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Quality Management and Techniques

The document discusses Quality Management techniques, focusing on Quality Function Deployment (QFD), Reliability, and Failure Mode and Effects Analysis (FMEA). It emphasizes the importance of designing quality into products and services to meet customer expectations and satisfaction. Key concepts include the definitions of quality, the role of internal and external customers, and the methodologies for assessing and improving product reliability and performance.

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0% found this document useful (0 votes)
6 views20 pages

Quality Management and Techniques

The document discusses Quality Management techniques, focusing on Quality Function Deployment (QFD), Reliability, and Failure Mode and Effects Analysis (FMEA). It emphasizes the importance of designing quality into products and services to meet customer expectations and satisfaction. Key concepts include the definitions of quality, the role of internal and external customers, and the methodologies for assessing and improving product reliability and performance.

Uploaded by

lixtb16
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Quality Management and Techniques

Designing Quality into Products and Services


• QFD
• (Reliability – extra video – not in the
exam)
• FMEA
Objectives

 Discuss Quality Function Deployment (QFD) and


its role in product and service design.
 Reliability (not discussed in these slides)
 Failure Mode and Effects Analysis (FMEA)
 Taguchi robustness principles Next segment
of slides
Quality Is
 Conformance to requirements - P. Crosby

 Closeness to the target - deviations mean loss to the society


- G. Taguchi

 Providing full customer satisfaction at the most economical levels -


A. Feigenbaum

 Eight dimensional - Performance, Features, Conformance, Reliability,


Serviceability, Durability, Aesthetics, and Perception - D. Garvin

 “Delighting” the customer - Very keen “TQM” people

© MBPF
Modern Definition

Quality is meeting or exceeding customer expectations


Who is the customer?
External customers
Recipients of an output but are not part of the
organization supplying it.
Internal customers
Recipients of another person’s or department’s
output within an organization
Quality of Design & Quality of
Conformance
 Quality of design refers to how well product
specifications aim to meet customer requirements.

 Quality of conformance refers to how closely the


actual product conforms to the chosen design
specifications.

 A product is called “defective” if its cost, quality,


availability, or flow time differ significantly from
their expected values.

© MBPF
Designing Quality into
Products and Services

 Must be designed to satisfy and delight the


customer
 Design begins with input from the customer
 Approaches:
 Seven management tools
 Quality function deployment
 Reliability
Quality Function Deployment (QFD)

 Developed in Japan by Professor Yoji Akao


 Quality is defined by the customer
 Customer’s definition of quality is considered in
the product/service design process and
production process
The House of Quality

Correlations Shows inter-


++ Strong Positive relationships between
+ Positive
0 Negative design reqs.
00 Strong Negative

Design Requirements
Translates
Customer customer reqs. to
Requirements design reqs.
1 2 3 4 5

Shows correlation of
design reqs. with
customer reqs.

Compares design
Target
Values against competitors

Specifications for design reqs.


QFD Example

In the following example, the customer requirement of


value is operationalized for a pizza in terms of meat, cheese,
vegetables, and price. As the quantities of meat and cheese
increase, customer value strongly increases. As the
quantity of vegetables increases, customer value increases.
As price increases, customer value decreases.
The House of Quality
Correlations
++ Strong Positive
+ Positive
0 Negative 00
00 Strong Negative 00
0
0

Design Requirements R = Roger’s Pizza


X = Competitor X-O

Vegetables

DeliveryTime
A = Competitor Ace

Packaging
Customer
Cheese
Meat

(5 is best)

Price
Requirements
1 2 3 4 5

A RX
Value ++ ++ + 00

Taste ++ ++ ++ 0 + A R X

00 ++ R X A
Delivered Hot
30 min. maximum
20 gms./sq. in.

$2.99 for Large


25 gms ./ sq .in.

Insulated box
Fresh daily

Target
Values
QFD-Four-phased Approach

 Uses a series of stages to translate customer


requirements into:

 Parts characteristics
 Key process operations
 Production equipment settings
QFD-Four-phased Approach
Reliability
(following in the extra video – not required
in the exam)
 Key part of design process
 The probability the product or service will perform
without failure
 3 dimensions of reliability
Probability
Will perform on a given trial
Will last for a given length of time
Definition of failure
Prescribed operating conditions
Risk Assessment Tools and Risk
Prevention

 Failure Mode and Effects Analysis


 Used to examine a product at the system or subsystem
levels
 Can be expanded to include:
 Safety
 Effect on downtime
 Access
 Repair planning
 Design changes
FMEA Ratings
 Engineers must rate the following:
 SEV: The severity of the failure mode. Assigned a value
between 1 & 10, where 10 is the most severe
 DET: The detectability of the failure mode. Assigned a
value between 1 & 10 with 10 being the most difficult to
detect
 OCC: Probability of occurrence (Relative Failure Rate) of
the failure mode. Assigned a value between 1 & 10, where
10 is the highest probability/failure rate
 The Risk Priority Number (RPN) can then be
assigned to each failure mode. The relative
importance of each failure mode is represented by
its RPN number, where RPN = SEV*OCC*DET.
 Failure modes are then sorted by RPN number to
identify and prioritise the issues that should be
addressed as potential improvements
Failure Example: ATM

Source: American Society for Quality (ASQ) website: [Link]


Car headlight system (example in
another video)
Summary

 QFD
 Reliability
 FMEA

Further Readings:
 Chapters 16, 18 from the book “Managing
Quality” by Dale. Van der Wiele & van Iwaarden,
5th ed.
 Chapter 9 from the book “The Fundamentals of
Quality Management” by D.F. Kehoe.

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