Home Msc Semester 1 Msc Hospitality Management Sem 1

Msc Hospitality Management Sem 1

Quality – Definition and Meaning

Quality In manufacturing, a measure of excellence or a state of being free from defects, deficiencies and significant...

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...

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 Assurance Program

Quality Assurance Program What is Quality? Quality is extremely hard to define, and it...

Quality Dimension

Quality Dimension Garvin proposes eight critical dimensions or categories of quality that can serve as a framework for strategic...

Menu Management

Menu Planning  Menu Planning A MENU or “bill of fare” is a means of...

Menu Costing

Food cost may be defined as the cost of material used in producing the food sold. In other...

Hazard Analysis & Critical Control Point (HACCP)

What is HACCP? HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is...

Menu Engineering

Menu Engineering A relatively new method of menu analysis & food pricing is called menu engineering. This sophisticated and fairly complex...

Budgetary Control

Budgetary control methods a) Budget: · A formal statement of the financial resources set aside for carrying out...