LO3- Understand Recent Developments Affecting Hospitality
Standard Operating Procedures
These are accepted best practices evolved in hospitality over the years and serve as benchmarks for customer expectation and service
SOP’s help the industry to meet customer expectations and bring about consistency in operations.
They also develop effective response systems to customers.
1) Quality & Service Consistency
2) Staff Training
3) Expansion of Business & Franchise Management
4) Productivity & Profit
Food safety is directly related to the health of customers. Hospitality and Food Service industry create own quality standards as well as are guided by local, national and international food safety guidelines.
Today, all hospitality businesses including food and dairy processing units and commissary operations have to adhere to stringent food safety parameters as per statutory requirements defined in all countries .
ISO 22000 and other certifications provide credibility to a food production kitchen with regards to its commitment to food safety right from the raw material procurement process to the final food service/packing/storage and delivery to final customers.
The purpose of the food safety mission is to ensure the well being of customers by preventing and removing health related hazards.
The most popular food safety program is the HACCP-Hazard Analysis & Critical Control Points which is a seven point program for food production and preparation units.
In the UK, the CIEH-Chartered Institute of Environmental Health, is a professional body providing training in food safety and health.
In India, the FPO, ISI, Food & Drugs under the state health department regulate food safety.
Similarly, all countries have a mechanism for food safety.