Latest update August 1st, 2026 12:35 AM
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STANDARDS IN FOCUS…IMPROVING RESTAURANT SERVICES FOR GUYANA’S JUBILEE AND BEYOND
Throughout Guyana, restaurants, creole shops, and other fast food services prepare on a daily basis, a wide variety of dishes to satisfy the appetite of their customers. However, as we prepare to celebrate Guyana’s 50th independence anniversary and beyond, providing such services should be to more than fulfill appetites.
Customers, including locals and visitors from abroad, will expect food service providers to demonstrate a very high level of service.
Restaurants and fast food service providers can consult the requirements of the Code of Practice for Quality management in the restaurant service (GCP 17:2003) to ensure that the foods prepared and services provided to consumers are wholesome, safe and reliable.
The implementation of this Code of Practice can be a major step towards the efficiency and a commitment to satisfying the needs, wants and expectations of customers.
Over time, this would widen the gamut of reputable restaurants and fast food establishments available.
This code of practice specifies the managerial requirements necessary to ensure the efficient running of any restaurant establishment which seeks to ensure quality in the sight of its customers.
As such, restaurants implementing this standard will consistently satisfy their customers, have high productivity and their service will become more competitive at the local and international levels.
As a requirement in the standard, businesses must establish a quality system which mainly focuses on marketing to understand the wants and expectations of customers, and the design and preparation of the food and service delivery to customers.
The Code of Practice also addresses many other requirements which can prevent service inefficiency and unreliability, and foods that are undesirable and unsafe for consumption. These requirements include personnel, material resources, internal and external communication, system of checking, contractual arrangements, advertising, design and development of new products, quality control, documentation and data control, purchasing, process control, corrective and preventive actions and handling, storage, packaging and delivery.
Restaurants and other food establishments are encouraged to acquire a copy of this Code of Practice from the Guyana National Bureau of Standards and implement the requirements therein to ensure that they have viable and sustainable businesses.
For further information on this subject, please contact the GNBS on Telephone Numbers: 219-0065, 219-0066 or website: www.gnbsgy.org
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