Synopsis The present work discusses in great depth the various Quality Management Systems, which can be used by organizations. The Book has been divided into three sections; the first section introduces the concept of Quality and Quality Management. The second section of the book deals with the various different Quality Control Systems in detail. In the third section of the book, emphasis has been shifted to the Food Industry, and the specific Quality Management Systems used for the Food Industry are dealt with in this section. It is hope that the book shall fill in the gap existing in the present literature by providing information and details about the various Quality Management Systems, in an easy lucid and interesting language and shall prove to be of use to Academicians, Researchers, Students and also Professionals from the industry.