Sustainable Consumption Using the Example of Food Processing in a Restaurant

Sergej Gričar and Violeta Šugar
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Sergej Gričar: Faculty of Economics and Informatics, University of Novo Mesto, 8000 Novo Mesto, Slovenia
Violeta Šugar: Faculty of Economics and Tourism “Dr Mijo Mirković”, Juraj Dobrila University of Pula, 52100 Pula, Croatia

Sustainability, 2021, vol. 13, issue 24, 1-28

Abstract: While strategy is of great importance in the hospitality industry, this article is in regard to the process. Therefore, for the first time, this article examines how stuffed yellow peppers are frozen (congelé) and later served as a portion of hot food in restaurants. A sensory analysis was performed, and tasters were invited. Data were collected over three different periods that represented the duration of freezing. The results of the descriptive statistical analysis indicated that the evaluated frozen dishes exhibited degrees of sensory deterioration. The findings are critical to the restaurant business because recipes are often skipped, and the process depends solely on the chefs. The primary value added for management is that strict recipes could improve the cost and shelf life of meals prepared and then frozen in the restaurant by lowering the storage temperature or shortening the freezing time. Incidentally, such analysis should be a continuous development to reduce energy consumption and increase food quality. The consistent results first demonstrated a decreased mouthfeel of the sauce after the first month and, second, a higher stickiness after two months of freezing. In addition, the nutritional values of the dish were calculated using trademarked software.

Keywords: efficiency management; frozen food; restaurant business; sensory analysis; stuffed pepper; quality (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:24:p:13868-:d:703153

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