In the case of inspections carried out in accommodation units, several key elements are monitored that normally ensure high-quality services, safety and guest satisfaction:
- Cleanliness and hygiene;
- Safety and security;
- Maintenance and repairs;
- Compliance with industry standards;
- Operational efficiency.
Session organized on May 21 at 4:30 PM includes the stages preceding an inspection that capture the checks that are routinely made by the hotel team related to staff hygiene, food preparation, hot storage, cold storage, refrigerators and freezers, food storage and labeling, cleaning and disinfection, equipment and waste, pests, infrastructure and control.
Dr. MV Madalina BELOUS (Assoc. Prof. Dr. – Food Hygiene and Technology/ Food Inspection and Control/ Food Microbiology/ Self-control, Audit and Inspection), holds a PhD in Food Safety and Public Health (Veterinary Medicine) – applied in the Hospitality Industry. He also holds an MBA from City-University of Sheffield, UK for General Management and Business Strategy. He is the author of articles and scientific papers published in academic journals or presented in conference proceedings. Over 24 years of experience in the field of training, communication, public health and the hospitality industry, food safety projects – implementation of HACCP or ISO standards, nutritional values and food technology.
Registrations at the address [email protected] until May 19.
