A small bakery produces a variety of pastries and breads. They have noticed increasing customer complaints about inconsistent product quality, specifically variations in size, shape, and baking consistency (e.g., some items being underbaked or overbaked). The bakery wants to implement a process improvement methodology to address these quality issues. Which of the following methodologies would be MOST suitable for them to implement initially?a) Theory of Constraints (TOC): Focuses on identifying and managing the single biggest constraint that limits a system's performance.b) Just-in-Time (JIT): Focuses on producing goods only when needed, minimizing inventory and waste.c) Six Sigma: A data-driven methodology focused on minimizing process variability and defects, aiming for near-perfect quality (3.4 defects per million opportunities).d) Total Quality Management (TQM): A holistic approach to quality management that involves all members of an organization in continuous improvement.