Exploration of School Meal Food Service Management: A Case Study Full-Day School in Indonesia

Stefania Widya Setyaningtyas, Agnessia Nanda Arimbi, Rian Diana

Abstract


This research was aimed to capture the practice of foodservice management and food acceptance in an fullday Elementary School. An observation form, along with an in-depth interview was used to explore food production practice. Quantitative data on food satisfaction as well as food waste was also measured. Low food acceptance was mainly found in vegetable products. The food quality, especially in taste and texture, became the determinant of the high vegetable food waste. Improving food production procedures, including menu planning and evaluation, procurement, preparation, and cooking, could be a promising strategy to increase food acceptance and to reduce food waste. 


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DOI: http://doi.org/10.11591/ijphs.v11i3.21331

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