Cost Of Quality — Please Respond To The Following Select Two

Cost Of Quality Please Respond To The Followingselect Two Fast Food

"Cost of Quality" Please respond to the following: Select two fast food restaurants and evaluate them in terms of service quality. Suggest ways to improve the service quality. Evaluate the two fast-food restaurants you selected in Part 1 of this discussion in terms of the “Seven QC tools”. Determine the top three QC tools that tend to be most valuable to business owners. Explain your rationale.

Paper For Above instruction

Introduction

The concept of the Cost of Quality (CoQ) plays a vital role in understanding how quality impacts business performance, particularly within the fast food industry. This paper evaluates two prominent fast food restaurants—McDonald's and Taco Bell—in terms of their service quality, explores potential improvements, and examines their use of the Seven Quality Control (QC) tools. Furthermore, it identifies the top three QC tools most beneficial to business owners, providing a rationale grounded in quality management principles.

Evaluation of Service Quality

McDonald's, a leader in the fast food sector, generally maintains high standards of service quality through rapid service, consistent menu offerings, and cleanliness. However, occasional variability in order accuracy and customer service experiences point to areas for improvement. Taco Bell, on the other hand, excels in product innovation and menu diversity but faces challenges related to consistency in food quality and service speed during peak hours.

To enhance service quality, both establishments could implement targeted staff training programs emphasizing customer engagement and error reduction. Employing technology, such as self-order kiosks, can also streamline ordering processes, reduce wait times, and improve accuracy, thereby elevating overall customer satisfaction.

Evaluation Using the Seven QC Tools

The Seven QC tools—Check Sheets, Histograms, Pareto Charts, Scatter Diagrams, Control Charts, Cause-and-Effect Diagrams (Fishbones), and Flowcharts—are instrumental in quality improvement efforts. In McDonald's, flowcharts help in understanding process flow and identifying bottlenecks in order fulfillment. Pareto charts reveal the most common issues, like order inaccuracies, which then become targeted areas for quality intervention. Scatter diagrams may be used to analyze the relationship between employee training levels and accuracy rates.

Taco Bell utilizes control charts to monitor food preparation consistency over time. Fishbone diagrams assist in diagnosing root causes of quality issues such as inconsistent spice levels or ingredient freshness. Flowcharts streamline food prep and service procedures to detect inefficiencies. Both restaurants benefit from these tools by systematically analyzing their processes and pinpointing areas requiring improvement.

Top Three QC Tools for Business Owners

The three most valuable QC tools for business owners in the fast food industry include Pareto Charts, Control Charts, and Fishbone Diagrams.

Pareto Charts are essential for identifying the most frequent problems, allowing managers to prioritize corrective actions efficiently. For instance, if order errors comprise the majority of complaints, specific training or process adjustments can be implemented to address this issue.

Control Charts enable ongoing monitoring of critical processes such as food temperature or service times, helping detect variations that may signify deterioration in quality. This continuous oversight facilitates proactive management and maintenance of standards.

Fishbone Diagrams or Ishikawa diagrams are invaluable for root cause analysis, helping pinpoint underlying causes of complex quality issues, such as inconsistent food quality or customer complaints. They promote a systematic approach, encouraging team collaboration in problem-solving.

Conclusion

Evaluating McDonald's and Taco Bell reveals strengths and areas for improvement in service quality. Applying the Seven QC tools allows these businesses to analyze their processes systematically, leading to better quality management. Among these tools, Pareto Charts, Control Charts, and Fishbone Diagrams stand out as particularly valuable for business owners aiming to enhance efficiency, consistency, and customer satisfaction. By integrating these tools into their quality assurance strategies, fast food restaurants can achieve sustainable competitive advantages and improved operational performance.

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