The Concept Of Quality
Gbogbo ọrọ náà
A bakery in Ibadan sells two thousand loaves a week. One Tuesday the mixer is loaded a minute short and forty loaves come out heavy and damp in the middle. Eleven of them are returned. The owner refunds eleven loaves, which costs her almost nothing, and thinks the problem is over. Six weeks later her Tuesday sales are down by two hundred loaves and she cannot work out why. The eleven refunds were never the cost of that batch. The cost was the customers who said nothing, did not come back, and told their neighbours.
This lesson is about that gap between what a quality failure appears to cost and what it actually costs. You will pin down what quality means in this course, which is not the same as expensive, and see how a business finds out whether it has a problem before its customers tell it. You will learn total quality management as a way of organising a whole workforce around getting things right the first time, weigh the real costs of maintaining quality against the real benefits, and finish with the situation the specification singles out: what happens to quality when a business grows and hands work to people it does not employ.
Ebumnobi
- Consequences of quality issues.
- Methods of maintaining consistent quality: Total quality management (TQM).
- Costs and benefits of maintaining quality.
Maapụ uche
E seela isiokwu a ka ị hụ otu echiche si ejikọta.
Mepee maapụ uche na ngwa
Akwụkwọ Ọmụmụ
Ndetu Nkuzi Zuru Ezu di na Ngwa Green Bridge
Nweta ngwa Green Bridge CBT na ekwenti gi ma o bu kompiuta maka ulo akwukwo IGCSE zuru oke: akwukwo ule ndi gara aga, usoro nyocha, eserese uche, kaadi omumu na nkuzi olu.
Nnyocha Ọmụmụ
Ekele diri gi maka imecha ihe karịrị na The Concept Of Quality. Ugbu a na ị na-enyochakwa isi echiche na echiche ndị dị mkpa, ọ bụ oge iji nwalee ihe ị ma. Ngwa a na-enye ụdị ajụjụ ọmụmụ dị iche iche emebere iji kwado nghọta gị wee nyere gị aka ịmata otú ị ghọtara ihe ndị a kụziri.
Ị ga-ahụ ngwakọta nke ụdị ajụjụ dị iche iche, gụnyere ajụjụ chọrọ ịhọrọ otu n’ime ọtụtụ azịza, ajụjụ chọrọ mkpirisi azịza, na ajụjụ ede ede. A na-arụpụta ajụjụ ọ bụla nke ọma iji nwalee akụkụ dị iche iche nke ihe ọmụma gị na nkà nke ịtụgharị uche.
Jiri akụkụ a nke nyocha ka ohere iji kụziere ihe ị matara banyere isiokwu ahụ ma chọpụta ebe ọ bụla ị nwere ike ịchọ ọmụmụ ihe ọzọ. Ekwela ka nsogbu ọ bụla ị na-eche ihu mee ka ị daa mba; kama, lee ha anya dị ka ohere maka ịzụlite onwe gị na imeziwanye.
- Which one of the following best describes quality in a business? A. Charging the highest price in the market B. Meeting the expectations the customer has of the product C. Using the most expensive materials available D. Employing the largest number of inspectors Answer: B
- In total quality management, who is responsible for quality? A. A separate inspection department B. The production manager only C. Every employee in the business D. The business's suppliers Answer: C
- A factory makes 8,000 units a year and 5 per cent are rejected. How many units are rejected? A. 40 B. 160 C. 400 D. 4,000 Answer: C
- Which one of the following is a cost of maintaining quality rather than a benefit? A. Fewer products returned by customers B. Extra training for production staff C. A stronger reputation with customers D. Less material wasted as scrap Answer: B
- Why does franchising make it harder for a business to control quality? A. Franchisees are employees who cannot be dismissed B. Franchisees keep the saving from cutting corners but share the damage to the brand C. Franchising always means using cheaper materials D. Franchised outlets are not allowed to be inspected Answer: B
Rue ajuju ndi a n'ime ngwa ahu
Rue ajuju ndi a n'ime ngwa ahu
Akwụkwọ A Na-atụ Aro
Meecha Ajụjụ Ule Ọmarịcha
Ị chọrọ ime ajụjụ ule ọmarịcha gbasara The Concept Of Quality? Budata ngwa Green Bridge CBT iji nweta ajụjụ ule ọmarịcha na nyocha zuru ezu gbasara isiokwu a.
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