Proposta de criação de um sistema de gestão da qualidade dos produtos alimentares no Restaurante STOP da Maxixe.

Abstract

This project aims to implement a Quality Management System for food products at the STOP Restaurant located in the city of Maxixe, province of Inhambane, using the check-list technique (verification sheets) as an integral part of quality management in the hotel or restoration. Due to the current tendency of the hotel market to improve the services provided and the high competitiveness in the sector, this established system is an instrument for a correct implementation of the quality system in order to offer adequate hygiene procedures in the production of safe food, in addition to favor the maintenance of companies in the consumer market. This tool is indispensable for the proper functioning of this area of activity (catering) as it is quite complex due to the numerous services it provides and the damage that may arise. For this reason, it raised interest in developing this project to propose a tool for managing the quality of food products at the STOP da Maxixe Restaurant, whose main objective is to guarantee the health of consumers and the well-being and safety of everything they eat. On the other hand, the project is relevant in that it will be able to normalize, regulate, supervise and monitor everything that occurs in the restaurant's production chain. Throughout the research, readings were made of works that deal with the subject and the real context was explored through interviews and observations that allowed a better understanding of the real problems. It was observed that the STOP da Maxixe restaurant needs the check-list instrument to improve the provision of its services. (TRADUÇÃO NOSSA)