Chapters authored
Managing Foodservice Quality in the Foodservice Industry
Quality has become a value that enables businesses to survive and continue existing. Henceforth, food industries need to entrench quality into their business performance. Foodservice quality is characterized as a service that bears on its ability to satisfy stated or implied needs and service free of defects. Foodservice businesses are an integral part of social life, both biologically and socially, biologically as satisfying the nutrition requirements of the society and socially in terms of addressing socialization and esthetics-pleasure values. Therefore, by adopting quality approaches, food industry businesses may encourage customers’ preferences for those businesses that diligently offer these services. Managing food service quality is a complex and challenging task requiring commitment, discipline, and emergent effort from everyone involved in food production processes. The task also requires the necessary management and administration techniques to continuously improve all processes (including quality control from raw material to finished product). Food industries need to be organizationally structured, establish policies and quality programs, measure customer satisfaction, use more quality tools and methodologies, embrace knowledge, apply techniques, and food safety programs to manage food quality. This chapter aims to describe the ISO 22000 system—widely used for quality management in the food industry.
Part of the book: Quality Control