...QUALITY ASSURANCE TEAM CMC Quality Assurance Team is committed to product quality and safety. Quality Assurance Team share the same objective: to satisfy the stellar taste and criteria in classifying a product that is made with the highest standards. In scheduling food safety audits, CMC Co has sought qualified guidance and support from recognized firms who understand food safety and possess the technical expertise to develop comprehensive solutions to secure our competitive advantage. Our vendors and/or suppliers are regulated with meticulous checks and strict verification processes. All incoming supplies and raw materials must meet FDA compliance regulations to ensure they are correctly branded, unadulterated and of food grade standards. Production processes from receipt of raw material, manufacturing, to shipment and closely inspected to ensure conformity to company and customer standards. Peking Noodle Company pledges to follow through on all processes to ensure our products are safe and of exceptional quality. FOOD SAFETY PROGRAMS STANDARD SANITATION OPERATING PROCEDURES is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP. SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product...
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...Critical Control Point System or HACCP is a system of food safety control based on a systematic approach to the identification and assessment of hazard associated with food operations and the definition of means for their control. As defined, because of its systematic approach it becomes increasingly essential as an effective means of ensuring food safety. In a study conducted by Bryan (1998), this systematic approach is regarded as proactive and trial and it aims to prevent problems. Further, the study showed that these can be achieved by responsive to address safety and quality control by integrating hygienic practice and start embracing HACCP principles as a primary means to achieve food safety and invest in plant sanitation and maintenance. In business according to Sheward (2006), the provision of safe food to airline passengers is a multi-billion dollar industry worldwide as recognized by the business sector worldwide in Food Safety in the business aviation environment. Moreover, in a separate study by the World Health Organization WHO (2007), HACCP has grown tremendously to become the accepted method for the safety assurance stemmed from the growing concern about food safety from consumers, health authorities, and food industry worldwide as regards to its application. Further, its importance in the prevention of food-borne diseases for over 20 years played and essential role in its developmental expansion by which the food Agricultural Organization and the World Health Organization...
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...Gardenia | Sourcing | QAF Limited being the manufacturer and distributor of Gardenia Bread.(http://www.qaf.com.sg/ourbiz/bakery.asp)The ingredients used in our bread are sourced only from certified suppliers with high standards of food safety assurance programmes, and these are subject to incoming quality inspections and tests to ensure that they conform to Gardenia‟s quality and safety specifications. | Inventory Management | Gardenia Bread are baked fresh daily so that consumers get the finest quality and freshest bread daily.Usually bread are sold till the inventory is empty, however for unsold bread, they would be sold to commercial fishponds and factory workers. Gardenia need to do so in order to maintain its reputation of ensuring its bread is fresh etc. (include citation)Research on whether Gardenia uses Inventory Management Software | Distribution | An efficient and effective distribution system is very important especially for companies dealing with food products like Gardenia.Therefore, Gardenia has to ensure that it is able to deliver the freshly baked bread quickly and efficiently every morning to some 3000 retail outlets in Singapore come rain or shine so that the bread remains fresh when it reaches the stores. Gardenia is able to do so with its efficient sales and delivery teams. (Research more on how gardenia manages its distribution network (e.g. vans))Since Gardenia bread are available in many different places and thus it is easily accessible, by increasing...
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...Difference between QA and QC As we've talked in a previous post about the Definition of Quality, with these 2 terms exist the same “issue” where every single person/organization defines Quality Assurance (QA) and Quality Control (QC) in a bit different way. Also, many people including HHRR (Human Resources) and quality professionals do not know what QA and QC really means, and what the difference is between both terms. For those reasons, these concepts are often used interchangeably, and in some organizations one department performs the activities of both. The truth is that both terms have strong interdependence; QA relies mostly on the QC feedback and both work to deliver good quality products/services; but they are different processes. Next table shows the differences between them. QA vs. QC Definition from ASQ.org Assurance: The act of giving confidence, the state of being certain or the act of making certain. QA: The planned and systematic activities implemented in a quality system so that quality requirements for a product or service will be fulfilled. Other definition QA is a failure prevention system that predicts almost everything about product safety, quality standards and legality that could possibly go wrong, and then takes steps to control and prevent flawed products or services from reaching the advanced stages of the supply chain. Definition from ASQ.org Control: An evaluation to indicate needed corrective responses; the act of guiding...
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...Theses/Dissertations/Professional Papers/Capstones 1-2008 Service dimensions of service quality impacting customer satisfaction of fine dining restaurants in Singapore Ko King Lily Harr University of Nevada, Las Vegas Follow this and additional works at: http://digitalscholarship.unlv.edu/thesesdissertations Part of the Food and Beverage Management Commons, and the Marketing Commons Repository Citation Harr, Ko King Lily, "Service dimensions of service quality impacting customer satisfaction of fine dining restaurants in Singapore" (2008). UNLV Theses/Dissertations/Professional Papers/Capstones. Paper 686. This Professional Paper is brought to you for free and open access by Digital Scholarship@UNLV. It has been accepted for inclusion in UNLV Theses/ Dissertations/Professional Papers/Capstones by an authorized administrator of Digital Scholarship@UNLV. For more information, please contact digitalscholarship@unlv.edu. SERVICE DIMENSIONS OF SERVICE QUALITY IMPACTING CUSTOMER SATISFACTION OF FINE DINING RESTAURANTS IN SINGAPORE by Lily Ko King Har Bachelor of Arts National University of Singapore 1982 A professional paper submitted in partial fulfillment of the requirements for the Master in Hospitality Administration William F. Harrah College of Hotel Administration Graduate School University of Nevada Las Vegas January 2008 ABSTRACT Service dimensions of service quality impacting customer satisfaction of fine dining restaurants in Singapore ...
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...An Assessment of Service Quality of Shoppers Stop Prepared by: Shailendra Gautam 12810075 Souvik Raha 12810080 Sofia Saini 12810079 Ashutosh Chaturvedi 12810020 Vikas Kumar Singhal 12810086 Contents 1. Introduction 3 2. Servqual 3 3. Retail Sector 4 3.1 Indian Retail Scene 4 4. Research Methodology 5 4.1 Research Design 5 4.2 Survey Questionnaire 5 4.3 Data Collection: 6 4.4 Findings of the Study 6 5. Relative importance of service quality dimensions for Shoppers Stop 6 5.1 Assessment of service quality gap of Shoppers Stop using SERVQUAL 7 5.2 Service quality gap and weighted service quality score for Shoppers Stop 7 5.3 Overall weighted SERVQUAL score for all the dimensions for Shoppers Stop 7 6. Analysis and Results 8 6.1 Primary Sources 8 6.2 Research Objectives 9 6.3 Hypothesis 9 6.4 Methodology 9 6.5 Pearson’s (r) Correlation 10 6.6 Linear Regression Analysis 11 7.Various suggestions for minimizing the gaps between customers' perceptions and expectations 12 8. Conclusion: 12 This paper attempts to study the service quality of Shoppers Stop in retail sector. Service quality is the degree and direction of discrepancy between consumers' perceptions and expectations in terms of different but relatively important dimensions of service quality. A 22-question (item) SERVQUAL scale measuring five basic dimensions i.e., Tangibles, Reliability,...
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... : Siwanja Fungai C REG NUMBER : H1214427X COURSE : Biotechnology quality assurance and control LECTURER : Dr Musengi ASSSIGNMENT : One QUESTION: Write an essay on the importance of quality in the biotechnology industry {25}. According to ISO:900, quality is the degree to which a commodity meets the requirements of a customer at the start of its life. The product should provide total and continuous satisfaction to the consumer while the consumer is using it. For an organization to function, it needs customers. For this reason the organization must understand the expectations of the customer and be able to meet then and or even exceed them and thus the only time when inconsistence is welcomed. This means the quality of a product mostly benefit the customer since he or she is the focus at attention by everyone in the design, manufacture, distribution and sale of the particular product (BS EN ISO 9000:2009). The implementation of quality in a biotechnological industry is very crucial because of the uniqueness of this industry as it manufactures its products using living organisms. Some of these products include biopharmaceutical product such as therapeutic proteins and drugs, medical biotechnology products like diagnostic and treatment tools and also food products like cheese, bread and wines, to name a few. These products have a profound effect on the quality of human life, thus there is need to deliver these products safe, efficient, potent...
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...FLOWER HOTEL, BANDUNG, INDONESIA ISBN: 978-967-5705-05-2. WEBSITE: www.internationalconference.com.my CONSUMERS’ ATTITUDE TOWARDS “MAMAK” FOOD IN MALAYSIA Kartina Abu Bakar School of Hospitality, Tourism and Culinary Art Taylor’s University kartina.a@taylors.edu.my Abdul Ghani Farinda Centre for Continuous Education University of Malaya farinda@um.edu.my ABSTRACT Malaysia is a unique country. There are various races and ethnics of people living together in harmony and as such there are many ethnic foods for example “Mamak” food. “Mamak” food is popular among Malaysian and can be found from roadside stalls to café or bistro concept restaurants. The objective of this study is to provide an insight into customers dining intention to “Mamak” restaurants measuring the service quality and food attributes. A questionnaire survey was administered in this study and result showed that only one of the factor of service quality that is assurance and one variable of food attributes that is aroma, have greater influence on customers dining intention. The findings in this study can be used by other concepts restaurants to develop a competitive advantage that will further promote Malaysia as an interesting and colorful gastronomic tourism destination in the world. Field of Research: “Mamak” restaurant, restaurant, dining intention, service quality, food attributes. ---------------------------------------------------------------------------------------------------------------------------------------------------------- ...
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...Education Service Quality Management in Hotel Industry: A Conceptual Framework for Food and Beverage Departments Ala`a Nimer AbuKhalifeh1 & Ahmad Puad Mat Som1 1 School of Housing, Building and Planning, Universiti Sains Malaysia, Penang, Malaysia Correspondence: Ala`a Nimer AbuKhalifeh, School of Housing, Building and Planning, Universiti Sains Malaysia, Penang, Malaysia. Tel: 60-4-653-3741. E-mail: ana11_hbp046@student.usm.my Received: March 8, 2012 Accepted: May 15, 2012 Online Published: July 16, 2012 doi:10.5539/ijbm.v7n14p135 Abstract URL: http://dx.doi.org/10.5539/ijbm.v7n14p135 Service quality has been an important subject of research involving food and beverage (F&B) departments of hotels. Despite a substantial number of studies on service quality, the reasons why guests revisit a hotel and why a high-quality service from the F&B department is needed have remained unanswered. This paper aims to review existing literature on service quality management in the F&B departments of hotels, its process, and the effective service quality management framework. This paper discusses famous models, and explains Parasuraman’s dimensional framework of service quality management in the area of F&B and its application to the hotel industry. The conceptual paper suggests application of the dimensional model in the F&B department and encourages hotels to improve its management to better satisfy their guests. Keywords: service quality, hotel industry, parasuraman dimensional...
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...Cruz Subdivision, Almanza II, Las Pinas City, 1751 PHILIPPINES Mobile no. +639159877654 E-mail address: roseljoylibunao@yahoo.com; j.libunao@foodasia.com.ph SUMMARY ❖ Professional Food Technologist with food manufacturing experience, particularly dairy industry, retail and food service industry. ❖ Comprehensive understanding of Good Manufacturing Practices (cGMP), Standard Operating Procedures (SOP) and FDA guidelines. ❖ Conceptualizes and develops new products and/or line extensions that meet the business client and consumer expectations. ❖ Continuously work on existing products, to improve quality, reduce cost, and find alternatives for existing raw materials in terms of its safety, cost effectiveness, integrity, and aesthetic quality attributes. ❖ Provide technical assistance and trouble shoot potential problems associated with product development from laboratory stage up to commercial translation. ❖ Team player with excellent interpersonal communication and collaborative skills. ❖ Highly organized, with ability to work independently beyond norm to achieve organizational goals. ❖ Proven record in completing assignments on time and ahead of schedule. PROFESSIONAL EXPERIENCE 11 years in the Food Industry April 2010 - Present Philippine Foodasia Corporation Research and Innovation Manager ➢ Developed and launched “Bar B King’s” products: Barbeque...
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...At Coast to Coast Flavors, we manufacture and blend flavor concentrates and syrups for the beverage and food service industries. Coast to Coast Flavors’ customers include Fortune 500 and other large corporations which require strict quality control and manufacturing standards. We are committed to consistently providing products of the highest quality to all of our customers as well as providing a level of customer service unmatched in our industry. Our on-site research laboratory supports a state of the art quality assurance platform. The lab is fully furnished and staffed to complete gas chromatography, spectrophotometry, and microbiological testing in support of both the quality assurance program and our product expansion activities. Our quality assurance program characteristically includes production-batch testing and sample preservation and can be customized to the special needs of our customers. The company's laboratory employs full-time staff members to perform quality assurance and product development activities. Ready-2-Use Syrups create a variety of mouthwatering snowball treats for your family, friends or customers. Available in 18 mouthwatering flavors, C2C syrups are easy to use ... simply pour over shaved ice. If more variety is desired, try our IcyOrb brand of concentrates. With 52 available flavors, one for each week of the year, the possibilities are boundless for producing thought-provoking flavor and color combinations. We like to please as many customers...
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...of BBQ Tonight and the negative service encounter. The content of the report specifically concentrates on the analysis of customer’s expectations and perceptions regarding service offerings of BBQ Tonight. At the end we have suggested recommendations on how BBQ Tonight can improve their customer services to avoid the further occurrence of such incidents. After carefully investigation, we have come to know that the lack of quality maintenance by kitchen staff resulted in serving un-hygienic dish from which an insect was found and put a question on performance of the quality control management team. In reading this report, you will gain valuable insight regarding measuring customer’s expectations and perceptions using various service models like Expectancy disconfirmation model, SERQUAL Model to identify the possible service gaps which led to a bad customer experience. I hope that the recommendations in this report will provide you with a beneficial strategy by which BBQ Tonight will get a competitive advantage and will leap far ahead in the restaurant industry. I hope that my bad experience will turn out to be a learning opportunity for the management team of the restaurant. I truly believe that this report will prove to be an invaluable asset for BBQ Tonight in...
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...that food served fast did not to be low quality and that delicious food did not have to be expensive. Menu & Food Preparation-The menu at Chipotle Mexican Grill was unusually limited: burritos, burrito bowl, tacos, and salads, plus soft drinks, fruit drinks, and milk. Serving Orders Quickly-As Customer moved along the serving line, Customer selected exactly what they wanted and how they wanted it by speaking directly to the employees that prepared the food and were assembling the order behind the counter. The Commitment to” Food With Integrity”-Use organically grown local produce, organic beans, organic dairy products, and meats from the animal that were raised in accordance with animal welfare standards and were never given feeds containing antibiotics and growth hormones to speed weight gain. Supply Chain Management Practices-the company developed long term relationship with a number of reputable food industry suppliers that could provide high quality, fresh ingredients, and other products that meet Chipotle expectations. Chipotle utilized the services of 22 independently owned and operated regional distribution centers to purchase and deliver ingredients and other supplies to Chipotle restaurants. Chipotle personnel diligently monitored industry news, trade issues, weather, exchange rates, foreign demand, crises, and other world events so as to better anticipate potential impacts on ingredient prices. Quality Assurance & Food Safety-Chipotle had a quality assurance...
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...|TABLE OF CONTENTS | | | | | | | |Page no. | |Chapter 1 | |2 | |Chapter 2 | |3 - 8 | |2.1 | |3 | |2.2 | |3-4 | |2.3 | |4 | |2.4 | |4-5 | |2.5 | |5-6 | |2.6 | |6-7 | |2.7 | ...
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...The Hearty Meal to distinguish it from any other fast food meal in the industry. Trademark is a symbol, word that is legally registered to represent a company or product. A trademark should be given to The Hearty Meal as it is a new product that is modified from the Happy Meal. Besides getting a trademark, it is compulsory that the Hearty Meal must be Halal certified by JAKIM as Malaysia is a Muslim country. Halal certified food will prove that this meal is suitable for the consumption of all religion in Malaysia especially the Muslims. On top of that, the quality of The Hearty Meal is assured for it is known that the meat that is supplied to McDonald’s fast food chain is ISO9001: 2000 certified and also awarded the Veterinary Health Mark by the Department of Veterinary Services. There must be food safety management systems in place that includes Quality Assurance Program (QAP), a verified Hazard Analysis Control Point (HACCP) plan and a crisis management as well as food security programs. To ensure this, McDonald’s use only approved colouring and ingredients. Besides that, McDonald’s uses good grades eggs and chicken meat from its own poultry farm that is free from harmful chemical and all other meats from its own farm as an initiative to ensure the quality assurance. Apart from the resources of food, the production of food maintains the same such that it requires that every piece of food to be served the same quality and consistency. Thus, each size, colour, cut, texture...
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