image 9

Managing Quality in Food & Beverage Operations

Managing Quality in Food & Beverage Operations The best-known approaches to managing quality propounded by the quality gurus such as Deming, Crosby, Juran, Ishikawa, Shingo,...
image 10

Five Gap Analysis Of Service Quality

The Gap Model of Service Quality The diagram below shows a visual representation of the Gap Model of Service Quality.   To use the model, an organization...
image 11

Quality Assurance Program

Quality Assurance Program What is Quality? Quality is extremely hard to define, and it is simply stated: “Fit for use or purpose.” It is all about...
image 12

Quality Dimension

Quality Dimension Garvin proposes eight critical dimensions or categories of quality that can serve as a framework for strategic analysis: Performance, features, reliability, conformance, durability,...
image 13

Menu Management

Menu Planning  Menu Planning A MENU or “bill of fare” is a means of communication, informing what the caterer has to offer. The compiling of a...
image 12

Menu Costing

Food cost may be defined as the cost of material used in producing the food sold. In other words, it is the cost of...
image 3

Hazard Analysis & Critical Control Point (HACCP)

What is HACCP? HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards...
image 15

Menu Engineering

Menu Engineering A relatively new method of menu analysis & food pricing is called menu engineering. This sophisticated and fairly complex approach considers both the profitability and...
image 16

Budgetary Control

Budgetary control methods a) Budget: · A formal statement of the financial resources set aside for carrying out specific activities in a given period of time.· It helps to...
image 1

Menu Merchandising

Menu merchandising Is an art to sale the product  by menu car. for example in a restaurant food and beverages items are mention along with prices and...
AllEscort