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.
Highlights
The main theoretical contribution of this work is to promote the sustainable development of restaurant business processes through several factors that determine the modern business strategy: optimizing costs as restaurant operational challenges, increasing the quality of prepared food, meeting consumer demands combined with green thinking of frozen food and its organoleptic properties, and reducing energy loss in terms of sustainable consumption vs. production as determined by sensory analysis
The data show the mean values of the sensory analysis of all samples in three periods and at two different storage temperatures
All of this affects the quality of the prepared food and sustainable consumption, there are additional factors, such as improper freezing, which can change the sensory characteristics of the dish
Summary
The first specific objective (SO1) was to provide a comprehensive analysis of previous research that has contributed to sustainable consumption concerning the processing industry
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