FSHN 101 Lecture Notes - Lecture 36: Statistical Process Control, Walter A. Shewhart, Bell Labs
Document Summary
Lecture 36: quality assurance in the food industry. Pre-industrial revolution: quality (cid:449)as (cid:862)(cid:272)ontrolled(cid:863) (cid:271)y the indi(cid:448)idual craftsman: craftsman was involved in all aspects of the products life cycle. 1(cid:1012)(cid:1011)5 frederick w. taylor a(cid:374)d (cid:862)tayloris(cid:373)(cid:863: concepts and methods of division of labor and mass production begin to appear in the american industrial sector, two problems evolved: Two plans (solutions) were developed: work standards: the amount of work that can be completed within a specific amount of time, wage incentives: No made the workmanship issues worse, people became sloppy to get as many products out as they could. 1924 walter shewhart of bell labs introduces statistical process control (spc) in the form of control charts. Methods based on the continual on-line monitoring of process variation. Focus is on process control for end-product quality. Two philosophical changes needed: a change in the control model used: from product control to process control. 2: involvement of top management personnel in quality assurance.