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Quality and Food Safety Management in Food
Service Industry

providing an organized framework through which organizations
learn how the" best in class" do things, understand how these
best practices differ from their own, and implement change to
close the gap”.

While the definitions differ, common characteristics
emerge from these definitions. These characteristics are:

1. measurement via comparison with best practices
2. continuous improvement
3. systematic procedure in carrying out benchmarking
activity

The process of making comparisons involves focusing on
the issue of how learning can be performed and systematically
incorporated into the organization. The process of
benchmarking involves asking four key questions:

1. What should we benchmark?
2. Whom should we benchmark with?
3. How do we perform the benchmarking process?
4. How do they perform the benchmarking process?

The application of benchmarking varies in terms of
purpose and style. All benchmarking models follow five
generic stages:
1. Planning