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Statistical process control: an essential ingredient for improving service and manufacuring quality

Ben Mason (Warwick Manufacturing Group, School of Engineering, University of Warwick, UK.)
Jiju Antony (Warwick Manufacturing Group, School of Engineering, University of Warwick, UK.)

Managing Service Quality: An International Journal

ISSN: 0960-4529

Publication date: 1 August 2000

Abstract

Many organizations in the UK are still learning about the implementation and use of total quality management (TQM) techniques such as statistical process control (SPC), even though in other parts of the world, especially in Japan, they have been used widely and successfully for many years. Research carried out by the authors shows that almost the only thing taught to engineers within many UK academic institutions in relation to SPC is control charting. Although the understanding of control charts is a very important aspect of SPC, it is by no means the only one for the successful introduction and development of SPC. It is argued that the emphasis should not be on the control charts themselves, but on the essential ingredients for getting SPC started in organisations and the various issues associated with the implementation of SPC. This paper discusses the ingredients that are needed for the successful implementation of SPC.

Keywords

Citation

Mason, B. and Antony, J. (2000), "Statistical process control: an essential ingredient for improving service and manufacuring quality", Managing Service Quality: An International Journal, Vol. 10 No. 4, pp. 233-238. https://doi.org/10.1108/09604520010341618

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MCB UP Ltd

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