Reference no: EM131454425

Amar Pizza Report Needs

In this project, you will research a business process in a real-world organization and apply quality management tools that are introduced in this course to improve the process. Make sure your analysis includes all the following elements:

Do a cost of quality study on the chosen business process that you choose to study in this organization. Identify where you obtained the data about the four types of quality cost from, (Prevention, Appraisal, Internal failure, External failure cost) how you classified it into the four cost categories, and what your interpretation is (note: data could be anything ranging from existing numbers stored in a database of the organization to subjective estimation from interviews with managers. Make sure you record the four types of costs using the same time unit, e.g., daily, weekly, monthly, annually, etc.).

Please note that I will be looking for data/sources/citations in report.

 If your research is poor your score will not be as high.

You need Introduction, body, conclusion. At least 3 to 4 pages of good work.

 Times New Roman 12 font size, doubles-spaced, 1" margin on all four sides.

• Maximize references to textbook chapters with at least 10 textbook concepts with references
• Tables and figures and pictures are encouraged
• Include contact information so I may follow up on information
• The report is due on Tuesday at the beginning of the final exam through Safe Assign. Safe assign means no plagiarism. No cheating.
• As with any report, you are expected to meet basic requirements, in terms of indicating sources, not plagiarizing, and writing effectively. Write from scratch.
• You may assume the audience of the report is administrators from the organizations who are interested in improving the quality of the chosen business process.

My project title is Amar's Pizza

Why is this quality problem costing the company money and what solution is needed?

Problem Description: The pizzas at the two locations do not look the same, because of differences in ingredient amounts at each location. The locations currently measure by sight and toss on the toppings. Customers call in and asked about the amount of toppings placed on their pizzas after noticing the topping difference between the job. Marketing needs to be improved overall with consistency while remaining within the budget. The goal is to implement a quality standard for perceived quality. Making measurements that both locations can follow so the pizzas are proportioned the same.