1. Introduction
   1. Aim/Objective of this assignment/report
   2. Background offast-food industry in Malaysia
   3. Introduction to selected company in fast-food industry Malaysia
2. Main Body of the Report
   1. Determine Quality and its key elements in fast food industry. (Concept of quality/meaning of quality in fast food Industry).
   2. Identify the key quality issues faced by your selected locally owned fast-food restaurant in Malaysia.
   3. Identify and explain the major costs of qualityyour selected fast-food restaurant.
   4. Briefly explain the basic principles of Total Quality Management (TQM).
   5. List and explain the requirements for the Implementation of Total Quality Management in your selected fast-food restaurant.
3. Conclusion and Recommendations
   1. What strategies would you use to establish a quality culture and to overcome the resistance to change in your selected fast-food restaurant.
   2. What strategies would you use to minimise the cost of quality mentioned above.
   3. Explain how you would use the International Quality Documentation Standards (ISO 9000) and the Baldrige Performance Excellence Program inyour selected fast-food restaurant.