Resumo (EN)
To qualitatively evaluate the preparations of the monthly menu and customer satisfaction at an institutional Food and Nutrition Unit in the city of Campinas-SP. Methods – This is a case study, descriptive and of a qualitative nature, carried out in February 2020. AQPC was applied to evaluate the menus. This method evaluated the nutritional and sensory quality of the preparations. In order to obtain the rest indicator, the total in kilograms of waste of daily consumption was used. For the satisfaction survey, information from the digital totem database was used, such as satisfaction with the menu, variety, flavor, appearance and hygiene of the place. Results – The AQPC method found, as positive aspects, the occurrence of leafy fruits, low monotony and absence of preserves and
fried foods and, as negative aspects, the offer of sulfurized, ultra-processed foods, fatty and sweet meats. The percentage of rest was
considered to be good (3.23% per capita). Finally, with regard to the satisfaction of diners, 91% reported satisfaction in relation to the
quality of the service, the rest (9%) reported in the feedback that the menu, flavor and variety of food should be better suited. Conclusion – The AQPC method, coupled with conducting customer satisfaction surveys and the rest indicator, are good strategies for providing essential information for improving the food service.