<![CDATA[This study aims to analyze the implementation of quality costs in controlling defective products and improving product quality at Dapur Wisata Oesao Restaurant, Kupang. This research used a descriptive qualitative approach with a case study design. The informants consisted of the finance staff, restaurant management, the chef, and customers. Data were collected through observation, in-depth interviews, and documentation, and were analyzed using the interactive model of Miles and Huberman with the assistance of NVivo 15 software. The results show that the restaurant has implemented four categories of quality costs, namely prevention costs, appraisal costs, internal failure costs, and external failure costs. Defective product control is carried out through raw material selection, supervision of the production process, and inspection before serving, while product quality improvement is supported by the use of standardized raw materials, application of recipe standards, chef training, and evaluation of customer complaints. The study also found that quality cost reporting, quality audits, and the recording of defective product quantities have not been optimally implemented. Therefore, a more structured and sustainable quality control system is still required.]]>
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