Quality Control and Management. Quality and Cost of quality “Quality is the totality of features...
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Transcript of Quality Control and Management. Quality and Cost of quality “Quality is the totality of features...
![Page 1: Quality Control and Management. Quality and Cost of quality “Quality is the totality of features and characteristics of a product or service that bears.](https://reader035.fdocuments.net/reader035/viewer/2022062721/56649f275503460f94c3e5ae/html5/thumbnails/1.jpg)
Quality Control and ManagementQuality Control and Management
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Quality and Cost of quality
“Quality is the totality of features and characteristics of a product or service that bears on its ability to satisfy stated or implied needs”
American Society for Quality
““It costs a lot to produce a bad product.”It costs a lot to produce a bad product.”Norman AugustineNorman Augustine
1. Prevention costs
2. Appraisal costs
3. Internal failure costs
4. External failure costs
5. Opportunity costs
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External Failure
Internal Failure
Costs of Quality
Total Cost
Quality Improvement
Total Cost
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What is quality management all about?
Try to manage all aspects of the organization in order to excel in all dimensions that are
important to “customers”
Two aspects of quality: features: more features that meet customer needs
= higher qualityfreedom from trouble: fewer defects = higher
quality
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The Quality Gurus – Edward Deming
1900-1993
1986
Quality is “uniformity and dependability”
Focus on SPC and statistical tools
“14 Points” for management
PDCA method
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Deming’s Fourteen Points
TABLE 6.2 Deming’s 14 Points for Implementing Quality Improvement
1. Create consistency of purpose
2. Lead to promote change
3. Build quality into the product; stop depending on inspections to catch problems
4. Build long-term relationships based on performance instead of awarding business on price
5. Continuously improve product, quality, and service
6. Start training
7. Emphasize leadership
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Deming’s Fourteen Points
Deming’s 14 Points for Implementing Quality Improvement
8. Drive out fear
9. Break down barriers between departments
10. Stop haranguing workers
11. Support, help, and improve
12. Remove barriers to pride in work
13. Institute a vigorous program of education and self-improvement
14. Put everyone in the company to work on the transformation
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The Quality Gurus – Joseph Juran
1904 - 2008
1951
Quality is “fitness for use”
Pareto Principle
Cost of Quality
General management approach as well as statistics
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History: how did we get here…
• Deming and Juran outlined the principles of Quality Management.
• Tai-ichi Ohno applies them in Toyota Motors Corp.
• Japan has its National Quality Award (1951).
• U.S. and European firms begin to implement Quality Management programs (1980’s).
• U.S. establishes the Malcolm Baldridge National Quality Award (1987).
• Today, quality is an imperative for any business.
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What does Total Quality Management encompass?
TQM is a management philosophy:
• continuous improvement
• leadership development
• partnership development
CulturalAlignment
Technical Tools
(Process Analysis, SPC,
QFD)
Customer
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Developing quality specifications
Input Process Output
Design Design quality
Dimensions of quality
Conformance quality
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Six Sigma Quality
• A philosophy and set of methods companies use to eliminate defects in their products and processes
• Seeks to reduce variation in the processes that lead to product defects
• The name “six sigma” refers to the variation that exists within plus or minus six standard deviations of the process outputs
6
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Six Sigma Quality
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Quality Improvement
Traditional
Continuous Improvement
Time
Qua
lity
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Continuous improvement philosophy
1. Kaizen: Japanese term for continuous improvement. A step-by-step improvement of business processes.
2. PDCA: Plan-do-check-act as defined by Deming.
Plan Do
Act Check
3. Benchmarking : what do top performers do?
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Tools used for continuous improvement
1. Process flowchart
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Tools used for continuous improvement
2. Run Chart
Performance
Time
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Tools used for continuous improvement
3. Control Charts
Performance Metric
Time
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Tools used for continuous improvement
4. Cause and effect diagram (fishbone)
Environment
Machine Man
Method Material
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Tools used for continuous improvement
5. Check sheet
Item A B C D E F G
-------
-------
-------
√ √ √
√ √
√ √
√
√
√ √
√ √ √
√
√
√
√
√ √
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Tools used for continuous improvement
6. Histogram
Frequency
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Tools used for continuous improvement
7. Pareto Analysis
A B C D E F
Freq
uenc
y
Perc
enta
ge
50%
100%
0%
75%
25%10
20
30
40
50
60
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Summary of Tools
1. Process flow chart
2. Run diagram
3. Control charts
4. Fishbone
5. Check sheet
6. Histogram
7. Pareto analysis
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Case: shortening telephone waiting time…
• A bank is employing a call answering service
• The main goal in terms of quality is “zero waiting time” - customers get a bad impression - company vision to be friendly and easy access
• The question is how to analyze the situation and improve quality
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The current process
Customer B
OperatorCustomer A
ReceivingParty
How can we reduce waiting time?
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Makes customer wait
Absent receiving party
Working system of operators
Customer Operator
Fishbone diagram analysis
Absent
Out of office
Not at desk
Lunchtime
Too many phone calls
Absent
Not giving receiving party’s coordinates
Complaining
Leaving a message
Lengthy talk
Does not know organization well
Takes too much time to explain
Does not understand customer
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Daily average
Total number
A One operator (partner out of office) 14.3 172
B Receiving party not present 6.1 73
C No one present in the section receiving call 5.1 61
D Section and name of the party not given 1.6 19
E Inquiry about branch office locations 1.3 16
F Other reasons 0.8 10
29.2 351
Reasons why customers have to wait(12-day analysis with check sheet)
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Pareto Analysis: reasons why customers have to wait
A B C D E F
Frequency Percentage
0%
49%
71.2%
100
200
300 87.1%
150
250
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Ideas for improvement
1. Taking lunches on three different shifts
2. Ask all employees to leave messages when leaving desks
3. Compiling a directory where next to personnel’s name appears her/his title
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Results of implementing the recommendations
A B C D E F
Frequency Percentage
100%
0%
49%
71.2%
100
200
300 87.1%
100%
B C A D E F
Frequency Percentage
0%
100
200
300
Before… …After
Improvement
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In general, how can we monitor quality…?
1. Assignable variation: we can assess the cause
2. Common variation: variation that may not be possible to correct (random variation, random noise)
By observingvariation in
output measures!
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Statistical Process Control (SPC)
Every output measure has a target value and a level of “acceptable” variation (upper and lower tolerance limits)
SPC uses samples from output measures to estimate themean and the variation (standard deviation)
Example
We want beer bottles to be filled with 12 FL OZ ± 0.05 FL OZ
Question:
How do we define the output measures?
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In order to measure variation we need…
The average (mean) of the observations:
N
iix
NX
1
1
The standard deviation of the observations:
N
XxN
ii
1
2)(
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Average & Variation example
Number of pepperoni’s per pizza: 25, 25, 26, 25, 23, 24, 25, 27
Average: 25
Standard Deviation: 1.1
Number of pepperoni’s per pizza: 25, 22, 28, 30, 27, 20, 25, 23
Average: 25
Standard Deviation: 3.17
Which pizza would you rather have?
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Accuracy and Consistency
We say that a process is accurate if its mean is close to the target T.
We say that a process is consistent if its standard deviationis low.
X
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Control Charts
Control charts tell you when a process measure is exhibiting abnormal behavior.
Upper Control Limit
Central Line
Lower Control Limit
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Two Types of Control Charts
• X/R Chart
This is a plot of averages and ranges over time (used for performance measures that are variables)
• p Chart
This is a plot of proportions over time (used for performance measures that are yes/no attributes)
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When should we use p charts?
1. When decisions are simple “yes” or “no” by inspection
2. When the sample sizes are large enough (>50)
Sample (day) Items Defective Percentage
1 200 10 0.050
2 200 8 0.040
3 200 9 0.045
4 200 13 0.065
5 200 15 0.075
6 200 25 0.125
7 200 16 0.080
Statistical Process Control with p Charts
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Statistical Process Control with p Charts
Let’s assume that we take t samples of size n …
size) (samplesamples) ofnumber (defects"" ofnumber total
p
n
ppsp
)1(
p
p
zspLCL
zspUCL
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066.0151
200680
p
017.0200
)066.01(066.0
ps
015.0 017.03 066.0
117.0 017.03 066.0
LCL
UCL
Statistical Process Control with p Charts
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LCL = 0.015
UCL = 0.117
p = 0.066
Statistical Process Control with p Charts
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When should we use X/R charts?
1. It is not possible to label “good” or “bad”
2. If we have relatively smaller sample sizes (<20)
Statistical Process Control with X/R Charts
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Take t samples of size n (sample size should be 5 or more)
n
iix
nX
1
1
}{min }{max ii xxR
R is the range between the highest and the lowest for each sample
Statistical Process Control with X/R Charts
X is the mean for each sample
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t
jjX
tX
1
1
t
jjR
tR
1
1
Statistical Process Control with X/R Charts
X is the average of the averages.
R is the average of the ranges
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RAXLCL
RAXUCL
X
X
2
2
define the upper and lower control limits…
RDLCL
RDUCL
R
R
3
4
Statistical Process Control with X/R Charts
Read A2, D3, D4 from theTable according to the sample size. In the next example n=5 and A2 =0.58, D3 =0 and D4 =2.11. If sample size n=10, then A2 =0.31, D3 =0.223 and D4 =1.78
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Example: SPC for bottle filling…
Sample Observation (xi) Average Range (R)
1 11.90 11.92 12.09 11.91 12.01
2 12.03 12.03 11.92 11.97 12.07
3 11.92 12.02 11.93 12.01 12.07
4 11.96 12.06 12.00 11.91 11.98
5 11.95 12.10 12.03 12.07 12.00
6 11.99 11.98 11.94 12.06 12.06
7 12.00 12.04 11.92 12.00 12.07
8 12.02 12.06 11.94 12.07 12.00
9 12.01 12.06 11.94 11.91 11.94
10 11.92 12.05 11.92 12.09 12.07
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Example: SPC for bottle filling…
Sample Observation (xi) Average Range (R)
1 11.90 11.92 12.09 11.91 12.01 11.97 0.19
2 12.03 12.03 11.92 11.97 12.07 12.00 0.15
3 11.92 12.02 11.93 12.01 12.07 11.99 0.15
4 11.96 12.06 12.00 11.91 11.98 11.98 0.15
5 11.95 12.10 12.03 12.07 12.00 12.03 0.15
6 11.99 11.98 11.94 12.06 12.06 12.01 0.12
7 12.00 12.04 11.92 12.00 12.07 12.01 0.15
8 12.02 12.06 11.94 12.07 12.00 12.02 0.13
9 12.01 12.06 11.94 11.91 11.94 11.97 0.15
10 11.92 12.05 11.92 12.09 12.07 12.01 0.17
Calculate the average and the range for each sample…
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Then…
00.12X
is the average of the averages
15.0R
is the average of the ranges
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Finally…
91.1115.058.000.12
09.1215.058.000.12
X
X
LCL
UCL
Calculate the upper and lower control limits
015.00
22.115.011.2
R
R
LCL
UCL
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LCL = 11.90
UCL = 12.10
The X Chart
X = 12.00
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The R Chart
LCL = 0.00
R = 0.15
UCL = 0.32
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The X/R Chart
LCL
UCL
X
LCL
R
UCL
What can you conclude?