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CH 2- Managing Quality

Alicia Suzanne Englisch 21 Karten

Karten in diesem Stapel (21)

  1. 1Quality Assurance (QA)procedure that ensures maintenance of standards
  2. 2Total Quality Managementprocesses are refined with the goal of improving performance in response to customers' needs
  3. 3Customeranyone affected by a product or service
  4. 4internal customersanyone affected within the company, e.g. employees
  5. 5Continuous Quality Improvementleadership, structure, and training to improve organizational processes
  6. 6Six Sigmafocuses on reducing variations in the process
  7. 7Kaizencontinuous small improvements rather than big all at once
  8. 8Reengineeringradical redesign
  9. 9Leanusing less resources to make quality products
  10. 10constraintanything keeping a company from its goal
  11. 11Theory of Constraintsexploiting and elevating constraints
  12. 12Quality Function Deploymenthelps transform the customer voice into production
  13. 13benchmarkingcomparing against the best in the field
  14. 14cause and effect diagramillustration of factors that might influence the outcome
  15. 15pareto analysisfocuses on the most important causes to solve problems
  16. 16root cause analysisidentify the root problem
  17. 17Failure Mode and Effects Analysisidentifies potential failures
  18. 18Check SheetTicks used to measure observations
  19. 19histograma bar graph that displays frequency distribution of data
  20. 20Plan-Do-Check-Act (PDCA)FOCUS:
    find a process to improve
    organize a team
    clarify current knowledge
    understand causes
    select improvement process
  21. 21Gantt Chartsproject schedules

Informationen

Beschreibung
UA Foodservice Management NHM 372
Erstellt von
Alicia Suzanne
Aufrufe
8
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