Course Description:
This course aims to explain total quality management principles and
quality-assurance frameworks in hospitality and culinary operations. It enables
students to use reflective practice and feedback to develop professional
competence, analyze guest feedback and quality-performance information, and
propose continuous improvements to products, services and guest experience.
Course Objectives:
preparation, service delivery, and the overall guest experience. It covers quality assurance frameworks such as ISO and HACCP, standard operating procedures (SOPs), inspections and audits, customer-feedback collection methods, and performance assessment tools. The course aligns with SDGs 4, 11, and 17.- Teacher: ميساء محمد جميل كمال حسيبا