Total Quality in Hotels and Restaurants – H Recognition
THIS COURSE IS MEANT FOR
Senior Management, Heads of area, and for the implemented team of banquet, restaurant, hospitality, and tourism service organizations.
DEVELOPING COMPETENCES:
Continuous Improvement, Control, Critical Capacity, and Leadership.
OBJECTIVE
Implementing good prevention practices for a better hygiene within the food and drink industry based on the H Recognition.
TOPICS
BENEFITS
- Satisfied customers, greater competitiveness on the world market, and recognize the tourist industry.