FSM Quality Management and Productivity Module 6
FSM Quality Management and Productivity Module 6
FSM Quality Management and Productivity Module 6
1. TQM / PI Outline Cut and paste these questions on a new word document. Complete the
outline and add it to your portfolio.
At this facility, there is a set checklist used to monitor, measure, and improve quality in
the food service operation. Heather is the only employee that is responsible for managing the PI /
TQM process in the food service department and she discusses this with the employees on a
monthly basis. The department has assigned Heather with the responsibility of monitoring
services discussed previously. According to the food service director, safety, paperwork and food
presentation are all routinely monitored by her and other staff at the facility as well. A facility
wide TQM meeting typically takes place monthly, but is sometimes bimonthly, to evaluate the
performance of all employees. Continuing education for staff is done both monthly and annually
on different topics. These topics include, food safety and proper equipment usage and
procedures, as well as efficient production training for the facility. Employees at this facility are
empowered by their supportive and encouraging boss / manager who does her best to ensure they
feel good about their job. This facility also has a reward system in place for the employees in the
form of contests through the school for best participation along with certificates that go with it.
However, there is a possibility that the reward system has not been kept up with due to the