Management for HORECA - Module 4

Module 4: Total Quality Management, Logistics & Supplier Management

This module provides a comprehensive understanding of Total Quality Management (TQM) principles and their application in business operations. It introduces the philosophy of an organized quality system and differentiates quality in products vs. services, with a dedicated focus on measuring service quality using the SERVQUAL model.

Additionally, participants will gain fundamental logistics knowledge, followed by a specialized section on warehouse management in the food service sector, covering best practices for food storage and inventory control. The module also includes practical insights into market analysis, supplier selection processes, and procurement best practices.

Upon Completion, Participants Will Be Able To:

• Understand the concept of quality in business operations.
• Recognize the importance of an integrated Total Quality Management (TQM) system.
• Differentiate product quality from service quality.
• Comprehend and apply the SERVQUAL model for service quality measurement.
• Understand basic logistics principles and inventory management.
• Organize and implement an effective food storage system based on industry standards.
• Select the right equipment and furnishings for food service operations using practical recommendations.
• Develop a structured procurement strategy and understand the importance of purchasing policies.
• Conduct market research and effectively select and manage suppliers.

This module equips participants with theoretical knowledge and practical tools to enhance quality management, logistics efficiency, and strategic supplier selection in food service and hospitality businesses.