food safety and hygiene audits in hospitality
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| Other Authors: | |
| Format: | Thesis |
| Kulcsszavak: | audit foodsafety guide hospitality hygiene |
| Online Access: | http://dolgozattar.uni-bge.hu/59972 |
MARC
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| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Hidvégi Kornél | |
| 245 | 1 | 0 | |a food safety and hygiene audits in hospitality |c Hidvégi Kornél |h [elektronikus dokumentum] |
| 520 | 3 | |a Food safety and hygiene practises have been given much more importance in the hospitality industry of today as customers are more conscious of health standards because of technological progress. Instead of being a straightforward mandatory need, it turned into a crucial instrument to preserve brand integrity, consumer loyalty, and much more. One error can result in foodborne diseases that could seriously affect some individuals. Furthermore, social media, which is now a part of almost everyone's life, has an effect that can ruin the reputation of any business overnight. Such policies have to be strictly followed to reduce the likelihood of consumer illness and to maintain the image the business seeks to create. From sourcing, storage, handling, preparation to disposal, thorough food safety and hygiene audits probe deep into every aspect of the operation. By implementing important points, businesses can generally prevent occurrences; if an audit reveals a problem, they can address the weaknesses to improve their service. These audits also actively encourage management and employees to include such practises into their worklife, therefore producing a well informed and concious workforce able to learn and adapt to maintan hygiene and food safety criteria. Customers may also be impacted by this; those who pay for the food may be pleased to know it is handled with care towards food-safety criteria. Since failing these audits could lead to required closure, expensive lawsuits from impacted consumers, and major reputation damage, following the guidelines can also be a financially conscious choice. Prioritising food-safety and hygiene will always be beneficial in the long run since it will let consumers know a facility values them as well as their built barnd. Apart from that, anyone in this sector will eventually run across issues or complexities connected to this issue so having extansive knowledge about the subject can help much to overcome challenges that could arise during next tasks. | |
| 695 | |a audit | ||
| 695 | |a foodsafety | ||
| 695 | |a guide | ||
| 695 | |a hospitality | ||
| 695 | |a hygiene | ||
| 700 | 1 | |a Geréné Dr. Dr. Radványi Dalma |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/59972/1/Foodsafety%20and%20hygiene%20audits%20in%20hospitality.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/59972/2/Szakdolgozat%20b%C3%ADr%C3%A1lati%20lap%20angol%202025_Hidv%C3%A9gi%20Korn%C3%A9l.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/59972/3/Hidvegi_Kornel_Szakdolgozat%20b%C3%ADr%C3%A1lati%20lap%20angol%202025.pdf |z Dokumentum-elérés |