KFC works to ensure quality at the source (i.e., “farm to fork,” “dirt to door,” or “pond to plate”), rather than inspecting for quality once the product arrives at local restaurants. KFC sources much of its food, including UGX 50 Million birds/hens annually, from Kenya and Tanzania. The firm employs 50 microbiologists, food scientists, and public health professionals. Inspection teams are located in Kenya, Zimbabwe, Ghana, and South Africa. In fact, such detailed source inspection results in the need for only a few domestic verification labs. KFC uses most of the total quality tools well known to you. All of these approaches/tools to quality assurance helped KFC win the prestigious Award for quality in the food industry in 2019 (note: this is a hypothetical case study).
With practical illustrations, evaluate the statement above basing on Total Quality Management Concepts and the Six Sigma Model. (25 marks)
