質(zhì)量作用部署

QualityFunctionDeployment質(zhì)量功能展開1.IntroductionofQFDAppearance:1972,Mitsubishi,JapanDeveloping:1984,Xerox,theUnitedStatesQFDisaplanningtoolusedtofulfillcustomerexpectations..QDFisadisciplinedapproachtoproductdesign,engineering,,andproductionandprovidesin-depthevaluationofaproduct.QDFfocusesoncustomerexpectationsorrequirements-----thevoiceofthecustomer.2.ThebenefitsofQFDCustomerdriven;;Reducesimplementationtime;;Promotesteamwork;Providesdocumentation.3.ImplementationofQFDFormationofQFDteam;;Collectinformationofcustomerexpectation(voiceofcustomer);;Collectinformationoftechnicaldescriptions((voiceoforganization)BuildtheHouseofQuality;Analyzeandmakeconclusionandsolution.4.HouseofQualityCompositionofHouseofQuality:#LeftWall:顧顧客需需求及其其重要度度#Ceiling::工程程措施#Roof::相關(guān)關(guān)矩陣#Room::關(guān)系系矩陣#Floor:工工程措施施重要度度和目標(biāo)標(biāo)價(jià)值#RightWall::市場(chǎng)場(chǎng)競(jìng)爭(zhēng)性性評(píng)估#Foundation::技術(shù)術(shù)競(jìng)爭(zhēng)性性評(píng)估RoofCeilingRoomFloorFoundationLeftWallRightWallSymbolsusedinHouseofQuality:●、◎：：Strong++9○：Medium++3△：Weak++1Blank:Norelationship0ExampleofformingtheHouseofQuality::Problem:Thecustomerwouldliketohaveacupofdeliciouscafé.PleasebuildtheHouseofQualitytoindicatehowtofulfillthecustomerexpectations.Solution:Collectinformationofcustomerexpectations.e.g..a.Hot;（燙燙的）b.Goodcolor;（（悅目的的）c.Fulltaste;（（味道豐豐富的））d.Purecaféétaste(sweet);;（香味味純正的的）e.Cheap;;（價(jià)廉廉）f.Goodquantity;;（量足足）g.Keepingwarm.（保保溫）Collectinformationoftechnicaldescriptionsaccordingly..e.g..Temperaturebeforeservice;（（上桌時(shí)時(shí)溫度））Caffeinepercentage;（咖咖啡因含含量）Tasteandcomposition;;（味道道、成份份）Density;（濃濃度）Sweetcomposition;（（香味成成份）Densityofsweet;（香香味濃度度）Price;（（售價(jià)））Capacity;（（容量））Temperatureafterservice.（上上桌后濃濃度）Fillthecustomerexpectationstotheleftwallwhilethetechnicaldescriptionstheceiling.Using●●,○○,△△toindicatetheinterrelationshipbetweentheleftwallandtheceiling.上桌時(shí)溫度咖啡因含量味道成份味道濃度香味成份香味濃度售價(jià)容量上桌后溫度燙的●悅目○○味道豐富△△●○香味純正●○價(jià)廉●○量足○●保溫○●上桌時(shí)溫度咖啡因含量味道成份味道濃度香味成份香味濃度售價(jià)容量上桌后溫度燙的9悅目33味道豐富1193香味純正93價(jià)廉93量足39保溫39Filltherelationmatrix::[rij]=900000000330000000119300000000093000000000930000000390300000009i:serialnumberofcustomerexpectations,j:serialnumberoftechnicaldescriptions..權(quán)值燙的30％悅目5％味道豐富15％香味純正20％價(jià)廉15％量足5％保溫10％技術(shù)要求求的重要要度權(quán)值“上桌時(shí)溫度”的相關(guān)程度重要度燙的30％99×30％＝2.7悅目5％33×5％＝0.15味道豐富15％11×15％＝0.15香味純正20％00價(jià)廉15％00量足5％00保溫10％33×10％=0.3合計(jì)：2.7++0.15+0.15+0++0+0+0..3=3.3上桌時(shí)溫度咖啡因含量味道成份味道濃度香味成份香味濃度售價(jià)容量上桌后溫度重要度50.40.90.9合計(jì)：11.1上桌時(shí)溫度咖啡因含量味道成份味道濃度香味成份香味濃度售價(jià)容量上桌后溫度重要度%29.73%2.70%12.16%4.05%16.22%5.41%13.51%8.11%8.11%結(jié)論制定質(zhì)量量目標(biāo)或或進(jìn)行質(zhì)質(zhì)量改進(jìn)進(jìn)，應(yīng)該該率先從從“上桌桌時(shí)的溫溫度”著著手，其其次為““香味成成分”、、“售價(jià)價(jià)”、““味道成成分”等等。這樣，質(zhì)質(zhì)量目標(biāo)標(biāo)的制定定或改進(jìn)進(jìn)，基本本符合客客戶的要要求。ExperimentalDesign試驗(yàn)設(shè)計(jì)計(jì)LearningOutcomesWhatisexperimentaldesign??ReviewofsomestatisticsHypothesesandttest1.ExperimentalDesignAnyexperimentthathasflexibilitytomakedesiredchangesintheinputvariationofaprocesstoobservetheoutputresponse..Theprimarygoalsofadesignedexperimentareto:Determinethevariablesandtheirmagnitudethatinfluencestheresponse;;Determinethelevelsforthesevariables;Determinehowtomanipulatethesevariablestocontroltheresponse.2.ReviewofstatisticsMean:Standarddeviation::Ifthesam