â¢GUIDA ECONOMIA 07-08 - Università degli studi di Udine
â¢GUIDA ECONOMIA 07-08 - Università degli studi di Udine
â¢GUIDA ECONOMIA 07-08 - Università degli studi di Udine
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262 prospectus pordenone<br />
Defects of planning, conformity and <strong>di</strong>stribution.<br />
Quality in product analysis: conforming<br />
and non-conforming products.<br />
Quality in time. Reliability.<br />
The American approach. Total Quality<br />
Control (TQC).<br />
The Japanese approach. Company Wide<br />
Quality Control (CWQC).<br />
The Japanese approach. Significant<br />
points.<br />
Quality Function Deployment. The strategy<br />
of the continuous improvement.<br />
Quality control circles and quality circles.<br />
Quality control in production. The cycle<br />
of Deming.<br />
The control of acceptance and supplier<br />
relations.<br />
The seven statistical tools. Data sheets.<br />
The histogram. The <strong>di</strong>agram of Pareto.<br />
The curve of stratification.<br />
The cause-effect <strong>di</strong>agram. The correlation<br />
<strong>di</strong>agram. Control papers.<br />
Quality, price and cost relationships.<br />
The costs of quality and the costs of nonquality.<br />
International quality standard and reasons<br />
for certification. Reme<strong>di</strong>al course.<br />
The norms ISO (International Standard<br />
Organization) 9000 as standard of reference.<br />
Reme<strong>di</strong>al course.<br />
Certification and accre<strong>di</strong>tation bo<strong>di</strong>es.<br />
Reme<strong>di</strong>al course.<br />
Stages in the certification process. Reme<strong>di</strong>al<br />
course.<br />
From ISO 9000:1997 to ISO 9000:2000.<br />
Trend in the number and the types of certification<br />
in Europe and in Italy.<br />
Quality in the food sector. Various parameters<br />
that determine the quality of a<br />
food product.<br />
Hazard classification and index.<br />
Voluntary accre<strong>di</strong>tation of food product<br />
specificity.<br />
HACCP, ‘Hazard Analysis Critical Control<br />
Point’, as a tool for guaranteeing the<br />
quality of food products.<br />
Environmental quality. Evolution of the<br />
relationship between production and<br />
environmental impact.<br />
Environmental protection. Economic and<br />
voluntary regulatory instruments.<br />
Realization of integrated systems: safetyquality-environment.<br />
The certification of environmental quality.<br />
ISO 14000:1996. Emas: ‘Echo Management<br />
and Au<strong>di</strong>t Scheme’ rules. Ecolabel<br />
products.<br />
Bibliography<br />
- F. LO COCO, Notes on quality management,<br />
2005/2006.<br />
- V. BIONDI, L’au<strong>di</strong>t ambientale: aspetti<br />
metodologici e strumenti operativi secondo il<br />
regolamento comunitario Emas e le norme<br />
ISO 14000, Il Sole 24 Ore, Milano, 1997.<br />
- C. COMPAGNO, Il management della qualità<br />
- Dagli standard al knowledge management,<br />
Utet, Torino, 1999.<br />
- M. FREY, Il management ambientale -<br />
Evoluzione, organizzazione e gestione del<br />
rapporto impresa/ambiente, F. Angeli,<br />
Milano, 1996.<br />
- A. GALGANO, La qualità totale. Il Company-Wide<br />
Quality Control come nuovo sistema<br />
manageriale, Il Sole 24 Ore, Milano,<br />
1996.<br />
- A. LOKAR, Manuale <strong>di</strong> Tecnologia dei cicli<br />
produttivi. Qualità e innovazione nei sistemi<br />
operativi, Cedam, Padova, 1996.<br />
STATISTICS<br />
Prof.ssa Laura Pagani<br />
Contents<br />
Probability and statistics are branches of<br />
applied mathematics. Business uses<br />
them to quantitatively describe many<br />
events and processes. Therefore, a practical<br />
knowledge of probability and statistics<br />
is valuable in many aspects of business.<br />
The aim of this course is to teach the<br />
basic principles of the most common sta-
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