Page 34 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

systems, people and extra expenses, and price of non-
conformance ( internal and external failure costs).

The cost of quality is the sum of the costs incurred by a
company in preventing poor quality, the costs incurred to
ensure and evaluate that the quality requirements are being met,
and any other costs incurred as a result of poor quality being
produced. Poor quality is defined as non- value added activities,
waste, errors or failure to meet customer needs and
requirement. These costs of quality can be broken down into
the three categories of prevention, appraisal and failure costs.
The cost of quality model is often referred to as the PAF model
often these three categories. See figure ( 1 )

Appraisal
Prevention

Failure
Internal

External

Figure ( 1 ) PAF Model

 Prevention costs: these are costs incurred to keep failure and
appraisal costs to minimum such as quality planning, quality