. The Bell System technical journal . RAW MATERIAL INSPECTION TO REDUCE COST OF PRODUCTION PARTS PARTS too <Vb INSPECTION TO PROTECT CONSUMER PARTIAL ASSEMBLIES FINISHED PRODUCT GOOD UNITS Ro]TELEPHONE ANDLINE. Fig. 12âAn economic production scheme. tion defective from .014 to .008. Here we see how control works toreduce the amount of defective material. However, this is such animportant point that it is perhaps interesting to consider an illustrationfrom outside the telephone field. Recent work of the Food Research Institute of Stanford Universityshows that the loss from stale bread consti
. The Bell System technical journal . RAW MATERIAL INSPECTION TO REDUCE COST OF PRODUCTION PARTS PARTS too <Vb INSPECTION TO PROTECT CONSUMER PARTIAL ASSEMBLIES FINISHED PRODUCT GOOD UNITS Ro]TELEPHONE ANDLINE. Fig. 12âAn economic production scheme. tion defective from .014 to .008. Here we see how control works toreduce the amount of defective material. However, this is such animportant point that it is perhaps interesting to consider an illustrationfrom outside the telephone field. Recent work of the Food Research Institute of Stanford Universityshows that the loss from stale bread constitutes an important item ofcost for a great number of wholesale as well as some retail estimate that this factor alone costs people of the United Statesmillions of dollars per year. The sales manager of every baking cor- ECONOMIC QUALITY CONTROL OF PRODUCT 385 poration is interested, therefore, in detecting and finding assignablecauses of variation in the returns of stale bread provided that by sodoing he may reduce to a minimum the loss arising in this way. uj _l t-O UJ u. LU Q I-Z UJ o a. UJ °- ⢠⢠,â¢â¢ ⢠. ⢠⢠⢠⢠^ â
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Keywords: ., bookcentury1900, bookdecade1920, booksubjecttechnology, bookyear1
