| ACKNOWLEDGEMENTS | 第4-5页 |
| ABSTRACT | 第5-6页 |
| 摘要 | 第7-18页 |
| 1 Introduction | 第18-22页 |
| 1.1 Research objectives | 第18-19页 |
| 1.2 Research significance | 第19-20页 |
| 1.3 Research methods and routes | 第20页 |
| 1.4 Main content and logic structure | 第20-22页 |
| 2 Literature Review | 第22-33页 |
| 2.1 Total quality management | 第22-24页 |
| 2.2 Quality management system | 第24-28页 |
| 2.2.1 ISO9000 quality management system | 第24-27页 |
| 2.2.2 HACCP quality management system | 第27-28页 |
| 2.3 Overseas and domestic research overview | 第28-33页 |
| 2.3.1 Oversea research status | 第28-29页 |
| 2.3.2 Domestic research status | 第29-31页 |
| 2.3.3 Review of research findings in foreign countries and China | 第31-33页 |
| 3 Powder flavor quality management status of Company F | 第33-38页 |
| 3.1 Brief introduction of F company | 第33-34页 |
| 3.2 Powder flavor quality status of Company F | 第34-35页 |
| 3.2.1 Product quality data analyis | 第34页 |
| 3.2.2 Completion rate of product quality objectives | 第34-35页 |
| 3.3 Quality management status of Company F’s powder flavor products | 第35-37页 |
| 3.3.1 Quality guidelines | 第35页 |
| 3.3.2 Powder flavor processing flow | 第35-36页 |
| 3.3.3 Quality standards of powder flavor products | 第36-37页 |
| 3.3.4 Quality objectives of powder flavor products | 第37页 |
| 3.4 Chapter summary | 第37-38页 |
| 4 Quality management analysis of powder flavor in F company | 第38-51页 |
| 4.1 Product quality analysis of powder flavor | 第38-42页 |
| 4.2 Problems with powder flavor quality management | 第42-46页 |
| 4.2.1 Operators’ low operational capability | 第42-43页 |
| 4.2.2 Equipment problems | 第43页 |
| 4.2.3 Raw material poor management | 第43-44页 |
| 4.2.4 Unreasonable product process guidance | 第44-46页 |
| 4.3 Major causes of powder flavor quality management problems | 第46-50页 |
| 4.3.1 Organizational structure not reasonable | 第46-47页 |
| 4.3.2 Employee training and performance management not reasonable | 第47-48页 |
| 4.3.3 Poor manufacturing process management | 第48-49页 |
| 4.3.4 Product design process not reasonable | 第49页 |
| 4.3.5 Raw material storage design not reasonable | 第49-50页 |
| 4.4 Chapter summary | 第50-51页 |
| 5 Suggestions on quality improvement of powder flavor in F company | 第51-63页 |
| 5.1 Organization restructure in F company | 第51页 |
| 5.2 Employee training and development | 第51-54页 |
| 5.2.1 Strengthen employee training | 第51-53页 |
| 5.2.2 Compensation performance management improvement | 第53-54页 |
| 5.3 Manufacturing process improvement | 第54-59页 |
| 5.3.1 Equipment improvement | 第54-55页 |
| 5.3.2 Powder flavor workshop WIP management | 第55-57页 |
| 5.3.3 Powder flavor workshop 5S management | 第57-59页 |
| 5.4 Standardize product design process | 第59-60页 |
| 5.5 Raw material satorage management improvement | 第60-62页 |
| 5.5.1 Raw material storage method improvement | 第60-62页 |
| 5.5.2 Raw material storage area standardization | 第62页 |
| 5.6 Chapter summary | 第62-63页 |
| 6 Conclusion and prospects | 第63-65页 |
| 6.1 Conclusion | 第63-64页 |
| 6.2 Limitation & Prospects | 第64-65页 |
| REFERENCES | 第65-68页 |
