THE APPLICATION OF STANDARD OPERATING PROCEDURES IN HOSPITALITY IN THE TERRITORY OF THE CITY OF NOVI SAD

• Published in: Zbornik radova Departmana za geografiju, turizam i hotelijerstvo (Online) Vol. 48; no. 2; pp. 174 - 184
• Main Authors: Roganović, Jovana, Kalenjuk, Bojana, Grubor, Biljana, Radivojević, Goran, Ćirić, Miloš
• Format: Journal Article
• Language: English
• Published: Prirodno-matematički fakultet, Univerzitet u Novom Sadu 2019; Faculty of Sciences, University of Novi Sad
• Subjects: Social Sciences; standard operating procedures; safe food; hospitality; restaurant management
• ISSN: 1452-0133; 2334-7074

The medically safe and high-quality food has an overwhelming impact oncompetitiveness in the hospitality market. Demands for safe and high-quality productshave led to defining the SOP (standard operating procedures), that is, a set of directionsrequired for creating a good hygienic and production practice, which also refers to thenecessary measurements concerning critical points in production – preparation of dishes. In order to see the quality of operations in the hospitality market, the existence of theSOP is examined, during the food reception, storage and preparation in restaurant kitchens. The aim of the paper is to show to what extent the management and employees inhospitality facilities in Novi Sad are acquainted with the significance of the SOP for successful business operations of a hospitality facility, as well as to examine the extent of itsapplication.