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首页> 外文学位 >Providing flexible food portions in a restaurant setting: Impact on business operations, food consumption and food waste.
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Providing flexible food portions in a restaurant setting: Impact on business operations, food consumption and food waste.

机译：在餐厅环境中提供灵活的食物部分：对业务运营，食物消耗和食物浪费的影响。

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摘要

Large portion sizes in restaurants have been identified as a public health risk. The objectives of this study were to assess the impact of adding reduced-portion menu items to the menu on customer selection, energy and nutrient intake, plate waste and business operations. A field experiment was conducted to examine the impact of offering flexible portion sizes in 2 food service environments: a cafeteria setting and a sit-down restaurant setting in St. Paul MN. Patrons were surveyed at the beginning and end of the study to assess current usage, dining needs and frequency of healthful behaviors. Purchasing, consumption and food waste data were collected throughout the study. Reduced sized portions were added to the menus halfway through the study in the spring of 2013. The management teams were interviewed at the completion of the study. Sales data show that reduced-portion entrees made up 10-30% of entree sales across both food service environments. Energy and nutrient intakes decreased and food waste was reduced at both locations. The management teams both reported the added items provided higher profit margins or cost savings and improved customer satisfaction. Both locations have implemented the menu changes indefinitely. These outcomes could serve as the foundation for future work with reduced-portion sized menu items in different types of restaurant settings to promote public health.
机译：餐馆中很大一部分被确定为公共健康风险。这项研究的目的是评估在菜单上添加减少部分菜单项对客户选择，能量和营养摄入，印版浪费和业务运营的影响。进行了一项现场实验，以考察在2种食品服务环境中提供灵活的份量大小的影响：在圣保罗明尼苏达州的自助餐厅和坐下来的餐厅。在研究开始和结束时对顾客进行了调查，以评估当前的用法，就餐需求和健康行为的频率。在整个研究过程中收集了购买，消费和食物浪费数据。在研究中途于2013年春季将尺寸缩小的部分添加到菜单中。在研究完成时，对管理团队进行了采访。销售数据显示，在两种食品服务环境中，小菜式主菜占主菜销售额的10％至30％。两个地点的能量和营养摄入量减少，食物浪费减少。管理团队均表示，增加的项目可提供更高的利润率或节省成本，并提高了客户满意度。两个位置都已无限期地执行菜单更改。这些成果可以作为未来工作的基础，在不同类型的餐厅环境中使用缩小比例的菜单项来促进公共卫生。

著录项

  • 作者

    Berkowitz, Sarah Elizabeth.;

  • 作者单位

    University of Minnesota.;

  • 授予单位 University of Minnesota.;
  • 学科 Nutrition.;Environmental studies.;Public health.
  • 学位 M.S.
  • 年度 2015
  • 页码 134 p.
  • 总页数 134
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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