Quality Control and Food Safety Issues in Australian Hospitality Industry

Food and beverage management 0
Food and beverage management
Student’s Name
9/11/2019

Food and beverage management 1
Introduction
The growth in the tourism sector and the increasing expectations of the customers has
developed the emerging need for the Australian hospitality industry to incubate innovations
and deliver the best quality services to the customers. The changing trends and the
competitive business environment develop the need to be more responsive towards customer
needs and sustain the edge over the competitors (Prayag and Hosany, 2015).
The additional paragraphs of the report will reflect upon the quality control issues faced by
Australia hospitality industry. It will also cover the issue in food and beverage safety and
key laws and regulations that addresses the issues. Lastly, it will cover the recommendations
to address the disputes faced by Australian Hospitality industry.
Identified Issues Analysis
Quality control issue
The most current issue that is faced by the Australian hospitality industry is lack of skilled
workforce. It is recorded that the employees do not possess the required skills to efficiently
manage the changing expectations of the customers and meet the fluctuations in the
competitive business environment. It is analysed from the view of executive chef at Regatta
Restaurant & Bar is Sydney that the restaurant faces the challenge of lack of qualifies and
skilled personnel which in turn effects the service delivery of hotel. The hotel faces the
challenge of availability of apprentice cooks. (Open Table, 2017).
The consumers at Australia look for high quality food at affordable prices. However the
restaurants are not able to deliver delicious dishes because hiring the creative employees has

Food and beverage management 2
become the major challenge. The chefs are not able to shift their mindset and adapt to
changing customer wants. The lack of trained employees creates the difficulty in enticing the
customers and delivering the quality services (Manning, 2018).
This is turn creates the situation of lower customer satisfaction and lowering the cliental in
the competitive business environment.
Food and beverage safety issue
The major issue in Australia is that the hotels are not adhering to the quality standards and are
not maintaining the personal hygiene to deliver quality food to the customers which in turn
leads to serious issue of food poisoning (Goh and Jie, 2019). It is analysed that the cases of
Salmonella has increased to 15 % in the year 2017. The restaurants at Australia are serving
contaminated food and do not keeps the control over the timing of the perishable foods. The
hotels does not adopt effective cleaning and sanitising procedures for ensuring the food and
beverage safety (Australian Institute of food safety, 2017).
It is reflected from the recent scenario of salmonella outbreak of customers at the Gawler
South bakery. The victims have risen to 49 and 11 victims have been admitted to hospital. It
has hit the people from aged of 2 to 70 years from its chicken type sandwich products. The
bakery did not adopted efficient food handling practices and did not maintained the hygiene
of the staff. Salmonella was found in the foodstuff and environmental tasters of bakery and
the food was undercooked which in turn leads to serious health issues among Australians
consumers (The Advertiser, 2018).
From the above discussed scenarios it is recorded that the Australian hospitality industry does
not focus on adopting efficient food handling practices and does not maintain the hygiene of
the staff. Such violations have increased the health issues at Australia (Amuquandoh, 2016).