Application of Best Practice Procedures for Fresh Meat Products within the Food Service Industry

Abstract

In the commercial food service industry of Australia there is strong competition between end user companies, in particular to the marketing concepts and development of product ranges that lead to increase patronage, improved customer satisfaction and profitability to the business. The proportion of red meat products being used in this market segment has declined. This thesis examines the use of a management process called best practice and its success of responding to consumer requirements in commercial food service companies.