UID:
almahu_9949198419102882
Format:
XI, 193 p.
,
online resource.
Edition:
1st ed. 1997.
ISBN:
9781461521891
Note:
1 Introduction -- 2 Quality management principles - why BS EN ISO 9001? -- 3 Preparation for the programme - management commitment -- 4 Management responsibility -- 5 The quality system and document control -- 6 Buying and selling - purchasing and contract review -- 7 Design and development -- 8 Process control -- 9 Inspection, measuring and testing - calibration -- 10 Internal quality audit -- 11 Training -- 12 The assessment process -- 13 Achievement of the standard - what next? -- 14 Other accreditation/certification systems -- Appendix A Model quality manual: QFS Quality Food Services -- Appendix B Accredited third-party certification bodies -- Appendix C Guidance notes for the application of BS EN ISO 9001: 1994 for the food and drink industry -- Appendix D Guidance notes for the application of ISO 9002/EN29002/BS 5750: Part 2 To the hotel and catering industry -- Appendix E New Zealand Q-Base code: quality management systems for small and medium-sized enterprises - general requirements TB 004:1995 -- Appendix F Glossary -- References.
In:
Springer Nature eBook
Additional Edition:
Printed edition: ISBN 9780751403039
Additional Edition:
Printed edition: ISBN 9781461359173
Additional Edition:
Printed edition: ISBN 9781461521907
Language:
English
Subjects:
Economics
DOI:
10.1007/978-1-4615-2189-1
URL:
https://doi.org/10.1007/978-1-4615-2189-1
URL:
Volltext
(URL des Erstveröffentlichers)
