Managing quality is crucial for businesses. Quality products help to maintain customer satisfaction and loyalty and reduce the risk and cost of replacing faulty goods. Quality improvement is a continuous process. The tools of Quality are used company – wide for advancement in total quality management. These are the basic techniques useful in solving problem concerning quality, cost, production volumes that arise in the workplace logically and effectively.
The basic 7 Tools of Quality are –
· Histograms
· Pareto charts
· Cause and effect diagrams
· Check sheets
· Scatter diagrams
· Flow charts
· Controlcharts
HISTOGRAMS
Histograms are a graphical representation of data in a bar chart format used to observe the “shape” of the data. They can also be used to show the relationships of many different collections of data including any process that requires random samples to determine if the process is performing properly.
Some rules for developing histograms
· The width of the histogram must be consistent.
· The classes must be mutually exclusive and all inclusive.
· The number of the classes is decided by 2^k >=n where n is the number of data values and k is the number of classes.
PARETO CHARTS
Pareto charts identify and prioritize problems that need to be solved. They can also be used for a variety of analyses. For example: identifying and prioritizing complaints from customers, store inventory and distribution of wealth among countries.
Some rules for developing pareto charts
· Information must be selected based on types of defects that occur as a result of a process.
· Data must be collected and categorized.
· A histogram or frequency chart is constructed showing the number of occurrences.
CAUSE AND EFFECT OR THE FISHBONE OR THE ISHIKAWA DIAGRAM
These diagrams look like the skeleton of a fish, with the problem being the head and the causes being the head and the causes being the “ribs” and the sub-causes being the smaller “bones” stemming from the ribs. They are used as an abstract way to depict the causes and effects of the major problems in the process. For example – causes of delayed flight departures, broken/faulty products, late product delivery.
Steps in creating a fishbone diagram or cause and effect diagrams
· State the problem directly in the head of the fish.
· Draw the backbone and ribs.
· Continue to fill out the diagram asking, “Why?” about each cause of the problem.
· View the diagram and identify the core causes.
· Set goals to address the core causes.
CHECK SHEETS
Check sheets are data gathering tools that can be used in forming histograms and pareto charts. These are a form used to record the frequency of occurrences of certain product or service characteristics related to quality. These can be either tabular or schematic. Examples of when check sheets may be helpful: tracking customer complaints at a restaurant, slow production times, faulty/defective products.
Steps in designing a check sheet
· Identify common defects occurring in the process.
· Draw a table.
· The user places check marks on the sheet when a defect is encountered.
SCATTER DIAGRAMS
Scatter diagram is used to examine the relationships between variables. They are also used to investigate the possible relationship between two variables that both relate to the same “event”. A straight line of best fit (using the least square method) is often included. Examples of when scatter diagrams can be used to determine if there is a relationship: prevention costs and conformance , overtime hours versus days absent, determining if a particular defect is due to run size.
Steps in setting up a scatter plot
· Determining the X (independent) and Y (dependent) variables.
· Gather process data relating to the variables identified in step above.
· Plot the data.
· Observe the plotted data to see if there is a relationship between the variables.
FLOWCHARTS
A flowchart is a graphical representation of a process. The first step in many process improvement projects is to create a flowchart. An example of a process that could use a flowchart would be a restaurant. When a customer enters the restaurant, if there is a table available they are seated. If not, they can wait or sit at the bar and have a drink. When the table becomes available, the customer is seated. After eating, the patron pays for the food or can either leave or sit at the bar.
Symbols used in Flow Charts
· Oval: Denotes the beginning or end of a program.
· Flow line (arrow): Denotes the direction of logic flow in a program.
· Parallelogram: Denotes either an input operation or an output operation.
· Rectangle: Denotes a process to be carried out.
· Diamond: Denotes a decision (or branch) to be made. The program should continue along one of two routes.
Steps in creating a flow chart
· Develop a general process and then fill in the elements of the process.
· Observe the people doing the process.
· Determine which steps add value and which do not, to simplify work.
· Determine whether the work actually needs to be done.
CONTROL CHARTS
A control chart is used to determine whether a process will produce a product or service with consistent measurable properties. A control chart has a nominal value or central line and an upper and lower control limit. Example of when to use control charts: quality inspection and checking for defects in products.
Steps in forming a control chart
· Take a random sample from the process, measure the quality characteristics and calculate a variable or attribute measure.
· If the statistic falls outside the control limits, then look for assignable causes.
· Either eliminate or incorporate the cause. Reconstruct the control chart with the new data.