Quality control system as an important management tool of catering establishment

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.