scholarly journals Developing an Artificial Intelligence (AI) Management System to Improve Product Quality and Production Efficiency in Furniture Manufacture

2020 ◽  
Vol 166 ◽  
pp. 486-490
Author(s):  
Guang Jin Long ◽  
Bai Hua Lin ◽  
Hong Xing Cai ◽  
Guang Zai Nong
Keyword(s):  
Artificial Intelligence ◽  
Product Quality ◽  
Management System ◽  
Production Efficiency ◽  
Improve Product Quality ◽  
Improve Product

Study Situation and Development Prospects of Far Infrared Thermal Underwear

2012 ◽  
Vol 627 ◽  
pp. 613-615
Author(s):  
Zheng Liu ◽  
Shuai Liu ◽  
Xiu E Bai
Keyword(s):  
Product Quality ◽  
Theoretical Basis ◽  
Far Infrared ◽  
Status Quo ◽  
Improve Product Quality ◽  
Improve Product ◽  
Development Prospects

This article described the study status quo and market characteristics of the far infrared thermal underwear, come up with some development proposals for the far infrared thermal underwear, to provide a theoretical basis for further improve product quality.

scholarly journals Pengaruh Produk dan Harga terhadap Keputusan Pembelian Tepung Bumbu Mamasuka

2018 ◽  
Vol 2 (1) ◽  
pp. 106-117
Author(s):  
Dodi Agusra
Keyword(s):  
Consumer Behavior ◽  
Product Quality ◽  
Linear Analysis ◽  
Improve Product Quality ◽  
Purchasing Decisions ◽  
Purchasing Decision ◽  
Improve Product ◽  
Competitive Price

Companies must be responsive in addressing consumer behavior by anticipating changes and retaining consumers so that consumers are loyal. The aim of this research was to determine the effect of products and prices on consumer’s purchasing decisions Mamasuka spacy flour at PT Jico Agung in Pekanbaru. There were 60 consumers used as population and sample in this research. They are the consumers from shops and grocers selling Mamasuka spicy flour of PT Jico Agung in Pekanbaru. While the method used in this research was multiple linear analysis. The result showed that both products and prices affected each other in consumers’ decision to buy Mamasuka spicy flour. Product and prices also affected positively consumers’ purchasing decision in buying Mamasuka spicy flour at PT Jico Agung in Pekanbaru. The contribution of product and prices to consumers’ purchasing decisions in buying Mamasuka was 41,6%, while the rest is equal to 58,4% influenced by other variables not examined in this research. PT Jico Agung was expected to improve product quality and provide competitive price as well as concern about promotion strategi used.Keywords: Products, Prices, Purchasing Decisions

Technique for determining a prudent voltage stress to improve product quality and reliability

2000 ◽  
Vol 40 (8-10) ◽  
pp. 1615-1618 ◽  
Author(s):  
Richard C. Blish ◽  
J. Courtney Black ◽  
Ben Hui ◽  
Don T. Prince
Keyword(s):  
Product Quality ◽  
Improve Product Quality ◽  
Improve Product ◽  
Voltage Stress ◽  
Quality And Reliability

Research on Stereotypes Parameters of Knitting Seamless Underwear Material

2010 ◽  
Vol 154-155 ◽  
pp. 1586-1589
Author(s):  
Yu Xiu Yan ◽  
Xiao Da Li ◽  
Jing Jin ◽  
Jian Wei Tao
Keyword(s):  
Product Quality ◽  
Experimental Results ◽  
Improve Product Quality ◽  
Improve Product ◽  
Orthogonal Analysis

Take knitting seamless underwear material as subject of studying, approach the influence of stereotypes parameters on seamless underwear stereotypes. Orthogonal Analysis is used to analyze the experimental results to achieve the excellent parameters attaining the best appearance effects and hand feel of seamless underwear, that is: stereotypes temperature 150-170 , Time 2s, Pressure 4Kgf/cm2. The conclusion will take a lead for the seamless cloth enterprise to improve product quality.

scholarly journals ANALISIS PENGUKURAN DAN PELAPORAN BIAYA KUALITAS SEBAGAI ALAT PENGENDALIAN BIAYA KUALITAS PADA CV. BLACK CUP INDO UTAMA MANADO

2020 ◽  
Vol 15 (3) ◽  
pp. 324
Author(s):  
Herman Pabusa ◽  
Stanly Alexander ◽  
Djeini Maradesa
Keyword(s):  
Product Quality ◽  
Research Method ◽  
Cost Control ◽  
Improve Product Quality ◽  
Quality Cost ◽  
Improve Product ◽  
Quality Costs ◽  
Descriptive Method ◽  
Control Tool ◽  
Descriptive Qualitative

Quality costs are costs incurred by the company in order to improve product quality which refers to all costs incurred to prevent the occurrence of defective goods or costs that must be incurred due to defective goods. Quality costs can be divided into two groups, namely the first quality costs associated with control activities consisting of prevention costs and valuation costs and the second is costs associated with failure activities consisting of internal failure costs and external failure costs. This study aims to determine the measurement and reporting of quality costs as a quality cost control tool on the CV. Indo Utama Black Cup Manado. The research method used in this thesis research is a descriptive method in which the purpose of each data collected is analyzed then drawn a conclusion and the type of research used is descriptive qualitative. The results obtained that the measurement and reporting of quality costs on the CV. Indo Utama Manado Black Cup has not yet taken cost measurements and has not presented separate quality cost reporting, so it cannot be used as a quality cost control tool.

scholarly journals MICRO BUSINESS DEVELOPMENT STRATEGY TO OPTIMIZE BUSINESS LOCATIONS CULINARY TOURISM AREA

2020 ◽  
Vol 8 (2) ◽  
pp. 6-15
Author(s):  
Priska Shirty Thelma Mawuntu ◽  
Reynaldo Christian Aotama
Keyword(s):  
Product Quality ◽  
Development Strategy ◽  
Raw Materials ◽  
Production Capacity ◽  
Management Training ◽  
Business Owners ◽  
Improve Product Quality ◽  
Alternative Strategies ◽  
Culinary Tourism ◽  
Improve Product

This study aims to identify and analyze the factors that influence the appropriate alternative strategies, and priority strategies for the development of micro businesses in the culinary tourism area. This research uses descriptive qualitative method by collecting data through interviews. Data were analyzed using three stages of strategy formulation: input stage, matching stage, and decision stage. This study found that the factors that influence the development of micro businesses in culinary tourism areas are varied products, low managerial ability of business owners, technological and information development, and changes in lifestyle and people’s interest in culinary products. Second, appropriate alternative strategies are to increase production capacity, maintain affordable product prices, provide adequate supporting facilities, take management training for business owners, conduct simple financial records, increase marketing through digital marketing, collaborate with suppliers of raw materials, and improve product quality and innovation. Third, a priority strategy in developing micro businesses in the culinary tourism area is to improve product quality and innovation.

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