This practical Quality Management book focuses on meeting the expectations of internal customers, external customers, and owner/investorsathe backbones of any organization and its culture. Integrating theories and real-life examples to illustrate how to achieve high quality, the authors add credibility to the process by sharing their successful quality management experience in a contemporary case history - while simplifying the most important elements in managing quality in the hospitality industry. Chapter topics cover how to tap an organization's hidden strengths, team effectiveness, the tools of the trade, assessing and implementing quality, leadership, and quality life. For Managers of Quality, General Managers, owners, executives and other personnel in the hotel, restaurant, and club industries.... opinion survey, annual report, and standards assessments (i.e., pre- meal temperatures /taste, refrigerator/freezer logs, dish machine temperature logs, and weekly sanitation checklists.) HDS Services also monitors the inventory timeliness.
|Title||:||Managing for Quality in the Hospitality Industry|
|Author||:||John H. King, Ronald F. Cichy|
|Publisher||:||Prentice Hall - 2006|