THE USE OF PLATE WASTE TO DETERMINE RESIDENT FOOD PREFERENCES IN A LONG TERM CARE FACILITY

Autor:	Sharbari Khanna, Joan Giampaoli
Rok vydání:	2000
Předmět:	Engineering Long-term care Food waste Agricultural science business.industry General Mathematics General Earth and Planetary Sciences Plate waste Visual estimation Customer satisfaction Marketing business health care economics and organizations
Zdroj:	Foodservice Research International. 12:51-57
ISSN:	1745-4506 1524-8275
DOI:	10.1111/j.1745-4506.2000.tb00004.x
Popis:	A plate waste study was conducted at a long term care facility (LTCF) to determine menu item preferences among residents. Census for the data collection period ranged from 56 to 59 residents. Data was collected for seven days using a visual estimation to assess plate waste of entree, starch, vegetable and dessert menu items. Menu items demonstrating the greatest plate waste were the vegetable (44% consumed) and starch (41% consumed) categories. Menu items demonstrating the least plate waste were the entree (70% consumed) and dessert (64% consumed) groups. However, in each of these categories, plate waste for individual menu items showed variations. Assessing resident food preferences may be beneficial to a foodservice department by increasing customer satisfaction, decreasing food waste and controlling food cost.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1231f5ac1e4d1dec27529992590bbe07 https://doi.org/10.1111/j.1745-4506.2000.tb00004.x Zobrazit plný text záznamu Plný text