质量作用部署(1)

QualityFunctionDeployment质量功能展开1.IntroductionofQFDAppearance:1972,Mitsubishi,JapanDeveloping:1984,Xerox,theUnitedStatesQFDisaplanningtoolusedtofulfillcustomerexpectations.QDFisadisciplinedapproachtoproductdesign,engineering,andproductionandprovidesin-depthevaluationofaproduct.QDFfocusesoncustomerexpectationsorrequirements----thevoiceofthecustomer.2.ThebenefitsofQFDCustomerdriven;Reducesimplementationtime;Promotesteamwork;Providesdocumentation.3.ImplementationofQFD1.FormationofQFDteam;2.Collectinformationofcustomerexpectation(voiceofcustomer);3.Collectinformationoftechnicaldescriptions(voiceoforganization)4.BuildtheHouseofQuality;5.Analyzeandmakeconclusionandsolution.4.HouseofQualityCompositionofHouseofQuality:#LeftWall: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标价值#RightWall:市场竞争性评估#Foundation:技术竞争性评估RoofCeilingRoomFloorFoundationLeftWallRightWallSymbolsusedinHouseofQuality:●、◎：Strong+9○：Medium+3△：Weak+1Blank:Norelationship0ExampleofformingtheHouseofQuality:Problem:Thecustomerwouldliketohaveacupofdeliciouscafé.PleasebuildtheHouseofQualitytoindicatehowtofulfillthecustomerexpectations.Solution:1.Collectinformationofcustomerexpectations.e.g.a.Hot;（烫的）b.Goodcolor;（悦目的）c.Fulltaste;（味道丰富的）d.Purecafétaste(sweet);（香味纯正的）e.Cheap;（价廉）f.Goodquantity;（量足）g.Keepingwarm.（保温）2.Collectinformationoftechnicaldescriptionsaccordingly.e.g.Temperaturebeforeservice;（上桌时温度）Caffeinepercentage;（咖啡因含量）Tasteandcomposition;（味道、成份）Density;（浓度）Sweetcomposition;（香味成份）Densityofsweet;（香味浓度）Price;（售价）Capacity;（容量）Temperatureafterservice.（上桌后浓度）Fillthecustomerexpectationstotheleftwallwhilethetechnicaldescriptionstheceiling.Using●,○,△toindicatetheinterrelationshipbetweentheleftwallandtheceiling.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Filltherelationmatrix:[rij]=900000000330000000119300000000093000000000930000000390300000009i:serialnumberofcustomerexpectations,j:serialnumberoftechnicaldescriptions.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30％99×30％＝2.7悦目5％33×5％＝0.15味道丰富15％11×15％＝0.15香味纯正20％00价廉15％00量足5％00保温10％33×10％=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浓度香味成份香味浓度售价容量上桌后温度重要度3.30.31.350.451.80.61.50.90.9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制定质量目标或进行质量改进，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，质量目标的制定或改进，基本符合客户的要求。ExperimentalDesign试验设计LearningOutcomesWhatisexperimentaldesign?ReviewofsomestatisticsHypothesesandttest1.ExperimentalDesignAnyexperimentthathasflexibilitytomakedesiredchangesintheinputvariationofaprocesstoobservetheoutputresponse.Theprimarygoalsofadesignedexperimentareto:1.Determinethevariablesandtheirmagnitudethatinfluencestheresponse;2.Determinethelevelsforthesevariables;3.Determinehowtomanipulatethesevariablestocontroltheresponse.2.ReviewofstatisticsMean:Standarddeviation:11niiXXn22211211()11nnniiiiiiXXXXXnsnn2211()XniinSSsMSSSXXIfthesamplesizenapproachesinfinity(∞),thevarianceofthesampleapproachesthevarianceofthepopulation.2211()()lim1nniiiinXXXMSnnTheagesofthetreesare:10,8,12,15yearsold.XXSSMSs11.2526.7538.922.993.hypotheses