• 대한안전경영과학회지
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• 제4권2호
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• pp.169-178
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• 2002

This paper presents an analytic method of quality function deployment(QFD) that is to maximize customer satisfaction subject to technical and economic sides in process design. We have used Wasserman's normalization method and the analytical hierarchy process(AHP) to determine the intensity of the relationship between customer requirements and process design attributes. This paper also shows cost-quality model the tradeoff between quality and cost as a linear programming(LP) with new constraints that have designated special process required allocating firstly. The cost-quality function deployment of piston ring is presented to illustrate the feasibility of such techniques.

• International Journal of Quality Innovation
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• 제3권2호
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• pp.74-83
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• 2002

Process capability indices as an important kind of indices are intended to provide single-number assessments of the inherent process capability to meet specification limits on quality characteristic(5) of interest. In this paper the condition for the application of process capability indices is analyzed. On the basis of process capability indices, dynamic process capability indices as a new kind of indices to show the current process capability are discussed and the condition for the application of dynamic process capability indices is exhibited. Comparison between process capability index and dynamic process capability index and comparison between $D_p$ and $D_pk$ are made and the conclusions provide the approach for process control. According to the requirement of process capability indices provided by customer, quality control based on process capability indices dynamic process capability indices is discussed.

• 한국CDE학회논문집
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• 제13권3호
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• pp.235-242
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• 2008

This paper proposes a method for improving the process plan quality by use of dimensional tolerances. Dimensioning and tolerancing plays a key role in manufacturing process plan because the final part must ensure conformance with the dimensions and tolerances in its drawing. As a first step for the improvement of process plan quality, two resultant tolerances in design and process plan should be compared each other, and so a tolerance chart is used for acquisition and comparison of the two tolerances. In addition to two kinds of design and manufacturing tolerances, operational sequences or paths for the resultant dimension and tolerance are additionally recognized for measuring the quality of process plan quantitatively. Rooted tree is applied to find the related paths for the manufacturing resultant tolerances. A quality coefficient is defined by the components of two tolerances and their relations, the paths related to manufacturing resultant tolerances and the difficulty of an operation. In order to improve the quality of manufacturing process plan, the paths that two kinds of tolerances are the same or different in the rooted tree are recognized respectively and a method for tolerance rearrangement is developed. A procedure for improving the quality is suggested by combining the coefficient and the tolerance rearrangement method. A case study is applied to illustrate the efficiency of improvement method.

• 경영과학
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• 제26권2호
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• pp.61-70
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• 2009

This study gives the quality factor evaluation of rubber gloves manufacturing, including a systematic classification of poor durability(internal quality factors) and look bad(external quality factors) as well as the types of defective items, along with the relationship between quality factors and the defective types. The relationship analysis between quality factors and the defective types are performed with AHP(Analytic Hierarchy Process) technique. The results of our study will be useful for quality management activities and manufacturing process in rubber gloves manufacturing companies.

• 품질경영학회지
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• 제32권3호
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• pp.109-125
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• 2004

This paper deals with an optimal process control problem in production of hull structural steel plate with high defective rate. The main quality characteristic(dependent variable) is the internal quality(defect) of plates and is dependent on process parameters(independent variables). The dependent variable(quality characteristics) has three categorical ordinal data and there are 35 independent variables(29 continuous variables and 6 categorical variables). In this paper, we determine the main factors and to develop the mathematical model between internal quality predicted probabilities and the main factors. Secondly, we find out the optimal process condition of main factors through analysis of variance(ANOVA) using simulation. We consider three models to obtain the main factors and the optimal process condition: linear, quadratic, error models.

• 산업경영시스템학회지
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• 제15권26호
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• pp.137-150
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• 1992

As a part of quality control activities for developing competitive products, the significant method of process quality assurance for solving initial production quality problems is just quality control process chart(QC process chart). However, the QC process chart which is used for domestic enterprises at present had obscured in basement and not itemized by industry and formally used. So. in this study, the improved QC process charts which classified by industry we suggested so that each enterprise may utilize them according to the each enterprise characteristics.

• 대한안전경영과학회지
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• 제1권1호
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• pp.123-134
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• 1999

There are several models for process quality assurance by quality system (ISO 9000), process capability analysis, acceptance control chart and so on. When a high level process capability has been achieved, it takes a long time to monitor the process shift, so it is sometimes necessary to develop a quicker monitoring system. To achieve a quicker quality assurance model for high-reliability process, this paper presents a model for process quality assurance when the fraction nonconforming is very small. We design an acceptance control chart based on variable quality characteristic and time-censored accelerated testing. The distribution of the characteristics is assumed to be normal or lognormal with a location parameter of the distribution that is a linear function of a stress. The design parameters are sample size, control limits and sample proportions allocated to low stress. These paramaters are obtained under minimization of the relative variance of the MLE of location parameter subject to APL and RPL constraints.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 1999년도 추계학술대회
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• pp.247-257
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• 1999

There are several models for process quality assurance by quality system(ISO 9000), process capability analysis, acceptance control chart and so on. When a high level process capability has been achieved, it takes a long time to monitor the process shift, so it is sometimes necessary to develop a quicker monitoring system. To achieve a quicker quality assurance model for high-reliability process, this paper presents a model for process quality assurance when the fraction nonconforming is very small. We design an acceptance control chart based on variable quality characteristic and time-censored accelerated testing. The distribution of the characteristics is assumed to be normal of lognormal with a location parameter of the distribution that is a linear function of a stress. The design parameters are sample size, control limits and sample proportions allocated to low stress. These parameters are obtained under minimization of the relative variance of the MLE of location parameter subject to APL and RPL constraints.

• 대한간호학회지
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• 제28권1호
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• pp.17-25
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• 1998

This study was done to evaluate the quality of clinical nursing care using the variables of structure, process, and outcome and to analyze the relationship between the variables. This study also explored which variables are validating indicators to evaluate the quality of nursing care. The results analyzed by multiple regression showed that, generally structural variables did not contribute to the variance in outcome scores, but process variables of nursing care contributed significantly to the outcome variable of patient satisfaction. A combination of structure and process variables explained outcome variables more than structural variables alone. Also, patient satisfaction and hospital preference were significantly related to each other. Therefore, if nursing quality evaluation relies solely upon on structural variables such as number of available nurses and workload, it would be inaccurate because process variables of nursing care are strongly related to outcome variables and the two categories of structure and process variables helped to strengthen the relationships. Thus, it is important to focus on variables of structure, process, ant outcome together in evaluating nursing care quality.

• Journal of Nutrition and Health
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• 제36권10호
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• pp.1071-1082
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• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.