Managing food quality in hotels : integrated quality approaches to food production
Definitions of quality are many and varied but focus on three key issues: the customer, the product and/or the manufacturing process. Quality must be appropriate and consistent. Quality is one of the most often-used words in relation to food service operations. The quality of the food that a hotel d...
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Cardiff Metropolitan University
2010
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.606600 |