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A coach is on hand to assist not only with the development but also with improvements (TQM) and the installation while all the measures are being implemented within the company. |
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1. Following an initial visit from one of our consultants, a paper will be drawn up on the basis of ISO 9000-2000 to set out the implementation. The paper shall contain details of the fundamental processes within the company: |
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a)
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Responsibility of corporate management |
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b)
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Resources (tools) |
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c)
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Basic process of each department, orientated towards the philosophy of the company and/or the hotel group or partnership |
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2. Brief training and coaching relating to the individual processes with an employee of the company – implementation assistance and results analysis.
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3. Individual module, e. g. reception as a process. This requires basic process described in 1. a) and b) to have been worked out in advance.
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4. The time frame is geared towards the size of the company and is discussed on an individual basis. For full-scale hotels, approx. 12-14 months; modules may reduce the time required.
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5. Specially adapted software can be used to produce documentation and a handbook. |
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The aim of QM measures is to help companies operating in the catering and hospitality sector: make fewer errors as a result of secure, defined and quick processes; reduce costs; ensure a focus on guests through differentiation; gain market share; and improve competitiveness.
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Additional advantages: |
- By developing a QM: Save time and money with a ready-made handbook
- Useful in persuading banks
Basis for ratings
- Achieve: "What I always wanted to change."
- Continual updating of standards through regular audits
- Different to others – with ISO certification or a proprietary hallmark of excellence (partnership)
- Security in knowing that your own philosophy, and that of a partner, is put into practice
- Group certification
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