ANÁLISE QUANTITATIVA DA FREQUÊNCIA DE REFEIÇÕES DE TRABALHADORES PARA FINS DE GESTÃO EM UM HOSPITAL PÚBLICO E UNIVERSITÁRIO

Authors

DOI:

https://doi.org/10.16891/2317-434X.v13.e5.a2025.id2279

Keywords:

Meal Planning, Food Services, Restaurant Management

Abstract

In corporate catering, efficient resource planning is vital for both environmental sustainability and financial management. This study investigates the frequency of meals served at the Nutrition and Food Unit of the Public University Hospital/RS, with the aim of identifying seasonal variations and their implications. Data were collected from lunch and dinner services between July 2022 and June 2023 and analyzed statistically. The results revealed a significant variation in the average number of meals served on business days, with fluctuations of up to 1,100 meals in a single month. Vacation periods and holidays notably impacted meal variations, primarily affecting business days rather than weekends. Additionally, a significant inconsistency (p>0.05) was observed in daily lunch demand. This study underscores the critical role of data analysis in planning, which helps minimize food waste and optimize resource management. Employing control and monitoring tools is essential to align meal production with actual demand, thereby enhancing operational efficiency and reducing both environmental and economic impacts.

Author Biographies

Diuliana Catlen Kuspik Pereira, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre-RS

Food Engineer from the Federal University of Rio Grande do Sul, with a postgraduate degree in Occupational Safety Engineering. Master's student in Food, Nutrition and Health from UFRGS, with an emphasis on meal management. Experience in the food sector with professional training, health adequacy, labor reports, administrative factors, customer management and communication strategies.

Virgílio José Strasburg, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre-RS

Graduated in Nutrition from the University of Vale do Rio dos Sinos (1994), Master's degree in Public Health from the Lutheran University of Brazil (2009) and PhD in Environmental Quality from Feevale University (2016). Post-Doctorate in the Biological Sciences Program - Physiología and Nutrition of the Facultad de Ciencias of the Universidad de la República (UdelaR) - Uruguay (2022). Has professional experience in the area of ​​management of Food and Nutrition Units. Associate Professor III of the Department of Nutrition and the Postgraduate Program in Food, Nutrition and Health (PPGANS) at the Federal University of Rio Grande do Sul (UFRGS). Teaching representative in the Meal Distribution section at Hospital de Clínicas de Porto Alegre. Conducts research in the segment of providing meals to communities with an emphasis on process management and environmental management (environmental impacts, waste management; water and carbon footprint; and eco-efficiency).

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Published

2025-07-11

How to Cite

Kuspik Pereira, D. C., & Strasburg, V. J. (2025). ANÁLISE QUANTITATIVA DA FREQUÊNCIA DE REFEIÇÕES DE TRABALHADORES PARA FINS DE GESTÃO EM UM HOSPITAL PÚBLICO E UNIVERSITÁRIO. Revista Interfaces: Saúde, Humanas E Tecnologia, 13(1), 5396–5406. https://doi.org/10.16891/2317-434X.v13.e5.a2025.id2279

Issue

Vol. 13 No. 1 (2025):

Section

Artigos