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 |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
QUALITY CONTROL SYSTEM AS AN IMPORTANT MANAGEMENT.pdf | 321.78 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.