Avaliação qualitativa do cardápio e da satisfação dos usuários de um restaurante universitário, Cuiabá - MT

• Autor(a) principal: Jesus, Deborah Luciliana Silva de
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/69
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Restaurante universitário; Análise Qualitativa; Cardápio; Pesquisa de satisfação; University restaurant; Qualitative analysis; Menu; Satisfaction survey

The University Restaurant is important in academic life because it is part of the student assistance system, aiming at the provision of nutritionally adequate and low-cost meals, in order to support academic development and reduce student dropouts. The present research had as objective to qualitatively evaluate the menu and the satisfaction of the users of a University Restaurant in the city of Cuiabá - MT. A descriptive study was carried out to evaluate the three - month menu of the restaurant by the Qualitative Analysis of Menu Preparations method (AQPC) and the satisfaction of the diners was evaluated by means of a semi - structured questionnaire. It was possible to observe from the AQPC that the menus offer a high supply of foods rich in sulfur, presence of preserved foods in the salad, sweets, monotony of colors and repetition of preparations. When it was related to the satisfaction survey, it was verified that the users presented low satisfaction with the variety of the menu (55.4%), maintenance of the menu (55%), quality of meals (58.4%) and time of waiting for service (31.6%). The responsible nutritionist should critically evaluate the results found, considering not only individual preferences or opinions, but also the reality of the restaurant and what is prescribed in the contract. In this way, the menus of the University Restaurant need to be reformulated to improve the nutritional and sensorial aspects, as well as it is necessary for the Institution to make improvements in its physical structure to better serve its students.