Duration: 5 hours
Target Audience:
Quality Teams in Restaurants and Food Factories
Course Objectives:
• Applying quality principles in the food industry.
• Enhancing food safety and improving products.
• Increasing the efficiency of processes and production.
Expected Outcomes:
• Improving the quality of food products.
• Adhering to international health standards.
• Reducing errors and waste in production.
Course Content:
• Applying Total Quality Management (TQM) in food.
• Tools for analysis and quality control, reviewing and developing work procedures.
• Case studies and practical exercises on quality improvement.
