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Lecture 8

GMS 401 Lecture 8: Chapter 8 _ Quality control

2 Pages
86 Views
Spring 2018

Department
Global Management Studies
Course Code
GMS 401
Professor
Wally Whistance- Smith
Lecture
8

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Chapter 8 Quality control
Statistical process control
- Statistical process control (SPC): A process used to monitor
standards, make measurements, and take corrective action as a
product or service is being produced
- Control charts: graphic presentations of process data over time,
with predetermined control limits
o Constructed in such a way that new data can be quickly
compared with past performance data
The role of inspection
- Inspection can involve measurement, tasting, touching, weighing,
or testing of the product
o Goal = to detect a bad process immediately
- Inspections are expensive and do not add value to the product
- Operations managers need to know critical points in the system
o 1- when to inspect
o 2- where to inspect
When and where to inspect
- Inspections can take place at any of the following points;
o At your suppliers plant while supplier is producing
o At your facility upon receipt of goods from your supplier
o Before costly or irreversible process
o During the step-by-step production process
o When production or service is complete
o Before delivery to your customer
o At the point of customer contact
- Inspection is not a substitute for a robust product produced by well
trained employees in a good process
- Even with 100% inspection, inspectors cannot guarantee
perfection
o Therefore, good processes, employee empowerment, and
source control are better solutions than trying to find
defects by inspection
o Cannot inspect quality into a product
Source inspection
- This inspection is just doing your job properly
o This is called source inspection
o Where individual employees check their own work
- Poka-yoke: literally translated, fullproof; it has come to mean a
device or technique that ensures the production of a good unit
every time (example = the mcdonalds fry scooper which insures
the same amount of fries in each serving)
o Checklists are another type of poka-yoke
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Description
Chapter 8 Quality control Statistical process control Statistical process control (SPC): A process used to monitor standards, make measurements, and take corrective action as a product or service is being produced Control charts: graphic presentations of process data over time, with predetermined control limits o Constructed in such a way that new data can be quickly compared with past performance data The role of inspection Inspection can involve measurement, tasting, touching, weighing, or testing of the product o Goal = to detect a bad process immediately Inspections are expensive and do not add value to the product Operations managers need to know critical points in the system o 1 when to inspect o 2 where to inspect When and where to inspect Inspections can take place at any of the following points; o At your suppliers plant while supplier is producing o At your facility upon receipt of goods from your supplier o Before costly or irreversible process o During the stepbystep production process o When production or service is complete o Before delivery to your customer o At the point of customer contact Inspection is not a substitute for a robust product produced by well trained employees in a good process Even with 100 inspection, inspectors cannot guarantee perfection o Therefore, good processes, employee empowerment, and source control are better solutions than trying to find defects by inspection o Cannot inspect quality into a product Source inspection This inspection is just doing your job properly o This is called source inspection o Where individual employees check their own work Pokayoke: literally translated, fullproof; it has come to mean a device or technique that ensures the production of a good unit every time (example = the mcdonalds fry scooper which insures the same amount of fries in each serving) o Checklists are another type of pokayoke
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