Total Quality Management to reduce food waste and increase profitability

Research Project

Table of Contents
Rationale/ Background.....................................................................................................................3
INTRODUCTION...........................................................................................................................4
Aim..................................................................................................................................................4
Objective..........................................................................................................................................4
Research Questions..........................................................................................................................5
Research Approach..........................................................................................................................5
Research Method.............................................................................................................................5
Sources of Data................................................................................................................................6
Population and Sampling.................................................................................................................6
Data Collection methods..................................................................................................................6
Time plan and Resources required...................................................................................................7
REFERENCES................................................................................................................................9

Research Title: Total Quality Management to reduce food waste and increase profitability
Rationale/ Background
Hospitality industry is one of the important contributor in overall food waste because
food and beverages being important part of their operations and functioning.
As per Pambreni and et.al., 2019 Total Quality Management (TQM) is a term that a
process of detecting and reducing and eliminating errors in manufacturing and streamlining
supply chain management. Total Quality Management is done by organisations to achieve long
term success for organisation and in this continuous improvement and customer satisfaction are
given strong emphasis. Total Quality Management approach also involve participation of all
employees of organisation in the efforts for improving quality of product, process and of
organisational culture. Key elements of TQM are customer focus, total employee involvement,
process centred, integrated system, continuous improvement, fact based decision-making and
effective communication. This means that TQM is process centred that means that process that
consist of series and steps in which input is taken form suppliers and is transformed into outputs
for customers. TQM focuses on improving quality of process. Decisions in TQM are taken on
the basis of facts rather than vague assumptions and continuous improvement that drive
organisation to be analytical and creative.
As stated by Raak and et.al., 2017 reasons for food waste includes overbuying,
overproduction and spoilage. Overbuying involves inaccurate forecasting of demand from
consumers and this lead to buy products that are not required and in food items there are
products that cannot be kept for too long and they became waste. Overproduction is also a result
of inaccurate demand forecasting, however overbuying and overproduction are different because
in overbuying, products are purchased more than required, in overproduction products are
produced more than required. Overproduction leads to wastage of food that is not required by
consumers. Overproduction is a bigger concern regarding food waste because in overproduction
all those resources used for production of food also get wasted along with food. Spoilage is a
situation in which food that is fit for being consumed or can be eaten gets spoiled and it becomes
a food waste.
According to Hermsdorf, Rombach and Bitsch, 2017 TQM is an approach in which
processes are continuously improved and improved processes lead to reduction of food waste
that becomes waste because of inefficient processes. Process improvement includes all processes