Quality Evaluation Frameworks in Public Catering Services: Kerangka Kerja Evaluasi Kualitas dalam Layanan Katering Publik

Amalia, Annisa Alfi
Azizah , Nurul

Indonesian Journal Health Science and Medicine
Vol. 1 No. 1 (2024): July

This study examines quality assessment in public catering products using GOST R 50647-2010 standards, aiming to improve systematic evaluation methodologies. It introduces a classification system for quality indicators and focuses on cakes to quantify sensory attributes. Findings reveal a determining score of 41.5 based on taste, aroma, consistency, appearance, and shape, highlighting the effectiveness of structured assessment. The study emphasizes integrating comprehensive quality indicators, high-automation equipment, and skilled labor for quality assurance in public catering. It also discusses the association between anxiety levels, irregular menstrual cycles, and dysmenorrhea, proposing warm water compresses as a solution.