7. Customer’s
expectations
concerning a
product or service
Customer’s
perceptions
concerning the
product or service
Previous
Experience
Word of mouth
communications
Image of product or
service
Customer’s own
specification of
quality
Management’s
concept of the
product or service
organization’s
specification of
quality
The actual product or
serviceGap 1
Gap 2
Gap 3
Gap 4A “Gap” model
of Quality
Source: Parasuraman, Zeithman and Berry. 1985
8. Product
Continual improvement of the quality management system
Customers
(and other
interested
parties)
Requirements
Management
responsibility
Resource
management
Measurement,
analysis and
improvement
Product
realisation
Output
Satisfaction
Input
Source: BS EN ISO 9001:2000
Key:
Value adding activity
information flow
Customers
(and other
interested
parties)
9. THE ‘SEVEN SIMPLE TOOLS’
• Flowcharts
• Cause and Effect (Ishikawa / fishbone)
Diagrams
• Check sheets
• Pareto Charts
• Histograms
• Run Charts and Control Charts
• Scatter plots and Correlation Analysis