Yum ! Brands: Quality Management System

1.001 Microbiological; define the inherent micro. risks to the ingredients, process, manufacturing environment, and finished product over the intended shelf life 1.002 Food Allergens; define the food allergen risks for the product, process, and the ingredients 1.003 Preventive Controls (HACCP); confirm the requirements to produce the product in a safe manner with Mars Global HACCP Standard, Codex Alimentarius and FSMA criteria 1.004 "Metal Detection; confirm that metal detection systems (and other foreign material controls) are applied to comply to Company Standards and recall prevention " 1.005 "GMP 's & Food Defense; confirm what will be required to produce the product in compliance to the regulations " FSMA and Product Design / Specifications

One area that I am surprised that was mentioned is brand loyalty. Although the resell and shipping industry is unknown to the normal everyday consumer, in the commercial world corporations like Dot foods in vital to the longevity of their business and future success. Therefore, I assume over the years, Dot Foods has gained traction and become known as a corporation who delivers economical products that meet all government regulations. Which with restaurants like Chipotle who lose business after a health scare, souring product for a reputable is critical.

As a low-contact system, quality assurance is constantly being assessed and examined to keep the product quality high and consistent. All aspects of the production process are closely monitored within their facilities, which provides quality assurance to their loyal customer

Core Competency(ies) of the Company The core competencies of Yum! is its ability to build up its supply chain quickly in new locations leading to above average procurement of packaging, key in the fast food industry. These factors combine to allow locations to hit the ground running and do what Yum! Brands locations do best; providing low cost items to their customer in a quick and timely fashion both domestically and internationally.

ASSESSMENT TOOL 1 (Written Assessment) Unit Name: Use hygiene practices for food safety Unit Code: SITXFSA101 Student Name: Assessor Name:   1. Student Instructions Student Instructions You are required to complete this assessment task and two (2) others to be deemed competent in this unit. Once you feel confident you are ready to attempt the assessment, inform your trainer/assessor to arrange a suitable time to undertake the selected assessment tasks. You will in completing this assessment reveal your knowledge, understanding and attitude to food safety.

1. Introduction Under Armour, Inc. (Under Armour) is a leading sports apparel and equipment manufacturing company founded in 1996 by Kevin Plank, a 23-year-old former University of Maryland football player.. He revolutionized the sports apparel industry by creating a superior, moisture-wicking, performance T-shirt, made of synthetic fabrics. Under his leadership, the company grew from a 17,000-dollar business in 1996 to a 4.83-billion-dollar empire. 2.

Johnson & Johnson currently has a 10.4% market share of the Pharmaceutical Manufacturing industry. They have the second largest share of this industry, just behind Amgen at 10.9%. By looking at the revenue and operating income for Johnson & Johnson, we can see their margins and evaluate their performance. Johnson & Johnson’s operating profit margin improved from 2015 to 2016 but decreased significantly from 2016 to 2017. The operating profit margin for the company as a whole in 2016 was 28.72% and in 2017 it was 24.07% (Appendix A).

The Value Chain 4 4. Operations Strategy Implications (Store level) 5 5. Inventory Management and Demand Forecasting 9 6. Supply Chain Management 9 7. Quality Management 11 8.

It is a requirement that should be followed without paying much attention to profit acquisition. Quality products must reflect health standards and guidelines. With such aspects observed, authorities are not going to investigate the organization for any fraudulent dealings. The health and perception of customers in the market are essential.

Chapter Two: Literature Review This chapter provides a review of the literature that has studied related topics to the concepts of Total Quality Management (TQM) and Teamwork among healthcare environment. The literature review included a search of multiple databases: Science direct, Pubmed, Google scholar and Wiley online library. The keywords utilized in the search engines were: Total quality management, teamwork, teamwork in healthcare and teamwork improvement. Organizations all over the world have to use different techniques for quality improvement.

In my own words, total quality management approach is the ceaseless procedure of lessening or disposing of blunders in assembling, streamlining store network administration, enhancing the client encounter and guaranteeing that workers are dependent upon pace with their preparation. Total quality management aims to hold all parties in the production process as responsible for the general nature of the overall quality of the final product or service. Total quality management is a management philosophy and company practices that aim to harness the human and material resources of an organization in the most effective way to achieve the objectives of the organization (Hoyle, David 2007). This theory consists of eight principles. The first principle is customer-focused organisation.

• In China, government regulation and policies regarding food products are very strict due to various food safety scandals in recent years. All biscuit manufacturers have to reach the state standard requirements for quality, packaging etc. (IBISWorld, 2010). In order to meet the tightened regulatory requirements on food quality and environment protection, this would require huge investment in stringent quality and hygiene control measures for new entrants (Euromonitor, 2014). • Existing competitors that have achieved economies of scale in production has an advantage over new entrants in terms of the burdening of overall expenditures

In the United States, there are three main government agencies that are involved with food safety: the Food and Drug Administrations (FDA), the U.S. Department of Agriculture (USDA), and the Centers for Disease Control and Prevention (CDC). These agencies work together to advise consumers how to safely buy, store, and prepare food. One way these agencies provide food safety is through food inspection and grading. Inspections are divided between the FDA and the Food Safety and Inspection Service (FSIS) of the USDA. The inspections can lead to voluntary recalls by manufactures or distributors Grading is the process of judging the quality of meat and poultry, and is operated by the USDA jointly with state departments of agriculture.

Jollibee Food Corporation Summary In 1975, Tony Tan and his brother opened two Ice Cream parlors in Manila, Philippines, also they expanded their menu and start offering quick meals such as hamburgers, hot sandwich and spaghetti but soon they realized that their revenue is more from the side order rather ice cream. In 1978, the Jollibee Food Corporation is formed in Philippines. Jollibee have a dominant position in Philippines because Jollibee is first local fast food in Philippines which they served home style Philippine recipes and give a good service such as keeping the employee happy and treating them with respect. JFC marketing strategies based on being closer to Filipino families than their competitor.

1. Introduction Ensuring quality of health care and patient safety are essential components for any nations healthcare program, hence the need for quality control systems, and quality enhancement strategies. The quality of health care provided by hospitals in Malaysia varies and this can often result in a gap between ideal standard of service and quality of practice. This can have an adverse effect such as misdiagnosis (Chadwick & Smith, 2002), outbreak of preventable infectious diseases (Friederichs, Cameron, & Robertson, 2006), medication error (Adhikari, 2003) on quality of care and patient safety.