Lecture 8-Chapter 10

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

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Unformatted text preview: Chapter 10 Quality Control Chapter 10 Outline A. Introduction B. Inspection C. Statistical process Control D. Process Capability 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 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 Inspection How Much/How Often Where/When Centralized vs. On-site Inputs Transformation Outputs Acceptance sampling Process control Acceptance sampling Figure 10-2 Inspection Costs Cost Optimal Amount of Inspection Cost of inspection Cost of passing defectives Total Cost Figure 10-3 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 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 Statistical Process Control : Statistical evaluation of the output of a process during production Statistical Process Control...
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Lecture 8-Chapter 10 - Chapter 10 Quality Control Chapter...

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