Gio Neiel N. Aguila | Joanne Nicabel C. Bergola | Gwyneth C. Manguino
This research identified and described the meal management practices of National Fire Institute of Camp Vicente Lim, Canlubang, Calamba City. The researchers used descriptive research design with mixed method approach. The qualitative data were collected from three key informant interviews and were analyzed thematically while the quantitative data were gathered using observation checklist from 18 kitchen staff. Results were analyzed using percentage and frequency distribution. Findings revealed that the meal management of NFTI has guidance from a nutritionist and it ensures the nutritional quality of the meals served; however, it lacks ways on conserving the nutrients. The budget of NFTI was lacking, but they practiced budget control and supply control. The time management of NFTI on meal management had excellent results because most of the kitchen staff have been in the business for 30 years already. Lastly, the food safety and sanitation, though accredited by the Department of Health, received several complaints about the sanitation and hygiene practices of the kitchen staff. The researchers recommended that NFTI may consider training the kitchen staff on nutrient conservation of the ingredients and proper food handling. It was also recommended that the institution may consider renovating the kitchen area because the open area is prone to pests. NFTI may consider increasing the budget on the meals of the fire recruits to increase their nutritional intake.
ISSN 1908-3866 (Print)
Philippine E-Journals
