It is about the 8 dimensions of product quality in Subway (Operation Management)

1. BY
RANJANI B
15AB30
MBA (I YEAR)
PSGIM

2. 1. PERFORMANCE
It refers to a product's primary operating characteristics. This dimension of quality involves
measurable attributes; brands can usually be ranked objectively on individual aspects of
performance.
• Health smart
• Fresh
• Vibrant flavors
• Fresh ingredients
• Free from junk and bad calories
2. FEATURES
Features are additional characteristics that enhance the appeal of the product or service to the
user.
 High Customizability
Make your sub by yourself according to your taste
“Your sub made the way you say”
 Flavored bread
 Variety of meat
 Choice in veggies and salad
 Choice in sauces
3. CONFORMANCE
Conformance is the precision with which the product or service meets the specified standards.
 Striving in fast food industry while offering smart food choices
 Deliver their ultimate product to customer as showed in advertisement (high
resemblance)
 Ensure the standards of hygiene and food temperature and safety as claimed.

3. DEEP FREEZE FOOD AT -18°C IN F1
BRING IT AT ROOM TEMPERATURE
4. RELIABILITY
 Hygiene food
 Sauces (Delicio Dubai)
 Availability Halal food not like “McDonald's Pakistan”
 Chicken: K&N
 Import beef meat & turkey from Jordan
 Consistent flavors
 Efficient supply chain
 No shortage of ingredients

4. McDonald's meat scandal: Did Pakistanis consume rotten meat?
 “Shanghai Husi Food Company” that had been banned in China over selling chicken
and beef beyond their expiry had also exported meat to McDonald’s Pakistan last
month.
 These meat products include McNuggets and McCrispy Burger Patty in Pakistan from
Husi Foods Company Ltd China.
 It is also not clear that either food was Halal or not
5. SERVICES
 Highly cooperative staff
 Ensure customer ease at every level from choosing bread to finalizing the order
 Explain meat variety to customers. e.g., turkey bacon
ORGANIZATIONAL TREND (SUBWAY)
 All the franchises of SUBWAY are operating on totally centralized organizational
structure
 From controlling to training; decision making to planning; and even the whole
furniture and outlet design is finalized by the head office of SUBWAY
TRAININGS
 Give training to the employees locally
 In Pakistan, efficient workers are then send to Lahore for further developmental
training

5. 6. DURABILITY
 As they offer edible items, their shelf life is not much. It even can not be microwaved.
7. AESTHETICS
 Good environment
 Oven-warmed fresh sandwich
 Fresh vegetables to add a sense of freshness
 Pleasant environment at restaurants
 Soft background music
 Import Furniture from America, wall paper also recommended by subway
international, even each and every thing in the restaurant is recommended by subway
international according to its standard
 Renovate the restaurant after every 6 years
8. PERCEIVED QUALITY
 It has fresh ingredients and offer healthy alternatives
 Trust worthy in tastes