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Total Quality Management to Reduce Food Waste and Increase Profitability: Case of Marriott Hotels

   

Added on  2023-06-14

20 Pages1436 Words494 Views
Total Quality Management to
reduce food waste and increase
profitability
Total Quality Management to Reduce Food Waste and Increase Profitability: Case of Marriott Hotels_1
Table of content
Rationale/Background
INTRODUCTION
Research Aim
Research Objectives
Research Questions
Research Strategy
Primary/ Secondary Research
Sources of Data
Total Quality Management to Reduce Food Waste and Increase Profitability: Case of Marriott Hotels_2
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Primary/ Secondary Research
Sources of Data
Population and Sampling
Data Collection Methods
Literature Review
Concept and practices of total quality management used within an organisation
Challenges faced by Marriott hotel in absence of total quality management practices
Role of total quality management in reducing food wastage and increasing
profitability of Marriott hotel
Ways used by Marriott hotel to improve their operations using total quality
management
Total Quality Management to Reduce Food Waste and Increase Profitability: Case of Marriott Hotels_3
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Data Analysis
FREQUENCY DISTRIBUTION ANALYSIS
Data interpretation
Conclusions
Recommendations
REFERENCES
Appendix
Total Quality Management to Reduce Food Waste and Increase Profitability: Case of Marriott Hotels_4

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