Development of an online holistic standardized recipe: a design science approach
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/17917 |
Resumo: | Concerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The purpose of this study was to develop an artifact, an online holistic standardized recipe, to allow the management of information in terms of recipes, costs, allergens, sustainability, nutrition facts, and menu pricing strategies. The research approach was conducted using a design science research methodology developed in two cycles. The artifact was produced from a literature review conducted to define the design principles, and it was evaluated across exploratory focus group and field study phases. The primary outcome of this research was the development of an online holistic standardized recipe. The artifact was considered relevant and useful by the stakeholders participating in the exploratory focus group and field study. However, studying the edible portion and the average weight of the recipe ingredients is necessary for the artifact to become more robust. The paper provides new insights and practical guidelines for academics and professionals in the food and beverage industry. |
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Development of an online holistic standardized recipe: a design science approachOnline holistic standardized recipeCost control sheetSustainabilityNutrition factsAllergensMenu pricing strategiesDesign science researchConcerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The purpose of this study was to develop an artifact, an online holistic standardized recipe, to allow the management of information in terms of recipes, costs, allergens, sustainability, nutrition facts, and menu pricing strategies. The research approach was conducted using a design science research methodology developed in two cycles. The artifact was produced from a literature review conducted to define the design principles, and it was evaluated across exploratory focus group and field study phases. The primary outcome of this research was the development of an online holistic standardized recipe. The artifact was considered relevant and useful by the stakeholders participating in the exploratory focus group and field study. However, studying the edible portion and the average weight of the recipe ingredients is necessary for the artifact to become more robust. The paper provides new insights and practical guidelines for academics and professionals in the food and beverage industry.MDPISapientiaSilvestre, DanielaSerra, ManuelM. Afonso, CarlosPinto, EzequielAlmeida, Carlos2022-07-06T13:12:39Z2022-04-282022-05-12T19:36:07Z2022-04-28T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/17917engSustainability 14 (9): 5330 (2022)2071-105010.3390/su14095330info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:30:02Zoai:sapientia.ualg.pt:10400.1/17917Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:07:41.427800Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Development of an online holistic standardized recipe: a design science approach |
title |
Development of an online holistic standardized recipe: a design science approach |
spellingShingle |
Development of an online holistic standardized recipe: a design science approach Silvestre, Daniela Online holistic standardized recipe Cost control sheet Sustainability Nutrition facts Allergens Menu pricing strategies Design science research |
title_short |
Development of an online holistic standardized recipe: a design science approach |
title_full |
Development of an online holistic standardized recipe: a design science approach |
title_fullStr |
Development of an online holistic standardized recipe: a design science approach |
title_full_unstemmed |
Development of an online holistic standardized recipe: a design science approach |
title_sort |
Development of an online holistic standardized recipe: a design science approach |
author |
Silvestre, Daniela |
author_facet |
Silvestre, Daniela Serra, Manuel M. Afonso, Carlos Pinto, Ezequiel Almeida, Carlos |
author_role |
author |
author2 |
Serra, Manuel M. Afonso, Carlos Pinto, Ezequiel Almeida, Carlos |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Silvestre, Daniela Serra, Manuel M. Afonso, Carlos Pinto, Ezequiel Almeida, Carlos |
dc.subject.por.fl_str_mv |
Online holistic standardized recipe Cost control sheet Sustainability Nutrition facts Allergens Menu pricing strategies Design science research |
topic |
Online holistic standardized recipe Cost control sheet Sustainability Nutrition facts Allergens Menu pricing strategies Design science research |
description |
Concerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The purpose of this study was to develop an artifact, an online holistic standardized recipe, to allow the management of information in terms of recipes, costs, allergens, sustainability, nutrition facts, and menu pricing strategies. The research approach was conducted using a design science research methodology developed in two cycles. The artifact was produced from a literature review conducted to define the design principles, and it was evaluated across exploratory focus group and field study phases. The primary outcome of this research was the development of an online holistic standardized recipe. The artifact was considered relevant and useful by the stakeholders participating in the exploratory focus group and field study. However, studying the edible portion and the average weight of the recipe ingredients is necessary for the artifact to become more robust. The paper provides new insights and practical guidelines for academics and professionals in the food and beverage industry. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-06T13:12:39Z 2022-04-28 2022-05-12T19:36:07Z 2022-04-28T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.1/17917 |
url |
http://hdl.handle.net/10400.1/17917 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Sustainability 14 (9): 5330 (2022) 2071-1050 10.3390/su14095330 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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