Page 205 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

REFERENCES

Abd El Hafez R.M. (2003)
Development of Special Meals in Fast Food Restaurant in an Era of
Health Consciousness, Unpublished Master Thesis, Faculty of Tourism
and Hotel Management, Helwan University.
Abd El Hamied H. H. (2001)
Evaluating the sales Promotional Tools Used in Quick Service
Restaurants, Unpublished Master Thesis, Faculty of Tourism and Hotel
Management, Helwan University.
Abou Edrise, S.A. (2003)
The Impact of the Attributes of Local Food and Raw Materials on the
Quality of Meals Served in Hotels, Ph.D. Thesis, Faculty of Tourism and
Hotel Management, Helwan University
Alli, I. (2004)
Food Quality Assurance, CRC Press LIC, U.S.A.,.
Backford J. (1998)
Quality: a critical introduction, Routledge, L.ondon.
Bahy, M.H. (2002)
Principles of Food and Beverage Production, Service and Control, 1st
Edition, World Publication Computer House
Baikie, J. Kamell, S. And Totten, J. (1994), "Consumers Nutritional
Ratings of Fast- Food Meals" Journal Of Restaurant and Food Service-
Marketing, Vol. 1 (1) 1994.
Basu R. and Wright N. (2003)
Quality Beyond Six Sigma, Butter worth- Heinemann, p. 38.
Brown, A. (2000)
Understanding Food Principles and Preparation, U.S.A.: Wadsworth,.
FDA “U.S. Food and Drug Administration” (2003)
HACCP Principles Guide for Foodservice Establishments, Office of
Policy Planning and Strategic Initiatives.
Fellows, P. (1988)
Food Processing Technology Principles and Practice, Ellis Horwood.,.
Ishikawa, K. (1985)
What is TQC? The Japanese Way, Prentice Hall International, Inc,
London.
Juran, J. M. and GodFrey, A. B. (1999)
Juran's Quality Handbook, 5th Edition, The McGrow- Hill companies,
Inc.