LOSSES FROM THE POOR QUALITY IN THE FOOD INDUSTRY
Keywords:
Quality, loss from the poor quality, yoghurt, foodstuff, consumer.Abstract
The quality is an important part of the functioning company and also of the functioning society; it is the one of the essential attribute of the competitiveness. The quality management based on standards, certifications and own effort to continual quality improving become in today’s world for the advanced food factories the commonplace. The aim of this paper is the application of essential theoretical knowledge from economics and quality management to the practical product analysis in the food industry. Here is used the analogical approach to the quality and the costs as in the automotive industry. The paper deals with the weight example of the selected foodstuff in the market and with the economic impacts of the weight deviations. The dairy industry in the Czech Republic is a stabilized branch, but with the decrease of the variability in the foodstuff production would be better not only the competitiveness of each dairy company, but also would be decrease in wasting of foodstuff and savings would be both on the consumer side and on the producer side