Total quality management for the food industries

Content: 
Front Matter, Page i
Copyright, Page ii
Inside Front Cover, Page iii
Other Title\'s From CTI Publications, Page v
Inside Front Cover, Page vi
PREFACE, Pages vii-viii
ABOUT THE AUTHOR, Page ix
CHAPTER 1 - Introduction to Total Quality Management (TQM), Pages 1-3
CHAPTER 2 - Philosophy of TQM, Pages 5-9
CHAPTER 3 - The Management of TQM, Pages 11-16
CHAPTER 4 - People and Team Building, Pages 17-21
CHAPTER 5 - Variation, Pages 23-27
CHAPTER 6 - Statistical Process Control and Statistical Quality Control, Pages 29-37
CHAPTER 7 - Problem Solving — Brainstorming, Pages 39-41
CHAPTER 8 - Problem Solving — Pareto Principle, Pages 43-47
CHAPTER 9 - Problem Solving — Frequency Distributions, Histograms, Probability Plots, Specifications, and Capability Index, Pages 49-63
CHAPTER 10 - Problem Solving — Process Flow Chart or Diagram and Quality Assurance - Critical Control Point Indentification, Pages 65-72
CHAPTER 11 - Problem Solving — Cause and Effect Diagram, Pages 73-77
CHAPTER 12 - Problem Solving — Variable and Attribute Charting or X Bar and R Bar Chart Development, Pages 79-87
CHAPTER 13 - Problem Solving — Correlation Charting or Scatter Diagrams, Pages 89-91
CHAPTER 14 - Design of Experiments, Pages 93-103
CHAPTER 15 - Samples and Sampling, Pages 105-113
CHAPTER 16 - Communications, Pages 115-118
CHAPTER 17 - The Cost of Quality, Pages 119-121
CHAPTER 18 - Rewards & Recognitions, Pages 123-125
CHAPTER 19 - Questions to be Answered When Implementing a TQM Program, Pages 127-130
CHAPTER 20 - Launching Your Total Quality Management Program, Pages 131-133
APPENDIX I - Symbols, Abbreviations, Acronyms, and Their Meaning, Pages 135-141
APPENDIX II - TQM Terms and Terminologies, Pages 143-151
REFERENCES, Pages 153-157
INDEX, Pages 159-160