职工食堂营养管理标准化建设调研分析及发展建议

Investigation and Suggestions of Standardization Construction of Nutrition Management in Staff Canteens

本文以10家供餐人数在100人以上职工食堂作为调查对象,通过对职工食堂实地调查、对负责人进行访谈、对用餐职工开展问卷调查等方式,调研了配餐原则、食物供应、烹调方式、额外服务、执行标准5类信息,了解了职工食堂运营过程中存在的营养管理问题。结合职工食堂现状和职工需求,提出营养管理标准化建设的建议,为职工食堂开展营养管理标准化建设提供参考依据。

Taking 10 staff canteens with more than 100 dining people as the research objects, this paper investigates five types of information including catering principle, food supply, cooking methods, additional services and implementation standards through field survey of staff canteens, interviews with leaders, and questionnaire survey, and presents the existing nutritional management problems in the operation of staff canteens. It puts forward several suggestions according to the status quo of staff canteens and the needs of employees, and also provides the reference for the standardization construction of nutritional management in staff canteens.