Mc d....final

Presented By : Ajay Kumar ( M-3) Ganesh (M-18) Hina Bajpai (M-20) Kirti Gupta (M-22) Rajeev Kumar (M-38) Smriti Rai (M-52)

INTRODUCTION ,[object Object],[object Object],[object Object],[object Object]

QUALITY POLICY ,[object Object],[object Object],[object Object],[object Object]

KEY ASPECTS OF QUALITY ,[object Object],[object Object],[object Object],[object Object],[object Object]

FOOD QUALITY (Stock management) ,[object Object],[object Object],[object Object]

Type of food stock ,[object Object],[object Object],[object Object],[object Object]

Basic products used ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

CLEANLINESS/HYGIENE ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

SERVICE QUALITY ,[object Object],[object Object],[object Object],[object Object]

SWOT ANALYSIS ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Mc d....final

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Mc d....final