Chick N Gravy

1228 Words Mar 28th, 2011 5 Pages
I. Introduction II. Statement of the Problem

Based on the case, two problems were formulated?

1. How will defects be measured and what quality tools will be used?

2. What should Ana recommend to the manager after knowing the results?

III. Objectives

* To determine the most numbered defect and the most defective product line with the use of quality tools

* To address the solution to the manager

IV. Areas of Consideration

Chick-n-Gravy frozen dinner

A. Aesthetics

* This dimension of quality characterized the appearance, smell, and taste of the product. As the group assessed the Chick-n-Gravy frozen dinner, it showed that problems on aesthetics would be on unacceptable taste of the
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VII. Conclusion

Check Sheet Time of the day | Defect Observed | | Underfilled | Missing Item | Spill/Mixed | Unacceptable Taste | Improperly Sealed | | 1 | 2 | Total | 1 | 2 | Total | 1 | 2 | Total | 1 | 2 | Total | 1 | 2 | Total | Morning | 0 | 1 | 1 | 11 | 0 | 11 | 2 | 2 | 4 | 14 | 7 | 21 | 0 | 5 | 5 | Afternoon | 3 | 1 | 4 | 0 | 7 | 7 | 4 | 6 | 10 | 0 | 1 | 1 | 1 | 5 | 6 | Total | 3 | 2 | 5 | 11 | 7 | 18 | 6 | 8 | 14 | 14 | 8 | 22 | 1 | 10 | 11 |

Pare

Pareto Chart of Defects for each Product Line

Pareto Chart for each Defect

Pareto chart for the Type of Defect Observed in each Product Line

Cause and Effect Diagram

Measurement
Human
Machines

Insufficient trainings Obsolescence Chick-n-Gravy frozen dinner defects Improper methods Low motivation Low maintenance Poor supervision Out of Adjustment

Inaccurate Temp. Defective raw Ineffective quality
Control Materials

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