Outputs
Operational Strategies:
Employee Performance – six sigma, quality circle, etc Productivity improvement strategies Production system: MRPII, WCM, JIT, six sigma, etc Quality – ISO, TQM
• Hot yet quality food • Satisfied customers resulting in profits Challenge: Finding the most suitable system of food preparation to meet the objectives as stated above. Dissatisfaction could be due to poor quality, e.g., too spicy, too cold, etc
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Joseph M. Juran Armand V. Feigenbaum Philip B. Crosby Kaoru Ishikawa Genichi Taguchi
Old vs. New Concepts of Quality
Time Early 1900s 1940s 1960s 1980s and beyond
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System Approach as an Open System:
External Forces: PESTDC
INPUT
TRANSFORMATION PROCESS
OUTPUT
FEEDBACK LOOP
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Transformation Process: