Total Quality Management to Reduce Food Waste and Increase Profitability: A Case Study of Marriott Hotels
The Hospitality Management Consultancy Project is a unit offered at London College of Arts in the October 21 Intake. It aims to provide students with the skills necessary for professional practice in the context of the hospitality industry.
27 Pages5762 Words500 Views
Added on 2023-06-14
About This Document
This article discusses the concept and practices of Total Quality Management (TQM) and its role in reducing food wastage and increasing profitability in Marriott Hotels. It also covers the challenges faced by Marriott in the absence of TQM practices and ways used by Marriott to improve their operations using TQM. The article is based on primary research and includes a literature review, data analysis, conclusions, and recommendations.
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