TO IMPROVE QUALITY MANAGEMENT PROCESS : Case: Aiya Restaurant Chain
Nguyen Thi, Tram Anh (2012)
Nguyen Thi, Tram Anh
Hämeen ammattikorkeakoulu
2012
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2012120418120
https://urn.fi/URN:NBN:fi:amk-2012120418120
Tiivistelmä
The commissioner of this thesis was Aiya Restaurant Chain, a newly opened yet well known restaurant chain in Vietnam. The core idea of this restaurant is to provide its customers with high quality and hygienic street-side foods. However, the current food quality control process in Aiya is incomplete and leaves space for many defects. Food quality has always been the crucial issue to all restaurants. Yet to Aiya, it is considered even more important, because the quality of food relates directly to the mission statement of the restaurants.
The aim of this thesis was to provide a set of tactics to improve current food quality control process in Aiya. Primary and secondary researches were used in the study. Several interviews were conducted with the owners, and a survey among management team was done to formulate the overall picture of current situation in Aiya. The theory covered in this thesis includes general theory about quality and quality management, and the quality management process in restaurant industry. The two parts of theory were used in harmony to develop the solutions in the end of the thesis.
The empirical evidence indicated that the there is a need for improvement at many areas of food quality control process in Aiya. Though the survey population was small, the response rate was 100 per cent, which increase the reliability of the findings. Base on the theory and current situation analysis, the author offers a set of tactics as a solution to reduce defects in food quality management. The recommendation was made focusing on three areas: the inventory, food production and customer interaction.
The aim of this thesis was to provide a set of tactics to improve current food quality control process in Aiya. Primary and secondary researches were used in the study. Several interviews were conducted with the owners, and a survey among management team was done to formulate the overall picture of current situation in Aiya. The theory covered in this thesis includes general theory about quality and quality management, and the quality management process in restaurant industry. The two parts of theory were used in harmony to develop the solutions in the end of the thesis.
The empirical evidence indicated that the there is a need for improvement at many areas of food quality control process in Aiya. Though the survey population was small, the response rate was 100 per cent, which increase the reliability of the findings. Base on the theory and current situation analysis, the author offers a set of tactics as a solution to reduce defects in food quality management. The recommendation was made focusing on three areas: the inventory, food production and customer interaction.