质量作用部署(1)ppt课件

1、Quality Function Deployment质量功能展开.1. Introduction of QFDAppearance: 1972, Mitsubishi, JapanDeveloping: 1984, Xerox, the United States.QFD is a planning tool used to fulfill customer expectations.QDF is a disciplined approach to product design, engineering, and production and provides in-depth evalua

2、tion of a product.QDF focuses on customer expectations or requirements - the voice of the customer.2. The benefits of QFDCustomer driven;Reduces implementation time;Promotes teamwork;Provides documentation.3. Implementation of QFDFormation of QFD team;Collect information of customer expectation (voi

3、ce of customer);Collect information of technical descriptions (voice of organization).Build the House of Quality;Analyze and make conclusion and solution.4. House of QualityComposition of House of Quality:# Left Wall: 顾客需求及其重要度# Ceiling: 工程措施# Roof: 相关矩阵# Room: 关系矩阵# Floor: 工程措施重要度和目的价值# Right Wall:

4、 市场竞争性评价# Foundation: 技术竞争性评价.RoofCeilingRoomFloorFoundationLeft WallRightWall.Symbols used in House of Quality:、：Strong +9： Medium +3： Weak +1Blank: No relationship 0Example of forming the House of Quality:.Problem: The customer would like to have a cup of delicious caf. Please build the House of Q

5、uality to indicate how to fulfill the customer expectations.Solution:Collect information of customer expectations.e.g.a. Hot;烫的b. Good color;顺眼的c. Full taste;味道丰富的d. Pure caf taste (sweet);香味纯粹的e. Cheap;价廉f. Good quantity;量足g. Keeping warm.保温.Collect information of technical descriptions accordingly

6、.e.g.Temperature before service;上桌时温度Caffeine percentage;咖啡因含量Taste and composition;味道、成份Density;浓度Sweet composition;香味成份Density of sweet;香味浓度Price;售价Capacity;容量Temperature after service.上桌后浓度.Fill the customer expectations to the left wall while the technical descriptions the ceiling.Using , , to i

7、ndicate the interrelationship between the left wall and the ceiling. .上桌时温度咖啡因含量味道成份味道浓度香味成份香味浓度售价容量上桌后温度烫的悦目味道丰富香味纯正价廉量足保温.上桌时温度咖啡因含量味道成份味道浓度香味成份香味浓度售价容量上桌后温度烫的9悦目33味道丰富1193香味纯正93价廉93量足39保温39.Fill the relation matrix:rij= 9 0 0 0 0 0 0 0 03 3 0 0 0 0 0 0 01 1 9 3 0 0 0 0 0 0 0 0 0 9 3 0 0 00 0 0 0

8、0 0 9 3 00 0 0 0 0 0 3 9 03 0 0 0 0 0 0 0 9i: serial number of customer expectations, j: serial number of technical descriptions.权值烫的30悦目5味道丰富15香味纯正20价廉15量足5保温10.技术要求的重要度权值“上桌时温度”的相关程度重要度烫的3099302.7悦目53350.15味道丰富1511150.15香味纯正2000价廉1500量足500保温103310=0.3合计：2.7+0.15+0.15+0+0+0+0.3=3.3.上桌时温度咖啡因含量味道成份味道

9、浓度香味成份香味浓度售价容量上桌后温度重要度50.40.90.9合计：11.1上桌时温度咖啡因含量味道成份味道浓度香味成份香味浓度售价容量上桌后温度重要度%29.73%2.70%12.16%4.05%16.22%5.41%13.51%8.11%8.11%.结论制定质量目的或进展质量改良，应该率先从“上桌时的温度着手，其次为“香味成分、“售价、“味道成分等。这样，质量目的的制定或改良，根本符合客户的要求。.Experimental Design实验设计.Learning OutcomesWhat is experimental design?Review o

10、f some statisticsHypotheses and t test.1. Experimental DesignAny experiment that has flexibility to make desired changes in the input variation of a process to observe the output response.The primary goals of a designed experiment are to:Determine the variables and their magnitude that influences the response;Determine the levels for these variables;Determine how to manipulate these variables to control the response.2. Review of statisticsMean:Standard deviation:.If the sample size n approache