Quality problems in restaurants
procurement, storage of raw materials
I am writing about procurement of the restaurants in relation to the defects of quality. A lot of quality problems are resulted by negligence, so firms, restaurants can easily become bankrupt. Some reasons for quality defects should be avertable if workers of the given restaurant utilized the old stocks when cooking or in other ways. In addition, I will mention how to solve problems of quality defects. Naturally, restaurants can have other procurement problems, too, for example they need cooking equipment, dishes, utensils etc., but the goods can get spoiled if they are unutilized. The firm will not get back the expenses. They should make an effort to reduce costs. In some cases because of the substandard, they should destroy as refuse by other firms (the restaurants need contract with them). The only targets are to be competitive at a variety of market and to meet the customer’s requirements.
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