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FOODSERVICE CUSTOMER ACCEPTANCE OF A REDUCED PORTION SIZE OF SELECTED ENTREE ITEMS
Abstract
As a result of a pilot study, a three-part project was developed to investigate customer satisfaction with quantity of food served when eating meals away from home and acceptance of reduced portion sizes of selected entree items. The difference in protein content between the reduced and regular portion size of entree was calculated as part of the pilot study. The percent of daily protein requirement that was provided by the regular or reduced portion size ranged from twenty-seven to eighty for females and twenty-one to sixty-three for males. A survey of the local community revealed that foodservice customers desired more choice in quantity served with females expressing the greatest interest in reduced portion sizes. A full service restaurant cooperated in the project by offering selected dinners and daily specials in either regular or reduced portion sizes. Twenty-one percent of those selecting meals in the special categories chose a reduced portion size. A review of the menu disclosed several items already offered as a choice in portion size. The owner was satisfied with the customer response. Other portion size choices have been introduced, plus instituting the procedure in a second facility. Data collected during the fall from a Campus Cafeteria offering a choice in portion size of eight selected entrees revealed that females were more interested in reduced portions. Salad or dessert was more often chosen by the females to accompany the reduced rather than regular portion. Males most often chose a regular portion, selecting a vegetable rather than salad to accompany the entree. A greater percent of customers selected reduced portion during the summer than during the fall.
Subject Area
Nutrition
Recommended Citation
STAATS, PHYLLIS AILEEN, "FOODSERVICE CUSTOMER ACCEPTANCE OF A REDUCED PORTION SIZE OF SELECTED ENTREE ITEMS" (1983). ETD collection for University of Nebraska-Lincoln. AAI8318684.
https://digitalcommons.unl.edu/dissertations/AAI8318684