• Journal of the Korea Safety Management & Science
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• v.24 no.3
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• pp.93-103
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• 2022

This study investigated the method of continuous improvement of small-medium company production processes through POSCO's QSS(Quick Six Sigma) activities. QSS is a field operation technique that encompasses the advantages of Six Sigma, TPS(Toyota Production System), TQM (Total Quality Management), and IE(Industrial Engineering). Through this, POSCO not only encourages activities centered on related small and medium-sized partners, etc., but is also expected to contribute to the continuous improvement of the company's own production process through QSS activities. In this study, rather than unconditionally carrying out activities according to the needs of large companies, the research is to help the continuous improvement of the actual production process of small and medium-sized enterprises by effectively applying and spreading QSS activities in consideration of the characteristics and environment of the company. For this purpose, empirical research is conducted on the process improvement activities and QSS activities of company Y, which has less than 100 assembly and production quality and inspection processes among SMEs. The changes in the production process improvement of SMEs through the application of the final QSS were investigated through empirical studies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.238-247
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• 2006

The purpose of this study was to evaluate school dieticians' performance of nutritional quality control, and further to establish effective and objective standards of nutritional quality control. Data for this study came from 200 school dieticians' responses in the Chungbuk area. The total quality management (TQM)-based questionnaire was structured. The questionnaire consisted of the following four fields (1) performance of nutritional quality control, (2) performance of stepwise food production to maximize nutrient preservation rate, (3) management of documents and records related to nutritional quality control, and (4) other relating matters. The items of the questionnaire were measured on a five-point Likert scale which ranged from 'strongly agree' to 'strongly disagree'. First, the analysis indicated that school dieticians performed 'least' on human resource management', 'mediocre' on nutritional quality control, and best on 'leadership'. Second, the analysis on performance of stepwise food production to maximize nutrient preservation rate showed that dieticians considerably endeavored to maximize nutrients of cooked food, but it was found out that the most of nutrient destruction can be caused by heating during cooking. Third, the result showed that the systematic use of documents and records for nutritional quality control was not sufficiently accomplished, especially in the production phase of food. In addition, the measure by the Pearson correlation coefficient indicated that there was a significant relationship between performance of nutritional quality control and performance of stepwise food production to maximize nutrient preservation rate, and between performance of nutritional quality control and management of documents and records related to nutritional quality control. Finally, the findings of this study suggest that more effort should be exerted to carefully establish TQM-based standards for the improvement of nutritionary quality.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.817-830
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• 2009

The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system's achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food's contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo's number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice's sanitation management be constructed and more emphasis should be put on strategy development to improve customers' satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential.

• Proceedings of the Korean Society for Quality Management Conference
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• 1998.11a
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• pp.63-76
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• 1998

'품질아카데미'는 우리산업의 품질경쟁력 향상을 위해 조직된 산${\cdot}$학${\cdot}$연품질경영 (QM) 전문가단체이다. '품질아카데미'에서는 우리나라의 품질경쟁력을 평가할 수 있는 모형을 개발하여 사례 연구와 우수기업선정 및 품질경영실태조사를 실시하였다. 18개의 전문분과 중 본 논문은 '서비스${\cdot}$유통업 QM분과'에서 조사한 서비스 유통업의 품질경영실태 조사 결과이다.

• International Journal of Quality Innovation
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• v.4 no.1
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• pp.20-39
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• 2003

Based on a combination of theories, experiences and cases a sustainable change strategy and self-assessment method with a focus on the human dimension in TQM are suggested and discussed. The Post Denmark TIQ (Total Involvement in Quality) case will be used to illustrate how breakthrough in people attitudes and organisational culture happened and became the foundation for a new culture focusing on change, continuous improvements and everybody's participation.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2000.10a
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• pp.206-208
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• 2000

This paper focuses on what the philosophy and methodology of the Theory of Constraints contribute to B2B e-commerce. Typical characteristics of TOC methods applicable to B2B are explored in comparison with traditional MRP, JIT, TQM and cost accounting. Addressed are expected changes in various backend business areas supporting e-commerce. TOC provides B2B management with the capability of logistics transparency, speedy decision making, and better cashflow.

• Journal of Korean Society for Quality Management
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• v.31 no.2
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• pp.220-229
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• 2003

The methodology of Six Sigma originated at Motorola in the early 1980s is nowadays proved to be an effective way in Improving the quality. Many companies find adding Six Sigma to their current business system gives them all or almost all the elements of total quality management(TQM). However most companies where Six Sigma is implemented confront many difficulties in non-manufacturing parts such as transactional and administrative processes. In this paper we discuss distinct aspects of such non-manufacturing process, and investigate activating scheme of Six Sigma in those parts of industry.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.19 no.38
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• pp.29-41
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• 1996

This paper asserts that business innovation methodology will enables companies to fit into the change of business environment and improve the productivity and effectiveness. Business innovation can be implemented using total quality management(TQM), benchmarking, business reengineering, CALS et al. Information technology will be useful tools that enables companies to fit into the radical change of environment and offer the added values to customers.

• International Journal of Quality Innovation
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• v.2 no.2
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• pp.127-135
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• 2001

Personnel engaged in the medical field have implemented continual improvement by team activities in an effort to construct a system that reduces the risks involved in medical care. Knowledge in total quality management (TQM), especially statistical quality control (SQC) developed for industry, seems to be applicable to medical care. This paper describes the application of SQC to continual improvement in medical care.

• Journal of the Korea Safety Management & Science
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• v.8 no.4
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• pp.129-149
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• 2006

Six sigma, contrary to TQM, offers the concrete process for accomplishing the management innovation. Nowadays it has become as a standard means. Many companies claim to stand for durable management and would like to get customers' satisfaction and more profit with total six sigma activities. Under the present conditions we propose how to maximize efficiency with six sigma application on transportation management that is an issue among many companies.