Food Quality Management II - FQM 420
The course introduces students to the importance of moving towards total quality management (TQM) thinking in food service establishments and food industries. It emphasizes the importance of the systems approach, customer satisfaction and continual improvement through data collection and analysis (PDCA cycle: plan-do-check-act). It introduces quality management programs such as ISO 9001 and Six Sigma. In addition, this course provides students with tools on how to write standard operating procedures (SOP) and conduct internal audits. Prerequisite: FQM 322.