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Chapter 1: Q13PE (page 22)

A philosophy that aggressively seeks to eliminate causes of production defects.

Short Answer

Expert verified

Total quality management is a philosophy that aggressively strives to remove the causes of production defects. Total Quality Control Management refers to a company's management efforts to improve product innovation and customer loyalty.

Step by step solution

01

Introduction 

Management is the act of planning, decision making, organizing, directing, motivating, and controlling an organization's human resources, financial, physical, and information resources to achieve its goals efficiently and effectively.

02

Analyze

Total quality management (TQM)originated in the manufacturing business but has extended to nearly every other industry segment. It aspires to create long-term success and stability by increasing product quality via consumer loyalty. It has become to be one of the most important components of a company's operational management. It strives to increase and improve product quality by creating standards, conducting quality checks, removing defects, and innovating.

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Most popular questions from this chapter

Management may choose to build up capacity in anticipation of demand or in response to developing demand. Cite the advantages and disadvantages of both approaches.

Question: Two of the efficiency ratios mentioned in the chapter are the receivable turnover ratio and the inventory turnover ratio. While they are two completely separate measures, they are very similar in one way. What is the common thread between these two?

Do the concepts of complexity and divergence apply to an online sales company such as Dell Computer?

Question: Consider the following financial data from the past year for Midwest Outdoor Equipment Corporation.

Gross income $25,240,000

Total sales 24,324,000

Total credit sales 18,785,000

Net income 2,975,000

Cost of goods sold 12,600,000

Total assets 10,550,000

Average inventory 2,875,000

Average receivables 3,445,000

a. Compute the receivable turnover ratio.

b. Compute the inventory turnover ratio.

c. Compute the asset turnover ratio.

Owners of a local restaurants are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods, about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve on average about 100 customers per hour. During these nights, are they in the zone of service, the critical zone, or the zone of no service?
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