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While firms are operating in a global competitive environment, they are subjected to changes because of the increased competitiveness and developed technologies. Therefore, this transformation process forces to produce with high quality and low cost products and/or services and leads to customer satisfaction. Total Quality Management (TQM) and Just in Time (JIT) Production Systems are important for the firms in that point. In this study, quality concept, its progress, TQM and JIT system is explained in detail. Then, TQM and JIT system are handled together their implementation and in practice the problems regarding their implementation are stated. [ABSTRACT FROM AUTHOR]

Global competition and fast changing technological environment make it necessary for businesses to comprehend new administrative understanding and to apply them. In order to become successful in such a competitional environment the businesses should give precedence to customer's satisfaction and cost reduction. Customer's satisfaction can be obtained just by improving continuously the quality of goods and services produced. At first the study examines the concept of quality, quality management and its improvement end the total quality management (TQM). Then, the activity-based costing (ABC) method is analyzed, which is in accord with the TQM because it gives more accurate and reliable information to the business management and is interested in the production process of a product, not in itself. Finally, the study tries to explain employability of this costing method in the businesses employing the TQM. [ABSTRACT FROM AUTHOR]

Commercial starter cultures containing (group A) S. xylosus DD-34 + P. pentosaceus PC-1, (group B) L. plantarum L74 + S. carnosus MIII, (group C) S. carnosus MIII + L. pentosus LP-1, (group D) S. xylosus DD-34 + P. pentosaceus PCFF-1, (group E) P. acidilactici PA-2, (group F) S. carnosus MC-1 + P. pentosaceus PC-1 and (group G) S. xylosus DD-34 + L. alimentarus BJ 33 were used for manufacturing fermented sausage. Sausage samples were examined for pH values, moisture contents, mesophilic aerobic bacteria, coliform bacteria, staphylococcus - micrococcus, lactobacillus, yeast and mould counts and sensorical characteristics on days 0, 1, 2, 3, 4 and 6 of the fermentation period. At the end of the fermentation period, pH values were 4.94 - 5.46, moisture contents were 36.15 - 39.77% and numbers of microorganisms were 7.88 - 9.96 log10 cfu/g for mesophilic aerobic bacteria, 1.60 - 2.90 log10 cfu/g for coliforms, 3.98 - 7.49 log10 cfu/g for staphylococcus - micrococcus, 5.75 - 8.94 log10 cfu/g for lactic acid bacteria and 3.31 - 3.96 log10 cfu/g for yeast and moulds. Sensoric points were 7.30 - 8.67 for groups containing starter cultures and 5.57 for the control groups. It was concluded that starter culture combinations improve quality characteristics and have positive effects on some chemical and microbiological characteristics of rapidly ripened fermented sausage. [ABSTRACT FROM AUTHOR]

This research deals with the interpretation of randomness on Shewhart control charts. being sample points inside the control limits on the chart doesn't mean that the process is under control. Several comments may be derived about the process according to the points on control charts. This research examines the way of determining if sample points inside control limits display randomness. To achieve this goal, an upgraded randomness table has been presented. [ABSTRACT FROM AUTHOR]

Guidelines have been developed as a helpful tool for authors in conducting scientific research in a transparent manner and article writing. They also help referees and editors in the article assessment processes. Nowadays, they have been endorsed by many prestigious medical journals. Using guidelines in studies that have been carried out in rheumatology in Turkey will contribute to increase the quality of scientific studies. [ABSTRACT FROM AUTHOR]