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You searched Library Catalogue - Publisher: George Braziller Inc.,
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Call Number (WOU)
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SP CEMBA 2010
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Author
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Ferry, Swijanto
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Title
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Implementation of quality control tools in order to monitor and reduce wastage in an instant noodle manufacturing: a case study on XYZ sbn bhd / Ferry Swijanto
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Abstract
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Wastage is anything which does not add value to a product or service in all activities.
Minimize wastage is a process of improvement and involve methodology in order to reduce
resources/energy consumption during manufacture as well as requires better knowledge of
the production process, using better materials and fine-tune of the supporting equipment.
There are some varieties of wastage management and control which linkage with
quality concept and quality control tools. Most of the quality performance comes in the form
of continuous improvement and reducing cost by minimizing the wastage or optimum
consumption of raw materials especially in the production and manufacturing process.
This case study will try to implement some of the quality control tools in order to help
the Management of XYZ Sdn Bhd to reduce wastage of the raw materials usage in the noodle
manufacturing process. After the implementation of quality tools, the company can do
summative evaluation to know how the improvement compares to standard manufacturing
consumption as the bench-mark. Finally, if the company can control and reduce the wastage,
it will affect to cost efficiency and may have optimum profit for the long-run business.
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Notes
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Final project report submitted in partial fulfilment of the requirements for the Degree of Master of Business Administration (CeMBA)
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Publisher/Year
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Penang : School of Business and Administration, Wawasan Open University, 2010
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Physical Description
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86 p.; 30 cm.
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Subject
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Wawasan Open University -- Dissertations
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