| Summary: | 碩士 === 大葉大學 === 企業管理學系碩士班 === 104 === It is well recognized to have the statistical process control applied to the real production and plus such practice exists for some time. The main purpose is to inspect the products during the production processing to prevent from any unqualified goods to miss the quality checking, as well as to avoid the possibility of increase on the material and labor cost.
The research subject is on the factory which produces the W instant noodles, by taking one production batch to review its production procedures and related production know-how. The intention is to establish the production management mode with the statistical process control technology. The control chart is to discuss the critical factors affecting the noodles’ weight during the production procedures in accordance with raw material, facilities, human beings and etc. to define the any likely deformity causes. The onsite experiment is to obtain the optimum weight control range when it comes to noddle production, for example, to find the poor precision of cutting machinery and then replace the new servo motor to improve the quality of noodle in terms of noodle’s weight. The Cp（Capability Indies of Process）and Cpk (Process capability index) both show the improvement. Furthermore the noodle quality improves and its cost rationalizes at the same time.
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