The Determination of Nutrition Knowledge and Demographic Characteristics of Responsible Managers of M ass Catering Establishments in Ankara

Abstract

This study was designed to investigate the demographic characteristics and the level o f nutrition knowledge o f managers responsible fo r the food production in mass catering establishments located in Ankara. Besides, this study was aimed to determine the fie ld o f managers ' training requirements and to constitute a database fo r the legal regulations. The proficiencies o f the managers were evaluated by observing the hygiene, food preparation-cooking-service methods and optimum equipment conditions in the mass caterings and also by checking the menus. The questionnaires were applied to total 418 kitchen staff among which 51 o f them were responsible managers and the rest 367 were kitchen staff The ages o f the managers were varied between 19-58 years, o f which 68.6% were females and 82.3% were from the legislatively approved job groups. The inanagers were interested in training on food preparation, cooking methods, menu planning and healthy nutrition issues. According to the nutrition knowledge scores, 56.9% o f the managers have sufficient level (Mean score: 67±16.9) o f nutrition knowledge. The mean nutritional knowledge score o f managers from legislatively approved job groups (LAJG) and the others were found as 71.9±12.15 and 45.3±19.31, respectively (p<0.001). Mass caterings general hygiene, fo o d preparation-cooking-serving, menu and optimum equipment scores were fo u n d as 82.4±9.79, 60.8 ± 14.9, 73.2±13.11 and 77.2±18.7, respectively and the mean o f these scores were defined as (73.8±10.1) fo r mass catering service quality score. The relationship between the managers ’ nutritional knowledge score and mass catering service quality score were also determined and no significant relation was detected. As conclusion, the improvement o f the nutritional knowledge was advised to the managers.