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Quality Control is an activity to maintain and direct to quality company product (and) services which can maintain the existence of the product in the long term period. In this study, we used the application of the Hotelling T2 Control Chart and Statistical Quality Control (SQC) to control the quality of bread production. Hotelling T2 Control chart is the type of multivariate control chart that is used to monitor the process of identifying the causes of variance and improve the process. In the application of the Hotelling T2 Control Chart, we used three major characteristics of quality, those are expiry, packaging, and price. The second method, Statistical Quality Control, is using the control charts of the cause-effect techniques and diagrams in quality control to minimize the rejected products. Based on the identification the number of products that fail is still within reasonable limits located between UCL and LCL. The main cause of the signal out of control is the packaging of the product. As the endeavor improvement from the company, the production process is increasing in the second phase.