Quality control lends a hand
1984
Cole, Mary Eleanor
A quality control system, one of the most difficult of aspects of a multi-school foodservice system, has been implemented in East Baton Rouge Parish, La. A Managers Quality Control Committee set goals and standards, then developed evaluation forms and supervisor's checklists. Cafeteria managers completed a self-evaluation form and student evaluations were also used. The Quality Committee evaluated the questionnaire and selected the cafeterias for a visit for further evaluation. Of these, 10 cafeterias were selected for a "Blue Ribbon Kitchen" award. (emc)
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Эту запись предоставил National Agricultural Library
