It on the part of Assignment 2
required to read the attached case study – ISO Quality Management Principles. (ISO 9000:2015 – Quality management systems). Apply these principles to your restaurant concept. (Quick Service restaurant)
REQUIREMENTS:
The case study needs to include the following points:
Analysis
• Introduction – what is quality? Discuss your understanding of the
concept of quality. Why do you think it is relevant in hospitality?
• Compare and contrast different quality systems used in the hospitality
industry international.
ISO 9000:2015 – Quality Management System in hospitality industry VS Michelin Star
link from my course about Michelin Star
https://www.vanityfair.com/culture/2015/09/top-chefs-michelin-stars
https://www.tripsavvy.com/about-michelin-stars-1329159
ISO
• Critique the systems
Pro, Con and Change
• Apply the ISO principles to your restaurant concept
Restaurant concept is Quick service restaurant (healthy salad bowl, like Subway you can customise a sandwich my concept is the same but salad bowl)
• Evaluate the future of quality measurement systems given the current
online environment and use of technology