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Quality and Food Safety Management in Food
Service Industry

10.Service quality control record is not used
11.Some crew have not good knowledge about standard

service steps , handling complains

Cleanliness
1. All store areas and machines and bread baskets need to

clean in details
2. Store cleaning schedule not available in some stores

Maintenance
1. Cooler, charcoal, kitchen small wares, lights, dispenser,

wall in back area

 Wessaya quality assurance department conduct monthly
mystery client evaluation to get a clearer understanding
of the customer perception of the restaurant including
Q.S.C in order to make improvement, when or where
possible, with regards to customer service. Further, to
address specific departmental problems and to motivate
staff by linking results with incentives and company
bonuses system. Company client reports are designed to:

1. Assess service and sanitation levels based upon
established standards of performance