Discipline: Hotel and Restaurant Management
This study determined the nutritional quality, economy, palatability, food safety and sanitation and the problems encountered with the meal management in Bureau of Jail Management and Penology (BJMP) in San Pablo City Adopting a descriptive research design, the researchers gathered data from the officer-in-charge and staff of the BJMP through the interview. The study revealed that the institution tried their best to provide proper meals to the inmates. They prepared food which they think was appropriate to be served daily. Since budget was insufficient, they purchased low cost but nutritious food. The inmates were satisfied with the meal served by the institution in terms of palatability and mixture of ingredients, and with the way the kitchen personnel prepared and served the food. The meal preparation was efficient because of the knowledge and the skills of the kitchen staff; and the availability of the kitchen equipment. The institution ensured the cleanliness of the entire area of food production; observed hygiene and prevented cross-contamination.