Tqm Essay Research Paper TQM in Foodservice — страница 3

  • Просмотров 274
  • Скачиваний 5
  • Размер файла 17
    Кб

on HACCP, the foundation between Total Quality Management and HACCP are the same: “do it right the first time and every time and you get a good final product” (1994). He also goes on to state that it is necessary to check each step “along the process to make sure the product is safe and the process is in control – instead of relying on the end product when it’s too late to correct the problem” (1994). Conclusion The food industry is an industry where it is a necessity that health and safety are given a number one priority, and with a Total Quality Management system in place, it becomes much easier to facilitate these needs. If any food product becomes contaminated it could mean illness for any customer which consumes this product, which could bring about lawsuits and

even an Occupational Safety and Health Administration (OSHA) investigation which could result in the closing of the business. I was part of a management team at a local fast food restaurant and I feel that our employee turnover rate was extremely high compared to other businesses in town. By implementing a Total Quality Management system such as the one used by Taco Bell, these turnover problems could subside to acceptable levels, along with increased customer satisfaction. The three most important factors in any food service business are cleanliness quality, and service. A Total Quality Management program, if implemented properly from the top down, with everyone involved in the program believing in it, would ensure the three factors are met and will constantly continue to

improve. I feel that this is a very important factor in an industry that is so diverse and ever-changing. Cross, Russell. (1994). What HACCP Really Means Available: http://ifse.tamu.edu/ifse/haccp.htm pp. 1-4. Educational Foundation of the National Restaurant Association, (1992). Applied Foodservice Sanitation, (4th ed.). Kendall/Hund Publishing Company. Kay, Michael Z., Murphy, J. William, and Harris, Jeffrey S. (1994 January/February). How to Zap Your Workers’ Comp Costs Financial Executive, pp. 44-48. Stephenson, Susie. (1993, October 1). TQM: Making it Work for You Restaurants & Institutions, pp. 109-111. TechniCAL. HACCP: A Principle Whose Time has Come Available: http://www.tcal.com/haccp.htm p 1.