Dreamliners Face Another Quality Nightmare

Dreamliners Face Another Quality Nightmare

October 8, 2018

Boeing’s 787 jetliners have been grounded for emergency repairs due to defective engine blades made by Rolls-Royce Holding PLC.

Rolls-Royce discovered that the Trent 1000 turbines in the 787 engine were “deteriorating faster than expected” when an Air New Zealand jet experienced engine problems in December 2017.

The projected cost for Rolls-Royce to fix design faults with its engine blades and replace affected parts is $1.3 billion.

This post is based on the Industry Week article, Dreamliners Are Being Grounded Again on Rolls-Royce Engine Flaws, by Benjamin Katz, September 27, 2018. Image source: (c) 77studio/Getty Images.

Discussion Questions:

1. What kind of engine design improvements should Boeing expect from Rolls-Royce in the future?

Guidance: Boeing should expect Rolls-Royce to improve the engine’s design reliability and robustness to deliver an engine that is durable, serviceable, and also consistent in performance and quality.

2. What can Rolls-Royce do to improve the quality of engines that it produces?

Guidance: Rolls-Royce should consider its engine’s quality costs including appraisal, prevention, and failure costs.  It should also employ six sigma methodology for process improvement in its engine production.

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Edible Bar Codes on Beef: It’s What’s For Dinner

Edible Bar Codes on Beef: It’s What’s For Dinner

September 29, 2018

Soon you can aim your smart-phone at a piece of beef and have an app display the meat’s entire history, such as where it was raised, what it was fed, and when and where it was processed.

A new electronic etching procedure developed by Pricewaterhouse Coopers creates an invisible, edible barcode made of non-toxic silicon dioxide.  At first, tags will be embedded in the beef’s primary packaging only, but eventually even individual steaks could be tagged.

The technology will be launched first in Australia and China in the upcoming year.  Such measures will help protect branded names for beef as well as keep food supplies safer for consumers, using the new technology to avoid repeats of multiple past food fraud incidents.

This post is based on the Herald Scotland article, Rog Wood: Hi-tech ways to tell us where our food comes from , by Rog Wood, September 3, 2018; and the Telegraph article, Fake steaks to be exposed by invisible barcode scannable on smart-phones, by Henry Bodkin, August 13, 2018. Image source: Image Source/GIPhotoStock.

Discussion Questions:

1. How will the use of invisible barcodes make the supply chain for meat more transparent?

Guidance: In Continue reading

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