【作者】 李君；

【导师】 李全喜；

【作者基本信息】 吉林大学 ， 工商管理硕士（专业学位）， 2018， 硕士

【摘要】 本论文研究的课题是X公司的水解蛋白风味不良问题的质量改善。从2012年开始,X公司由于质量问题导致的投诉数量居高不下,并导致不良质量成本持续维持高位,并成逐年增加的趋势,严重影响了顾客满意度和公司声誉,对X公司的正常经营活动和企业发展造成了很多不利影响。本论文的主要目的是通过最新的质量管理理论指引,同时有效地运用质量工具,将水解蛋白产品的质量投诉发生次数减少,不良造成的质量成本降低,提高顾客满意度,进而提高企业竞争力。本文简单介绍了X公司水解蛋白产品及其生产工艺,选取了2012年到2015年期间水解蛋白质量投诉的数据,通过对数据的整理、分析、讨论,最终确定以水解蛋白风味不良问题作为不良改善对象进行研究。本文以科学严谨的态度,利用4M1E方法及头脑风暴方式梳理出所有可能导致水解蛋白风味不良的各类因素,采用过程管理、PDCA循环,8D方法、QC活动小组等质量工具,集思广益充分讨论,确定了在水解蛋白的实际生产过程中导致风味不良的各类主要因素。通过不断地优化完善,针对不同因素均制定了相应的改善措施,并落实到相关责任人,持续改善执行,在过程中不断检讨纠正措施成效,完善管控方案,积累数据和经验,最终形成一整套关于风味不良的有效解决方案、摸索出一系列关于水解蛋白品质异常问题解决的管理思路与方法。本文研究发现,通过永久性纠正对策的实施,水解蛋白风味不良的质量问题得到了卓有成效地的管控,X公司不良投诉发生数量及质量成本明显下降。以至于不论是改善小组的工作过程还是工作成果都获得了广大客户的认可,X公司在调味品行业的优势地位也进一步得到了巩固。质量管理水平的不断提升,无疑是质量管理体系建立、保持、维护、持续改进的结果。质量改善是企业发展必须开展的工作,是提高企业核心竞争力的必由之路。X公司始终坚持“永远满足顾客需求”的理念,并将永远坚持将质量管理放在企业管理的核心地位。更多还原

【Abstract】 This application research is on the quality improvement of hydrolyzed protein inconformity taste problem of company x.Since the beginning of 2012,the number of complaints of X companies caused by quality problems has remained high,resulting in unsustainable quality costs continuing to remain high and increasing year by year,seriously affecting customer satisfaction and company reputation,and the normal operation of Company X.Activity and business development have caused a lot of adverse effects.The main purpose of this paper is to use the latest quality management theory guidelines and effectively use quality tools to reduce the number of quality complaints of hydrolyzed protein products,reduce the quality cost caused by defects,increase customer satisfaction,and then improve the competitiveness of enterprises.This article briefly introduced X company’s hydrolyzed protein product and its production technology,selected the data of hydrolyzed protein quality complaint from 2012 to 2015,through the data collation,analysis,discussion,finally determined that the hydrolyzed protein inconformity taste problem as bad improvement Subjects conduct research.This paper adopts the 4M1 E method and brainstorming methods to sort out all the various factors that may lead to inconformity taste of hydrolyzed proteins.It adopts quality management tools such as process management,PDCA cycle,8D method,and QC team to fully discuss and determine.In the actual production process of hydrolyzed protein,various kinds of main factors that cause inconformity flavor are found.Through constant optimization,relevant improvement measures have been formulated for different factors,and responsible persons have been implemented to continuously improve implementation.The effectiveness of corrective measures has been constantly reviewed in the process,and management and control programs have been improved,data and experience have been accumulated,and a complete set of An effective solution to the problem of bad flavors and exploring a series of management ideas and methods for solving the problem of abnormal quality of hydrolyzed protein.This study found that through the implementation of permanent corrective action,protein hydrolysate taste bad problem has been a fundamental solution,bad quality cost get x company significantly decreased at the same time,both to improve the team’s work process and work have won the recognition of customers,company x in the dominance of condiment industry also further strengthened.The continuous improvement of quality is undoubtedly the result of maintaining,maintaining and improving the quality management system.Quality improvement is the necessary work for enterprise development and the only way to improve the core competitiveness of enterprises.X company always adheres to the concept of "always meet the needs of customers",and insists on putting quality management at the core of enterprise management.更多还原