Activities such as benchmarking and grading are essential to maintaining and improving service in the small hotel sector. Yet the diversity of this sector is such that grading schemes are often unable to address the qualities of all small hospitality businesses on an equitable basis. This...

In the quest to ensure adherence to best practice throughout the Army′s Catering Training Centre, the Army School of Catering enrolled in a series of workshops towards a better understanding of Quality Assurance and Control. Outlines the initial approach taken and describes how the original...