Using Quality Management Methods and Models in The Restaurant Business
DOI:
https://doi.org/10.31150/ajebm.v8i7.3762Keywords:
Quality Management, Restaurant Industry, Total Quality Management (TQM), ISO 9001, Six Sigma, Service Quality, Customer Satisfaction, Operational Efficiency, Continuous Improvement, Food Safety, Process Optimization, Quality Standards, Hospitality Management, Lean Management, Employee Training, Customer Feedback, Performance Metrics, Waste Reduction, Quality Control, Service ExcellenceAbstract
In today’s highly competitive and customer-centric hospitality industry, maintaining high service and product quality is essential for the success and sustainability of restaurant businesses. This article explores the application of quality management methods and models within the restaurant sector, with a focus on improving operational efficiency, customer satisfaction, and overall business performance. It examines widely adopted quality frameworks such as Total Quality Management (TQM), ISO 9001 standards, and the Six Sigma methodology, discussing their relevance and adaptability to the unique dynamics of food service operations. By integrating case studies and practical insights, the article demonstrates how strategic implementation of quality tools—like process mapping, customer feedback systems, and continuous improvement cycles—can enhance consistency, reduce waste, and drive excellence in service delivery. The findings suggest that embracing a culture of quality is not only a competitive advantage but a critical component of long-term success in the restaurant industry.
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