Quality control in food service--what it is and how to get it
1976
Buchanan, Robert D.
Management needs to be concerned with those aspects of quality which are economically feasible, and needs to meet the quality criteria implied by both customers and market forces. Eighteen causes of low quality, and all the activities that must be controlled to assure the quality of a product, are listed. How to develop food product standards, food specifications, and standard recipes are discussed. The pre meal evaluation, the critical evaluation and analysis by management and preparation personnel of every product about to be served at each meal, is advocated. Suggestions are offered on how to stimulate employees to produce food to a product standard.
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