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Statistical Process Control: Operations Management R. Dan Reid & Nada R. Sanders

The document discusses statistical process control and quality management techniques. It introduces common and assignable causes of variation, measures of variation like standard deviation, process capability, and statistical control charts. It covers control charts for variables like X-bar and R charts as well as attributes charts like P and C charts. Examples are provided for constructing each type of control chart.

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M Afif Budi Wicaksono
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© © All Rights Reserved
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107 views

Statistical Process Control: Operations Management R. Dan Reid & Nada R. Sanders

The document discusses statistical process control and quality management techniques. It introduces common and assignable causes of variation, measures of variation like standard deviation, process capability, and statistical control charts. It covers control charts for variables like X-bar and R charts as well as attributes charts like P and C charts. Examples are provided for constructing each type of control chart.

Uploaded by

M Afif Budi Wicaksono
Copyright
© © All Rights Reserved
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 32

Chapter 6 - Statistical

Process
Control
Operations Management
by
R. Dan Reid & Nada R. Sanders
2nd Edition Wiley 2005
PowerPoint Presentation by R.B. Clough - UNH

2005 Wiley

Sources of Variation in
Production and Service
Processes

Common causes of variation

Random causes that we cannot identify

Unavoidable

Cause slight differences in process variables like


diameter, weight, service time, temperature, etc.

Assignable causes of variation

Causes can be identified and eliminated

Typical causes are poor employee training, worn tool,


machine needing repair, etc.

Measuring Variation: The


Standard Deviation
Small vs. Large
Variation

Process Capability

A measure of the ability of a process to


meet preset design specifications:

Determines whether the process can do what


we are asking it to do

Design specifications (tolerances):

Determined by design engineers to define the


acceptable range of individual product
characteristics (e.g.: physical dimensions,
elapsed time, etc.)
Based upon customer expectations & how the
product works (not statistics!)

Relationship between Process


Variability and Specification
Width

Three Sigma Capability

Mean output +/- 3 standard


deviations falls within the design
specification
It means that 0.26% of output falls
outside the design specification and
is unacceptable.
The result: a 3-sigma capable
process produces 2600 defects for
every million units produced

Six Sigma Capability

Six sigma capability assumes the


process is capable of producing output
where the mean +/- 6 standard
deviations fall within the design
specifications
The result: only 3.4 defects for every
million produced
Six sigma capability means smaller
variation and therefore higher quality

Process Control Charts


Control Charts show sample data plotted on a graph with
Center Line (CL), Upper Control Limit (UCL), and Lower
Control Limit (LCL).

Setting Control Limits

Types of Control Charts

Control chart for variables are used to


monitor characteristics that can be
measured, e.g. length, weight, diameter,
time, etc.
Control charts for attributes are used
to monitor characteristics that have
discrete values and can be counted, e.g.
% defective, number of flaws in a shirt,
number of broken eggs in a box, etc.

Control Charts for


Variables

Mean (x-bar) charts

Tracks the central tendency (the


average value observed) over time

Range (R) charts:

Tracks the spread of the distribution


over time (estimates the observed
variation)

x-bar and R charts


monitor different
parameters!

Constructing a X-bar Chart:


A quality control inspector at the Cocoa Fizz soft drink
company has taken three samples with four
observations each of the volume of bottles filled. If the
standard deviation of the bottling operation is .2 ounces,
use the data below to develop control charts with limits of 3
standard deviations for the 16 oz. bottling operation.
Time 1

Time 2

Time 3

Observation
1

15.8

16.1

16.0

Observation
2

16.0

16.0

15.9

Observation
3

15.8

15.8

15.9

Observation
4

15.9

15.9

15.8

Step 1:
Calculate the Mean of Each
Sample
Time 1

Time 2

Time 3

Observation 1

15.8

16.1

16.0

Observation 2

16.0

16.0

15.9

Observation 3

15.8

15.8

15.9

Observation 4

15.9

15.9

15.8

Sample means
(X-bar)

15.875

15.975

15.9

Step 2: Calculate the Standard


Deviation of the Sample Mean

.2

.1
n
4

Step 3: Calculate CL, UCL, LCL

Center line (x-double bar):

15.875 15.975 15.9


x
15.92
3

Control limits for 3 limits (z = 3):

UCLx x z x 15.92 3 .1 16.22


LCLx x z x 15.92 3 .1 15.62

Step 4: Draw the Chart

An Alternative Method for the Xbar Chart Using R-bar and the A2
Factor
Use this method
when sigma for the
process distribution
is not known. Use
factor A2 from Table
6.1

Sample Size
(n)

2
3
4
5
6
7
8
9
10
11
12
13
14
15

Factor for x-Chart

A2
1.88
1.02
0.73
0.58
0.48
0.42
0.37
0.34
0.31
0.29
0.27
0.25
0.24
0.22

Factors for R-Chart

D3
0.00
0.00
0.00
0.00
0.00
0.08
0.14
0.18
0.22
0.26
0.28
0.31
0.33
0.35

D4
3.27
2.57
2.28
2.11
2.00
1.92
1.86
1.82
1.78
1.74
1.72
1.69
1.67
1.65

Step 1: Calculate the Range


of Each Sample and Average
Range
Time 1

Time 2

Time 3

Observation 1

15.8

16.1

16.0

Observation 2

16.0

16.0

15.9

Observation 3

15.8

15.8

15.9

Observation 4

15.9

15.9

15.8

Sample ranges
(R)

0.2

0.3

0.2

0.2 0.3 0.2


R
.233
3

Step 2: Calculate CL, UCL, LCL

Center line:

15.875 15.975 15.9


CL x
15.92
3

Control limits for 3 limits:

UCLx x A2 R 15.92 0.73 .233 16.09


LCLx x A2 R 15.92 0.73 .233 15.75

Control Chart for Range (RChart)


Center Line and Control
Limit calculations:

CL R

0.2 0.3 0.2


.233
3

UCL D4R 2.28(.233) .53


LCL D3R 0.0(.233) 0.0

Sample Size
(n)

2
3
4
5
6
7
8
9
10
11
12
13
14
15

Factor for x-Chart

A2
1.88
1.02
0.73
0.58
0.48
0.42
0.37
0.34
0.31
0.29
0.27
0.25
0.24
0.22

Factors for R-Chart

D3
0.00
0.00
0.00
0.00
0.00
0.08
0.14
0.18
0.22
0.26
0.28
0.31
0.33
0.35

D4
3.27
2.57
2.28
2.11
2.00
1.92
1.86
1.82
1.78
1.74
1.72
1.69
1.67
1.65

R-Bar Control Chart

Control Charts for


Attributes P-Charts & CCharts
Use P-Charts for quality characteristics

that are discrete and involve yes/no or


good/bad decisions

Percent of leaking caulking tubes in a box of 48


Percent of broken eggs in a carton

Use C-Charts for discrete defects when


there can be more than one defect per
unit

Number of flaws or stains in a carpet sample cut from


a production run
Number of complaints per customer at a hotel

Constructing a P-Chart:
A Production manager for a tire company has inspected
the number of defective tires in five random samples
with 20 tires in each sample. The table below shows the
number of defective tires in each sample of 20 tires.

Sample

Sample
Size (n)

Number
Defective

20

20

20

20

20

Step 1:
Calculate the Percent defective of Each
Sample and the Overall Percent Defective
(P-Bar)
Sampl Number
e
Defectiv
e

Sample
Size

Percent
Defectiv
e

20

.15

20

.10

20

.05

20

.10

20

.05

Total

100

.09

Step 2: Calculate the Standard


Deviation of P.

p(1-p) (.09)(.91)
p=
=
=0.064
n
20

Step 3: Calculate CL, UCL, LCL

Center line (p bar):

CL p .09

Control limits for 3 limits:

UCL p z

p z

.09

3(.064) .282

LCL

.09

3(.064) .102

Step 4: Draw the Chart

Constructing a C-Chart:
The number of
weekly customer
complaints are
monitored in a
large hotel.
Develop a three
sigma control
limits For a CChart using the
data table On the
right.

Week

Number of
Complaints

10

Total

22

Calculate CL, UCL, LCL

Center line (c bar):

#complaints
22
CL

2.2
# of samples
10

Control limits for 3 limits:

UCL c z c 2.2 3 2.2 6.65


LCL c z c 2.2 3 2.2 2.25 0

SQC in Services

Service Organizations have lagged behind


manufacturers in the use of statistical quality
control
Statistical measurements are required and it is more
difficult to measure the quality of a service

Services produce more intangible products


Perceptions of quality are highly subjective

A way to deal with service quality is to devise


quantifiable measurements of the service element

Check-in time at a hotel


Number of complaints received per month at a restaurant
Number of telephone rings before a call is answered
Acceptable control limits can be developed and charted

Homework
Ch. 6 Problems: 1, 4, 6, 7, 8, 10.

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