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introducing: the key to CONSISTENCY

In Concept & Design, Vol 20

Tainted food incidents are rather common. According to an April 2013 study from FoodSentry.org, a group that tracks the industry, “Nearly 1,000 reported incidents regarding foods from 73 countries over …

Eileen Chanintroducing: the key to CONSISTENCY
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the basics of SOP CREATION

In Concept & Design, Vol 20

Depending on one’s own experience, creating SOPs will inadvertently vary from individual to individual. For instance, if you have been trained in hospitality, you may be familiar with the vagaries …

Eileen Chanthe basics of SOP CREATION