Assessment of Catering Management Practices and Meal Quality in Federal Government Institutions in Abuja, Federal Capital Territory

Institutional catering management plays a critical role in ensuring that government employees and residents receive nutritionally adequate and safe meals, which in turn supports productivity and health. This study assessed catering management practices and meal quality in selected federal government institutions in Abuja, Federal Capital Territory. A descriptive survey design was used, with data collected from catering managers, kitchen supervisors, and food service staff at eight institutions including federal ministries and parastatals. Structured questionnaires, observation checklists, and plate waste analysis were employed as data collection tools. Meal quality was evaluated based on nutritional adequacy, variety, palatability, and food safety indicators. Data were analysed using descriptive statistics and chi-square. Results indicated that most institutions lacked professionally trained catering managers, with procurement decisions driven by cost minimisation rather than nutritional planning. Menu rotation was monotonous, and food waste was high. Sanitation practices in kitchen environments were generally satisfactory but documentation of cleaning schedules and temperature logs was absent. Consumer satisfaction scores were moderate. The study recommends the professionalisation of institutional catering management through mandatory employment of qualified food service professionals and the adoption of standard catering management frameworks in federal institutions. Keywords: catering management, meal quality, federal institutions, Abuja, food service