what are the strategies in implementing quality control in F&B operations?
Posted in Exotic Ingredients about 1 year ago, 7 replies
submitted by fadi in lebanon
INFORMATION AND ARTICLES CONCERNING:STRATEGIES IN IMPLEMENTING QUALITY CONTROL IN THE FOOD AND BEVERAGE MANAGEMENT
submitted by fadi in lebanon
@ August 22, 2008 - 04:40 PM
Reply
I have been in the restaurant business for 34 years. If you need anymore assistance email me at zambia00@msn.com
can you give me some way which i can implement good qaulity control measures
submitted by ashley in jamaica
@ February 10, 2010 - 12:11 PM
stay on the floor I would say. Experience what your workers do and why?
how can i run the smooth f&b operation & how can i deal with the guest how can i the fullfill the guest demand
Customer satisfaction is very important and we should be able to provide safe and tasty food for better satisfaction. Hazard analysis and critical contol points (HACCP) certification will help you to provide safe food to you customers. Microbial, chemical and physical hazards need to be identified and we should implement suitable control measures to prevent or eliminate the hazards during the food chain operatioins
there r meny strategies cant explain all here...i an explain onle few here..ie. quality inspection,quality control,quality assurance n total quality management.quality inspection is nothing but finding defects in product or services before it reaches the customer.it can be solved by a staff employeed 4 that purpose or u personally do it.
quality control is more likely to find errors n correct them earlierit will not iprove ur quality of product or services,only highlight when it has gone wrong.
quality control is more likely to find errors n correct them earlierit will not iprove ur quality of product or services,only highlight when it has gone wrong.
