Quality management for product at the Lovebread bakery company.,ltd

MBQPM6

STATEMENT OF AUTHENTICATION

Student

Đường Phúc Nguyên

I hereby undertake that the data and results of this thesis are true

and have not been used for publication in any other study.

Everything that helped to make this thesis was thanked and the

information cited in the thesis was clearly stated.

I am fully responsible to the school for this assurance.

MBQPM6

ACKNOWLEDGEMENTS

First of all with sincere feelings and deep gratitude, I would like to thank the teachers at the

Open University and Solvay University of class MBQPM6 for their devotion and teaching

in research.Help have deep knowledge to complete the last lesson.

Sincerely the Board of Directors and colleagues in the company: sales department, quality

management department, production department, ... have helped, facilitate and provide the

data and documents needed. To study and complete this dissertation.

In particular I am deeply grateful to Professor Martin for taking the time to instruct and

facilitate me during the course of the research project and to complete the final project.

Finally, I would like to express my sincere thanks to my family and my colleagues and

friends in MBQPM6 for sharing information and helping with study and research.

Student

Đường Phúc Nguyên

MBQPM6

ACADEMIC TUTOR AND PRACTICAL TUTOR’S COMMENTS AND

APPROVAL

...................................................................................................................................

MBQPM6

TABLE OF CONTENTS

INTRODUCTION -------------------------------------------------------------------------------------9

PART 1: QUALITY CONTROL ISSUES AT THE LOVEBREAD BAKERY. CO., LTD.

---------------------------------------------------------------------------------------------------------- 11

CHAPTER 1: INTRODUCTION TO THE LOVEBREAD BAKERY.CO.,LTD-- 11

1. About us:----------------------------------------------------------------------------------- 11

1.1 Business activities: ----------------------------------------------------------------- 11

1.2 Personnel situation and organization chart of the lovebread bakery: -- 12

1.2.1 Company's personnel situation:---------------------------------------------- 12

1.2.2 Organization chart: ------------------------------------------------------------- 12

1.2.3 Purpose of establishment:------------------------------------------------------ 14

1.2.4 Mission:---------------------------------------------------------------------------- 14

1.2.5 Vision:------------------------------------------------------------------------------ 14

1.2.6 Core Values: ---------------------------------------------------------------------- 14

1.2.7 Direction to customer target: ------------------------------------------------- 14

2. Business results:-------------------------------------------------------------------------- 14

2.1 Main product categories: --------------------------------------------------------- 14

2.2 Business Overview of Lovebread: ---------------------------------------------- 15

2.3 Marketing and Sales:-------------------------------------------------------------- 17

CHAPTER 2: PRODUCTION PROCESS AT THE LOVEBREAD

BAKERY.CO.,LTD------------------------------------------------------------------------------ 19

1. Current of product quality management at the Lovebread Bakery.CO.LTD:

1.1 Applying HACCP system and ISO 22000: 2005 system applied at

Lovebread: ----------------------------------------------------------------------------------- 19

1.1.1 HACCP System: ----------------------------------------------------------------- 19

1.1.2 ISO 22000: 2005 System:------------------------------------------------------- 21

1.2 Quality Policy: ---------------------------------------------------------------------- 22

1.3 Quality planning:------------------------------------------------------------------- 22

1.3.1 Quality objective:---------------------------------------------------------------- 23

1.3.2 Backlog issues: ------------------------------------------------------------------- 24

1.4 Quality control work:-------------------------------------------------------------- 24

1.4.1 Control of People: --------------------------------------------------------------- 25

1.4.2 Control method and process: ------------------------------------------------- 25

1.4.3 Control of equipment used in production and testing: ------------------ 25

1.4.4 Work environment: ------------------------------------------------------------- 25

1.4.5 Relationship department:------------------------------------------------------ 25

1.5 Quality assurance work:---------------------------------------------------------- 38

1.5.1 Humans: --------------------------------------------------------------------------- 38

MBQPM6

1.5.2 Process trace:--------------------------------------------------------------------- 38

1.5.3 Tools:. ------------------------------------------------------------------------------ 38

1.5.4 Work environment: ------------------------------------------------------------- 38

1.5.5 Relationship with the department ------------------------------------------- 38

1.5.6 Who control Quality control staff? ------------------------------------------ 38

1.6 The strengths and weaknesses of QMS (Quality Management System) in

Lovebread: ----------------------------------------------------------------------------------- 39

1.6.1. Strength:------------------------------------------------------------------------ 39

1.6.2. Weakness: ---------------------------------------------------------------------- 39

2. Factors affecting quality management in the company:------------------------- 40

2.1. Backlogs: ----------------------------------------------------------------------------- 40

2.1.1 Subjective factors:--------------------------------------------------------------- 40

2.1.2 Objective factors:---------------------------------------------------------------- 41

2.2. The demand of the economy: ---------------------------------------------------- 43

2.3. The development of science and technology:--------------------------------- 43

2.4. Effect of economic management mechanism: -------------------------------- 44

PART 2: IMPROVE MANAGEMENT AND QUALITY ASSURANCE AT

LOVEBREAD BAKERY CO., LTD.-------------------------------------------------------------- 45

CHAPTER 1: THE BASICS TO IMPROVE MANAGEMENT, QUALITY

ASSURANCE AT LOVEBREAD COMPANY-------------------------------------------- 45

1. P-D-C-A ( Plan –Do –Check – Action): --------------------------------------------- 45

1.1. P (Plan): ------------------------------------------------------------------------------ 45

1.2. D (Do): -------------------------------------------------------------------------------- 45

1.3. C (check): ---------------------------------------------------------------------------- 46

1.4. A (Action): --------------------------------------------------------------------------- 46

2. Benchmarking: --------------------------------------------------------------------------- 46

CHAPTER 2: IMPROVING MANAGEMENT QUALITY, QUALITY

PRODUCTS AT LOVEBREAD BAKERY CO., LTD----------------------------------- 47

1. Improved planning solution: ---------------------------------------------------------- 47

1.1 Quality management system planning solution:----------------------------- 47

1.2 Solutions to improve management review and improvement: ----------- 47

1.3 Complete solution for effective control when using KPI (key

performance indicators):------------------------------------------------------------------ 48

1.4 Complete solution for quality planning:--------------------------------------- 48

1.5 Complete solutions for measuring instruments and instruments: ------- 48

2. Quality control solutions: -------------------------------------------------------------- 48

2.1 Quality control measures in the control of input materials (purchase

process):--------------------------------------------------------------------------------------- 48

2.2 Quality control measures of the incubation process: ----------------------- 48

2.3 Quality control measures for baking and other processes:---------------- 49

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Quality management for product at the Lovebread bakery company.,ltd

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