Foodservice employees' knowledge on healthy alternative meals
Year: 2015
Type: article
Study design: Observational Study
Abstract: 21 Century living and the nature of being extremely busy has led to individuals eating out more often than they used to. With this trend, a need for healthy balanced meals as well as low-kilojoule meals has also been observed. The objective of the study was to evaluate the knowledge and awareness of foodservice employees on low-kilojoule and healthy balanced meals as alternatives and also to evaluate to what extent food and beverage managers alter menus in order to acknowledge the need to offer healthy balanced meals as well as low-kilojoule meals. An empirical study was conducted which made use of both qualitative and quantitative methods. Self-administered questionnaires were issued to foodservice employees north of Johannesburg and interviews were conducted with their managers. The results of the study showed that restaurant managers were aware of the need and demand for healthy balanced and low kilojoule meals and were willing to alter their menus accordingly. However, it was evident that staff needed to be trained in this regard. It is evident from the study that there is a dire need for the availability of healthy balanced and low kilojoule meals in restaurants as consumer demand for these will continue to grow. Therefore it is recommended that restaurants yield to this drift in order to retain and attract more consumers.
Institution: University of Johannesburg
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W2548978877