Research On Quality Improvement Strategies Of New Product Trial Stage In Company H

Chinese food culture has a long history and is world-renowned.Condiments,as an indispensable part of cuisine,have been favored by consumers.With the development of the economy and the acceleration of people’s pace of life,the functional demand for condiments is continuously increasing.Especially with the influence of consumption upgrades,people ask incrementally more on condiment fashion and new trends.As a well-known condiment enterprise in China,Company H attaches great importance to the development of new products in recent years,and the speed and quality of new products have also become the company’s core competitiveness.However,in the process of proceeding the company’s new product projects,the enterprise management personnel was blindly confident caused by improper quality verification in the trial production stage and rashly introduced the process and equipment with poor reliability into the mass production stage,so problems such as process instability and poor stability of product quality occurred,and the frequent occurrence of problems makes it difficult to smoothly carry out new product projects,which seriously affects the designed launch of new products.This paper took quality problems in the trial stage of new product projects as the research object,with new project quality management as the theoretical basis and the quality improvement as practical target to effectively resolve the above issue.During the research,the current situation was firstly diagnosed and analyzed,it was found that the key to the success depends on the quality control work.Then,the quality problems in the trial stage of the company’s previous new product projects were sorted out and analyzed,following with the problems and management loopholes in the quality management process of the trial stage of Company H’s new product projects further explored,and the main quality problems at this stage were concluded to be insufficient quality risk assessment,unclear trial production process and insufficient consumer quality concerns.Addressing the quality problems in these three short-board areas,accurate improvement was carried out to summarize a set of quality improvement strategies applicable to this stage.Investigation on consumers’ quality demand for new products through questionnaires as improving method was done,and AHP analysis was utilized to classify quality improvement points,the improvement plan reasonably decided accordingly was implemented to the quality improvement of new product items.The ECRS method was also applied to optimize the key steps in the quality management process and the FMEA method was deployed to identify and control the quality risks in the trial production process.After the improving strategy was formulated,the safeguard measures for it were added to ensure that it can be effectively carried out In addition,the quality improvement strategy was applied to the new product project YH1721,through which the effectiveness of the it was verified by the outcome assessment.Finally,the achievement of quality objectives of new product projects before and after the application of the improvement strategy was analyzed,which further validated that the strategy can be continuously promoted in future product projects.This proved strategy effectively removed the key quality obstacle in Company H’s way to successfully lunch new products,and played a role in escorting the company’s subsequent new product projects.The emergence of the quality improvement strategy in this study provided scientific guidance for the quality control of the trial stage of new product p rojects and made up for the quality weak spots of this stage to ensure the company H’s core competitiveness,and will further play a certain role as reference in the quality management of trial stage of new product projects in the condiment industry.