Quality management and food production systems: The case of Heritage Park Hotel

Abstract

In conjunction with a Knowledge Transfer Project, this research was commissioned to identify and address weaknesses in food production and operational management at Heritage Park Hotel. Primary research has been conducted in food operation practices undertaken in three star hotels in United Kingdom, Greece, and the United States of America. The research has taken the form of a case study with Heritage Park Hotel as host. The primary and secondary research has provided essential information to facilitate comparisons between operations at Heritage Park Hotel and other industry examples. The result is an informative research document that examines alternative practice in food operations management, to identify where systems can be enhanced and implemented to develop the current practices at Heritage Park Hotel, in order to equip them with operational systems that can help address the current weaknesses and maximise profits through increasing sales and retaining custom by providing a consistent product.