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Quality and Food Safety Management in Food
Service Industry

Cost of quality its useful tool to identify and prioritize
improvement opportunities. Research shows that the cost of
poor quality can range from 15%-40% of business costs. Cost
of quality can be improved by:

1. Attack the failure costs and drive them to zero, results in
total customer satisfaction
2. Minimize the appraisal costs
3. Spending more money on prevention activities to reduce
the failure costs, but it must have a positive impact on
quality improvement results.

2-4 Quality Appraisal Developments

Quality is not perfection, a standard, a procedure, a
measure or an adjective. No amount of inspection changes the
quality of a product or service. Quality is not a specific
characteristic of an entity but the extent to which that
characteristic meets certain needs. The value of the
characteristic is not important; it is how its value compares with
customer needs that signify the quality.

In every industry, quality systems, to reach their final
stage must pass through several evolutionary phases. The