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These techniques refer to different aspects and are used in accordance with the activity of the company.
Some of these techniques cannot be applied to restaurants. Therefore, in this case it is recommended to use the Kaizen method, benchmarking, and knowledge management. The Kaizen technique is represented by the company's focus on continuous improvement. The changing needs and preferences of customers require restaurants to analyze customer needs and to adapt their services in accordance with these needs. The changes in customers' lifestyles are reflected in their purchase behavior, which includes restaurants also. For example, their orientation towards healthy eating determines them to not eat at fast food restaurants and to prefer other types of restaurants that provide high quality products and services.
Therefore, restaurants must develop these products and services based on the needs of their targeted customer segments. This requires investments in research and development, in market analysis, and in human resources. The improvement of customer service is a quality management tool that can provide significant results.
Another quality management technique that can be used in restaurants is represented by benchmarking. This technique refers to identifying the quality leaders in a certain market and using its standards in comparing them with the company in case. In a competitive market like the restaurants industry, it is important to evaluate competitors' performance. This can help in improving products and services (Encyclopedia of Business, 2011). In this case, the company's managers analyze similar restaurants in the area. Based on this analysis, the quality standards are established. In addition to this, benchmarking is useful in expanding the range of products. It can also help reduce research and development costs, because the company benefits from the research made by its competitors.
Knowledge management is another technique that can be used in improving quality standards in restaurants. This strategy focuses on the knowledge and experienced provided by its employees and business processes (Mertins et al., 2003). This strategy is mostly useful in improving the quality of human resources. Given the fact that restaurants' success relies on customer service, the performance of employees can be improved with knowledge management.
In most companies, quality control strategies have a significant impact on motivation of employees. Therefore, in order to increase the motivation level within the company, it is recommended to develop and implement quality control strategies that are in accordance with the authorities' regulations and that focus on improving customer experience and employee satisfaction. The effects of such strategies are represented by increased efficiency and productivity.
However, the application of these strategies can influence employee motivation. This is because employees must understand the company's objectives and the activities and processes that are intended to be performed in such cases. They must be included in the decision making process.
Quality management is an important aspect that must be addressed by company's managers. Companies that provide different services to individuals must significantly take into consideration the development of quality control systems. These systems are intended to improve employee satisfaction, which leads to improved performance.
Companies in the restaurant industry must invest in improving their quality standards. This is because the success of their business relies on customer service. Therefore, it is important that they provide high quality products and services that are able to satisfy customers' needs. In this case, restaurant managers focus on benchmarking because it allows them to benefit from the resource and development process of competitors. This helps them expand the range of products they provide. However, managers in this industry also use other quality management techniques. The objectives of the quality improvement strategy are represented by increasing the efficiency and productivity of the company.
1. Quality Management Principles (2011). International Organization for Standardization. Retrieved May 11, 2011 from http://www.iso.org/iso/qmp.
2. Benchmarking (2011). Encyclopedia of Business. Retrieved may 11, 2011 from http://www.referenceforbusiness.com/encyclopedia/Assem-Braz/Benchmarking.html.
3. Mertins, K. et al. (2003). Knowledge Management. Retrieved May 11, 2011 from http://books.google.ro/books?id=iqWyQkJjxpkC&printsec=frontcover&dq=knowledge+management&hl=ro#v=onepage&q&f=false.
4. Rothman, H. (1994). Quality's Link to Productivity. Nation's Business. Retrieved may 11, 2011 from http://findarticles.com/p/articles/mi_m1154/is_n2_v82/ai_14989849/.
5. Kurtus, R. (2001). Basic Principles of Total Quality Management. Retrieved May 11, 2001 from http://www.school-for-champions.com/tqm/principles.htm.[continue]
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