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QUALITY MANAGEMENT OF GOODS AND SERVICES Single discipline educational activity
Course Sheet Academic Year of enrolment:
Professor and Collaborators:
Hours of classroom activity:
Objectives
Contents The course focuses on the historical evolution of the concept of quality in its broadest meanings and on the phases through which an elementary concept gave rise to the formation of a real discipline
which ranges from technical sciences to human and organizational sciences, from industry to services, including those of the public administration. The course includes a broad examination of the analysis of quality systems, quality management systems, certifications, and customer satisfaction evaluation methodologies, also paying particular attention to product quality with reference to the agri-food sector.
Extended Syllabus I part
Introduction to the concepts of quality
Evolution and perspectives of the concept of quality
Quality of the system and of the manufacturing processes: the quality management systems
Methodologies for improvement: quality function deployment, reliability and DOE, customer satisfaction and loyalty
Customer Satisfaction and Benchmarking
Part II
Compulsory scope
Regulated area
Voluntary scope
Regulatory bodies
Accreditation bodies
Certification bodies
Detailed study of the Vision 2000 standard with particular attention to all the regulatory chapters involving the company structure and updates that have occurred in recent years.
Study of regulations concerning environmental protection: ISO 14000 and EMAS regulation.
The importance of quality as a competitive tool.
III part
Notes on the marketing of services
The service card
The customer care
Service measurement
Service expectations and perceptions
IV part
Quality and safety in the agri-food sector
Recommended Bibliography A. Del Signore, M. Canfora, Quality Management, Franco Angeli
Publisher, Milan, 2010.
Updated material provided by the teacher
Methods of Provision
Teaching Methods The course is divided into 72 hours of frontal teaching. The lessons are carried out by the teacher and have a strong component
interactive with students. Attendance is optional, but recommended
Evaluation methods Verification of learning:
TYPE OF EXAMINATION
Oral
LEARNING VERIFICATION METHODS
The verification of the students' preparation will take place through a
interview (oral exam), consisting of 3-4 questions concerning the
topics to be taught. The ability to re-elaborate reference material, communication skills and the maturity to develop critical thinking will also be tested.
The evaluation will be expressed in thirtieths.
VOTE
Vote in thirtieths
Contacts/More Information