<![CDATA[This study aims to analyze the bread quality control system at CV Chic Bakery using the Statistical Quality Control (SQC) method and a quality cost analysis approach. CV Chic Bakery is a manufacturing company that produces croissants with an average production volume of 300 pieces per day. Although the company has implemented quality control, there are still problems related to defective products, as reflected in the damage rate reaching 5.98% of the total annual production. This problem requires further evaluation to improve the production process and product quality. The research method used is descriptive quantitative with a case study approach. Data were collected through direct observation at the company and interviews with related staff. Furthermore, the data obtained were analyzed using SQC tools such as flowcharts, check sheets, histograms, P-charts, scatter plots, and fishbone diagrams to identify the causes of defects. The results showed that the most dominant types of defects were bread that was not up to standard and dough that was too high. In addition, the quality cost analysis revealed that the company still needs to improve the cost-effectiveness of supervision and prevention to ensure more consistent product quality. This research provides a significant contribution to the management of CV Chic Bakery by identifying the root causes of production defects through a structured SQC method. Furthermore, this research also suggests optimizing quality costs, which include prevention and control costs, to increase profitability and customer satisfaction. It is hoped that the results of this research can provide insights for continuous improvement in product quality control and production processes in other bakery manufacturing companies, as well as support better product competitiveness in the market.]]>
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