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Assignment on total quality management

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Reference no: EM133021861

Total Quality Management

1. What are some quality costs (prevention, appraisal and failure costs - internal and external) that can be associated with a

a. hotel business.

b. food processing business

2. As executive/manager of establishment, how to reduce each of this costs? Also identifying the kind or nature of that establishment. Eg. Hotel (standard or 5 star etc), restaurant (fine dining), food processing (bakery).

III.

Researching/Reading from sources an agency such as Department of Trade and Industry Provincial Office has passed the ISO world-class quality standard, what were the contributions to its successful passing? What are the benefits or perks they now enjoy?

References:

Total Quality Management by Subburaj Ramasamy, Tata McGraw Hill Education, 2012

Total Quality Management by Mr. M. Govindarajan, Tata McGraw Hill Education, 2013

Reference no: EM133021861

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