STRATEGIC ANALYSIS OF MANAGEMENT IN COLLECTIVE FOOD SERVICE UNITS: A LITERATURE REVIEW

Abstract

Food and Nutrition Units (FNUs) play a fundamental role in promoting public health, as they are responsible for providing safe meals that are nutritionally adequate and compliant with current sanitary regulations. The management of these units involves the planning, organization, and control of all stages of the production process, including menu planning, cost and inventory control, coordination of work teams, and implementation of good manufacturing practices, highlighting the role of the nutritionist as the technical manager. This study is characterized as a narrative literature review with a qualitative approach, aiming to analyze aspects related to the management of FNUs, with emphasis on food safety, service quality, waste control, and the use of performance indicators. The bibliographic search was conducted in the SciELO, PubMed, and Google Scholar databases, including publications from 2005 to 2024 in Portuguese and English. Of the 58 studies initially identified, 12 met the inclusion criteria and composed the final sample. The results indicate that efficiency in the management of FNUs is associated with hygienic-sanitary control, continuous staff training, adequate production planning, and ongoing monitoring of indicators, contributing to service quality and health promotion.