his report is co""issione/ to exa"ine the *ua+it# aspects of the Kentuc5# -rie/ Chic5en. It proi/es an ana+#sis an/ ea+uation of the factors affectin the "aintenance of the tota+ 9ua+it# in the :or5in of the orani;ation. he 9ua+it# stan/ar/s set< the :or5in structure as per the 9ua+it# stan/ar/s an/ "an# "ore aspects. he research /ra:s an attention to the *ua+it# Contro+ /epart"ent of the co"pan#. In :hat "anner the 9ua+it# is i"p+e"ente/< ho: the 9ua+it# stan/ar/s are set an/ in :hich "etho/ the# are %ein use/ an/ ho: "uch successfu++# the# are current+# :or5in in the proper functionin of the orani;ation. he report fin/s the co"pan#=s current 9ua+it# contro+ p+an< its structure< its current :or5in con/itions an/ its +oopho+es. he "a>or :ea5nesses of the s#ste" are a+so +iste/ :hich re9uires further inestiation for the /ee+op"ent of the p+ans.
About t&e Co"'an$
(
I#TRODUCTIO#!
Kentucky Fried Chicken (KFC) is a fast foo/ restaurant chain that specia+i;es
in frie/ chic5en an/ is hea/9uartere/ in ouisi++e< Kentuc5#< in the ?nite/ !tates. It is the :or+/@s secon/ +arest restaurant chain (as "easure/ %# sa+es) after Mcona+/@s< :ith 18<8 out+ets in 118 countries an/ territories as of ece"%er $01. he co"pan# is a su%si/iar# of u" a restaurant co"pan# that a+so o:ns the 2i;;a 3ut an/ aco Be++ chains. K-C :as foun/e/ %# 3ar+an/ !an/ers< an entrepreneur :ho %ean se++in frie/ chic5en fro" his roa/si/e restaurant in Cor%in< Kentuc5#< /urin the Dreat epression. !an/ers i/entifie/ the potentia+ of the restaurant franchisin concept< an/ the first Kentuc5# -rie/ Chic5en franchise opene/ in ?tah in 1$. K-C popu+ari;e/ chic5en in the fast foo/ in/ustr#< /iersif#in the "ar5et %# cha++enin the esta%+ishe/ /o"inance of the ha"%urer . B# %ran/in hi"se+f as Co+one+ !an/ers< 3ar+an/ %eca"e a pro"inent fiure of A"erican cu+tura+ histor#< an/ his i"ae re"ains :i/e+# use/ in K-C a/ertisin. 3o:eer< the co"pan#@s rapi/ expansion sa: it oer:he+" the aein !an/ers< an/ in 16& he so+/ the co"pan# to a roup of inestors +e/ %# Fohn . Bro:n< Fr. an/ Fac5 C. Masse#. K-C :as one of the first fast foo/ chains to expan/ internationa++#< openin out+ets in Cana/a< the ?nite/ Kin/o"< Mexico< an/ Fa"aica %# the "i/'160s. hrouhout the 10s an/ 180s< K-C experience/ "ixe/ fortunes /o"estica++#< as it :ent throuh a series of chanes in corporate o:nership :ith +itt+e or no experience in the restaurant %usiness. In the ear+# 10s< K-C :as so+/ to the spirits /istri%utor 3eu%+ein< :ho :ere ta5en oer %# the 4.F. 4e#no+/s foo/ an/ to%acco con+o"erate< :ho so+/ the chain to 2epsiCo. he chain continue/ to expan/ oerseas ho:eer< an/ in 18 K-C %eca"e the first Gestern restaurant chain to open in China. he chain has since expan/e/ rapi/+# in China< :hich is
)
no: the co"pan#@s sin+e +arest "ar5et. 2epsiCo spun off its restaurants /iision as ricon D+o%a+ 4estaurants< :hich +ater chane/ its na"e to u" Bran/. K-C@s oriina+ pro/uct is pressure frie/ chic5en pieces< seasone/ :ith !an/ers@ recipe of 11 her%s an/ spices. he constituents of the recipe represent a nota%+e tra/e secret. arer portions of frie/ chic5en are sere/ in a car/%oar/ %uc5et< :hich has %eco"e a :e++'5no:n feature of the chain since it :as first intro/uce/ %# franchisee 2ete 3ar"an in 1. !ince the ear+# 10s< K-C has expan/e/ its "enu to offer other chic5en pro/ucts such as chic5en fi++et %urer san/ :raps< as :e++ as sa+a/s an/ si/e /ishes< such as -rench fries an/ co+es+a:< /esserts< an/ soft /rin5s< the +atter often supp+ie/ %# 2epsiCo. K-C is 5no:n for its for"er an/ current s+oan -iner ic5in@ Doo/< :hich :as rep+ace/ %# No%o/# /oes chic5en +i5e K-C an/ !o oo/ in the interi".
$ISIO#! o %e the +ea/in /e+ierin
interate/ foo/ serices roup
consistent
in the A!EAN reion
9ua+it# pro/ucts an/ exce++ent custo"er'focuse/
serice.
MISSIO#! o "axi"i;e profita%i+it#< i"proe shareho+/er=s a+ue an/ /e+ier sustaina%+e ro:th #ear after #ear. he "ission of K-C is to "a5e u" face of peop+e aroun/ the :or+/ :ith satisf#in custo"er in eer# ti"e of eatin an/ %etter than other co"pan# restaurants.
*
S%OT A#A&"SIS! Stren'th •
K-C is thir/ +arest fast foo/ restaurant in the :or+/
•
I"ae of K-C is ne: an/ refreshin 5no: aroun/ the :or+/
•
-ranchise restaurant of K-C increase aroun/ the :or+/
•
Co"petitie a/antae of oriina+ recipe< extra crisp# an/ ten/er roast
%ekne •
K-C is not a%+e to /ea+ :ith cu+ture co"pati%i+it#.
O**+rtunity • • •
Oerseas expansion of econo"ic ro:th Intro/uction of /e"oraphica+ tren/s Mexican an/ atin "ar5et expansion
Thret • •
Consu"er hea+th tren/ chane renche/ foo/ in/ustr# aroun/ the :or+/.
OPERATIO#S! K-C is a su%si/iar# of u" Bran/s< one of the +arest restaurant co"panies in the :or+/. K-C ha/ sa+es of H$ %i++ion in $01.K-C has its hea/9uarters at 1&&1
+
Dar/iner ane< ouisi++e< Kentuc5#< in a three'stor# co+onia+ st#+e %ui+/in 5no:n co++o9uia++# as the Ghite 3ouse /ue to its rese"%+ance to the ?! presi/ent@s ho"e. he
hea/9uarters
contain
executie offices an/
the
co"pan#@s research an/ /ee+op"ent faci+ities. K-C is incorporate/ at 1$0 North Orane !t< Gi+"inton< e+a:are. B# ece"%er $01< there :ere 18<8 K-C out+ets in 118 countries an/ territories aroun/ the :or+/. here are &<6 out+ets in China< &<&1 in the ?nite/ !tates< an/ <8$1 across the rest of the :or+/. Out+ets are o:ne/ %# franchisees or /irect+# %# the co"pan#. E+een percent of out+ets are co"pan# o:ne/< :ith the rest operate/
o:nership a++o:s for faster expansion of the chain. Most restaurants are furnishe/ :ith i"aes of the co"pan# foun/er< Co+one+ 3ar+an/ !an/ers. As :e++ as /ine'in an/ ta5e'out< "an# stan/'a+one K-C out+ets offer a /rie'throuh option. K-C offers a +i"ite/ /e+ier# serice in a s"a++ nu"%er of "ar5ets. ?nits inc+u/e express concessions an/ 5ios5s :hich feature a +i"ite/ "enu an/ operate/ in non'tra/itiona+ +ocations such as fi++in stations< conenience stores< sta/ia< the"e par5s an/ co++ees< :here a fu++ sca+e out+et :ou+/ not %e practica+. An aerae annua+ sa+e per unit :as H1.$ "i++ion in $01. Gor+/:i/e< the /ai+# aerae nu"%er of foo/ or/ers at an out+et is $0< :ith "ost occurrin :ithin a t:o'hour pea5'perio/. As chair"an an/ CEO of u" ai/ C. Noa5 u+ti"ate+# has fore"ost responsi%i+it# for K-C operations. !a" !u is chair"an an/ CEO of u"@s Chinese operations< an/ Mu5tesh 2ant is the CEO of K-C. 4ichar/ . Carucci is presi/ent of u"< an/ 4oer Eaton is the COO of u" an/ the presi/ent of K-C.
PRODUCTS!
K-C@s core pro/uct offerin is pressure frie/< on'the'%one chic5en pieces seasone/ :ith Co+one+ 3ar+an/ !an/ers@ Oriina+ 4ecipe of 11 her%s an/ spices. he pro/uct is t#pica++# aai+a%+e in either t:o or three piece in/ii/ua+ serins< or in a fa"i+# si;e car/%oar/ %uc5et< t#pica++# ho+/in %et:een 6 an/ 16 chic5en pieces. 2ou+tr# is /ii/e/ into /ifferent cuts ($ /ru"stic5s< $ thihs< $ :ins< 1 5ee+< an/ a %ac5%one %ase/ %reast cut /ii/e/ into $ pieces). he pro/uct is han/'%rea/e/ at in/ii/ua+ K-C out+ets :ith :heat f+our "ixe/ :ith seasonin in a t:o to four "inute process. It is then pressure frie/ for %et:een seen an/ ten "inutes (the ti"in /iffers %et:een countries) in oi+ at 18 /erees Ce+sius. -o++o:in this< the chic5en is +eft to stan/ for "inutes in or/er for it to sufficient+# coo+ %efore it is p+ace/ in the :ar"in oen. It is K-C po+ic# to /iscar/ chic5en if it has not %een so+/ :ithin 0 "inutes< in or/er to ensure freshness.
he
fr#in
oi+
aries
reiona++#<
an/
ersions
use/
inc+u/e sunf+o:er < so#%ean< rapesee/ an/ pa+" oi+. A K-C executie state/ that the taste of the chic5en :i++ ar# %et:een reions /epen/in on the oi+ ariet# use/< an/ :hether the chic5en has %een corn'fe/ or :heat'fe/. As :e++ as its core chic5en on the %one offerin< K-C@s "a>or pro/ucts inc+u/e chic5en %urers (inc+u/in the iner an/ the o:er %urers)J :raps (:isters an/ Box "asters an/ a ariet# of finer foo/s< inc+u/in crisp# chic5en strips an/ hot :ins. 2opcorn Chic5en is one of the "ost :i/e+# aai+a%+e K-C pro/ucts< an/ consists of s"a++ pieces of frie/ chic5en. In so"e +ocations< chic5en nuets are a+so so+/. K-C a/apts its "enu internationa++# to suit reiona+ tastes< an/ there are oer three hun/re/ K-C "enu ite"s :or+/:i/e. !o"e +ocations< such as the ?K an/ the ?!< se++ ri++e/ chic5en. IN pre/o"inant+# Is+a"ic countries< the chic5en sere/ is ha+a+. In Asia there is a preference for spic# foo/s< such as the iner chic5en %urer. !o"e +ocations in the ?! se++ frie/ chic5en +iers an/ i;;ar/s. A s"a++ nu"%er of ?! out+ets offer an a++'#ou'can'eat %uffet option :ith a +i"ite/ "enu.
-
,, -ERBS A#D SPICES! !an/ers@ Oriina+ 4ecipe of 11 her%s an/ spices is one of the "ost fa"ous tra/e secrets in the caterin in/ustr#. he recipe is not patente/< %ecause patents eentua++# expire< :hereas tra/e secrets can re"ain the inte++ectua+ propert# of their ho+/ers in perpetuit#. A cop# of the recipe< sine/ %# !an/ers< is he+/ insi/e a safe insi/e a au+t in K-C@s ouisi++e hea/9uarters< a+on :ith e+een ia+s containin the her%s an/ spices. o "aintain the secrec# of the recipe< ha+f of it is pro/uce/ %# Driffith a%oratories %efore it is ien to McCor"ic5 < :ho a// the secon/ ha+f.
.
/ualt$ Cont#ol *ua+it# Contro+ is a process throuh :hich a %usiness see5s to ensure that pro/uct 9ua+it# is "aintaine/ or i"proe/ an/ "anufacturin errors are re/uce/ or e+i"inate/. *ua+it# contro+ re9uires the %usiness to create an eniron"ent in :hich %oth "anae"ent an/ the e"p+o#ee strie for perfection. his is /one %# trainin personne+< creatin %ench"ar5s for pro/uct 9ua+it# an/ testin pro/ucts to chec5 for statistica++# sinificant ariations. *ua+it# contro+ e"phasi;es testin of pro/ucts to uncoer /efects an/ reportin to "anae"ent :ho "a5e the /ecision to a++o: or /en# pro/uct re+ease< :hereas 9ua+it# assurance atte"pts to i"proe an/ sta%i+i;e pro/uction (an/ associate/ processes) to aoi/< or at +east "ini"i;e< issues :hich +e/ to the /efect(s) in the first p+ace. A "a>or aspect of 9ua+it# contro+ is the esta%+ish"ent of :e++'/efine/ contro+s. hese contro+s he+p stan/ar/i;e %oth pro/uction an/ reactions to 9ua+it# issues. i"itin roo" for error %# specif#in :hich pro/uction actiities are to %e co"p+ete/ %# :hich personne+ re/uces the chance that e"p+o#ees :i++ %e ino+e/ in tas5s for :hich the# /o not hae a/e9uate trainin.
10
/ualt$ Cont#ol K2C
I#TRODUCTIO# *ua+it# Contro+ at K-C is starte/ fro" the chain of supp+# of a++ the ra: "ateria+s :hether the ra: "ateria+s are ta5en fro" +oca+ "anufacturer or the i"porte/ "anufacturer resources. here are seera+ pro"inent an/ essentia+ prora"s of *ua+it# Contro+ an/ *ua+it# Assurance :hich are con/ucte/ at K-C.
QUA&IT" S"STEM MA#A.EME#T he icensee :i++ operate the K-C Out+et< Characteri;e/ %# a uni9ue s#ste" :hich inc+u/es specia+ recipes an/ "enu ite"s< /istinctie /esins uni9ue /ecoration an/ furnishins. K-C has specifications an/ proce/ures for operations as :e++ as *ua+it# Contro+ +i5e trainin assistance< A/ertisin< 2ro"otiona+ Ca"pains etc.
TQM PRACTICES AT $ARIOUS &E$E&S 11
here are arious /ifferent functions perfor"e/ in an Orani;ation fro" procure"ent of the ra: "ateria+ to the serin of the finishe/ pro/uct to the custo"er. K-C has /ifferent criteria=s set for each an/ eer# +ee+ or function perfor"e/. he# are as fo++o:sL ,/ -UMA# RESOURCE QUA&IT"! he 3u"an 4esource tea" of a K-C 4estaurants is for"e/ %# the
fo++o:in three +ee+s. he -ranchisee< he Manaer an/ the other e"p+o#ees in/icate/. A++ the three +ee+s hae to un/ero the trainin prora"s %efore enterin into the tea". It is "ust for each an/ eer# e"p+o#ee of K-C to atten/ an/ co"p+ete the initia+ trainin prora""es offere/ on the operations of K-C Out+et. he trainin prora" inc+u/es the in/uction perio/ an/ then the +earnin sessions :hich inc+u/es "etho/ica+ proce/ures +earnin< tea" han/+in +earnin an/ chef trainin too. !o"eti"es the prora" a+so inc+u/es the :ritten "ateria+ an/ the c+assroo" instructions in the certain specific tas5s :here it is re9uire/. 0/ MARKETI#.! here are /ifferent strateies a/opte/ %# K-C for /ifferent eents. he#
"ar5et their pro/ucts on /ifferent eents an/ in /ifferent actiities as the# are he+pin !O! i++ae. Accor/in to K-C< 5i/s %eco"e the future per"anents custo"ers an/ :e 5no: er# :e++ that :ithout an# "ar5etin strate# no "ar5etin prora" an/ no pro/uct is successfu+ %ecause :e /epen/ upon custo"ers< custo"er not /epen/ on us. There re 1 P2 +3 Mrketin' he K-C 4estaurants hae & p=s "ar5etin strate# /ee+ope/ in the :or5in s#ste"L ) Pr+ducti+n! he pro/uct is an#thin that %e offere/ to a
"ar5et for attention< ac9uisition< use< or consu"ption that "iht satisf# a :ant or nee/. K-C is specia++# /ea+in in the chic5en pro/uctsJ Basica++#< K-C has the specia+ rasp# for chic5en pro/ucts that is :h#< K-C 5no:n as a chic5en
1%
specia+ist a++ oer the +o%e. K-C taret the Asia an/ east si/e %ecause the# o%sere that the# peop+e are +i5e the chic5en pro/ucts< so the# enter in the "ar5et /ue to the /e"an/ of their chic5en pro/ucts. K-C pro/uct ariet# of pro/uct in the chic5en< those pro/ucts areL 3ot :ins. Chun5# Chic5en. 3ot n !auc# Chic5en. Chic5en Nuets. Chic5en 2opcorn. 4oaste/ Buc5et. Bro:nies. !ha5es. Ice Crea"s. 4) Pricin'! K-C /urin pricin their pro/ucts 5eep the /ifferent
points in the "in/ +i5e the# a/opt the cost %ase price strate#. 2ricin of the pro/uct inc+u/es the Doern"ent taxes an/ excise /uties an/ then the# co"e at fina+ stae of /eter"ine the price of their pro/ucts. K-C prices of pro/ucts are a %it hih accor/in to the "ar5et se"ent an/ it is a+so co"pati%+e to the stan/er of their pro/ucts. he prices of the K-C is hih /ue to specia+ taste< hih 9ua+it#< an/ /ue to internationa+ %ran/< it is the :or+/ reconi;e/ fast foo/ restaurant a++ aroun/ the :or+/. c) Pr+5+ti+n! 2ro"otion is one of the necessar# p+ates in an#
for" of %usiness or in other :or/s #ou can sa# that pro"otion is the 5e# of success. If #ou pro"ote #our pro/uct at the riht ti"e. K-C a+so 5no:n the i"portance an/ sinificance of pro"otion so the# uses the %i++ %oar/s the "a>or source of a/ertise"ent A sure# of #oun consu"ers in the countries sho:e/ that the respon/ents :ere "ore apt to eat :ithin K-C
1(
restaurants< an/ spen/ "ore ti"e in the restaurants as per the a/ertise"ent of K-C restaurants as a 3anout 2+ace. d) P6cin'! In the case of the K-C the p+ace"ent of the pro/uct is
not i"portant %ut the p+ace"ent of the restaurant is i"portant. he pro/ucts of the K-C is coo5e/ at the sport an/ then sere/ after that. he K-C taret the p+ace for their restaurant< :hich is :e++ 5no:n an/ is in the 2orsche area :here the inco"e +ee+ of the peop+e is hih then the "i//+ec+ass +ee+. Because the prices of the K-C pro/ucts is hih :ith co"parison to the +oca+ pro/ucts "anufacturer :ho are /ea+in in the sa"e 5in/ of pro/uct in :hich K-C is /ea+in %ut the prices of the K-C is hih /ue to specia+ taste< hih 9ua+it#< an/ /ue to internationa+ %ran/< it is the :or+/ reconi;e/ fast foo/ restaurant a++ aroun/ the :or+/. !o< for the p+acin strate#< K-C chose the :e++ inco"e c+ass area for their restaurants. 7/ PRODUCTIO#! K-C has esta%+ishe/ a 3ACC2) 3a;ar/ Ana+#sis Critica+ Contro+ 2oint
2rora""e) for assess"ent of foo/ safet#. he process inc+u/es i/entif#in ea+uatin an/ contro++in ha;ar/s ph#sica+< %io+oica+ an/ che"ica+ ha;ar/s. It is i"p+ie/ fro" reie:in of ra: "ateria+ to serin it to the custo"er. Su**6ier! At K-C< %est co"p+iant ha+a+ supp+ier are appointe/ an/ •
:or5s in partnership :ith the" throuh +on ter" contracts. No •
unapproe/ sources are accepte/. Trce4i6ity! Chic5en or/ere/ at K-C has a uni9ue supp+ier co/e< %atch nu"%er an/ the %est %efore /ate< to ensure that eer# sin+e
•
%atch at eer# stae is trace/ fro" far" to the restaurant. Se6ectin' the Bet! At K-C< the finest 9ua+it#< perfect+# ae/ chic5en at the pri"e cuts is se+ecte/< a//in on secret recipes of coatin an/ "arinates to et the irresisti%+e taste that co"petitors cannot %eat. 1)
•
Pre*rti+n! At K-C< oriina+ recipe an/ 3ot !pic# pro/ucts
are fresh+# %rea/e/ in store usin uni9ue %+en/ of 11 her%s spices an/ specia++# %+en/e/ sauces. his is the reason :h# it ta5es 8 :ee5s to train the chefs at K-C. A++ the coo5in is /one 5eepin in •
"in/ the stan/ar/s of h#iene an/ foo/ safet#. Servin'! Eer# sin+e pro/uct at K-C has a c+ear+# /efine/ ho+/in perio/< after :hich it is thro:n a:a#. Eer# sin+e "ea+ sere/ as irresisti%+e as it shou+/ %e. At K-C< pro/ucts are coo5e/ :e++ a%oe the "ini"u" te"perature reco""en/e/ %# G3O stan/ar/s. 2roce/ures are i"p+e"ente/ that "ini"i;e the ris5 of cross conta"ination %et:een ra: an/ rea/# to eat pro/ucts. Infor"ation on nutritiona+ a+ues of K-C pro/ucts are proi/e/ to assist the custo"ers a%out the ita"ins an/ "inera+s so that the# can p+an a :ho+eso"e an/ %a+ance/ "ea+. -or fr#in of pro/ucts< non' h#/roenate/ pa+" oi+ is use/ that contains insinificant a"ount of rans fat an/ is 100 cho+estero+ free. A tea" of foo/ techno+oists constant+# experi"ents :ith ne: f+aors an/ creatie concepts to proi/e "ore a+ues< choice an/ hea+th# options for custo"ers. K-C uses !oft Expert !uite< an interate/ "anae"ent s#ste" soft:are that a//resses to the specific nee/s of foo/ 9ua+it# "anae"ent proi/in a fra"e:or5 of "o/u+ar resources that auto"ates an/ strea"+ines the foo/ 9ua+it# process. !oft Expert !uite +in5s the %usiness strate# to foo/ 9ua+it# issues. It effectie+# "anae 9ua+it# an/ co"p+iance rear/in process "appin an/ auto"ation.
1/ OPERATIO#S! K-C has a :e++ "aintaine/ an/ ti"e+# structure/ operationa+ process :hich possesses e9ua+ i"pact on the arious se"ents of 9ua+it# :hich
1*
are to %e +oo5e/ in :hi+e perfor"in the tas5s /urin the :or5in hours. he fo++o:in se"ents areL ) RESTAURA#T QUA&IT"! he "ain attri%utes of the K-C restaurant exce++ence are C3AM2! %ein fo++o:e/ in the orani;ationL C' C+ean+iness. 3' 3ospita+it#. A' Accurac#. M' Maintenance. 2' 2ro/uct *ua+it#. !' !pee/ of !erice. • • • • • •
A fie+/ serice tea" of *A personne+ (a+so 5no:n as C3AM2! reconition specia+ist) to con/uct reu+ar ea+uation in each an/ eer# K-C restaurants= throuhout the countr#. 4) M"STER" DI#ERS! At K-C< custo"er prora" 5no:n as C3AM2!C3ECK ea+uates
custo"er experience in restaurants. A surei++ance co"pan# is appointe/ to chec5 aainst the C3AM2! concept. Eer# restaurant is su%>ecte/ to a isit %# a "#ster# custo"er an/ the /ine in7 ta5e a:a# experience is ea+uate/ an/ score/. Mini"u" stan/ar/s set as passin of the prora" are 0. c) MAI#TA#E#CE! At K-C< eer# restaurant is chec5e/ %# traine/ inspectors at +east eer# 1$ :ee5 an/ the "#ster# /iners ea+uate the 9ua+it# in each restaurant eer# &th :ee5. In this :a#< -ee/%ac5 ta5en a:a# fro" ea+uation is use/ for continuous i"proe"ent in the :or5in con/itions of the restaurant an/ the 9ua+it# chec5 is reise/.
1+
Concluson
K-C is a profita%+e an/ successfu+ enture. It has %een accepte/ an/ appreciate/ :or+/:i/e. It is perfor"in er# :e++ in its functions an/ co"p+ete+# fu+fi++in a++ the %asic responsi%i+ities of the :or5in. ue to its irresisti%+e serice an/ finer +ic5 in oo/ taste it is f+ourishin :i/e+# :ith its %ranches each /oin co""en/a%+e %usiness. he u+ti"ate purpose of this report :as to ascertain the 9ua+it# aspect of operations :ithin K-C an/ the 9ua+it# is "aintaine/ in each an/ eer# stae of the operations. 3#iene< 3ea+th an/ !erice is p+ace/ "ore "otto than the profita%+e entures.
1
2n3n4s56ea#nn4
1. he report ae the rea+ scenario of the *ua+it# contro+ practices %ein i"p+e"ente/ in the co"pan#. $. he 9ua+it# aspects :hich are to %e +iste/ %efore settin the stan/ar/s are i++ustrate/ an/ 5no:n. . he foo/ stan/ar/s an/ the hea+th re+ate/ issues :ith the fats foo/ se++in co"panies are 5no:n in the research.
