Beckstrom has implemented a unique approach to continuous quality improvement for the dining department that combines an analytical tool widely used in Six Sigma lean operations — Capability Maturity Modeling — with NACUFS' Professional Practices guidelines. “We heard about the Six Sigma approach at a 2007 NACUFS national interest session presented by Brad Krakow from CBORD, and he's worked closely with us this year to implement this tool in our ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.