Quality is often used to signify ‘excellence’ of a product or service. During the mid 1980s, the term total quality management (TQM) was introduced in North America.
The term was associated with the management approach to quality improvement used in Japan for achieving long term success. TQM is a philosophy of management, not simply a management technique. It targets the value of a product or service to customer and addresses work as an integrated process, not a series of independent steps.
TOTAL means that everyone in the organization is involved in the final product or service for the customer. The TQM approach embodies both management principles and quality concepts, including customer focus, empowerment of people, leadership, strategic planning, improvement and process management. It’s pursuit of excellence and quality in all organization does.
These principles and concepts evolved during the second half of the twentieth century with substantial contribution from several recognized experts in the field of quality management.
Among popular concept of quality are:
*Quality is fitness for use
*Quality is doing it right the first time and every time
*Quality is the customer’s perception
*Quality provides a product or service at a price the customer can afford
During the 1980s and 1990s many North American businesses adopted quality management systems, with the objective of achieving competitive advantage in the global marketplace.
Concept of Total Quality Management
Food science and technology involve the application of essential scientific knowledge and engineering principles to fulfill society's demands for sustainable food quality, safety, and security. This area of study encompasses the analysis of the physical, chemical, and biochemical attributes of food, as well as the principles that govern food processing.
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