1. A Presentation for Major Assignment
“APPLICATION OF BASIC QUALITY TOOLS IN
HOSPITALITY INDUSTRY”
Submitted to:- Submitted by:-
Mr. Bhupendra Gahlot MAYUR PANCHOLI
(Dept. of mechanical engineering) K11038
B.TECH(Mechanical)
6th semester
CAREER POINT UNIVERSITY, KOTA
2. INTRODUCTION
• Most organizations use quality tools for various purposes
related to controlling and assuring quality. Although a good
number of quality tools specific are available for certain
domains, fields and practices, some of the quality tools can
be used across such domains. These quality tools are quite
generic and can be applied to any condition. There are
seven basic quality tools used in organizations. These tools
can provide much information about problems in the
organization assisting to derive solutions for the same. A
number of these quality tools come with a price tag. A brief
training, mostly a self-training, is sufficient for someone to
start using the tools. Let us have a look at the seven basic
quality tools in brief.
3. BASIC QUALITY TOOLS
• Flow Charts
• Histogram
• Cause and Effect Diagram
• Check Sheet
• Scatter Diagram
• Control Charts
• Pareto Charts
4. Application of flow chart in hospitality
industry
• Compare the advantages and disadvantages of
working for an independently owned facility
and working for a chain affiliated facility with
a chart or venn diagram.
• Diagram career paths with a flow chart.
• Develop a chart to show skills required in
entry-level jobs compared with higher level
positions.
5. Application of histogram in hospitality
industry
• Histograms are frequency charts. They show
the distribution f values produce by a process.
In other words histogram is a visual display of
how much variation exists in a process.
• It reducing coasts using data visualization in
the hospitality industry.
6. Applications of cause and effect
diagram in hospitality industry
• A cause and effect diagram is a graphic tool
used to explore and display the possible
causes of a certain effect.
• It is also known as the fishbone diagram, as
the key causes look like a bone of a fish when
displayed visually.
8. CHECK SHEET
• Also called : defect concentration diagram.
• A check sheet is a structured, prepared form
for collecting and analysing data. This is a
generic tool that can be adapted for a wide
variety of purposes.
9. Applications of check sheet in
hospitality industry
• When data can be observed and collected
repeatedly by the same person or at the same
location.
• When collecting data on the frequency or
patterns of events, problems, defects, defect
location, defect cause, etc.
• When collecting data from a production
process.
10. Scatter Diagram
• The scatter diagram graphs pairs of numerical
data, with one variable on each axis, to look
for a relationship between them. If the
variable are correlated, the points will fall
along a line or curve. The better the
correlation, the tighter the points will huge
the line.
11. Applications for scatter diagram in
hospitality industry
• When you have paired numerical data.
• When your dependent variable may have
multiple values for each value of your
independent variable.
• When trying to identify potential root causes
of problems.
• When determining whether two effects that
appear to be related both occur with the same
causes.
12. Control chart
• A control chart is one of many process
improvement techniques. It is not the answer
to all your problems. Nor should a control
chart be used alone. There are always other
processes improvement tools that should be
used along with control charts.
13. Application of control charts in
hospitality industry
• There is one purpose of a control chart- to
monitor a process for those special causes of
variation that can occur and remove them so
they don’t occur again.
• Another purpose of a control chart is to
estimate the process average. Another
purpose is to estimate the variation(the
spread in the histogram).
14. Pareto Chart
• A pareto chart is also called a Pareto
Distribution Diagram, is a vertical bar graph in
which values are plotted in decreasing order
of relative frequency from left to right.
15. Applications of pareto chart in
hospitality industry
• To analyze the frequency of defects in a
process.
• To look at causes in a process.
• To figure out what the most significant
problem in a process is.
• To communicate data with others.
16. Conclusion
• Above seven basic quality tools help you to
address different concerns in an hospitality
industry. Therefore, use of such tools should
be a basic practice in the hospitality industry
in order to enhance the efficiency. Trainings
on these tools should be included in the
organizational orientation program, so all the
staff members get to learn these basic tools.
17. Reference
• Jaume l University, Department of Business
Management and Marketing, Campus Riu Sec,
12071 Castelldn, Spain.
• ACR van Reil,L Victorino, R.Verma.....-....Service
Quality:An...,2005-emeraldinsight.com
• P Marti- Journal Proceedings, 1985- concrete.org
• D Buhalis, R Law-Tourism Management, 2008-
Elsevier.
• MA O’Neils A Palmer-Quality assurance in
education, 2004-emeraldinsight.com
