Quality control system as an important management tool of catering establishment

Mokrisova, Viera; Hvizdova, Eva; Radvanska, Katarina

Please use this identifier to cite or link to this item: https://dspace.uzhnu.edu.ua/jspui/handle/lib/36588

Title:	Quality control system as an important management tool of catering establishment
Authors:	Mokrisova, Viera Hvizdova, Eva Radvanska, Katarina
Keywords:	Control, control system HACCP (hazard analysis and critical control points), catering, hygiene requirements
Issue Date:	2015
Publisher:	Видавництво УжНУ "Говерла"
Citation:	Mokrisova, Viera Quality control system as an important management tool of catering establishment / Viera Mokrisova, Eva Hvizdova, Katarina Radvanska // Науковий вісник Ужгородського університету : серія: Економіка / редкол.: В.П. Мікловда (гол. ред.), В.І. Ярема , Н.Н.Пойда-Носик та інші. – Ужгород : Говерла, 2015. – Т.3, Вип.1 (45). – С. 123-127. – Рез.: англ. – Бібліогр.: с. 127 (9 назв)
Series/Report no.:	Економіка;
Abstract:	The paper defines theoretical approaches to the control as a basic management function of the company. The aim of this paper is to show the importance of general inspection and control with emphasis on the application of the principles of hygiene when preparing food. Neglect and underestimation of control in these cases can lead to damage or threaten the health of customers. Food service must meet the requirements that ensure the health of customers. The frequent result of failure in complying with general hygiene requirements in catering establishments is the microbial contamination of food and the subsequent devaluation of dishes.
Type:	Text
Publication type:	Стаття
URI:	https://dspace.uzhnu.edu.ua/jspui/handle/lib/36588
ISSN:	2409-6857
Appears in Collections:	Науковий вісник УжНУ Серія: Економіка. Випуск 1 (45) Том 3 - 2015

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