Overview

There are literally hundreds of thousands of establishments in Australia that sell prepared meals. Some of these businesses have been in operation for years, but there are many hospitality businesses that close within a year of opening. Why is this?

Most of us have eaten out at some time or another. Think of a recent experience eating out. Did the food tick all of the boxes – appearance, taste and temperature? Were all people served at the same time? Were there no delays? Or did the experience leave you dissatisfied? There’s nothing worse than paying money for a product that doesn’t meet your expectations. Leaves you with a bad taste in your mouth – doesn’t it?

Aside from the obvious, what is it that sets a good meal apart from a bad meal? Chances are it is the organisation’s quality control procedures.

In this unit you will learn how to:

• Establish and implement procedures for quality control.
• Monitor quality.
• Solve quality-related problems.