The term quality is defined differently by both customers and manufacturers of products and services. According to customers, ice cream quality is the one which meets all the aspects they want and how it is delivered both in time and nature.

The customer quality aspects in the ice cream are appearance, meeting the purpose, tasty, color, shape, melting degree, structure, and availability. The general outlook of the ice cream should be of the nature the customer wants, tasty and sweetness levels are preferred at different levels by different customers, hence tasty and sweetness should meet the standard the customers need. The ice cream colors, shape and structure should meet specific customers’ preferences because they have divergency specification. Different customers take ice creams for various purposes, does it fulfill the purpose; some want the ice creams that  have a higher melting lydegree as others prefer high degree melting ice cream.

The providers’ perspectives on the quality of ice cream are slightly different from customers; view. According to churn n burn management, one of the ice cream manufacturers is in the opinion that processes, availability, freshness and customers preferences are taken into account because if they do not like the ice creams, there will be no sale. The method should be economical, efficient and faster to safe clients waiting time and the ice cream is fresh.

The management of quality is a good aspect of any company regardless of the type of services or products involved. The Churn N Burn management has put in place mechanisms to ensure conformity to quality standards that meet ice cream customers’ specifications and preferences. The management ensures that all workers are clean and healthy; this is essential because customers prefer products produced in a clean environment, health and clean people. The inputs used in the company are of high-quality ingredients which management guarantee will give customers the ice creams they have ordered. They have implemented the policy order and get it done; this is to ensure that the ice cream will meet the customer’s specific description of shape, colour, tastiness level, structure, and appearance.

The adoption of modern technology for the proper processing of ice cream is in use. The quick freezing technology is used to avoid ice cream defects in terms of shape, size appearance, and structure. The company has high standard plant hygiene and sanitation to ensure production of pure ice creams. The company delivers ordered ice creams to customers and ensures that the customers get the exact ice creams dispatched from the company. The company also advises the delivery service providers to handle customers’ orders with gear care and deliver them on time.

The company uses the check sheet as a statistical quality control tool to monitor the ice cream quality as per customers’ specifications. The check sheet collects information about the number of ice creams produced, defects shapes,  the bad shape, wrong sweetness level, wrong colour and late delivery of ordered ice creams.

The above check sheet is used to collect data with the aim of improving where the management sees a quality gap.