Continuous Quality Improvement Process http://www.nfsmi.org/documentlibraryfiles/PDF/20080221022907.pdf

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In 2001, the University of Mississippi decided to work on improving quality in school nutrition services in the area. They wanted to get away from old and outdated procedures, improve and empower their employees work process, and really blow away customers with their product. To do this, they created a six step process called the Continuous Quality Improvement Process (CQI).
To use the CQI process, a team needs to be assembled. This team should include each part of the food service team (school nutrition managers, supervisors, and staff). As time goes on, others can be added to the team. They recommend principles, students, teachers, parents, or custodians as possible members.
In this six step process, the team needs to figure out what can be improved on and what really needs to be changed. The following questions are suggested to find areas of improvement:
-What is the problem?
- When does the problem occur?
- Where does the problem occur?
- Why does the problem occur?
- Who does the problem affect or who is involved in the problem?
- How is this a problem?
By asking these questions, the team can evaluate what problems are most relevant, what the current focus should be, and what issues can be dealt with later. Then, the cause of the problem needs to be addressed and an action plan needs to be developed and implemented. Results need to be evaluated to see if the process is working. However, this is not the end. In the CQI process, results need to be analyzed on a cyclic basis to ensure that the process is still up to date and working optimally.
I think that this article is an amazing tool for anyone who is looking to be a manager in school food service. It gives great tools that can be used such as techniques for brainstorming, how to create fishbone and cause and effect diagrams, and an action plan chart as well as step by step instructions to use the process.

-JR

 Continuous Quality Improvement Process; Tailored for the School Nutrition Environment. (2001).    
        Retrieved October 28, 2014, from http://www.nfsmi.org/documentlibraryfiles/PDF/20080221022907.pdf


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