Quality issues in food production are not only management problems but also economic ones. Quality economic analysis and management are crucial factors for successful quality operation in a business. Effectively implementing quality cost and food safety cost management will drive businesses to enhance quality and management efficiency while reducing potential food safety risks. In today's highly competitive market, reducing waste, lowering costs, enhancing food safety assurance, and increasing business competitiveness hold significant importance for both the company and its customers. Quality cost refers to the expenses required to achieve and ensure satisfactory quality, and it's also related to the ability to ensure acceptable food safety risks. In most businesses, it accounts for 20-30% of total costs, posing a serious threat to both business and societal benefits, and it's a key aspect of current quality management in enterprises. This course focuses on establishing food production, service, and management processes, constructing the framework for food safety costs, collecting data, calculating quality costs, and forming analysis reports. Through case studies, students will gain a comprehensive understanding of fundamental concepts in quality economics management and food safety costs. This includes the classification, models, analysis indicators, and components of quality costs. By implementing a food safety and quality cost system, this course applies and reduces quality costs in quality improvement planning, leveraging the role of quality costs. Simultaneously, it serves as a point of entry for quality improvement, assembling teams, defining projects, organizing implementation, achieving results, and creating shared value for both customers and businesses.