Page 39 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

Quality control involves operational techniques and
activities aimed at both monitoring a process and eliminating
causes of unsatisfactory performance or relevant stages of the
quality loop in order to result in economic effectiveness.

Quality control defined as “a system for coordinating the
effect of various groups within an organization to maintain and
improve quality at an economic level that allows for customer
satisfaction. Quality control is associated with checking end
product against design and fault correction and it is identifying
authority and responsibility”.

The control of quality started with the history of food
production, where the various attributes of quality were
measured, and decisions made on the basis of human sensory
evaluation. Multinational fast-food organizations were at the
forefront of installing effective quality control programs.
Quality control in a multi fast-food operation is no different to
what it should be in any other foodservice operation.

2-4-3 Total Quality Control (TQC)
TQC as “an effort of continuous quality improvement of

all processes, products and services, through universal