Snack service model for a comprehensive school

Abstract

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.

Citation

Tikkanen, I., Honkanen, S. and Salmela, S. (2009), "Snack service model for a comprehensive school", Nutrition & Food Science, Vol. 39 No. 2, pp. 151-159. https://doi.org/10.1108/00346650910943253