An Application of Six Sigma on HR Bottle Process Improvement

• Main Authors: Yung-Fu Tsai, 蔡永富
• Other Authors: Shuo-Tsang Tsai
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/26198835979706672418

碩士 === 亞洲大學 === 經營管理學系碩士班 === 96 === According to the data on the food market issued by financial legal person’s food industry development research institute in April 2007, in the last decade, the scale of the Taiwan soft drinks market demand amounted to 45-50 billion dollars averagely. In recent years, due to global warming and increasingly developed merchandise sales channels, ordinary consumers’ need for packed drinks has arisen enormously. Therefore, the demand for inexpensive and portable packed drinks that are available everywhere is expected to arise gradually. In view of the fact that traditional industries have become more and more conservative to apply and accept new management knowledge, in order to survive in a harsh environment, enterprises must introduce new quality management models to create opportunities for forever operation based on the improvement of manufacturing process and under prerequisites of meeting customers’ demand, lowering non-conformity rate and gaining more profits. In the many management models, the concept of “six sigma” introduced in 1980s is most heatedly discussed. In terms of management, the concept of “six sigma” has become a concrete practice to pursue high quality, as guided by data. With the concept, the basic cause of a problem can be analyzed so as to solve the problem, and variation in process can also be reduced. This thesis aims to determine the correctness and reasonableness of the research direction from the tendency of quality improvement and by sorting out the theories and documents related to the concept of “six sigma”; from comparison of the definitions of Quality Control Circle (QCC), Total Quality Management (TQM) and six sigma (6σ), to understand the differences and relations among these three management models, so as to determine the method for manufacturing process; to explore relevant theories on PET bottle, so as to provide theoretical foundation for the research. This thesis aims to solve the problem of poor heat resistance based on the steps used to improve the manufacturing process that introduce the concept of “six sigma”: DMAIC (Define, Measure, Analyze, Improve, Control), with improvement of bottle blowing process as target of research, where the bottle is H Company’s packaging materials of drinks, and heat resistance of PET crystal bottle as subject. The result shows that after introduction of the concept of “six sigma”, it is found that the temperatures of die body and die bed, the time to blow bottles and the temperature of bottle embryo are key improvement factors, and the non-conformity rate in manufacturing process has been reduced from 3.72% to 1.08%. It can not only improve product quality, but also effectively lower production cost.