quality management lecture 07. designing and assuring quality
TRANSCRIPT
![Page 1: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/1.jpg)
Quality Management
Lecture 07.
Designing and Assuring Quality
![Page 2: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/2.jpg)
The Design Process
Product idea generation
Customer future needs projection
Technology selection for product developement
Technology developement for process selection
Final product definition
Product marketing and distribution preparation
Product design and evaluation
Manufacturing system design
Product manufacture, Delivery and use
![Page 3: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/3.jpg)
QFD – Quality Function Deployment
• House of quality• Customer needs are
translated into functional production design
• Voice of customers
![Page 4: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/4.jpg)
Traditional design vs. QFDTraditional Design QFD
Customer needs
Desing
Results of design
Process Desgin
Customer needs
Importance to customers
Competitiors product
Target value for designing
Desing
Results of design
Process Desgin
![Page 5: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/5.jpg)
1. Step – customer needs
Cu
stom
er re
qu
irem
en
ts
1.
2.
3.
4.
Clean facilities
Comfortable seating
Delicious foods
Responsive servers
![Page 6: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/6.jpg)
2. Step – technical design elemetns
Te
ch
nic
al R
eq
uire
me
nts
1. 2. 3. 4. 5.
Type of tile
Dirt resistance of floor tiles
Seat m
aterial
Server training
Menu standardization
![Page 7: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/7.jpg)
3. Step - relationship
Custom
er requirements
1. Clean facilities
2. Comfortable seating
3. Delicious food
4. Responsive servers
Te
chn
ical
Re
qu
irem
ents
1. T
ype
if tile
2. Dirt resistance of floor tile
3. S
ea
t ma
teria
l
4. Server training
5. M
enu standardization
9 9 3 1
9
1 9
9 3
9 – strong relationship
3 – somewhat associated
1 – weak association
![Page 8: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/8.jpg)
4. Step – correlation between technical elements
Te
chn
ical R
equ
irem
en
ts
1. T
ype
of tile
2. Dirt resistance of floor tile
3. S
ea
t ma
teria
l
4. Server training
5. M
enu standardization
9
-3
9
9 – strong positive
3 – positive
-3 – negative
-9 – strong negative
![Page 9: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/9.jpg)
5. step. Competitive assessment
• Both for customer requirements and technical elements
• 5 point scale• A, B – competitiors• Us – own company
Cu
stom
er re
q.
1 2 3 4 5
Us B A
A U B
B Us A
B Us A
Technical req.
1 A A A A Us
2 B B Us S,B
3 Us Us A
4
5 B B
![Page 10: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/10.jpg)
6. Step – priorizing customer needs
• importance (1-10)• Target value (1-5)• Sales point (1-2)• Absolute weight – product of these three
ImpTarget
valueSales
pointAbs.
weight
Custom
er requirem
ents
1. Clean facilities 9 3 1 272. Comfortable seating 6 5 1 30
3. Delicious food 8 4 2 64
4. Responsive servers 7 4 2 56
![Page 11: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/11.jpg)
7. Step – priorizing technical requirements
• Difficulty (1-10)• Target value (the same)• Absolute weight (sum of the products of relationship
between customer requirements and technical requirements and importance to customers)
• Relative weight (sum of the products of relationship between customer requirements and technical requirements and absolute weight of customer needs
![Page 12: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/12.jpg)
T
ech
nica
l R
eq
uire
men
ts
1. T
ype
if tile
2. Dirt resistance of floor tile
3. S
ea
t ma
teria
l
4. Server training
5. M
enu standardization
Custom
er requirements
1. Clean facilities
2. Comfortable seating
3. Delicious food
4. Responsive servers
9 9 3 1
9
1 9
9 3
ImpTarget value
Sales point
Abs. weight
9 3 1 27
6 5 1 30
8 4 2 64
7 4 2 56
Abs. weight
Relat. weight
81 81 81 80 93
243 243 351 595 744
8. Step – final evaluation
Σ416
0,19 0,19 0,190,19 0,22
Σ2176
0,11 0,11 0,160,27 0,34 Restaurant have to focuse on menu standardization
![Page 13: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/13.jpg)
FMEA (failure mode and effects analysis
• Reliability – – Component - propensity of a part to fail over a given
time– System – probability that a system of component will
perform its function over a period of time
• Can be used for:– Concept– Process– Design– Service– Equipment
![Page 14: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/14.jpg)
Steps• 1. step - Identify components or steps• 2. step – list all functions• 3. step – identify failures• 4. step – Idintify its effects• 5. step – evaluate the consequances (1-10)
![Page 15: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/15.jpg)
• 6. stept – Estimate the relative likelihood of occurance for each failure
• 7. step – estimate the ease of detection
• 8. Calculate risk – RPN number
![Page 16: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/16.jpg)
• Evaluate the risk of a component or a failure– Risk=P (occurrence of the problem)*Lost– occurrence: chance to occur + not revealed by inspection– Lost: the effect of the failure
• RPN – SR*DR*OR– SR – severity rating– DR – detection rating– OR – Occurrence rating
• RF – sum of RPNs for failures• RP – sum of RFs for parts
![Page 17: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/17.jpg)
![Page 18: Quality Management Lecture 07. Designing and Assuring Quality](https://reader033.vdocument.in/reader033/viewer/2022061618/551c41a0550346a0458b4592/html5/thumbnails/18.jpg)
Thank you for your attention!