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Essay / Research Paper Abstract
A 3 page paper comparing quality assurance activities of a manufacturer and a service organization. For both of these organizations, “quality” is not a destination, but rather a process. Each much ensure that the standards are adequate for the present, with an eye toward improving them in the future. Cadbury always can improve processes, regardless of how efficient and quality-oriented its current manufacturing processes are. ACAS will find from time to time that what has been perfectly acceptable in the past is no longer relevant, or that it does not reach far enough. It will then need to reassess its guidelines for business; otherwise it, too, risks becoming irrelevant. Bibliography lists 8 sources.
Page Count:
3 pages (~225 words per page)
File: CC6_KSmgQualCad.rtf
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Unformatted sample text from the term paper:
many believed that the notion of increased quality concurrent with decreasing costs was something applicable only to manufacturing activities. Ritz-Carlton demonstrated that the primary points of increased quality apply
equally well to service businesses when it became the first non-manufacturing business to win the Malcolm Baldrige award for quality. Though manufacturers and service providers use different points of
measure, the ultimate goal that each seeks is the same. The purpose here is to assess the quality measures used at Cadbury Chocolates and the Advisory Conciliation and Arbitration
Service (ACAS). Cadbury Linderman (2001) writes, "John Cadbury had tasted chocolate and fallen in love. The rest of the world, he believed, would
too once they tried it" (p. A04). His Quaker heritage prevented him from entering military service or gaining a university degree, so he opened a grocery at the age
of 22, in 1823. Chocolate was prohibitively expensive because of high import tariffs on cocoa beans, and only the truly wealthy could afford to buy it. John Cadbury
marketed to that segment of his clientele, the one segment possessing the means to indulge. "Usually offered in liquid form, it was like drinking money, a luxury even for
the wealthy" (Linderman, 2001; p. A04). Cadbury experimented with various liquid forms and was quite successful; a bean press introduced later allowed him to extract - and find a
use cocoa butter. This he placed in chocolates in eating form. When tariffs were reduced, he targeted lower income segments of the local market, maintaining the
indulgence status of the product and ensuring highest quality by making the product himself. This approach is not possible today, and in fact
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