Snack service model for a comprehensive school
Irma Tikkanen, Salla Honkanen, Sanna-Pauliina Salmela · Nutrition & Food Science · 2009
Purpose The purpose of this paper is to construct and describe a snack service model for a comprehensive school. Design/methodology/approach Empirical data were collected from the school officials and the pupils by using a focus group method in two comprehensive schools. Moreover, the food service managers of Espoo and Vantaa cities' catering services were theme interviewed. Consequently, a description of the snack service models was conducted and a snack service model for a comprehensive school was constructed. Findings A constructed model for serving snacks consists of eight elements: snack products; service process; customers; pricing; procurement of snacks; nutrition recommendations; in‐house control and interest groups. Research limitations/implications The constructed snack service model can be utilized as a standard model when serving snacks in a comprehensive school. Originality/value The constructed model may act as a reference model for the school catering organisations and the school officials when decisions related to snacks serving are made.