This document discusses the key elements of a quality management system for a fast food business. It outlines steps like analyzing customer requirements, preparing bids and orders, manufacturing design and planning, purchasing and receiving, production, shipping and delivery, and collecting customer feedback. The presentation provides examples of how each step would work, such as conducting market research, ensuring food safety standards are met, implementing online and visual ordering systems, and using feedback to improve operations and customer satisfaction. In conclusion, it emphasizes using a quality function deployment approach to align business needs with customer demands.

1. Presentation on:
 Element of quality management system of fast food business
WELCOME

2. Presented by
Md. Al-Amin Masum
ID: 2015100400011
Batch: 29th
BSc in Textile Engineering
Southeast University
alaminmasum11@gmail.com

3. Introduction
• The food industry aims at ensuring the
harmlessness of its products and providing
important information for its business partners
along the food chain and consumers. Quality
function deployment (QFD) process is generally
used as customer-oriented quality management and
product development methodology in the
manufacturing industry. It is also used for
developing product and design quality in the service
industry. Nowadays, the more important point is
that customers have vital importance to provide
satisfaction and loyalty in food and beverage
managements.

4. Element of quality management
system of fast food business

5. Analyze market and customer requirement
• A market analysis is a quantitative and qualitative
assessment of a market. It looks into the size of the
market both in volume and in value, the various
customer segments and buying patterns, the
competition, and the economic environment in terms of
barriers to entry and regulation. The Fast Food industry
consist and accounts for prepared food usually from a
restaurant, store, food truck, or street vendor, served
quickly and affordably to consumers in a take-out,
disposable container.
• Three main markets-
 People who work in the nearby areas.
 Grabs the attention of college & school student’s youngsters.
 Families looking for take-out food to take home.

6. Continue…
• Market analysis:
 Market trends.
 Market needs.
 Market growth.
 Strategy and implementation.
 Marketing strategy.
 Promotion strategy.
 Pricing strategy.
• Keys to success
 Create a unique, innovative,
entertaining menu.
 We want to be on the safe side of
the business.
 Sell the products that are of the
highest quality.
 Provide 100% satisfaction to our
customers.
 Encourage the two most important
values, Brand, Image.
 Promote good values of culture
and business philosophy,

7. Prepare bids and process orders
• To produce a delicious, hygienic, palatable menu, chef
must be well trained, conscious about hygienic and heath
safety. They must be well certified. Seven characteristic
must be needed to a successful chef,
 Organizing skill.
 Willingness to accept criticism.
 Ability to handle high stress environments.
 Curiosity and desire to learn more.
 Physical stamina.
 Creativity.
 Attention to detail
• Fast food order can taken in generally two method,
 Visual order.
 Online order.

8. Visual food order
• During visual ordering customer are
present on restaurant. Customer
can observed the product quality
and can negotiation if the food
quality is lower. During visual
ordering sales man need to concern
about following things,
 Smile and greet the customer.
 Ask the customer if they are ready
to order.
 Listen carefully as the customer
places his or her order.
 Repeat the order to the guest.
 Enter the order as the customer
tells it to you.
 Read the order back to the
customer.
 Total the order.
 Tell the customer the amount due.

9. Online food ordering
• In this method ordering is
done online process. Customer
placed order without visually
observed the product. Benefits
of online ordering system.
Benefits of online ordering
system,
 More accuracy and easy
order process.
 Fast, easy and comfortable.
 Mobile friendly.
 Crush on competitors.
 No misunderstanding.
 24*7 customer support.
 Build customer database.

10. Manufacturing design and planning
• Fast food business manufacturing design and
planning on basis of how they produce a good
product and serve to the customer with a great
satisfaction. It also include the setting arrangement
of the restaurants the environment. The location is
one of the important elements of designing and
planning.
• Fast food restaurant designing and planning are
generally done on behalf of the STP process
 Segmentation.
 Targeting.
 Positioning.

11. Continue… A planning of fast food
restaurant given below,
• Segment: people willing to
have a hygienic and delicious
non conventional meal at a
restaurant.
• Target group: children and
youth from middle and upper
class, most 18 to 35 age
groups.
• Positioning: Most delicious
fast food for entire friend &
family.

12. Purchasing and receives
• Fast food restaurant must be well decorated and
well service as well as quality food serves. To serve
delicious dish different types of raw materials are
needed. They need,
 Fruit by-products: Apple, orange, cherry, dragon fruit,
lemon, mango, cucumber etc
 Vegetable by-products: capsicum, carrot, black pepper,
corn, celery, chili, red chili, cucumber, onion, potato etc.
 Spice by-products: cardamom, clove, cassia bark, black
paper, tomato sauce, chili sauce, soy sauce etc,
 Meat by-product: Beef. Mutton, chicken, turkey etc
 Soft drinks: Pepsi, cola, fruit juice etc.

13. Production
• Production of fast food means
make different types of
delicious foods. Produce food
menu is different in different
time and season. During
preparing dishes need to
concern about following
things,
 Innovative range of food
under one roof.
 Hygienic food and quick
service.
 Improve the quality.
 Use special ingredient.

14. A model menu of a fast food
restaurant.
• Breakfast:
 Eggs, made of order.
 Toast: Wheat or white.
 Bacon.
 Bread.
 Vegetables.
 Ham
 Yogurt.
 Fruit.
 Snakes
 Coffee and orange juice
 Tea etc.
• Drinks:
 Soft drinks.
 Coffee.
 Fruit juices.
 Tea etc.
• Lunch:
 Ham and cheese sub.
 Roast chicken club.
 Sandwiches.
 Veg nuggets
 Columbia salmon rolls.
 Special burgers.
 Smoked salmon.
 Steak sandwiches.
 Apple cake.
 Chips.
 Organic vegetable and chicken
soup.
 Salads.
 Homemade potato salad etc.

15. Shipping and delivery
• Generally fast food delivery
system are arrange for online
order or pre order. Delivery
must be confirmed at right time
and right place.
• Two tiers for online food
delivery: Two types of online
platforms have risen to fill that
void. The first type is the
“aggregators,” which emerged
roughly 15 years ago; the second
is the “new delivery” players,
which appeared in 2013.
 Aggregators.
 New delivery

16. Continue…
Aggregators: New delivery:
• Aggregators build on the traditional
model for food delivery, offering
access to multiple restaurants
through a single online portal.
• By logging in to the site or the app,
consumers can quickly compare
menus, prices, and reviews from
peers.
• The aggregators collect a fixed
margin of the order, which is paid
by the restaurant, and the
restaurant handles the actual
delivery.
• There is no additional cost to the
consumer.
• Just like the aggregators, new-delivery
players allow consumers to compare
offerings and order meals from a
group of restaurants through a single
website or app.
• Crucially, the players in this category
also provide the logistics for the
restaurant.
• This allows them to open a new
segment of the restaurant market to
home delivery higher-end restaurants
that traditionally did not deliver.
• The new-delivery players are
compensated by the restaurant with a
fixed margin of the order, as well as
with a small flat fee from the
customer.

17. Customer feedback
• The fast food companies make an effort to avoid
problems, taking the first step of collecting and
asking for complaints. Most of the companies
use an institutionalized complaint and feedback
system. The next step – to really avoid the
problems – is not always done. This step would
include measures like process optimization and
product adaptation.

18. Customer feedback need for get idea about
• Threat from other competitors.
• Opinion of health conscious
customer.
• Effect of the rising prices of
products.
• React of customer to new food
taste with different crust sizes
and flavors.
• Satisfaction and response about
home delivery service.

19. Conclusion
• The relationship between customer
requirements and business needs, significant
competitive reviews, priorities and ability of
management capabilities can be evaluated at the
quality house which is created by method of
QFD. As a result; giving some suggestions about
healthy product, useful equipment and customer
relationships for how to satisfy customer
demands which considering the fact that the
current state to the fast food restaurant.

20. Thank you