Page 206 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

Gryna, F.M. (2001)
Quality planning and Analysis: from Product Development through Use,
4th edition, McGraw-Hill Irwin.
Kubu, S. (1973)
Quality Assurance Systems for a Fast Food Service Chain, Food
Technology, August.
Lattin, G.W., Lattin, J.E. and Lattin, T.W. (1995)
The Lodging and Food Service Industry, 3rd ed., The Educational Institute
of The American Hotel and Motel Association, Michigan.
McDonald's Pocket Quality Reference (2001)
National Restaurant Association (2008)
Pocket Fact Book.
WHO “World Health Origination” (2002)
Food Safety Programme, Strategy for Food Safety: Safer Food for Better
Health, Geneva, Switzerland, pp.10-13.
Zeihmal, V. A., Parasurman, A. and Berry, L. L. (1990)
Delivering quality service: Balancing Customer Perceptions and
Expectations, New York: The Free Press, p. 26.
Zohry, M. F. (2005)
A Comparative Study on Quality and Price of Food and Beverage
Services Offered In City and Resort Hotels, Master Thesis, Faculty of
Tourism and Hotel Management, Helwan University.

Zohry, M. F. (2011)
Evaluation of the Quality Control Units in Quick Service Restaurants,
Doctor Thesis, Faculty of Tourism and Hotel Management, Helwan
University.

(2003) ‫ﻟﻄﻔﻰ ﻓﮭﻤﻰ ﺣﻤﺰاوى‬
‫ دار اﻟﻜﺘﺐ‬,‫ ﺟﺎﻣﻌﺔ ﻋﯿﻦ ﺷﻤﺲ‬,‫ ﻛﻠﯿﺔ اﻟﺰراﻋﺔ‬,‫ﻧﻈﺎم اﻟﺠﻮدة اﻟﺤﺪﯾﺜﺔ ﻓﻰ ﻣﺠﺎل اﻟﺘﺼﻨﯿﻊ اﻟﻐﺬاﺋﻰ‬

. 215 : 210 ‫ ﺻﻔﺤﺔ‬,‫اﻟﻌﻠﻤﯿﺔ ﻟﻠﻨﺸﺮ و اﻟﺘﻮزﯾﻊ‬