Analysis of vegetarian preparations produced and offered in a university restaurant
Introduction: Knowledge on the profile, nutritional status, eating habits, and degree of customer satisfaction are essential for the collective food sector. Objective: To evaluate the production, waste, and satisfaction regarding vegetarian preparations at a university. Methods: This cross-sectional...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Universidade do Estado do Rio de Janeiro
2022-03-01
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Series: | Demetra |
Subjects: | |
Online Access: | https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/61462 |