39,00 €
Our sustainable quality standards for the kitchen area meet and exceed the strict HACCP guidelines. Detailed work processes, checklists and sustainability measures ensure the highest standards and have been tested and approved by TÜV.
The modern catering industry faces a wide range of challenges, ranging from efficient processes to a high standard of quality. In our handbook “Sustainable Quality Standards for Medium-Sized Restaurants” we focus on exactly these topics. This book is specifically designed for medium-sized privately owned restaurants and eateries that are looking for ways to reduce costs, save time, and improve communication.
Our HOTQUA quality standards are the result of many years of experience and intensive practical testing. They provide clear guidance for employees by showing them exactly who, what, how, when, and why needs to be done, and what resources are available to do so. This not only creates safety in the workplace, but also trust in the company and increases employee motivation.
Special thanks are due to our partners and supporters, who have made a significant contribution to the development of these quality standards through their collegial assistance and concrete practical relevance. In particular, I would like to thank my wife, Martha Cecilia Höchsmann, for her tireless support in correcting, reviewing documents and making improvements.
Sustainable quality
standards for medium-sized
restaurants
HOTQUA ®
Page 4 of 175
The applicability of our quality standards is independent of personnel
and shift changes and thus enables new employees to be trained
quickly. The quality of our standards has been confirmed by
cooperation with internationally accredited certification bodies such as
TÜV SÜD, CERTQUA, DQS, TÜV Thüringen, TÜV Saarland and MS-Zert,
and over 1000 hotels and restaurants at home and abroad are already
successfully using them.
I am convinced that with these standards you will not only optimize
your processes, but also sustainably increase your success in the
catering industry.
The following content awaits you:
Your benefits at a glance
1. Compliance with hygiene rules:
This point comes first, as the safety and health of guests are the top priority.
2. Safe working for kitchen staff:
A safe working environment is crucial to avoid accidents and ensure the well-being of employees.
3. Error prevention:
Precise work instructions and control mechanisms enable errors to be identified and corrected at an early stage, which increases the quality of the food and customer trust.
4. Correct food serving and food hygiene:
Compliance with the prescribed temperatures and proper storage are essential for the safety and quality of the food as well as customer satisfaction.
5. Traceable controls and documentation:
Transparent monitoring of compliance with quality standards strengthens the trust of guests and customers and provides a basis for continuous improvement.
6. Ease of kitchen work:
Efficient processes and well-structured workflows lead to optimization of workflows and saving working time without compromising quality.
7. Easier handling of proof obligations:
The systematic documentation and tracking of work processes makes it easier to fulfill proof obligations to authorities and customers and minimizes the risk of fines or legal consequences.
Overall, our sustainable quality standards offer a holistic approach that not only ensures compliance with HACCP guidelines, but also increases efficiency, safety and quality in the kitchen.
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