Healthy Hots, a fast-food restaurant that offers heart-healthy food, is experiencing several difficulties with operations. Although customers like the idea of heart-healthy foods, and surveys indicate that customers find the food to be tasty and appealing, the business has fallen off in recent weeks. At this point, the restaurant is making a profit. Customers have complained about slow service, and employee turnover is high. How can you apply the three principles of total quality management discussed in this module to improve the quality operations of the restaurant? Provide specific and possible solutions.