Lecture 8-Chapter 10 - Chapter 10 Quality Control Chapter...

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Chapter 10 Quality Control
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Chapter 10 Outline A. Introduction B. Inspection C. Statistical process Control D. Process Capability
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Introduction What does the term quality control mean? Quality Control is an activity that evaluates quality characteristics relative to a standard, and takes corrective action when they do not meet standards How is quality control accomplished? by monitoring and inspecting the product during process
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A. Phases of Quality Assurance Acceptance sampling Process control Continuous improvement Inspection before/after production Corrective action during production Quality built into the process The least progressive The most progressive
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Inspection How Much/How Often Where/When Centralized vs. On-site Inputs Transformation Outputs Acceptance sampling Process control Acceptance sampling Figure 10-2
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Inspection Costs Cost Optimal Amount of Inspection Cost of inspection Cost of passing defectives Total Cost Figure 10-3
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Where to Inspect in the Process Raw materials and purchased parts Finished products Before a costly operation Before an irreversible process Before a covering process
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Examples of Inspection Points Type of business Inspection points Characteristics Fast Food Cashier Counter area Eating area Building Kitchen Accuracy Appearance, productivity Cleanliness Appearance Health regulations Hotel/motel Parking lot Accounting Building Main desk Safe, well lighted Accuracy, timeliness Appearance, safety Waiting times Supermarket Cashiers Deliveries Accuracy, courtesy Quality, quantity Table 10-1
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Statistical Process Control : Statistical evaluation of the output of a process during production
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