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VOL. 11, ISSUE 1 (2026)
Comparative nutritional analysis of innovated menu versus standard menu in the Hotel Restaurant
Authors
Karl John Flores Sillote, Dr. Sofia Cabana Naelga
Abstract
In an era of rising consumer demand for health-conscious cuisine, the
hospitality industry faces a persistent challenge such as balancing culinary
quality with nutritional value. While culinary innovation is key, a gap exists
in holistically evaluating an innovation's simultaneous impact on nutritional
content of standard hotel menu offerings. This study focuses on the evaluation
of nutritional content of a food product innovation as compared to the standard
hotel menu offerings. This study sought to (1) determine the nutritional content
of a Standard Menu (SM) versus an Innovated Menu (IM); and (2) compare if a
significant difference in nutritional content exists between the two. Employing
a descriptive research design, data was gathered via comparative nutritional
analysis using food exchange lists authored by American Diabetes Association
(ADA). Results revealed that IM was significantly superior on all fronts. The
IM demonstrated enhanced nutritional profiles (e.g., increased protein and
B-vitamins) compared to the SM. It is recommended that hotel management and
culinary professionals adopt these types of strategic innovations, as they are
proven to enhance both nutritional value and sensory acceptability, leading to
higher customer satisfaction and marketability.
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Pages:1-9
How to cite this article:
Karl John Flores Sillote, Dr. Sofia Cabana Naelga "Comparative nutritional analysis of innovated menu versus standard menu in the Hotel Restaurant". International Journal of Multidisciplinary Education and Research, Vol 11, Issue 1, 2026, Pages 1-9
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