ANALYSIS OF QUALITY CONTROL IN IMPROVING PRODUCT QUALITY AT FATIMAH BAKERY

Abstract

The increasingly widespread economic globalization has resulted in increasingly tight business competition, requiring companies to maximize their performance and effectiveness. In this context, operational management plays an important role in supervising, designing and controlling goods and services production activities. Operational management not only focuses on the efficiency of the production process, but also on improving product quality and innovation to meet increasingly high consumer needs. Companies must implement strategies such as improving product quality, innovation, and cost efficiency to remain competitive in the market. Good quality control involves monitoring and controlling from the production process to the finished product to ensure that the final product meets established quality standards. Poor quality control can cause a variety of product problems and reduce consumer satisfaction, potentially hindering repeat purchases and a company's competitiveness. In the highly competitive culinary industry, a strong quality control strategy is critical to attracting and retaining customers. Tight competition in the culinary sector, especially in Jember, requires innovation and the best service to win the competition. Fatimah Bakery, located in Jember, faces this challenge by producing various types of bread using proven procedures and quality ingredients. Despite having a good reputation and loyal customers, it is important to pay attention to the production process and quality control to prevent product defects that could damage the company's image