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| AUTOMOTIVE QUALITY SYSTEMS HANDBOOK
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ISO/TS 16949:2002 Edition
To order this title, and for more information, click here
Second Edition
By
David Hoyle, International management consultant with over 30 years' experience in quality management
Description
ISO/TS 16949:2002 (TS2) will have a huge impact on the whole of the automobile industry as it formalises, under a single world-wide standard,
the quality system that must be met by vehicle manufacturers and their suppliers. This handbook is the only comprehensive guide to understanding
and satisfying the requirements of ISO/TS 16949:2002. Written by best-selling quality author David Hoyle (ISO 9000 Quality Systems
Handbook) this new book is ideal for those new to the standard or establishing a single management system for the first time, as
well as those migrating from existing quality management systems. It will suit quality system managers and quality professionals across
the automotive industry, managers and executive level readers, consultants, auditors, trainers and students of management and quality.
Audience
Quality system professionals (managers/business development managers in first, second and third tier auto/component manufacturers); Quality system consultants
Contents
Contents
Preface
Chapter 1: Basic concepts
Introduction
Principles or prescription
Quality
The interested parties
The
characteristics of quality
Achieving sustaining and improving quality
Managing processes
Developing an effective system
Summary
Basic
concepts - Food for thought
Chapter 2:Perceptions of ISO 9000 and its derivatives
Introduction
How we think about ISO
9000
How we think about quality management systems
How we think about certification
How ISO 9000 made us think about quality
How we think
about reviews, inspections and audits
Is ISO/TS 16949:2002 any different?
Summary
Perceptions of ISO 9000 Food for thought
Chapter
3:Role, origins and application of ISO/TS 16949
The role of ISO/TS 16949
Origins
Application of ISO/TS 16949 requirements
Summary
Role, origins and application - Food for thought
Chapter 4: Quality management system
Establishing a quality management
system (4.1)
Identifying processes (4.1a)
Sequence and interaction of processes (4.1b)
Criteria and methods for effective operation and
control (4.1c)
Documenting a quality management system (4.1, 4.2.1)
Documented procedures (4.2.1c)
Documents that ensure effective planning,
operation and control of processes (4.2.1d)
Implementing a quality management system (4.1)
Managing processes (4.1)
Ensuring information
availability (4.1d)
Ensuring the availability of resources (4.1d)
Measuring, monitoring and analysing processes (4.1e)
Maintaining a
quality management system (4.1)
Continual improvement in the QMS and its processes (4.1 & 4.1f)
Outsourcing (4.1)
Preparing the quality
manual (4.2.1b)
Control of documents (4.2.3)
Control of records (4.2.1e & 4.2.4)
Summary
Quality Management System Requirements Checklists
Quality Management System - Food for Thought
Chapter 5: Management responsibility
Summary of requirements
Management
commitment (5.1)
Customer focus (5.2)
Quality policy (5.3)
Quality objectives (5.4.1)
Quality management system planning (5.4.2)
Responsibility
and authority (5.5.1)
Management Representative (5.5.2)
Internal communication (5.5.3)
Management Review (5.6)
Summary
Management Responsibility
Requirements Checklist
Management Responsibility - Food for Thought
Chapter 6: Resource management
Summary of requirements
Determining resources (6.1)
Providing resources (6.1 & 7.5.5.1)
Competence of personnel (6.2.1)
Training awareness and competence (6.2.2)
Infrastructure (6.3)
Work environment (6.4)
Summary
Resource Management Requirements Checklist
Resource Management - Food for thought
Chapter 7: Product realization
Summary of requirements
Planning product realization processes (7.1)
Customer-related
processes (7.2)
Design and development (7.3)
Purchasing (7.4)
Production and service provision (7.5)
Control of measuring and monitoring
devices (7.6)
Summary
Product Realization Requirements Checklist
Product Realization - Food for Thought
Chapter 8: Measurement,
analysis and improvement
Summary of requirements
Monitoring, measurement, analysis and improvement processes (8.1)
Customer
satisfaction (8.2.1 & 8.2.1.1)
Internal audit (8.2.2)
Measurement and monitoring of processes (8.2.3)
Measurement and monitoring of product
(8.2.4)
Control of nonconforming product (8.3)
Analysis of data (8.4)
Improvement (8.5)
Summary
Measurement, analysis and improvement
Requirements checklist
Measurement, analysis and improvement - food for thought
Appendix A
Glossary
Appendix B
Related web sites
Index
| Bibliographic details |
Hardbound, 712 pages, publication date: AUG-2005
ISBN-13: 978-0-7506-6663-3
ISBN-10: 0-7506-6663-3
Imprint: BUTTERWORTH HEINEMANN
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Price:
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EUR 66.95
USD 82.95
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Last update: 30 Nov 2009
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