A STATISTICAL QUALITY CONTROL IN THE BAKER INDUSTRY (A CASE STUDY OF HIGHLIFE BAKERY)

Author (s) : R. KOSALAIPUSHPAM, M. ANJUGAM

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Abstract :
The thesis of “statistical quality control on the production of Bread” emphasizes on the application of statistical techniques in the creation of goods statistical techniques in the creation of goods and services which is of utmost important to humanity.  Every day, human being makes use of manufactured products for their daily consumption and livelihood.  These consumers are ignorant of the processes the food had gone through before consumption.  They are also ignorant of how the raw materials were collected, how they are processed, they are only involved at last stage of the production which is the eventual resulted output from the raw materials. Therefore, it is of immense important that trails and correction of errors are following continuously in the production process in a firm such that when errors and short comings are corrected, it will provide an area for a reliable but standardized quality of output thereby enhancing the products as well as giving the desirable quality of products to the entire members of the society. In this research work, there is every tendency to illustrate this desirable impact of quality control in production of bread.

Keywords : Statistical Quality control, Errors

Conference Date : 13/11/2020

Pages : 337

Paper ID : 20337