Authors: Sylvestre Mbanza, Reginal Octove Muhoza and Jean Paul Mbabazi (Department of Hotel and Restaurant Management, University of Tourism, Technology and Business studies, Rwanda)
Abstract: The study sought to assess the contribution of food quality management on the growth of food service industry in Rwanda, a case of Lemigo hotel. The study focused on identifying the procedures of food quality management, assessing the contribution of food quality management on the growth of the hotel and finding out the challenges of food quality management and the measures to be taken. By descriptive research design, questionnaires were distributed to 62 participants. The analysis of the data was done through descriptive statistics. The study concluded that the hotel provides some appropriate procedures which are used to maintain the food quality like purchasing the quality of raw food, receiving, storing and issuing the raw food items appropriately and using the right way of cooking method. Further the food quality management contributes to the growth of Lemigo Hotel since providing quality food increases the overall quality, the sales and the competition edge of the hotel. However, there are some challenges in food quality management like skills gap among employees. The study recommends setting up of appropriate standards that reduce risks and maintaining effective quality control on a regular basis among food production staff. Also, there is a need of employees’ periodic training on food handling practices to improve their own knowledge and skills for improving their efficiency and quality products to the customers.