Andere Kunden interessierten sich auch für
![New Methods Food Preservation]( "New Methods Food Preservation")
New Methods Food Preservation109,99 €![Packaging in the Envirnment]( "Packaging in the Envirnment")
Packaging in the Envirnment109,99 €![EU Food Law Handbook]( "EU Food Law Handbook")
EU Food Law Handbook134,99 €![Effect of Institutional Quality on Stock Market Performance]( "Effect of Institutional Quality on Stock Market Performance")
Effect of Institutional Quality on Stock Market Performance26,99 €![Quality of Life & Intergenerational Mobility of Labourers]( "Quality of Life & Intergenerational Mobility of Labourers")
Quality of Life & Intergenerational Mobility of Labourers46,99 €![Quality of Employment in Europe]( "Quality of Employment in Europe")
Quality of Employment in Europe38,99 €![Improving the Quality of Care in Nursing Homes]( "Improving the Quality of Care in Nursing Homes")
Improving the Quality of Care in Nursing Homes58,99 €
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.