Total Quality Management

 

Information

Quality in the Food Sector and the 'Hospitality Industry' ' comprising both a constant flow of quality products and continuously search for improvements upon these products. It also comprises the continuous improving relations between enterprises and their customers according to expected standards, today.

 

The Provision of Quality Services is one of the main challenges which managers will face in the course of their careers in the coming years, as it is a basic condition for success and promotion of a company in the competitive environment of the global tourism market.

 

There are a variety of tools to measure and improve a quality service as well as mechanisms for recognizing quality in the tourism industry and the service sector.

The managers should be able to recognize, record and distinguish the impact generated each time, in the race conducted, between the cost and profit in every business and commercial activity and decision.

 

They should even be able to set priorities and targets for quality improvements of procedures for the overall successful product improvement of the tourism and catering industry.

 

They should know that there is always space for further improvement of the offered services and products in the tourism and food industry.

 

The most important factors for the future of a business / company that operates and develops in the tourism and food industry are:

1. Customer Satisfaction

2. Customer Conservation and Customer Growth

3. Advertising by word of mouth Through the Customers

 

Aiming to perfection and to profitability should mean:

1.To focus on Quality Services

2.To maintain and increase our customer base surpassing expectations with continuous improvement in quality employment and the qualitative development of human resources of the undertaking businesses in the food and tourism industry.

3. To provide regular continuous training and development of staff, which should be oriented to provide quality services!

4. Constantly exploring the best practices through statistical data.

And finally, to seek quality certification through accredited signals such as the signals of systems, ISO, HACCP and the national and European bodies such as the European Organisation for TQM.