Analysis of food safety standards in hospitality

Ugostiteljstvo u sebi okuplja mnoštvo čimbenika koji moraju biti ispunjeni kako bi u konačnici gost bio zadovoljan cjelokupnom pruženom uslugom. Ugostiteljstvo tako ima osim uslužnog i proizvodnog i trgovački te organizacijski karakter. Kvaliteta kao takva mora biti sastavni dio svakog poslovnog subjekta, a kod ugostiteljstva ta je činjenica još posebice naglašena. Kvaliteta kao smjernica te kao sustav provjere i kontrole mora biti pravilno integrirana u svaki ugostiteljski objekt. Kako bi to u praksi bilo izvedivo, nužno je poslovanje po standardima. Okosnica ovoga rada se sastoji u analizi standarda kao mehanizma za osiguranje kvalitete, u području sigurnosti hrane. Sama hrana kao gastronomski doživljaj predstavlja značajnu ulogu u postizanju zadovoljstva gosta. Stoga je potrebno osigurati potpunu ispravnost te kontrolu hrane po točno određenim zahtjevima koji su opisani u okviru HACCP sustava. Kvaliteta i sigurnost hrane moraju biti imperativ općenito, a u pogledu ugostiteljstva tu važnost nije potrebno dodatno naglašavati, pogotovo u aspektu situacije glede Covid-19 virusa koji mijenja način življenja na osobnoj razini a to se u konačnici reflektira i na gospodarstva i djelatnosti diljem svijeta.Hospitality brings a multitude of factors that must be met in order for the guest to be ultimately satisfied with the overall service provided. Hospitality thus has, in addition to service and production and trade also an organizational character. Quality must be a living part of every business entity, and in the case of hospitality, especially. Quality as a guideline and as a system of inspection and control must be properly integrated into each catering facility. In order for this to be feasible in practice, it is necessary to operate according to standards. The outline of this paper consists of the analysis of standards as a quality assurance mechanism in the field of food safety. Food itself as a gastronomic experience plays a significant role in achieving guest satisfaction. Therefore, it is necessary to ensure the complete correctness and control of food according to the specific requirements described within the HACCP system. Food quality and safety must be imperative in general, and within hospitality this importance does not need to be emphasized, especially in the aspect of the Covid-19 virus which is changing human behavious on personal levels and that fact consequently affects economies and activities around the world