Research on Improvement of Kitchen Door Quality - A Case Study of K Company

碩士 === 國立中興大學 === 高階經理人碩士在職專班 === 106 === Two key factors that lead a business to success, growth and completive strength is quality improvement. This study focused on the quality improvement of Taiwan''s kitchen door industry. The framework of this study is based on interviews of individu...

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Bibliographic Details
Main Authors: Chi-Fang Hung, 洪季芳
Other Authors: Hsin-Yi Chi 紀信義
Format: Others
Language:zh-TW
Published: 2018
Online Access:http://ndltd.ncl.edu.tw/handle/wg9z5r
Description
Summary:碩士 === 國立中興大學 === 高階經理人碩士在職專班 === 106 === Two key factors that lead a business to success, growth and completive strength is quality improvement. This study focused on the quality improvement of Taiwan''s kitchen door industry. The framework of this study is based on interviews of individual companies in the kitchen industry and kitchen door manufacturers. Through each individual interview, we summarized and analyzed the key ways for quality improvement. We implemented quality management models, and strengthen team work cooperation to find out the causes of product inconsistency. We exercise the P-D-C-A management model to reach quality improvement goal. Enhancement of product quality and production rate, we execute P-D-C-A management model in a continuously four steps: plan, do, check and action. In a rapidly changing market condition, quality improvement is a major element a customer is looking for. In order to maintain competitive advantage, a company should improve quality and lead time. Making quality improvement internally in a company is essential. It is also important to integrate upstream and downstream supplying chain which result in improved customer service. In a case of the company, we statistically analyze defect rate of a kitchen door after sales. For improvement of operating performance of the company, we propose ways to reduce costs, to improve product quality, and to improve product lead time. With the continuous improvement of quality, the percentage defect rate successfully reduced by 3.30 %. Observation and continuous improvement of product quality is the key factor leading to the success, growth, and competitive of kitchen door business. Studying Company K''s since 2009 to 2017 year, the company continually improve product quality. The percentage of defect rate in 2009 was 5.83%. By the year of 2017 the percentage defect rate drops to 2.53%. During these years, there is a 3.30% improvement of quality in kitchen door. As we do empirical observation, we discover the improvement of the enterprise are due to quality selection, UV resistance, sustainability, easy maintenance, manufacturing efficiency, and passing the United States environmental printing surface hardness 4H test.