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Quality and Food Safety Management in Food
Service Industry
organization. The purpose of TQM is to provide a quality
product and/or service to guests, which will, in turn, increase
productivity and lower cost. With a higher quality product and
lower price, competitive position in the marketplace will be
enhanced.
Table ( 2 ): A comparison between traditional and modern
thinking about quality
Traditional thinking Total quality thinking
Quality improvement is Quality improvement is every
management responsibility one's responsibility
Customers are outsiders we Customers (internal &external)
sell to are vital components of our
organization
Vendors &suppliers are our Vendors& suppliers are
adversaries important members of our
team
Quality comes from Quality is built into products
inspection, rejection and and services from the start
rework
Control employees Empower employees
Management Leadership
Lose/win Win/win
