MANAGING

QUALITY

IN FOOD AND BEVERAGE

OPERATIONS
INTRODUCTION
Food is a product that we
constantly buy from the same
brand, believing that it is of
excellent quality. Even a minor
quality violation can damage the
brand's reputation in this
industry.
THE MOST FAMOUS
QUALITY MANAGEMENT
APPROACHES

INTANGIBILITY
HETEROGENEITY
SIMULTANEITY
PERISHABILITY
COST STRUCTURE
THE MOST FAMOUS
QUALITY MANAGEMENT
APPROACHES

THE UNPREDICTABILITY OF DEMAND

THE SHORT CYCLE OF PRODUCTION
THE RISK
THE TECHNOLOGY
THE PRESENCE OF THE CUSTOMER
 OTHERS METHODS
There are many methods and methods of quality management that can be
used. They include Kaizen, Zero Defect Programs, Six Sigma, Quality Circle,
Taguchi Methods, Toyota Production System, Kansei Engineering, TRIZ, BPR,
OQRM, ISO and Top Down & Bottom Up approaches.

One of them is the PDCA Deming cycle, which means Plan-Do-Check-Act. The
cycle repeats endlessly until a result is achieved on the quality of the
product, and this method is suitable for many areas, including food and
beverage.
PLAN-DO-CHECK-ACT

This approach was developed to help identify

and correct any errors that occur during
production or service and to lead to lasting
quality improvement.

The cycle is essentially a learning process

and after one cycle is completed another
one starts.
DEVELOPING APPROACHES
TO QUALITY MANAGEMENT

QUALITY INSPECTION
QUALITY CONTROL
QUALITY ASSURANCE
INTERNATIONAL
STANDARDS
FOR FOOD
QUALITY
CONTROL

The HACCP (Hazard Analysis

Critical Control Point) system is
an international standard for
reducing the risk of food
hazards.
 CONCLUSION
QUALITY - HIGH COSTS

INSPECTION - CONTROL - ASSURANCE

THE HASSP

DEMING - SHEWHART CYCLE

QUALITY PROCEDURES TO MAINTAIN

DISTANCE WITH THE CUSTOMER
 Thank You

for your attention!

Galymbek A., Dauletkyzy G.,

Zharkymbayeva K.,
Zhumanova K.