Our product comes from science. By using molecular gastronomy, we recreate what it means to eat strawberry ice cream. If we have a problem with the quality, something has gone wrong with the measurements and temperature and must be fixed immediately. "Managers and chefs expend a great deal of effort addressing product-related issues. This effort is important because it is focused on maintaining or improving the quality of the products sold." (27).
Since no one has had the opportunity to try powdered strawberry ice cream. No one knows what to expect. This can be tough to make sure the quality of the ice cream is good. This is why we must always be inspecting the powdered strawberry ice cream. "To evaluate product quality, managers gain insight from two important sources. The first of these is customer feedback." (203).
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