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st. Mary's University Institutional Repository St. Mary's University Institutional Repository

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/6439
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dc.contributor.authorMESELE, TEMESGEN-
dc.date.accessioned2021-11-08T08:13:30Z-
dc.date.accessioned2021-11-08T08:13:31Z-
dc.date.available2021-11-08T08:13:30Z-
dc.date.available2021-11-08T08:13:31Z-
dc.date.issued2021-06-
dc.identifier.uri.-
dc.identifier.urihttp://hdl.handle.net/123456789/6439-
dc.description.abstractIn order to survive in a competitive market, improving quality of product or process is must for any company. The principal aim of this study is about to investigate the assessments on SPC implementation at the beverage industry for improving Product Quality. The approach used in this study is direct observation, thorough examination of process lines, and information has been collected from quality control sections and from company’s workers working in the area of quality control process through interview and questionnaire. Control chart was constructed in order to prioritize the major defects occurred and to suggest a suitable control limits for each main product parameters. From the analysis of the data, it has been found that the company has many good practice such as information exchange in the manufacturing process with in each shift, the impact in the manufacturing process on key quality characteristics of final product is well-known by the chemist, Quality characteristics associated with manufacturing process is being monitored via control charts, based on control sample every machines in quality control section of the company calibrated and adjustment made with in regular period, Process parameters affecting quality of final product delivered to customers are being controlled using SPC tools and only calibrated measuring devices are being used to take measurements on critical process characteristics are some of the good practices of the company so as in the implementation process of SPC all these are very basic to improve the process and the quality of the product. Even if the company has many constraints to implement all suggestion for improvement within short period of time, but it is important to give priority for training of employees in quality control and production department and management commitment is important and the company recognized that the suggestion will provide significant continuous improvement in the long run SPC implementation.en_US
dc.language.isoenen_US
dc.publisherST. MARY’S UNIVERSITYen_US
dc.subjectcontrol chart, continuous improvement, SPC tools, SPC implementation, quality control, quality, quality characteristicsen_US
dc.titleASSESSMENT ON SPC IMPLIMENTATION AT THE BEVERAGE INDUSTRY FOR IMPROVING PRODDUCT QUALITY: THE CASE OF BGI ETHIOPIAen_US
dc.typeThesisen_US
Appears in Collections:Quality And Productivity Management
Quality And Productivity Management

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