AS/NZS 3905.3:1994

1 - AS/NZS 3905.3:1994 EXCELLENCE IN HOSPITALITY QUALITY SYSTEM GUIDELINES - GUIDE FOR THE HOSPITALITY INDUSTRY
4 - PREFACE
5 - CONTENTS
6 - AN INTRODUCTION TO QUALITY SYSTEM STANDARDS
7 - 1 SCOPE AND FIELD OF APPLICATION (Clause 1)
8 - 2 & 3 REFERENCES AND DEFINITIONS (Clauses 2 and 3)
9 - 4 QUALITY SYSTEM REQUIREMENTS (Clause 4)
10 - 4.1 MANAGEMENT RESPOSIBILITY
10 - 4.1.1 Quality Policy
11 - 4.1.2 Organization
15 - 4.1.3 Management Review
16 - 4.2 QUALITY SYSTEM
17 - 4.3 CONTRACT REVIEW
20 - 4.4 DESIGN CONTROL
24 - 4.5 DOCUMENT AND DATA CONTROL
28 - 4.6 PURCHASING
29 - 4.7 CUSTOMER-SUPPLIED PRODUCT
30 - 4.8 PROCUCT IDENTIFICATION AND TRACEABILITY
31 - 4.9 PROCESS CONTROL
33 - 4.10 INSPECTION AND TESTING
36 - 4.11 INSPECTION, MEASURING AND TEST EQUIPMENT
37 - 4.12 INSPECTION AND TEST STATUS
38 - 4.13 CONTROL OF NONCONFORMING PRODUCT
39 - 4.14 CORRECTIVE AND PREVENTIVE ACTION
40 - 4.15 HANDLING, STORAGE, PACKAGING AND DELIVERY
41 - 4.16 CONTROL OF QUALITY RECORDS
43 - 4.17 INTERNAL QUALITY AUDITS
44 - 4.18 TRAINING
46 - 4.19 SERVICING
47 - 4.20 STATISTICAL TECHNIQUES

Provides guidelines for the implementation of quality systems and quality improvement programs in hospitality industries such as hotels, motels, clubs, restaurants and caterers, based on the requirements of AS 3901/NZS 9001/ISO 9001. Developed jointly by Standards Australia/Standards New Zealand and Tourism Training Australia, it provides links to training programs in the hospitality industry and the 'Excellence in Hospitality' program.

First published as Joint Standard AS/NZS 3905.3:1994.