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  1. Qualità totale e ristorazione collettiva.

    Article - En italien

    Traduction en anglais : Total quality and collective restoration.

    Nowadays total quality (T. Q) is an irreplaceable instrument for increasing firm productivity.

    Collective restoration (C.R.), besides fulfiling to nutritional needs, has to assure requests and several kinds of expectations : dietetical, hedonistic and gustative, social and cultural, psychological and economical.

    Therefore, in C.R. total quality represents the only instrument which fronts competition and changeable requirements of body of consumers with.

    In spite of that, the increase of demand determines, not rarely, an inadequate supply of firms with often irreversible consequences concerning quality of production.

    Hygienic and sanitary peculiarities are at the first place among components of quality because they constitute the highest risk for health.

    Therefore first of of all fall of risks for health and guarantee of hygienic and sanitary fitness and of nutritional conformity of products are the aims of a program that assures total quality in C.R. In the same time we don't have to neglect aspects of quality perceived by comsumers, from organoleptic characteristics to those concerning reception and service.

    Nowadays in the field of C.R. application of protocols of HACCP results not sistematic because of difficulties related to creation of global objective criteria of reference. (...)

    Mots-clés Pascal : Contamination biologique, Analyse coût, Restauration collective, Qualité totale, Hygiène, Contrôle qualité, Prévention, Assurance qualité, Analyse risque, Point critique, Analyse des Risques et Maîtrise des Points Critiques

    Mots-clés Pascal anglais : Biological contamination, Cost analysis, Catering, Total quality, Hygiene, Quality control, Prevention, Quality assurance, Risk analysis, Critical point, Hazard Analysis Critical Control Points (HACCP)

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 97-0257591

    Code Inist : 002A35B10. Création : 11/06/1997.