promoting operational efficiency and quality by eliminating waste in the processes. Objective: To analyze the menu planning process of an offshore food and nutrition unit and propose improvements based on the application of Lean Thinking principles. Methods: A descriptive, qualitative, and quantitative case study was conducted on a training ship anchored in the state of Rio de Janeiro. The structural and physical-functional conditions of the food and nutrition unit were analyzed using a checklist based on sanitary legislation; menu planning and work perceptions were assessed through a semi-structured interview with the cook; the production flow was mapped; and crew food preferences were evaluated using a qualitative-quantitative questionnaire. Results: Thirty-three percent of non-conformities were identified based on the hygienic-sanitary checklist; long food processing times; flow crossovers and waste; and lack of menu planning, which negatively impacted operational flow and the cook's work. Conclusion: The survey of the crew revealed a positive perception of healthy eating, with a preference for foods from their regions of origin. Therefore, it is recommended to implement menu management that optimizes the entire process from planning to meal delivery, focusing on quality. The adoption of Lean Thinking is suggested as an effective method for this improvement.

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Author Biographies

Maria das Graças Gomes de Azevedo Medeiros, Universidade Federal Fluminense, Faculdade de Nutrição Emília de Jesus Ferreiro. Niterói, RJ, Brasil.

Nutritionist, PhD from the Fluminense Federal University, Veterinary School, in the area of Veterinary Hygiene and Technological Processing of Animal Products. Master's in Production Engineering from the Federal University of Rio de Janeiro (COPPE/UFRJ). She is currently Associate Professor IV at the Fluminense Federal University, at the Emília de Jesus Ferreiro School of Nutrition. Areas of interest and expertise: management of Food and Nutrition Units, with an emphasis on people management; management of physical, functional and environmental resources; legislation; hygiene and health controls; microbiological control of food; Good Manufacturing Practices and Health Risks in Food Services. Coordinator of the Research Group on Healthy Food Practices, member of the research groups: Occurrence, Isolation, Identification, Biotyping, Serology and Antimicrobial Activity of Microorganisms from Products of Animal Origin and Food for Collectivities. She teaches the following subjects: Hygiene in the Production of Meals; Management in Collective Feeding II and supervision of the internship in Collective Feeding. Contemplated in the FOPESQ 2022 public notice with the research entitled Training in good practices for street food handlers in Niterói/RJ. Current project, carried out in partnership with the Health Surveillance Department and the Economic Development Department (SEDEN) of the NIterói/RJ City Hall: Social Capital and Economy of Communion. She currently coordinates research and extension activities in the field of street food production and trade and in institutional and commercial food services. She is a member of the Research and Extension Center for Sustainability in Collective Food (NESALC) and the University Restaurants Network Group (Rede RU). She is a full member of the Board of Trustees of the Fluminense Federal University and a member of the Working Group on the acquisition of food from family farming at the UFF. Proyecto actual, realizado en colaboración con el Departamento de Vigilancia Sanitaria y la Secretaría de Desarrollo Económico (SEDEN) del Ayuntamiento de NIterói/RJ. 

Anna Beatriz de Souza Mota, Universidade Federal Fluminense, Faculdade de Nutrição Emília de Jesus Ferreiro. Niterói, RJ, Brasil.

Completed secondary school at Comendador Valentim dos Santos Diniz State College. Food technician with an emphasis on baking from the Advanced Education Center for Food Technology and Cooperative Management (NATA). Undergraduate degree in Nutrition from the Fluminense Federal University (UFF). Member of the Healthy Eating Practices research group. Scientific initiation scholarship holder in the Food Safety project on the School Ship Ciências do Mar III, at the Fluminense Federal University.

Fernanda Silveira dos Anjos Bainha, Universidade Federal Fluminense, Faculdade de Nutrição Emília de Jesus Ferreiro. Niterói, RJ, Brasil.

She has worked for 14 years in collective feeding (school, offshore, consultancy, university restaurants). Voluntary consultancy for a report/technical opinion on the working conditions of school cooks and the process of producing school meals in Rio de Janeiro, based on an analysis of the work demands determined by the National School Feeding Program, supporting the drafting and proposal of a state bill to comply with CFN resolution 465/2010 (2023 and 2024). Guest lecturer in postgraduate studies in Hospital Nutrition at the Sírio-Libanês Hospital (SP) (2024) on Food Safety and Lean Methodology for industrial kitchen management. Guest lecturer in Quality Management and Menu Engineering at UNESA, Veiga de Almeida and USCS (2021, 2020). Undergraduate lecturer at Estácio de Sá University (2020 and 2021) in Supervised Internship in Food and Nutrition Units, Course Conclusion Work II and Food Microbiology and Hygiene. Founding partner, consultant and teacher at a consultancy, advisory and training company for food services and nutritionists (2018 to 2022). Offshore Operations Manager responsible for 23 food contracts (maritime hospitality) on ships and oil and gas platforms (2014, 2015 and 2016), Offshore Operations Coordinator (2013 and 2014), Offshore Nutritionist (2010, 2011 and 2012). School feeding supervisor in Macaé-RJ.Finishing PhD (UFF) in Hygiene of Animal Products. Research line: Microbiological quality of food. Master's degree in Production Engineering from UFF (2017), line of research: Management of Operational Processes in UAN. MBA in Integrated Quality, Safety, Environment and Health Management (2017). Degree in Nutrition from UFF (2009). Certification in Internal Auditing of the Integrated Management System (Standards ISO 9001:2008; 14001:2004; 18001) and Food Safety Management System (Standard ISO 22.000).Yellow Belt Lean Six Sigma Certification.

Maristela Soares Lourenço, Universidade Federal Fluminense, Faculdade de Nutrição Emília de Jesus Ferreiro. Niterói, RJ, Brasil.

Graduated in Nutrition from Universidade Federal Fluminense (1986). Specialization in Nutrition from the University of Rio de Janeiro - UNIRIO (1994) and in Clinical Nutrition from Faculdade São Camilo (1996). Master's degree in Management Systems from Universidade Federal Fluminense/LATEC (2003). PhD in Sciences from the Postgraduate Program in Food Science and Technology at the Federal Rural University of Rio de Janeiro (2012). She is currently Associate Professor III at the School of Nutrition at Universidade Federal Fluminense. She worked for 16 years (1986 to 2002) as a manager and supervisor in various food companies and commercial restaurants. She has experience in the area of Nutrition (Production in Collective Food), with an emphasis on Hygienic Sanitary Control, working mainly on the following subjects: Food and Nutrition Units; Food; Quality; Food Safety; People Management; Environmental Management.

Manoela Pessanha da Penha, Universidade Federal Fluminense, Faculdade de Nutrição Emília de Jesus Ferreiro. Niterói, RJ, Brasil.

Nutritionist, graduated from the Federal University of the State of Rio de Janeiro (UNIRIO) in 2008. PhD in Science (Food Science) from UFRJ in 2015. Master in Science (Food Science) from the Federal University of Rio de Janeiro (UFRJ) in 2011. Specialist in Food Safety Management from SENAC in 2012. She was a PhD student in Food Science at the Federal University of Rio de Janeiro (UFRJ), with a 6-month internship abroad at the Department of Biological Engineering at the University of Minho, Braga, Portugal. During her PhD she worked on the microencapsulation of flavor compounds produced by solid-state fermentation using agro-industrial waste. She has worked as a substitute teacher in the Food Engineering Department at the UFRRJ Institute of Technology and in the Basic and Experimental Nutrition Department at the Josué de Castro Institute of Nutrition at UFRJ. She was the national subject supervisor for the Nutrition course at UNESA (in the area of food science and technology). She was a lecturer on the Nutrition and Gastronomy courses at Estácio de Sá University (UNESA) and coordinator of the Nutrition course at UNESA (Norte Shopping and Ilha do Governador campuses). She is currently an adjunct professor in the Department of Social Nutrition, in the area of Collective Nutrition, at the Faculty of Nutrition of the Fluminense Federal University (UFF), working on the training of food handlers and the environmental management of food and nutrition units. Head of the Department of Social Nutrition (2023-2025). Member of the Research Ethics Committee of the UFF Faculty of Medicine and School Feeding Advisor for the municipality of Niterói. She is a member of the Teaching, Research and Extension Group on Healthy Food Practices (PRAS), the Teaching, Extension and Research Group on School Feeding and Health (GEPASE) and the Collaborating Center on School Feeding and Nutrition at UFF (CECANE-UFF). CRN-4 Councillor, INOVA Management 2022-2025.

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2025-12-22

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Medeiros M das GG de A, de Souza Mota AB, Silveira dos Anjos Bainha F, Soares Lourenço M, Pessanha da Penha M. Assessment of menu management in an offshore food and nutrition unit from the perspective of the Lean Thinking. DEMETRA [Internet]. 2025 Dec. 22 [cited 2026 May 4];20:e86924. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/86924

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Vol. 20 (2025)

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Food for Collectives

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Copyright (c) 2025 Maria das Graças Gomes de Azevedo Medeiros, Anna Beatriz de Souza Mota, Fernanda Silveira dos Anjos Bainha, Maristela Soares Lourenço, Manoela Pessanha da Penha

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