CH 2- Managing Quality

Descripción

UA Foodservice Management NHM 372
Alicia Suzanne
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Alicia Suzanne
Creado por Alicia Suzanne hace casi 7 años
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Pregunta Respuesta
Quality Assurance (QA) procedure that ensures maintenance of standards
Total Quality Management processes are refined with the goal of improving performance in response to customers' needs
Customer anyone affected by a product or service
internal customers anyone affected within the company, e.g. employees
Continuous Quality Improvement leadership, structure, and training to improve organizational processes
Six Sigma focuses on reducing variations in the process
Kaizen continuous small improvements rather than big all at once
Reengineering radical redesign
Lean using less resources to make quality products
constraint anything keeping a company from its goal
Theory of Constraints exploiting and elevating constraints
Quality Function Deployment helps transform the customer voice into production
benchmarking comparing against the best in the field
cause and effect diagram illustration of factors that might influence the outcome
pareto analysis focuses on the most important causes to solve problems
root cause analysis identify the root problem
Failure Mode and Effects Analysis identifies potential failures
Check Sheet Ticks used to measure observations
histogram a bar graph that displays frequency distribution of data
Plan-Do-Check-Act (PDCA) FOCUS: find a process to improve organize a team clarify current knowledge understand causes select improvement process
Gantt Charts project schedules
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