APPLICATION OF STATISTICAL QUALITY CONTROL TECHNIQUE IN FOOD AND BEVERAGE INDUSTRY

APPLICATION OF STATISTICAL QUALITY CONTROL TECHNIQUE IN FOOD AND BEVERAGE INDUSTRY: A CASE STUDY OF HABILA FOOD AND BREVERAGES NIGERIA LTD- KANO

ABSTRACT

Controlling and improving Quality has become an important business strategy for many organizations, because a business that can delight customers by improving and controlling quality can dominate its competitors. Hence, this project work focused on the application of statistical quality control technique to Habila Food and Beverage Nigeria Limited, in order to control and improve the quality of their products so as to remain in the competitive market. To achieve the aim and objectives of this project work, quality control data were collected through the primary source (i.e. directly from the Quality Control Department of the company). Thereafter, the respective statistical parameters such as the Means, Ranges, Standard Deviations, Centre Line Control Limit, (CL), Upper Control Limit (UCL) and Lower Control Limit (LCL) were developed and analyzed for the company using statistical approach. The resulting Control Charts was also constructed using the parameters developed for better understanding and visibility. From the results, it was found that most of the process data collated and analyzed lies within the designed range of specifications, gives values implying that the process is capable of producing acceptable product. However, those ones out of control which are attributed to assignable causes such as lack of personal training, poor mix, mechanical fault, etc, are to be subjected to process monitoring and evaluation so as to better their products.