The restaurant — a place for quality control and product maintenance?

The development of an awareness of quality control and product maintenance within the restaurant business should be regarded as an important facet of, not only the product-mix, but also of the marketing-mix strategy. From the management's point of view the development of a standard quality product that is precisely costed and documented has financial, organisational and marketing implications; from the employees' point of view, it has participatory and productivity implications; but, most importantly, from the customer's point of view, the sustained attainment of his perception of quality expectations should result in greater customer satisfaction, fewer complaints and a higher level of repeat and recommended business.