Current Quality Control System and Changes That Are Needed The field of management of operations that deals with ensuring that production and services are at the necessary specifications is known as quality control. Quality control is a very essential component of every organization that wants to develop a brand name that will be able to position itself in the market. Sunshine operates in a highly competitive and sensitive food service industry and their final product can influence the way customers will react. It is essential to note that quality is concerned with putting the needs of the final consumer first always. Its current control system has several flaws which need to be checked or the enterprise will lose its customers in the long run. The areas of focus include the following: Customer Satisfaction It is notable that the owner of the restaurant chains has given some attention to customer satisfaction by making enquiries to customers so that she obtains feedback. This is very good in terms of making future improvements to her enterprise’s service to its clients. However, she needs to improve on this area because her visits to the restaurants once in a while can not ensure that she has a clear picture of what should be corrected. Due to her busy schedule, she could employ better methods of ensuring quality always and not in her random. Percentage of Defects It is also good that the chains have a target of one plate per a hundred. However, this level of defect is rather theoretical than realistic. There are no means of evaluating this and maybe Abby thinks that by asking for customer responses she will be able to ensure that she attains this. First, her once in a while checks are not likely to ensure that this is followed. Secondly, some customers probably would not talk but eat what has been served and walk out slowly and never come back. Lastly, the defect level of 10% that is their target is too high when taken into practice. It means that for every 10 plates served in the restaurants, one has a potential of being defective which may mean not well cooked or having some extra seasoning among other things. Suppose a customer comes to one of the hotels and haves this meal, it will be very destructive on the image of the enterprise as there is bound to be some negative publicity arising from the customer. Randomized Inspection and Supervision Abby, according to the case, only visits after a couple of days to get the customer complaints and act on them. Her style of quality control is centered on responses after the customers already have the food on their table. This is not the best means of establishing quality because she can not guarantee that when she is not around there will be a better service. Her method of using negative responses to gauge quality in her enterprise is very inaccurate. Instead, she should be aiming at checking the food at the preparation stage rather than waiting for customer response. By assuming that she will eliminate such incidences through randomized supervision or checks that are one sided, she risks loosing customers since by the time the complaint is forwarded to her, the damage will be already done. Unclear Channels of Control Looking at the case where the customer has claimed he was over tipped, there is clear evidence that the enterpr