Quality Management and Control

General knowledge for access to higher education.
Minimum domain as MSExcel user.

Lectures to present the concepts and models of the syllabus, with Powerpoint support.
Practical classes for oriented problem solving, assisted work and presentation/discussion of research work.

At the end of this course the student should be able to:
Identify the processes that underlie the organization and management of companies, as well as define, describe, analyze and operationalize the main concepts, theories, methodologies and practical tools for managing companies in their different functions, from the strategic to the operational level.

Module 1 – Management of organizations
» Organizations and companies; companies and its environment.
» Management functions: planning, organization, leadership and control.
» Strategic management: company positioning, analysis and diagnosis, strategic formulation.
» Marketing and Strategy: General Marketing Concepts; the market, segmentation, the marketing-mix.
» Organizational Behavior: The organizational structure; Human resource Management; Motivation and Leadership; The communication process; Negotiation
» Introduction to Financial Management: Financial statements.

Module 2- Production and Quality Management
» Production management: Planning horizons, Master production plan, material requirement planning (MRP) and capacity requirements, product structure (BOM) and production routing, operations scheduling, inventory management, lean systems.
» Project management: phases, planning and its graphic representation, execution and control.
» Quality management: evolution of concept and function, the principles of Quality, standardization and certification, ISO 9000 series standards, audits, graphic tools and statistics for Quality, non-quality costs.

NAO

» Mitra, Amitava; 1998; Fundamentals of Quality Control and Improvement, Prentice Hall, London, ISBN-0-13-64086.
» Kume, Hitoshi; 1985; Statistical Methods for Quality Improvement, AOTS, Tokyo, ISBN-4-906224-34-2