Total Quality Management (TQM) is a process used by McDonald's to fulfill customer satisfaction and produce zero defect products. McDonald's aims to serve good food quickly in a friendly environment for families, students, and workers. They use communication, advertising, and fast service to appeal to a wide customer base. McDonald's strategic quality planning includes a SWOT analysis and a focus on quality, service, cleanliness and value. Internal factors like training programs and guaranteed quality help improve their business, while external chances and threats are also considered in their planning. McDonald's closely monitors performance data to provide management feedback on quality improvement efforts.

2. Total Quality Management
in McDonald’s
TQM is a process in improving the quality of products and
services in order to fulfill customers’ satisfaction. TQM is
also to ensure there is zero defect of produced product by
particular manufacturer and good services given by the
producer.

3. Features of TQM in McDonald
manufactured.
 Serve good food in a friendly and fun environment, to be a socially
responsible company, and to provide good returns to its
shareholders. They also provide its customers with food of a high
standard, quick service and value for money, which means they
produced the output right the first time.
 seek to appeal to a wide range of people, from families to students,
who love they happy meal, to workers grabbing breakfast on the go
or eating in to enjoy their freshly ground coffee and free wifi.
Method: communication
advertising
serve fast to the customers

4. The principle of TQM in the
McDonald
Strategic quality planning.
 A SWOT analysis is used to take into account all the dimensions involved in
its business strategy.
 Strength are expressed acceptance brand, steady growth in global markets
and strength of leadership has brought McDonald`s has dominated the
business compared to its rivals
 McDonald`s will continue to grow along the principle of quality, service,
cleanliness and value.

5. Two main factors that can help
to improve their quality
Internal factor.
Powers.
 Guaranteed product quality
 Traning through university burger
 Quality low prices
 Family food
 Concept restaurant uniform
 Preserving traditional food
 Easy to get raw materials
Weaknesses
 High standard.
External factors
1.Chance
2. Threat

6. Performance measurement
 This principle is very important to provide data and
information as feedback to the management on the
progress and achievements of its improvement efforts. In
order to work together with the research and consultation
team, Mott MacDonald has experts who specialized in
improvement and action planning, technical training, and
data processing and analysis. This team has developed
an in-house program of improvement planning –
delivered ‘on-site’ and focused on neighborhood-level
information sharing.