TAGUCHI,taguchi principles,concepts,steps followed,formula for calculation and QUALITY CIRCLE,concepts,steps involved in quality circle.

1. TAGUCHI
BALAJI S
MBA (PT)
CEG,ANNA UNIVERSITY
CHENNAI

3. Taguchi method is a statistical method developed by Taguchi and
Konishi .Initially it was developed for improving the quality of goods
manufactured, later it was expanded to many other fields .
Fields such as Engineering, Biotechnology ,Marketing and
Advertising.
Sometimes called robust design methods.

4. Process Optimization
The most common goals are minimizing cost, maximizing throughout,
and/or efficiency.
This is one of the major quantitative tools in industrial decision-
making.

5. Taguchi’s Method
Taguchi method contains system design, parameter design, and
tolerance design procedures to achieve a robust process and result
for the best product quality.
Taguchi designs provide a powerful and efficient method for
designing processes that operate consistently and optimally over a
variety of conditions.
• Experimental design methods were developed in the early years of
20th century but they were not easy to use.

6. Taguchi's approach is easy to be adopted and applied for users with
limited knowledge of statistics.
Hence it has gained a wide popularity in the engineering and
scientific community.
Taguchi specified three situations:
Larger the better (for example, agricultural yield).
Smaller the better (for example, carbon dioxide emissions); and
On-target, minimum-variation (for example, a mating part in an
assembly).

8. contributions OF TAGUCHI
A specific loss function
The philosophy of off-line quality control and
Taguchi rule for manufacturing.

12. Formula:
 Loss at a point: L(x) = k*(x-t)^2
where,
k = loss coefficient
x = measured value
t = target value
 Average Loss of a sample set: L = k*(s^2 + (pm - t)^2)
where,
s = standard deviation of sample
pm = process mean
 Total Loss = Avg. Loss * number of samples

13. A specific loss function:
Used to measure financial loss to society resulting from poor quality.
The philosophy of off-line quality control:
Taguchi proposed a standard 8-step procedure for applying his
method for optimizing any process.

14. Rule for manufacturing:
The process has three stages:
System design
Parameter (measure) design
Tolerance design

15. System design:
Involving creativity and innovation.
Parameter (measure) design:
Detail design phase.
The parameters to be chosen so as to minimize the effects.
This is sometimes called robustification.
Tolerance design:
Resources to be focused on reducing and controlling
variation in the critical few dimensions.

16. Steps involved in Taguchi method
• Identify the main function and its side effects.
• Identify the testing condition and quality characteristics.
• Identify the objective function to be optimized.
• Identify the control factors and their levels.
• Select a suitable Orthogonal Array and construct the Matrix
• Conduct the Matrix experiment.
• Examine the data; predict the optimum control factor levels and its
performance.
• Conduct the verification experiment.

17. Taguchi Techniques
Dr Taguchi's Signal-to-Noise ratios (S/N), which are log functions
is based on “ORTHOGONAL ARRAY” experiments which gives much
reduced “variance” for the experiment with “optimum settings “of
control parameters.
"Orthogonal Arrays" (OA) provide a set of well balanced desired
output, serve as objective functions for optimization, help in data
analysis and prediction of optimum results.

19. Mathematical modelling:
The parameters affecting a process that can be controlled have
been determined, the levels at which these parameters should be
varied must be determined.
The Taguchi method is a powerful tool for designing high quality
systems.
If the difference between the minimum and maximum is large, the
values being tested further.

20. Design of Experiment Requires Planning
 Design and Communicate the Objective:
 Define the Process:
 Select a Response and Measurement System:
 Ensure that the Measurement System is Adequate:
 Select Factors to be studied:
 Select the Experimental Design:
 Set Factor Levels:
 Final Design Considerations:

21. Analysing and Examining Result
 Determine the parameters signification (ANOVA)-Analysis of
variance.
 Conduct a main effect plot analysis to determine the optimal level of
the control factors.
 Execute a factor contribution rate analysis.
 Confirm experiment and plan future application.

22. QUALITY CIRCLE

23. QC
Perhaps the most widely discussed and undertaken intervention of
employee involvement is the quality circle (QC).
The concept of QC was originally described by W. Edwards
Deming in the 1950 .
This idea was later formalized across Japan in 1962 and expanded
by others such as Kaoru Ishikawa.
Quality circles have been implemented even in educational sectors
in India.

24. What is quality circle?
It is a work group of employees who meet regularly to discuss their
quality problems, investigate causes, recommend solutions, and take
corrective actions. Generally, QC is a small group of employees
belonging to the same similar work area.

25. MAIN FEATURES OF QC
1. Voluntary Groups:
QC is a voluntary group of employees generally coming from the
same work area.
 There is no pressure from anywhere on employees to join QC.
2. Small Size:
The size of the QC is generally small consisting of six to eight
members

26. 3. Regular Meeting:
QC meetings are held once a week for about an hour on regular
basis.
The members meet during working hours usually at the end of the
working day in consultation with the manager.
The time of the meetings is usually fixed in advance in consultation
with the manager and members.

27. 4. Independent Agenda:
Each QC has its own agenda with its own terms of reference.
Accordingly, each QC discusses its own problems and takes corrective
actions.
5. Quality Focused:
As per the very nature and intent of QC, it focuses exclusively on
quality issues.
This is because the ultimate purpose of QC is improvement in quality
of product and working life

28. Developing Quality Circles in Organisations
Like any other organizational change, QC being a new concept may
be opposed by the employees.
1.Publicising the Idea:
The workers need to be convinced about the need for and
significance of QC from the points of view of the workers and the
organisation.

29. Management can also arrange for initial training to those workers
who want to form a quality circle.
2. Constitution of QC:
Workers doing the same or similar type of work are drawn voluntarily
to form quality circle.
The membership of a QC is generally restricted to eight to ten.
3. Initial Problem Solving:
The members of QC should discuss the problem at threadbare and,
then, prepare a list of alternative solutions.

30. 4. Presentation and Approval of Suggestions:
The final solution should be presented to the management either in
oral or in written form.
The management may evaluate the solution by constituting a
committee for this purpose.
Presentation of solutions to the management helps improve the
communication between management and workers.
5. Implementation

31. BALAJI S
MBA (PT)
CEG,ANNA UNIVERSITY
CHENNAI