The application of standard operating procedures in hospitality in the territory of the city of Novi Sad

Abstract

The medically safe and high-quality food has an overwhelming impact on competitiveness in the hospitality market. Demands for safe and high-quality products have led to defining the SOP (standard operating procedures), that is, a set of directions required for creating a good hygienic and production practice, which also refers to the necessary measurements concerning critical points in production-preparation of dishes. In order to see the quality of operations in the hospitality market, the existence of the SOP is examined, during the food reception, storage and preparation in restaurant kitchens. The aim of the paper is to show to what extent the management and employees in hospitality facilities in Novi Sad are acquainted with the significance of the SOP for successful business operations of a hospitality facility, as well as to examine the extent of its application.

Correlation of implementation of principles and functions of management in hospitality business

“…In hospitality, production is based on the preparation of food and beverages which require more complex preparation. It takes place in the kitchen area and is based on the menu, which in hospitality represents a production plan composed on a daily, monthly, and yearly level (Tešanović, 2015;Roganović et al, 2019). • Planning of supply.…”