Quality Improvement Techniques
Quality Improvement Techniques Vikas Kumar1*, Sarita Choudhary2 1,2Government Polytechnic College, Lecturer Mechanical Engineering, Sikar Rajasthan, India Abstract In the current scenario of highly competitive international markets, quality is the key to survival. Quality is improved and productivity is increased by reducing the defective-rate of products, and by using the Man, Machine and Material in the best way possible. Quality is improved when the defect rate in the process is reduced. So for this purpose, several approaches are used, such as Analysis of Variance (ANOVA), Shainin DOE technique, Statistical Process Control, Trial and Error method and Taguchi Method. Keywords: Quality, ANOVA, Six Sigma, Shainin, Design of Experiment(DOE), Taguchi, SPC 1. Introduction Manufacturing companies are under increasingly diverse and mounting pressures due to more sophisticated markets, changing customer choice and global competition (Dangayach&Deshmukh, 2003). In this competitive scenario, both leading manufacturers and service providers have come to see quality as a strategic weapon in their competitive battles. As a result, they have committed substantial resources to developing metrices like as defect rates, response time, delivery commitments, and evaluation of products, services and operations performance. Quality is cited as the single most important factor in determining market share. The quality measures represent the most positive step taken to date towards broadening the basis of business performance measurement (Dharf et al., 2005). The improvement in the process and reduction in the variations is achieved by a fundamental understanding of quality improvement is essential to compete effectively in today‟s international markets (Kolarik, et al., 1995). Quality is improved when the defect rate in the process is reduced.
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