Operations Management Creating Value Along Canadian 1st Edition Russel Test Bank
Operations Management Creating Value Along Canadian 1st Edition Russel Test Bank
Operations Management Creating Value Along Canadian 1st Edition Russel Test Bank
CHAPTER 2
QUALITY MANAGEMENT
CHAPTER LEARNING OBJECTIVES
1. Discuss the meaning of quality of goods and services from both the producer’s and
consumer’s perspectives. In our discussion of quality management in this chapter, certain
consistencies or commonalities have surfaced. The most important perspective of quality is the
customer’s: products and services must be designed to meet customer expectations and needs
for quality.
5. Describe the Six Sigma and Lean Six Sigma quality management systems and
calculate changes in profit resulting from Six Sigma projects. Six Sigma was first
developed at Motorola as a project-oriented methodology that provides businesses with the
tools and expertise to improve their processes. This increase in performance through a
decrease in process variation leads to defect reduction and an increase in product and service
quality and increased profits. A number of companies have credited Six Sigma with billions of
dollars in cost savings and increased profits, and these reported successes have led many
other large and small companies to adopt all or some of the Six Sigma methodology. As a
result, Six Sigma is currently one of the most popular QMSs in the world.
Copyright © 2014 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited
7. Use several quality measures that reflect productivity. Finally, a QMS can not only help
to reduce quality-related costs and improve market share and profitability, but also improve
productivity. In fact, virtually all aspects of quality improvement have a favourable impact on
different measures of productivity. Improving product design and production processes,
improving the quality of materials and parts, and improving job designs and work activity will all
increase productivity.
Copyright © 2014 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited
2-3 Test Bank for Operations Management: Creating Value Along the Supply Chain, Canadian Edition
TRUE-FALSE STATEMENTS
1. Globalization and foreign competition began to change consumer’s attitudes towards quality
in the 1950s.
Answer: False
Difficulty: Easy
Learning Objective: Discuss the meaning of quality of goods and services from both the
producer’s and consumer’s perspectives.
Section Reference: 2.1 What Is Quality?
2. How well the product or service does what it is intended to do is known as quality of design.
Answer: False
Difficulty: Easy
Learning Objective: Discuss the meaning of quality of goods and services from both the
producer’s and consumer’s perspectives.
Section Reference: 2.1 What Is Quality?
3. The degree to which quality characteristics are designed into the product is known as quality
of design.
Answer: True
Difficulty: Easy
Learning Objective: Discuss the meaning of quality of goods and services from both the
producer’s and consumer’s perspectives.
Section Reference: 2.1 What Is Quality?
Answer: True
Difficulty: Easy
Learning Objective: Discuss the meaning of quality of goods and services from both the
producer’s and consumer’s perspectives.
Section Reference: 2.1 What Is Quality?
Answer: True
Copyright © 2014 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited
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Language: English
SECOND READER
BY
MAUD SUMMERS
Copyright, 1909, by
F D. B C
N Y
PTEMBER: H H J
I C 11
T C C —Henry W. Longfellow
(Adapted) 14
A ’ P 16
T C —Emilie Poulsson 18
R -S -K —Jacob and William Grimm
(Adapted) 19
TOBER: W A
H ’ C —Henry W. Longfellow (Adapted) 25
H ’ S —Henry W. Longfellow (Adapted) 26
L G 27
T E S —Jacob and William
Grimm 29
H ’ 31
P - S —Sophia T. Newman 34
P B —Nathaniel Hawthorne
(Adapted) 35
VEMBER: J G. W
T F T D 41
T D L A 44
T D —Lydia Maria Child 46
W 48
P ’ N D —Maud Lindsay (Adapted) 51
CEMBER: O S
C C 56
T B ’C F 57
P 59
T S -C —Fraulein Meissner (Adapted) 62
T S —May Moore Jackson 65
R —Louise de la Ramée (Adapted) 67
NUARY: D M. M
T G W S —Louise de la Ramée
(Adapted) 71
T F D —Celia Thaxter 75
T M S 77
M A 80
BRUARY: E B S
AV —Eve Brodlique Summers 83
A L 84
T F F 87
L ’ A - 88
T R L H 89
S —Robert Louis Stevenson 91
ARCH: C T
T F W —Edmund Clarence Stedman 93
T B W 94
T F D 97
T F F 98
F ’ K 100
B S R —Christina G. Rossetti 102
T S W - —Eva Mayne (Adapted) 103
RIL: L L
T S P —Jacob and William Grimm
(Adapted) 106
A O S —Unknown 110
T F E —Christoph Schmid (Adapted) 111
T E E —Christoph Schmid (Adapted) 114
T F B 116
AY: E H M
M ’ M —Juliana Horatio Ewing (Adapted) 119
T M P 122
C ,M D —Lydia Avery Coonley-Ward 124
P —Nathaniel Hawthorne (Adapted) 125
H H C 131
NE: S
T —Hans Christian Andersen (Adapted) 134
M N —Shakespeare (Adapted) 143
T T —Maud Burnham 144
T N ’ M —Hjalmar Hjorth Boyesen (Adapted) 145
LY: F S K
A —Samuel F. Smith 150
L B 152
T S B 155
T C ’ S —The Youths’ Companion
(Adapted) 157
GUST: E H
T S L S -M —Andersen (Adapted) 162
T S C 166
K S B 168
T L M L 169
G N G M —Lord Houghton 173
R L S .
SEPTEMBER.
H H J .
INDIAN CORN.
II
One day some white people came over the sea in a ship. They were
called Pilgrims.
It was cold, and snow was on the ground.
The Pilgrims sent out some men to walk along the shore.
They were looking for a good place to build their log-houses.
They soon came to a pile of sand. They began to dig, and found a
basket full of corn. It belonged to the Indians.
The Pilgrims did not know that the Indians could make such large,
strong baskets. It took two men to lift the basket of corn from the ground.
The white men had never seen Indian corn.
“How beautiful it is!” they said.
The Pilgrims took some of the corn to plant in the spring. The next
summer they paid the Indians for all they had taken.
A kind Indian taught them how to plant the corn. He also taught them
how to cook it.
Indian corn is one of the most useful of all the plants that grow.
THE COMING OF THE CORN.
E P .