Analysis: Statistical Process Control in Service Industry Operations

This report provides a comprehensive review of Statistical Process Control (SPC) and its application in the food and service industries. The analysis begins with an introduction to SPC, emphasizing its role in managing challenges related to the perishability of goods and the importance of quality control in the food industry. It explores the benefits of SPC, such as providing insights to stakeholders and improving decision-making, while also addressing challenges like increased employee responsibilities and high implementation costs. The report examines the usage of SPC in the bakery industry and highlights the increasing significance of quality control due to consumer demands. The conclusion summarizes the key role of SPC in maintaining successful operations in the service industry, emphasizing its impact on reputation and its widespread application due to consumer demands. References to relevant research papers are also included, offering a detailed overview of SPC implementation and its effects.

Running head: REVIEW OF STATISTICAL PROCESS CONTROL
REVIEW OF STATISTICAL PROCESS CONTROL
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Author Note

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Introduction
As discussed by Abdul Halim Lim et al. (2017), the food industry faces major levels
of challenges that are related to high perishability of the goods that are used in the production
process. The raw materials that are used by different organizations in the industry are variable
in nature and need the freshness levels need to be considered in order to manage the
operations. The process of quality control that is implemented in the food industry is mainly
related to the technologies, the flavour based attributes and the physical attributes of the
products as well.
The method based on statistical process control had become popular in the food
industry in the year 1950. Different organizations have used this process in order to control
the processes that are implemented for the purpose of effective production. The analysis will
be based on benefits that are provided by Statistical process control or SPC and challenges
that are faced as well (Halim Lim et al. 2017).
Benefits and challenges of Statistical process control in service industry
As discussed by Lim and Antony (2016), the method of Statistical process control or
process has been able to provide major advantage to the operations of organizations in the
service industry. The modern SPC based software are able to provide major support to the
organizations in order to maintain the operations in an efficient manner. The control based
charts are able to provide major insights to the critical stakeholders of the organizations. The
managers and executives are able to receive major levels of information from the software
based on SPC.
According to Lim, Antony and Albliwi (2014), the levels of visibility and
accessibility of data is considered to be a major factor that can be considered by the service

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organizations in order to develop the products. The SPC software are able to provide control
charts that play a major role in the ways by which the truth levels of the employees can be
validated effectively. Decision making is improved within the organization with the help of
implementation of proper manufacturing based intelligence by service companies.
As discussed by Lim et al. (2015), SPC or statistical process control is mainly
implemented by the organizations in order to determine conformance of manufacturing based
process in an effective manner. The process is monitored on a statistical basis with the help of
control charts. The quality of work is analysed with the help of SPC and this is also
considered to be the first step towards total quality management based process. The
implementation of this system has some major disadvantages as well. The time based
requirements are considered to be the most important factors that need to be considered in
order to ensure effective organizational operations.
As opined by Mittal (2018), the levels of responsibilities of employees in service
organizations are also increased due to the implementation of SPC. The process needs to be
monitored on a regular basis and charts need to be filled in an efficient way. The training
required for implementation of the process is considered to be quite high. The costs required
for the proper implementation of the software are high and the company needs to make high
levels of investments in this case. This is a major disadvantage for the small sized
organizations. The proper measurement of quality is not always possible for the organizations
with the implementation of SPC based software. The employees of the company also may not
provide the required levels of cooperation for effective application of SPC (Peres and
Fogliatto 2018).
Review of the usage of Statistical process control in the industry

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As discussed by Yunus, Taib and Iteng (2016), the implementation of SPC in the
bakery industry has been analysed in the provided article. The application of SPC in this
industry is quite wide due to the obligations that the companies need to comply with in order
to operate successfully and in a sustainable manner. The SPC applications that have been
used in the bakery or dairy based industry can be integrated with different processes that have
been implemented. The control of food quality in the service based industry is highly
important for the organizations in order to remain profitable in the industry and developing a
positive reputation as well (Peres and Fogliatto 2018).
According to Lim, Antony and Albliwi (2014), the significance of quality control had
increased from the year 1950 due to the demands and needs of consumers. Before the 1950s
most of the quality control related activities used to take place in the packaging activities in
different industries. The importance of this quality control process has increased in the recent
years in the food development and service industry as well. The requirement of quality
control process was mainly based on the proper analysis of the capabilities that are related to
ways by which the machines required for production process can be maintained.
As discussed by Abdul Halim Lim et al. (2017), quality control has gained huge levels
of importance in the current operations of companies in the service and food based industry.
The implementation of quality control in the service organizations is affected by two major
motivational factors that include, proactive and the reactive spends on implementation of the
regulations in a proper way. The service organizations have started implementing SPC in the
operations out of their own will. This has been able to play a major role in the ways by which
the organizations are able to improve the levels of reputation.
Conclusion

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The analysis can be concluded by stating that the Statistical Process Control method
or SPC is able to play a major role in the ways by which organizations in the service industry
are able to maintain their successful operations. The development of a proper reputation in
the service industry is also considered to be a major factor that has an impact on the usage of
this method in spite of the costs that are incurred. The organizations have applied this method
in a huge manner due to the increasing demands of the consumers who are considered to be
the most important parts of the service industry.

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References
Abdul Halim Lim, S., Antony, J., He, Z. and Arshed, N., 2017. Critical observations on the
statistical process control implementation in the UK food industry: A survey. International
Journal of Quality & Reliability Management, 34(5), pp.684-700.
Halim Lim, S.A., Antony, J., Arshed, N. and Albliwi, S., 2017. A systematic review of
statistical process control implementation in the food manufacturing industry. Total Quality
Management & Business Excellence, 28(1-2), pp.176-189.
Lim, S.A.H. and Antony, J., 2016. Statistical process control readiness in the food industry:
Development of a self-assessment tool. Trends in Food Science & Technology, 58, pp.133-
139.
Lim, S.A.H., Antony, J. and Albliwi, S., 2014. Statistical Process Control (SPC) in the food
industry–A systematic review and future research agenda. Trends in food science &
technology, 37(2), pp.137-151.
Lim, S.A.H., Antony, J., Garza-Reyes, J.A. and Arshed, N., 2015. Towards a conceptual
roadmap for Statistical Process Control implementation in the food industry. Trends in Food
Science & Technology, 44(1), pp.117-129.
Mittal, G.S., 2018. Process controls in the food industry: Problems and solutions.
In Computerized Control Systems in the Food Industry (pp. 1-11). Routledge.
Peres, F.A.P. and Fogliatto, F.S., 2018. Variable selection methods in multivariate statistical
process control: A systematic literature review. Computers & Industrial Engineering, 115,
pp.603-619.

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Yunus, M.F.M., Taib, C.A. and Iteng, R., 2016. A Preliminary Study on the Application of
Statistical Process Control (SPC) Towards Process Efficiency: Case Study in Food
Industries. Sains Humanika, 8(4-2).