22.5-Food quality control:• Food quality is necessary in homes and in every organization for people concerned about their health. In a hotel, the quality of food determines whether the hotel's revenue increases or decreases. The food must therefore be of quality that will satisfy the customer or guests. • Maintaining quality should start from the first phase of purchasing food and other food products when we consider quality, quantity automatically comes next. • The buyer needs to know about production, often to be able to decide how many servings a given size produces. he must understand the different yields. Cooking shrinkage may vary, causing portion control and yield issues. Quality standards should be established by the chef and management team when planning the menu. 22.6-Principle of delivery and control of products.