Sustainable and Environmental Quality Standards for Hotels and Restaurants: Part three: Quality management for the food and beverage division - Paperback

by Frank Höchsmann (Author)

The hotel and tourism industry is changing worldwide and is experiencing stormy times right now. On the one hand, we are dealing with the coronavirus pandemic, on the other hand with the wave of digitalization and changes in tourists and guests wishes. We have taken on these major challenges and present you with sustainable and environmentally friendly quality standards for hotels and restaurants. We have divided the quality standards into three reference books to make them handier. The first part contains quality standards for the management, the second part contains quality standards for the hotel area and the third part contains quality standards for the restaurant area. Our quality standards are proven in practice and approved by TÜV, Germanys number one certification organization. This part contains the quality standards for the restaurant area: breakfast and brunch, restaurant, kitchen, and events.