To read the full version of this content please select one of the options below:

Evaluating the nutritional quality of menus by using software in professional kitchens

Irma Tikkanen (University of Kuopio, Kuopio, Finland and Laurea University of Applied Sciences, Espoo, Finland)
Leila Jaakkola (Laurea University of Applied Sciences, Espoo, Finland)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 20 July 2010

Abstract

Purpose

The purpose of this paper is to explore evaluating the nutritional quality of menus by using software in professional kitchens.

Design/methodology/approach

Nutritional quality and the core factors used when evaluating the nutritional quality of menus are discussed. The empirical data were collected in 2008 by theme interviewing nine municipal food service employees. The data were analysed by a thematic analysis.

Findings

The results indicated that both positive and contributing factors emerged as follows: productisation of menu; using a plate model; length of a control period concerning the nutritional quality of the menu; checking the nutrition content when making changes in menus, dishes and food items; dealing with the results of the evaluation in the meetings; including the results in the service agreements; employers' positive attitude displayed towards software suppliers' training; including nutritional quality as a part of service quality; and implementing nutritional quality according to the job descriptions.

Practical implications

A variety of courses should be offered for the students concerning the guidance of food production by using software in professional kitchens; integrating working life into the curriculum; continuous training of the food service personnel; and cooperation with the professional kitchen's software suppliers. Moreover, further implications could involve, for example, developing and diffusing the national model for the nutritional quality follow‐up; and taking the Sinfos‐product information data bank into use.

Originality/value

Active updating of the software and training of the employees are needed in order to ensure the nutritional quality of menus.

Keywords

Citation

Tikkanen, I. and Jaakkola, L. (2010), "Evaluating the nutritional quality of menus by using software in professional kitchens", Nutrition & Food Science, Vol. 40 No. 4, pp. 378-387. https://doi.org/10.1108/00346651011062023

Publisher

:

Emerald Group Publishing Limited

Copyright © 2010, Emerald Group Publishing Limited