Chick N Gravy

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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…show more content…
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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