Bsop 588 (Managing Quality) Entire Course - Devry

BSOP 588 (Managing Quality) Entire Course - Devry

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Week 1

Devry BSOP – 588

Week 1: Introduction to Quality Management - Discussion

1) Definition of Quality

2) Quality in Your Organization (graded)

Week 2

Devry BSOP – 588

Week 2: The Importance of QualityManagement Philosophies - Discussion

1) Quality Philosophies

2) Quality Awards

Week 3

Devry – BSOP 588

Strategy, the Customer and Quality Management - Discussion

1) Voice of the Customer (VOC)

2) The Kano Model (graded)

• Week 3 (Measuring Customer Service)

Week 4

Devry BSOP – 588

Workforce and Leadership for Excellence in Quality Management - Discussion

1) Quality Focus

2) Alignment of Strategy and Quality Mgmt. (graded)

• Devry BSOP – 588 Week 4 Midterm (Essay Questions)

Grade Details - All Questions

1. Question : (TCO A) Discuss how a fast-food restaurant could measure its quality effectiveness using each of the following definitions of quality: product-based, user-based, value-based, and manufacturing-based.

2. Question : (TCO B) Explain each of the following statements as they apply to modern quality management.

a. Customer service is the rule, not the exception.

b.. The absence of defects is a given rather than a source of competitive advantage.

3. Question : (TCO A) Explain the three core principles of total quality.

4. Question : (TCO H) Discuss how front-line employees are critical to customer assessment of service quality. Identify the challenges faced by front-line employees.

5. Question : (TCO B) Cite two ways that the accounting function can contribute to the achievement of quality.

6. Question : (TCO C) Deming states that knowledge is not possible without theory, and experience alone does not establish a theory....