Le Touessrok becomes the first hotel in Mauritius to obtain the ISO 9001:2008 Certification. This new recognition for this 5 Star Luxury hotel, member of The Leading Hotels of the World and flagship of Sun Resorts Limited, is a tribute to its continuous endeavour for perfection for the interest of guests.
Le Touessrok is known for having been a leader in quality certification process throughout the years. As a member of ‘Leading Hotels of the World’, it has always placed Quality Management at a foremost place in its management systems. Le Touessrok was first certified ISO 9001:2000 in August 2008. The transition to ISO 9001:2008 was done in January 2009.
“We are very happy about this new certification which comforts our place of leader within the luxury hotel industry in Mauritius and the region. All team members have been actively involved in this project and we know how this will enable our guests to benefit from better services and unprecedented standards at Le Touessrok,” says Pascal Brun, General Manager.
The ISO 9001:2008 is a Quality Management system which aims at guaranteeing the effectiveness of the organisation. The guiding quality management principles are intended to assist an organisation in continual improvement, which should lead to efficiency throughout the organisation.
“Standards are reviewed and revised periodically because they must be kept up to date with stakeholders’ expectations. Quality Management is a dynamic process and evolves over time. ISO 9001:2008 was published in November 2008 and Le Touessrok was certified in January 2009,” explains Anjali Seebaluck Issary, Quality Assurance Manager of Le Touessrok.
“Team members will also benefit from better working conditions, increased job satisfaction and improved health and safety. Furthermore, suppliers and partners will benefit from growth, partnership and mutual understanding,” adds Anjali Seebaluck Issary.
Le Touessrok is also certified ISO 22000:2005 since July 2007. ISO 22000 is a management system designed to manage and effectively implement HACCP (Hazard Analysis Critical Control Point) principles which are techniques used to identify and prevent food safety hazard.
