Fichas técnicas de preparação como subsídio para elaboração de cardápio em restaurante comercial.

Abstract

The development of technical sheets in food and nutrition units as a quality tool allows the development of dishes with the same characteristics for consumers. Furthermore, it can be a strategy for cost control , inventory organization, and menu evaluation. Given the significant importance of this tool for collective food establishments, this study developed and evaluated preparation technical sheets in a commercial restaurant. This is a pilot study in an establishment located in the city of João Pessoa, Paraíba, which offers an à la carte service. To develop the technical sheets, the per capita yield, macronutrients, and energy value of five protein preparations were calculated: rib-eye dumplings, chicken fingers, choripan, tilapia strips, and sausage in cachaça. It was observed that there was no standardization in most of the dishes analyzed. The correction factors and cooking rates were within the parameters recommended in the literature, inferring reduced waste in the pre-preparation process. Therefore, it can be concluded that the technical sheets allow for better organization and agility in meal production processes, as well as greater control over quality and costs. Furthermore, it was identified that a portion of the dishes prepared at the establishment have high caloric values, allowing the identification of the main factors that add calories to the dish. These results can help with changes to healthier ingredients and/or cooking methods and attract new customers to the establishment.