Improve Product Quality and Production Process with Integration of Six Sigma and Quality Management System ISO 9001: A Case Study of Bakery Shop in France

Authors

  • Norfaizah Yusof Faculty of Industrial Management, Universiti Malaysia Pahang, Malaysia
  • Khai Loon Lee Faculty of Industrial Management, Universiti Malaysia Pahang, Malaysia

DOI:

https://doi.org/10.15282/ijim.14.1.2022.7598

Keywords:

Product Quality, Six Sigma, QMS ISO 9001, Food Industry, DMAIC, DOE of Taguchi Method

Abstract

This study highlights macarons product research conducted in a bakery shop in France. It is aims to optimize the quality of the macarons products via the integration of Six Sigma and Quality Management System, ISO 9001. To achieve the objective, the study first identifies the primary root cause of product defects. Besides, an alternative standard operating procedure is incorporated with the recommended improvements. The DMAIC approach is emphasized by the Six Sigma approach, which is Define-Measure-Analyze-Improve-Control. According to the data, the cost of poor quality for a month is 34,511.40 Euro. Cracked macarons (53.70%), hollow macarons (16.30%), and no feet macarons (16.10%) are three major critical defects. The macarons product has a Sigma level of 2.50. The parameters proposed in this study are low-level mixing at 80 rpm, 12 minutes of baking time, and 203°c oven temperature to improve the quality of macarons product using the Design of Experiment (DOE) of the Taguchi Method. When the major elements are controlled inside the processes, the company's chances of producing a high-quality product increase significantly. As a result of adopting Six Sigma with Quality Management System ISO 9001 into the macaron manufacturing process, defects costs and rate is expected to be lower.

Author Biographies

Norfaizah Yusof, Faculty of Industrial Management, Universiti Malaysia Pahang, Malaysia

Author’s Full Name: Norfaizah, Yusof

Author’s Email: nufaeusoff@gmail.com

Author Professional Bio: Norfaizah Yusof is a final-year Bachelor of Business Engineering (Hons.) student at the Faculty of Industrial Management (FIM), Universiti Malaysia Pahang (UMP).

Khai Loon Lee, Faculty of Industrial Management, Universiti Malaysia Pahang, Malaysia

Author’s Full Name: Khai Loon, Lee

Author’s Email: leekhailoon@ump.edu.my

Author Professional Bio: Ts. Dr. Lee Khai Loon is a Senior Lecturer at the Faculty of Industrial Management (FIM), Universiti Malaysia Pahang (UMP). Supply chain management, technology management, operations management, industrial engineering, and business management were among his specialties. He has a Doctor of Philosophy (Ph.D.) in Supply Chain Management and a Bachelor of Technology Management from the School of Technology Management and Logistics (STML), Universiti Utara Malaysia (UUM). He has extensive industrial experience and academic teaching experience with undergraduate and postgraduate students. He is a chartered member of The Chartered Institute of Logistics and Transport (CMILT) in Malaysia and the United Kingdom, as well as a Professional Technologist in the Malaysia Board of Technologists (MBOT), an HRDF Certified Trainer (TTT), a MonsoonSIM Certified Trainer, and a Mendeley Advisor.

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Published

2022-07-31

How to Cite

Yusof, N., & Lee, K. L. (2022). Improve Product Quality and Production Process with Integration of Six Sigma and Quality Management System ISO 9001: A Case Study of Bakery Shop in France. International Journal of Industrial Management, 14(1), 557–579. https://doi.org/10.15282/ijim.14.1.2022.7598