Describe the application of quality control principles
The “Sombrero” was originally a 45 cover Mexican restaurant in Dubai, UAE. In the first few years of operation, business was doing well and the restaurant was featuring in the major tourist guides and newspapers as a “must visit” restaurant not only for the great cuisine but also for the fantastic décor. As the business picked up the restaurant owner decided to expand, so when the opportunity appeared to acquire the lease of the property next door he did so and expanded the restaurant to a 130 seater. Things seem to be going well and the owner was certain that he would get a good return on his investment. However, the original small team could not cope with the business and the new chefs and servers did not have the rapport that a small team had. Soon the restaurant was faced with problems of stock control especially in the back area. Stock would go amiss quite often and wastage level both in food and beverage had hit an all-time high. Worst of all the management could not identify that the problem was at the bars or the cellars and had no idea as to how to resolve the issue. Some suspected theft whilst others felt it was merely bad management.