Ten key ingredients for making SPC successful in organisations

Jiju Antony (Jiju Antony is a Senior Teaching Fellow at the International Manufacturing Centre of the University of Warwick, Coventy, UK. He has co‐authored a book entitled Experimental Quality: A Strategic Approach to Achieve and Improve Quality published by Kluwer Academic Publishers in December 1999. His second book entitled Understanding and Implementing Quality: Tools, Techniques and Frameworks is due to be published by Routledge in the middle of next year.)

Measuring Business Excellence

ISSN: 1368-3047

Publication date: 1 December 2000


Statistical process control (SPC) is a powerful technique for improving process quality by systematically eliminating special or assignable causes of variation. SPC is not a simple and automatic task. The successful application of SPC requires many skills such as engineering, management, statistical, teamwork and planning. Although the use of control charts is a very important aspect of SPC, it is by no means the only one for the implementation of SPC in organisations. Many engineers graduating today from the academic institutions are exposed to only control charts (i.e. different types) and not the other important ingredients for the successful implementation of SPC. This paper will briefly discuss the ten key ingredients that are needed for the effective application of SPC in any organisation.



Antony, J. (2000), "Ten key ingredients for making SPC successful in organisations", Measuring Business Excellence, Vol. 4 No. 4, pp. 7-10. https://doi.org/10.1108/13683040010362274

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