DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-042-9-0014

THE FOOD SERVICE IMPROVING IT’S QUAILITY IN SCHOOL CATERING INNOVATION PROCESS

Csaba Bálint Illés1, Anna Dunay1, András Bittsánszky1, Attila Korenika1
1 John von Neumann University,Doctoral School of Management and Business Administration

Based on the research, it can be concluded that improving the quality of school catering does not depend solely on technological developments or economic investments, but requires a complex, systemic change in approach. Based on the feedback from students, parents and school staff, the quality of service is influenced not only by the taste and composition of the food, but also by the dining environment, the method of service and knowledge about healthy nutrition. The qualitative and quantitative results show that the public catering system could be improved in several ways: for example, by increasing the flexibility of menus, involving local producers, and actively taking into account children‘s needs and feedback. In addition, the role of school communities – especially teachers and parents – is crucial in shaping the food culture. The study also confirms that innovation does not only mean the introduction of technical tools (e.g. digital menus, nutrient calculation systems), but also organizational and attitudinal changes that make public catering more sustainable and child-centred in the long term. Overall, the research can contribute to the development of a modern public catering model that can simultaneously meet health, pedagogical and environmental expectations.

Keywords: policy, sustainability, innovation, healthy lifestyle

pages: 14-15, online: 2025



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