Quality Evaluation Frameworks in Public Catering Services

Abstract

This study investigates the application of GOST R 50647-2010 standards in evaluating the quality of public catering products, aiming to bridge the knowledge gap in systematic quality assessment methodologies. By adopting a classification system that differentiates quality indicators into single, complex, determining, and integral types, the research provides a detailed examination of the criteria essential for determining a product's fitness for consumption and its safety. Utilizing this framework, the study conducts a focused analysis on the quality evaluation of cakes, employing determining quality indicators to quantify sensory and physical attributes. The findings reveal a determining score of 41.5, based on factors such as taste, aroma, consistency, appearance, and shape, highlighting the efficacy of a structured assessment approach in ensuring product quality and consumer satisfaction in public catering enterprises. The implications of this research are significant, suggesting that the integration of comprehensive quality indicators, alongside the deployment of high-automation equipment and skilled labor, plays a crucial role in enhancing quality assurance processes. Furthermore, the results indicate potential areas for future inquiry into the optimization of quality control mechanisms and the exploration of the impact of technological and labor proficiency improvements on product quality within the public catering industry.