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Foodservice organizations have been progressively implementing management improvement approaches such as Total Quality Management(TQM) to reduce costs, improve efficiency, and provide high quality of foods and services. Quality is a value that must be consistently in a product to meet the aesthetic expectations of the consumer. To maintain consistent quality in foodservice, standards must be established and control systems designed to monitor and compare the quality of the foodservice with the established standards. Routine evaluation may identify areas that do not meet the established standards. It is the responsibility of management personnel to establish and maintain because there is much variability in production and highly perishable products are involved. The purpose of quality control is to maintain established standards for a product during all stages of storage, processing, preparation, and service with continual corrective action. A number of factors have been shown to affect the microbiological, nutritional and sensory aspects of food quality. Quality is controlled when the actual quality of the product is compared with the established standards and changes are made to correct any deficiency. Maxium benefits can be derived when TQM is implemented at all levels in the operation. TQM is the latest and most promising methods for focusing attention on a commitment to quality in both products and services. TQM is a management philosophy in which processes are refined with the goal of improving the performance of organizations. TQM helps the organization focus on customers by identifying and satisfying theirs needs and expectations.
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