Guyana Restaurant Week – Maintaining great services with standards

Jul 01, 2018 Features / Columnists, Standards in Focus

Throughout Guyana, restaurants and other fast food services engaged in demonstrating that they have the level of service that can entice their customers to ‘explore, eat and repeat’ as the industry celebrates Guyana Restaurant Week 2018.
Through the implementation of the National Standard, restaurants can go beyond the week of celebrations meeting quality and services requirements that can guarantee that their customers experience the best all year around.
Customers, whether locals and visitors to the country, can enjoy the kind of service comparable to that provided by renowned restaurants in other developed countries if providers consult the requirements of the Code of Practice for Quality Management in the Restaurant Service (GCP 17:2003).
This national standard ensures 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 efficiency and a commitment to satisfy the needs, wants and expectations of customers. Overtime, this would widen the gamut of reputable restaurants and fast food establishments available locally.
Specified in the code of practice are 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 services 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, training, 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, handling, storage, packaging and delivery.
As we conclude Restaurant Week today, restaurateurs and owners of 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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