AN ANALYSIS OF STUDENT FOOD PREFERENCES IN CYCLIC LUNCH MENUS WITHIN INSTITUTIONAL CATERING SYSTEMS
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Institutional catering systems in educational institutions rely heavily on cyclic menu planning to ensure efficiency and consistency. However, the success of such systems depends on student satisfaction, which is influenced by food preferences. This study analyzes student food preferences in cyclic lunch menus, with a specific focus on South Indian students, and evaluates their impact on satisfaction levels. A quantitative research design was adopted with a sample size of 150 students. Data were collected through structured questionnaires and analysed using descriptive statistics, Pearson correlation, and multiple regression analysis. The findings reveal that traditional meals and biryani are the most preferred lunch options. Pearson correlation analysis shows a strong positive relationship between biryani and satisfaction (r = 0.612). Regression analysis further confirms that biryani is the strongest predictor of satisfaction (β = 0.421, p < 0.001), followed by traditional meals and non-vegetarian dishes. The study concludes that while traditional meals form the backbone of cyclic menus, the inclusion of high-preference dishes such as biryani significantly enhances student satisfaction. The research recommends a balanced cyclic menu that integrates staple meals with occasional high-demand dishes to improve acceptance and reduce food waste.
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PS, M. (2026). An Analysis of Student Food Preferences in Cyclic Lunch Menus within Institutional Catering Systems. International Journal of Science, Strategic Management and Technology, 02(05). https://doi.org/10.55041/ijsmt.v2i5.016
PS, Muthulingam. "An Analysis of Student Food Preferences in Cyclic Lunch Menus within Institutional Catering Systems." International Journal of Science, Strategic Management and Technology, vol. 02, no. 05, 2026, pp. . doi:https://doi.org/10.55041/ijsmt.v2i5.016.
PS, Muthulingam. "An Analysis of Student Food Preferences in Cyclic Lunch Menus within Institutional Catering Systems." International Journal of Science, Strategic Management and Technology 02, no. 05 (2026). https://doi.org/https://doi.org/10.55041/ijsmt.v2i5.016.
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