- Report on the 19th Scientific Conference organized by the UMCS Students' Club of Quality and Knowledge Management in Lublin
The 19th National Scientific Conference of Student Scientific Clubs dealing with quality issues was held on September 25, 2020 at the Faculty of Economics of UMCS in Lublin. The organizer of the conference was the Students' Club of Quality and Knowledge Management operating at the Faculty of Economics of UMCS. The conference was organized in a remote system.
- Business Continuity Management System (BCM) - an effective management tool during a pandemic and not only
The approach to systemic solutions for quality management, implemented in organizations in the era of a pandemic, prompts reflection on business continuity. This applies, for example, to timely deliveries and their completeness, which has a direct impact on the quality of cooperation in the supply chain and, consequently, on the final customer satisfaction. Business continuity management is inextricably linked with the management of threats and opportunities, the most important of which is the accurate and complete identification of them, determination of types of risks, estimating the probability of their occurrence and the size of the effects of their materialization. In the Business Continuity Management System (BCM), in addition to identifying the products, services and processes that determine the organisation's survival and performing a risk assessment, it identifies what is necessary for the organization to continue meeting its obligations in the event of risk materialization.
- Behaviors that strengthen trust between managers and employees responsible for continuous improvement
- Quality indicators of purchasing group activity on the example of KOMANDOR
The aim of the article is an attempt to establish a set of indicators for assessing the quality of purchasing group functioning from the producer's perspective. The task is important due to the contemporary aspirations of enterprises to seek ways to optimize their activities, which is manifested in the search for various forms of cooperation. The article will therefore explain whether the quality can be compared to the effectiveness of such cooperation. In order to achieve the aim of the article, literature studies related to its topic were conducted, supplemented with empirical research in a selected company. As part of the empirical research, the index analysis, comparative analysis and casual interview were used.
- Before you implement 5S, or 10 steps to hell - part 1
The implementation of Lean Management tools has become a good part of the environment of manufacturing companies, especially in the automotive industry. In general, the principles of implementing tools such as "5S" 1 are simple and generally known in the managerial environment. Unfortunately, in practice, the most important element of the implementation of lean manufacturing tools is omitted, this "element" are ... PEOPLE! In this paper, I describe the top ten pitfalls that can be set in the winding path of implementing Lean Manufacturing. The topics discussed concern, among others: leadership, the way of creating standards, communication and the superior-subordinate relationship. Due to the fact that I am a practitioner, I describe the issues on specific examples, observed during the implementation of the 5S tool in one of the Polish forges. Each of the 10 points shows the way from making a mistake to understanding the essence of the issue and drawing conclusions. In trade magazines or on thematic blogs, you can find a lot of guides about the stages and general principles of implementing individual "S" steps. In this guide, you will not find anything about the next stages of work or generally known rules, because I tried to capture the difficulties in building a new way of thinking, and not just a tool "counting" the next steps of the "Five S". In this article I will try to present to you, Dear Readers, the path we have taken in our heads to understand what it really means to "become Lean".
- Food safety culture in the light of GFSI recognized standards
The importance of a safety culture in the food industry has been steadily growing over the years, but not without difficulties. The research problem undertaken by the authors is to answer the question whether and to what extent this issue is present in the norms and standards recommended by the Global Food Safety Initiative (GFSI). The aim of the article is to present the general essence of the food safety culture and to show its relationship with the requirements of the indicated norms and standards. The following research methods were used: literature analysis, secondary data analysis, synthesis and inference. The article defines the concept of food safety culture from the perspective of organizational and national culture. The authors of the work analyzed all standards and norms in terms of the requirements of the food safety culture. The issue of assessing the food safety culture was also raised.
Problemy Jakości (Quality Problems) - the whole list