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Quality Management

  1. 1. Operations Management Session 4 / 5 – Managing Quality
  2. 2. Outline <ul><li>Global Company Profile: Arnold Palmer Hospital </li></ul><ul><li>Quality and Strategy </li></ul><ul><li>Defining Quality </li></ul><ul><ul><li>Implications of Quality </li></ul></ul><ul><ul><li>Cost of Quality (COQ) </li></ul></ul><ul><ul><li>Ethics and Quality Management </li></ul></ul>
  3. 3. Outline – Continued <ul><li>International Quality Standards </li></ul><ul><ul><li>ISO 9000 </li></ul></ul><ul><ul><li>ISO14000 </li></ul></ul>
  4. 4. Outline – Continued <ul><li>Total Quality Management </li></ul><ul><ul><li>Continuous Improvement </li></ul></ul><ul><ul><li>Six Sigma </li></ul></ul><ul><ul><li>Employee Empowerment </li></ul></ul><ul><ul><li>Benchmarking </li></ul></ul><ul><ul><li>Just-in-Time (JIT) </li></ul></ul><ul><ul><li>Taguchi Concepts </li></ul></ul><ul><ul><li>Knowledge of TQM Tools </li></ul></ul>
  5. 5. Outline – Continued <ul><li>Tools of TQM </li></ul><ul><ul><li>Check Sheets </li></ul></ul><ul><ul><li>Scatter Diagrams </li></ul></ul><ul><ul><li>Cause-and-Effect Diagrams </li></ul></ul><ul><ul><li>Pareto Charts </li></ul></ul><ul><ul><li>Flowcharts </li></ul></ul><ul><ul><li>Histograms </li></ul></ul><ul><ul><li>Statistical Process Control (SPC) </li></ul></ul>
  6. 6. Outline – Continued <ul><li>The Role of Inspection </li></ul><ul><ul><li>When and Where to Inspect </li></ul></ul><ul><ul><li>Source Inspection </li></ul></ul><ul><ul><li>Service Industry Inspection </li></ul></ul><ul><ul><li>Inspection of Attributes versus Variables </li></ul></ul><ul><li>TQM in Services </li></ul>
  7. 7. Learning Objectives <ul><li>When you complete this chapter you should be able to: </li></ul><ul><li>Define quality and TQM </li></ul><ul><li>Describe the ISO international quality standards </li></ul><ul><li>Explain the Six Sigma concept </li></ul><ul><li>Explain quality robust products and Taguchi concepts </li></ul><ul><li>Understand the use of the seven tools of TQM </li></ul>
  8. 8. Managing Quality Provides a Competitive Advantage Arnold Palmer Hospital <ul><li>Deliver over 13,000 babies annually </li></ul><ul><li>Virtually every type of quality tool is employed </li></ul><ul><ul><li>Continuous improvement </li></ul></ul><ul><ul><li>Employee empowerment </li></ul></ul><ul><ul><li>Benchmarking </li></ul></ul><ul><ul><li>Just-in-time </li></ul></ul><ul><ul><li>Quality tools </li></ul></ul>
  9. 9. Quality and Strategy <ul><li>Managing quality supports differentiation, low cost, and response strategies </li></ul><ul><li>Quality helps firms increase sales and reduce costs </li></ul><ul><li>Building a quality organization is a demanding task </li></ul>
  10. 10. Two Ways Quality Improves Profitability Figure 6.1 Improved Quality Increased Profits <ul><li>Increased productivity </li></ul><ul><li>Lower rework and scrap costs </li></ul><ul><li>Lower warranty costs </li></ul>Reduced Costs via <ul><li>Improved response </li></ul><ul><li>Flexible pricing </li></ul><ul><li>Improved reputation </li></ul>Sales Gains via
  11. 11. The Flow of Activities Organizational Practices Leadership, Mission statement, Effective operating procedures, Staff support, Training Yields: What is important and what is to be accomplished Figure 6.2 Quality Principles Customer focus, Continuous improvement, Benchmarking, Just-in-time, Tools of TQM Yields: How to do what is important and to be accomplished Employee Fulfillment Empowerment, Organizational commitment Yields: Employee attitudes that can accomplish what is important Customer Satisfaction Winning orders, Repeat customers Yields: An effective organization with a competitive advantage
  12. 12. Defining Quality 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
  13. 13. Different Views <ul><li>User-based – better performance, more features </li></ul><ul><li>Manufacturing-based – conformance to standards, making it right the first time </li></ul><ul><li>Product-based – specific and measurable attributes of the product </li></ul>
  14. 14. Implications of Quality <ul><li>Company reputation </li></ul><ul><ul><li>Perception of new products </li></ul></ul><ul><ul><li>Employment practices </li></ul></ul><ul><ul><li>Supplier relations </li></ul></ul><ul><li>Product liability </li></ul><ul><ul><li>Reduce risk </li></ul></ul><ul><li>Global implications </li></ul><ul><ul><li>Improved ability to compete </li></ul></ul>
  15. 15. Key Dimensions of Quality <ul><li>Performance </li></ul><ul><li>Features </li></ul><ul><li>Reliability </li></ul><ul><li>Conformance </li></ul><ul><li>Durability </li></ul><ul><li>Serviceability </li></ul><ul><li>Aesthetics </li></ul><ul><li>Perceived quality </li></ul><ul><li>Value </li></ul>
  16. 16. Costs of Quality <ul><li>Prevention costs - reducing the potential for defects </li></ul><ul><li>Appraisal costs - evaluating products, parts, and services </li></ul><ul><li>Internal failure - producing defective parts or service before delivery </li></ul><ul><li>External costs - defects discovered after delivery </li></ul>
  17. 17. Costs of Quality External Failure Internal Failure Prevention Appraisal Total Cost Quality Improvement Total Cost
  18. 18. Leaders in Quality W. Edwards Deming 14 Points for Management Joseph M. Juran Top management commitment, fitness for use Armand Feigenbaum Total Quality Control Philip B. Crosby Quality is Free, zero defects
  19. 19. Ethics and Quality Management <ul><li>Operations managers must deliver healthy, safe, quality products and services </li></ul><ul><li>Poor quality risks injuries, lawsuits, recalls, and regulation </li></ul><ul><li>Organizations are judged by how they respond to problems </li></ul><ul><li>All stakeholders much be considered </li></ul>
  20. 20. International Quality Standards <ul><li>ISO 9000 series (Europe/EC) </li></ul><ul><ul><li>Common quality standards for products sold in Europe (even if made in U.S.) </li></ul></ul><ul><ul><li>2000 update places greater emphasis on leadership and customer satisfaction </li></ul></ul><ul><li>ISO 14000 series (Europe/EC) </li></ul>
  21. 21. ISO 14000 Environmental Standard <ul><li>Core Elements: </li></ul><ul><li>Environmental management </li></ul><ul><li>Auditing </li></ul><ul><li>Performance evaluation </li></ul><ul><li>Labeling </li></ul><ul><li>Life cycle assessment </li></ul>
  22. 22. TQM <ul><li>Encompasses entire organization, from supplier to customer </li></ul><ul><li>Stresses a commitment by management to have a continuing, companywide drive toward excellence in all aspects of products and services that are important to the customer </li></ul>
  23. 23. Seven Concepts of TQM <ul><li>Continuous improvement </li></ul><ul><li>Six Sigma </li></ul><ul><li>Employee empowerment </li></ul><ul><li>Benchmarking </li></ul><ul><li>Just-in-time (JIT) </li></ul><ul><li>Taguchi concepts </li></ul><ul><li>Knowledge of TQM tools </li></ul>
  24. 24. Continuous Improvement <ul><li>Represents continual improvement of all processes </li></ul><ul><li>Involves all operations and work centers including suppliers and customers </li></ul><ul><ul><li>People, Equipment, Materials, Procedures </li></ul></ul>
  25. 25. Shewhart’s PDCA Model Figure 6.3 2. Do Test the plan 3. Check Is the plan working? 4. Act Implement the plan <ul><li>Plan </li></ul><ul><li>Identify the improvement and make a plan </li></ul>
  26. 26. Six Sigma <ul><li>Two meanings </li></ul><ul><ul><li>Statistical definition of a process that is 99.9997% capable, 3.4 defects per million opportunities (DPMO) </li></ul></ul><ul><ul><li>A program designed to reduce defects, lower costs, and improve customer satisfaction </li></ul></ul>
  27. 27. Six Sigma <ul><li>Two meanings </li></ul><ul><ul><li>Statistical definition of a process that is 99.9997% capable, 3.4 defects per million opportunities (DPMO) </li></ul></ul><ul><ul><li>A program designed to reduce defects, lower costs, and improve customer satisfaction </li></ul></ul>Figure 6.4 Mean Lower limits Upper limits 3.4 defects/million ±6  2,700 defects/million ±3 
  28. 28. Six Sigma DMAIC Approach <ul><li>Define critical outputs and identify gaps for improvement </li></ul><ul><li>Measure the work and collect process data </li></ul><ul><li>Analyze the data </li></ul><ul><li>Improve the process </li></ul><ul><li>Control the new process to make sure new performance is maintained </li></ul>
  29. 29. Employee Empowerment <ul><li>Getting employees involved in product and process improvements </li></ul><ul><ul><li>85% of quality problems are due to process and material </li></ul></ul><ul><li>Techniques </li></ul><ul><ul><li>Build communication networks that include employees </li></ul></ul><ul><ul><li>Develop open, supportive supervisors </li></ul></ul><ul><ul><li>Move responsibility to employees </li></ul></ul><ul><ul><li>Build a high-morale organization </li></ul></ul><ul><ul><li>Create formal team structures </li></ul></ul>
  30. 30. Quality Circles <ul><li>Group of employees who meet regularly to solve problems </li></ul><ul><li>Trained in planning, problem solving, and statistical methods </li></ul><ul><li>Often led by a facilitator </li></ul><ul><li>Very effective when done properly </li></ul>
  31. 31. Taguchi Concepts <ul><li>Engineering and experimental design methods to improve product and process design </li></ul><ul><ul><li>Identify key component and process variables affecting product variation </li></ul></ul><ul><li>Taguchi Concepts </li></ul><ul><ul><li>Quality robustness </li></ul></ul><ul><ul><li>Quality loss function </li></ul></ul><ul><ul><li>Target-oriented quality </li></ul></ul>
  32. 32. Quality Robustness <ul><li>Ability to produce products uniformly in adverse manufacturing and environmental conditions </li></ul><ul><ul><li>Remove the effects of adverse conditions </li></ul></ul><ul><ul><li>Small variations in materials and process do not destroy product quality </li></ul></ul>
  33. 33. Tools of TQM <ul><li>Tools for Generating Ideas </li></ul><ul><ul><li>Check sheets </li></ul></ul><ul><ul><li>Scatter diagrams </li></ul></ul><ul><ul><li>Cause-and-effect diagrams </li></ul></ul><ul><li>Tools to Organize the Data </li></ul><ul><ul><li>Pareto charts </li></ul></ul><ul><ul><li>Flowcharts </li></ul></ul><ul><li>Tools for Identifying Problems </li></ul><ul><ul><li>Histogram </li></ul></ul><ul><ul><li>Statistical process control chart </li></ul></ul>
  34. 34. Seven Tools of TQM / / / / /// / // /// // //// /// // / Hour Defect 1 2 3 4 5 6 7 8 A B C / / // / (a) Check Sheet: An organized method of recording data Figure 6.6
  35. 35. Seven Tools of TQM (b) Scatter Diagram: A graph of the value of one variable vs. another variable Figure 6.6 Absenteeism Productivity
  36. 36. Seven Tools of TQM (c) Cause-and-Effect Diagram: A tool that identifies process elements (causes) that might effect an outcome Figure 6.6 Cause Materials Methods Manpower Machinery Effect
  37. 37. Seven Tools of TQM (d) Pareto Chart: A graph to identify and plot problems or defects in descending order of frequency Figure 6.6 Frequency Percent A B C D E
  38. 38. Seven Tools of TQM (e) Flowchart (Process Diagram): A chart that describes the steps in a process Figure 6.6
  39. 39. Seven Tools of TQM (f) Histogram: A distribution showing the frequency of occurrences of a variable Figure 6.6 Distribution Repair time (minutes) Frequency
  40. 40. Seven Tools of TQM (g) Statistical Process Control Chart: A chart with time on the horizontal axis to plot values of a statistic Figure 6.6 Upper control limit Target value Lower control limit Time
  41. 41. Cause-and-Effect Diagrams Figure 6.7 Material (ball) Method (shooting process) Machine (hoop & backboard) Manpower (shooter) Missed free-throws Rim alignment Rim size Backboard stability Rim height Follow-through Hand position Aiming point Bend knees Balance Size of ball Lopsidedness Grain/Feel (grip) Air pressure Training Conditioning Motivation Concentration Consistency
  42. 42. Pareto Charts Number of occurrences Room svc Check-in Pool hours Minibar Misc. 72% 16% 5% 4% 3% 12 4 3 2 54 – 100 – 93 – 88 – 72 70 – 60 – 50 – 40 – 30 – 20 – 10 – 0 – Frequency (number) Causes and percent of the total Cumulative percent Data for October
  43. 43. Flow Charts MRI Flowchart <ul><li>Physician schedules MRI </li></ul><ul><li>Patient taken to MRI </li></ul><ul><li>Patient signs in </li></ul><ul><li>Patient is prepped </li></ul><ul><li>Technician carries out MRI </li></ul><ul><li>Technician inspects film </li></ul><ul><li>If unsatisfactory, repeat </li></ul><ul><li>Patient taken back to room </li></ul><ul><li>MRI read by radiologist </li></ul><ul><li>MRI report transferred to physician </li></ul><ul><li>Patient and physician discuss </li></ul>11 10 20% 9 8 80% 1 2 3 4 5 6 7
  44. 44. Statistical Process Control (SPC) <ul><li>Uses statistics and control charts to tell when to take corrective action </li></ul><ul><li>Drives process improvement </li></ul><ul><li>Four key steps </li></ul><ul><ul><li>Measure the process </li></ul></ul><ul><ul><li>When a change is indicated, find the assignable cause </li></ul></ul><ul><ul><li>Eliminate or incorporate the cause </li></ul></ul><ul><ul><li>Restart the revised process </li></ul></ul>
  45. 45. An SPC Chart Figure 6.8 Upper control limit Coach’s target value Lower control limit Game number | | | | | | | | | 1 2 3 4 5 6 7 8 9 20% 10% 0% Plots the percent of free throws missed
  46. 46. Inspection <ul><li>Involves examining items to see if an item is good or defective </li></ul><ul><li>Detect a defective product </li></ul><ul><ul><li>Does not correct deficiencies in process or product </li></ul></ul><ul><ul><li>It is expensive </li></ul></ul><ul><li>Issues </li></ul><ul><ul><li>When to inspect </li></ul></ul><ul><ul><li>Where in process to inspect </li></ul></ul>
  47. 47. When and Where to Inspect <ul><li>At the supplier’s plant while the supplier is producing </li></ul><ul><li>At your facility upon receipt of goods from the supplier </li></ul><ul><li>Before costly or irreversible processes </li></ul><ul><li>During the step-by-step production process </li></ul><ul><li>When production or service is complete </li></ul><ul><li>Before delivery to your customer </li></ul><ul><li>At the point of customer contact </li></ul>
  48. 48. Inspection <ul><li>Many problems </li></ul><ul><ul><li>Worker fatigue </li></ul></ul><ul><ul><li>Measurement error </li></ul></ul><ul><ul><li>Process variability </li></ul></ul><ul><li>Cannot inspect quality into a product </li></ul><ul><li>Robust design, empowered employees, and sound processes are better solutions </li></ul>
  49. 49. Source Inspection <ul><li>Also known as source control </li></ul><ul><li>The next step in the process is your customer </li></ul><ul><li>Ensure perfect product to your customer </li></ul>Poka-yoke is the concept of foolproof devices or techniques designed to pass only acceptable product
  50. 50. Service Industry Inspection Table 6.5 Organization What is Inspected Standard Jones Law Office Receptionist performance Billing Attorney Is phone answered by the second ring Accurate, timely, and correct format Promptness in returning calls
  51. 51. Service Industry Inspection Table 6.5 Organization What is Inspected Standard Hard Rock Hotel Reception desk Doorman Room Minibar Use customer’s name Greet guest in less than 30 seconds All lights working, spotless bathroom Restocked and charges accurately posted to bill
  52. 52. Service Industry Inspection Table 6.5 Organization What is Inspected Standard Arnold Palmer Hospital Billing Pharmacy Lab Nurses Admissions Accurate, timely, and correct format Prescription accuracy, inventory accuracy Audit for lab-test accuracy Charts immediately updated Data entered correctly and completely
  53. 53. Service Industry Inspection Table 6.5 Organization What is Inspected Standard Olive Garden Restaurant Busboy Busboy Waiter Serves water and bread within 1 minute Clears all entrée items and crumbs prior to dessert Knows and suggest specials, desserts
  54. 54. Service Industry Inspection Table 6.5 Organization What is Inspected Standard Nordstrom Department Store Display areas Stockrooms Salesclerks Attractive, well-organized, stocked, good lighting Rotation of goods, organized, clean Neat, courteous, very knowledgeable
  55. 55. Attributes Versus Variables <ul><li>Attributes </li></ul><ul><ul><li>Items are either good or bad, acceptable or unacceptable </li></ul></ul><ul><ul><li>Does not address degree of failure </li></ul></ul><ul><li>Variables </li></ul><ul><ul><li>Measures dimensions such as weight, speed, height, or strength </li></ul></ul><ul><ul><li>Falls within an acceptable range </li></ul></ul><ul><li>Use different statistical techniques </li></ul>
  56. 56. TQM In Services <ul><li>Service quality is more difficult to measure than the quality of goods </li></ul><ul><li>Service quality perceptions depend on </li></ul><ul><ul><li>Intangible differences between products </li></ul></ul><ul><ul><li>Intangible expectations customers have of those products </li></ul></ul>
  57. 57. Service Quality The Operations Manager must recognize: <ul><li>The tangible component of services is important </li></ul><ul><li>The service process is important </li></ul><ul><li>The service is judged against the customer’s expectations </li></ul><ul><li>Exceptions will occur </li></ul>
  58. 58. Service Specifications at UPS
  59. 59. Determinants of Service Quality <ul><li>Reliability </li></ul><ul><li>Responsiveness </li></ul><ul><li>Competence </li></ul><ul><li>Access </li></ul><ul><li>Courtesy </li></ul><ul><li>Communication </li></ul><ul><li>Credibility </li></ul><ul><li>Security </li></ul><ul><li>Understanding/ knowing the customer </li></ul><ul><li>Tangibles </li></ul>
  60. 60. Service Recovery Strategy <ul><li>Managers should have a plan for when services fail </li></ul><ul><li>Marriott’s LEARN routine </li></ul><ul><ul><li>Listen </li></ul></ul><ul><ul><li>Empathize </li></ul></ul><ul><ul><li>Apologize </li></ul></ul><ul><ul><li>React </li></ul></ul><ul><ul><li>Notify </li></ul></ul>

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