Lecture notes of discipline “Product Quality Management in the Restaurant”

Instructor: Assipova Zhanna Medeuova

The objective is to form the ability to use tools and methods of quality management in the restaurant, taking into account the diversity of the range and technology of preparation.

During the studying discipline to form the following abilities:

determine and be ready to participate in all phases of the organization of production services at catering enterprises of various types and classes;
use quality standards in the organization of restaurant activities;
organize document circulation for production at catering enterprises,
use regulatory documentation in the field of product quality in the restaurant business;
analyze and evaluate the effectiveness of the system of control of production activities of enterprises of the restaurant business;
develop and implement technological control over the conformity of the quality of products and services with established standards,
own rational methods of operation of technological and commercial equipment,
possess practical skills in the development of regulatory and technological documentation, taking into account the latest achievements in the field of innovative food production technologies.