1. BSBWOR301 Organise personal work priorities and development

2. Identify and report on variations in the quality of products and services
One of the behaviour required by management from employees, is continuous improvement
Source:
The reason for this is that employees are on the “front line” and are therefore best placed to keep an eye on outcomes
It is important not to have an “ad hoc” approach, but rather, to have a consistent method. Note – the term unit can be either a product or service.
A unit of work consists of
Inputs
Processes
Outputs

3. Outputs
Can be measured by either quantitative or qualitative means
Quantitative – examples can be:
Units produced by a certain date.
What is the waste produced per unit
Labour required per unit
Cost per unit
Note – the term unit can be either a product or service.

4. Outputs
Qualitative – examples can be:
Units produced meet appearance specifications
Units produced mostly comply with product features

5. Case Study – Recycling Products
Refer to section 2.3 for a demonstration of inputs and outputs using recycling as an example:

6. Inputs
These are the building blocks that together with labour activities will be used to produce products and services. Typical inputs can be
Staff.
Standard operating procedures
Policies
Software
Hardware
Consumables
Materials, Equipment ,Tool, Facilities etc

7. Measuring Inputs, processes and outputs
Feedback on outputs are usually covered bu automation – this approach may also cover inputs and processes.
However, qualitative measurements are usually unaccounted for. Therefore, the more one is involved with these measurements, particularly early in the production cycle, the better.
The reason for this is that if an employee/manager were to identify what is going wrong well before the output then the business is able to correct the problem earlier in the production cycle – this is easer and cheaper than correcting it later!
Many organisations are good at measuring outputs, but not good at paying attention to the early stages of the process.
The text book provides a good example of a waiter in a restaurant, with a client

8. Strategies for measuring
Having argued that taking measurements throughout the production cycle is beneficial for organisations, it is worth summarising how that might be achieved:
Adding up quantities is often the most accessible form of measurement; for example, units produced, weight etc
When measuring qualities, one needs to identify what criteria one is going to use and this is a little more challenging – i.e. is the criteria going to be appearance, conformity, location etc
Develop a simple check list that captures the quality, quantity on a specific date
Be systematic and utilize random samples
Always document the measurement on the check sheet and note the nature of the issue

9. Case Study – Recycling Products
Refer to section 2.3 for a the continuation of the case study – Measuring inputs