Page 172 - مراقبة_merged_Neat4فنادق ثان
P. 172
Quality and Food Safety Management in Food
Service Industry
4th Qtr 76.5 89.5
3rd Qtr 84
2nd Qtr
1st Qtr 82
Percentage
Figure ( 14 ) Wessaya mystery client evaluation score for
year 2008
Table ( 8 ) Comparison between quality in Wessaya chain
before year 2006 and after year 2006
Before year 2006 After year 2006
1. Fresh products Frozen products
2. Whole muscles products Formed products
3. Low technology products High technology products
4. High quality products Medium or low quality
products
5. Taste panel Individual taste
6. Varied menu items Limited menu items
7. Quality based choice of Cost based choice of
suppliers suppliers
8. Regular inspection Not regular inspection
9. Preventive actions Corrective actions
