During the Spring and Autumn Period and the Warring States Period 2,300 years ago, two famous allusions, "Bian Que met Cai Huangong" and "King Wen of Wei invited a doctor Bian Que", showed the highest level of quality management. Therefore, Bian Que is called "the originator of quality management" by Modern Business, and "Bian Que Quality Management" has also become the source and classic of quality management in the world.
The story of "King Wen of Wei invited a doctor" further revealed the true meaning and core of "quality management", which was Bian Que's theoretical summary and precise refinement of "quality management" of his famous doctor family.
King Wen of Wei asked the doctor Bian Que, "Your three brothers are all good at medical skills. Which is the best? " Bian Que replied: "The eldest brother is the best, the second brother is the second, and I am the worst." . King Wen was surprised and asked, "You are the most famous. Why is your eldest brother the most skilled? " Bian Que said with shame, "When Bian Que was seriously ill, I treated him. Most people have seen me perform major operations, such as pricking needles in meridians to bleed blood and applying medicine to the skin, so I think my medical skill is brilliant and my reputation has spread all over the country. My brother treated this disease at the early stage of his illness. Most people think that he can only cure minor illnesses, so his fame is only in his hometown. Besides, my eldest brother treated the disease before he got sick. Because most people don't know that he can eradicate the cause in advance, he feels that his level is average, but in the opinion of medical experts, he is the highest level. "
The story of "King Wen of Wei asked the doctor Bian Que" can be understood as the earliest classic case course of quality management in the world. A "good man" is one who can eliminate quality accidents before the onset of "disease". To prevent quality accidents, we should start with "minor illnesses", that is, nip in the bud. Ex post facto control is not as good as ex post facto control, and ex post facto control is not as good as ex post facto control.
In fact, the development of modern quality management in the world is only 100 years, and this 100 year has not surpassed the wisdom and concept of "quality management" of China ancestors 2300 years ago-expert prevention and control.
Before the world industrial revolution, the quality of products was controlled by each craftsman or craftsman himself. 1875, the "Taylor system" management in the United States was born, which was the beginning of modern scientific management. The initial quality management-inspection activities were separated from other functions, and full-time inspectors and independent inspection departments appeared. 1925, shewhart put forward the "Statistical Process Control (SPC) theory", which uses statistical technology to monitor the production process to reduce the dependence on inspection. In 1930, Dodge and Romig put forward the statistical sampling test method. Later, management tools and concepts such as "Six Sigma" and "ISO9000 certification" appeared. It is not difficult to see that all modern "quality management systems" have not escaped the essence of "owner requirements" and "process determines results" management.
Brewing industry is an excellent national traditional industry in China. Since 1982, the earliest wine vessel-small mouth and pointed bottom urn was excavated in Xinghua Village, Shanxi Province, and this place was identified as the "source of national wine", China has been brewing for 6000 years.
Before entering modern industrialization (that is, the "industrial revolution"), the quality of wine products was controlled by craftsmen or craftsmen themselves. In the history of liquor industry for thousands of years, almost all producers are private wineries, that is, small workshops. It was in the late Qing Dynasty and the early Republic of China that China Liquor really broke the "small workshop situation" and entered the "enterprise concept" and "industrialization concept". The first wine-making institution officially called "Enterprise" was Shanxi Jinyu Fenjiu Co., Ltd., which was established in 19 19 1 month. This is also China Liquor "the first joint-stock company with modern enterprise management system". This shows that Shanxi Fenjiu is the first liquor enterprise in China to really contact and implement "modern quality management".
After consulting a large number of materials, it was found that although Fenjiu is the "first joint-stock company with modern enterprise management system" in China liquor industry, Fenjiu has an innate "134 brand gene": "a title-China liquor soul; Three sources-the source of national wine, the originator of fragrance and the root of culture; Four contributions-the founder of China liquor industry, the textbook of China liquor-making skills, the torchbearer who inherits China liquor culture, and the living fossil who witnessed the development history of China liquor ". The product quality and quality management of Fenjiu, different from all other liquor enterprises today, are more integrated with the quality management concepts of "master liquor method" and "famous doctor pulse", forming a set of "quality management science" with unique Fenjiu characteristics.
Brewers who are deeply exposed to Fenjiu will feel that Fenjiu is more inclined to "ancient brewing" and "new industrialization" under two different production and management modes (or concepts), and "forward-looking strategic factors" based on "master-led" quality management level are dominant. This choice of Fenjiu is, to a great extent, an "expert thinking" and "famous doctor thinking", and a deeper "deconstruction management thinking" and "prevention management thinking" created by enterprise background resources. Fenjiu masters and experts in past dynasties first scientifically deconstruct the internal mechanism of products, study all possible symptoms, form a systematic authoritative quality report, and then guide production.
This mode of "deconstructing and preventing quality management" is impossible for ordinary enterprises. Because, not only the scarce "master resources" passed down from history, but also the core institutions of "incubation masters" are needed. "Non-century-old shops can't pass on, no strong people can't bear it, and non-state technical forces can't win." Therefore, some people call this model "the quality management model of the Academy of Sciences".
Why can Shanxi Fenjiu be done?
Forget the "National Technology Center for Fenjiu"-this "master incubator" is not mentioned. Turning to the history of Fenjiu development, we are surprised to find that a history of Fenjiu is a history of master skills, master thoughts, master fame, master inheritance and master management. Stars, famous artists and experts have pushed the "product deconstruction" and "quality management" of Fenjiu for thousands of years to a peak.
Fu Shan, a famous medical scientist in the late Ming and early Qing dynasties, used extensive medical knowledge to improve the formula of bamboo leaf green, which doubled the efficacy; Yang Deling, an outstanding wine-making expert in the late Qing Dynasty and the early Republic of China, not only summarized the unique brewing secrets of Fenjiu, but also put forward the business philosophy of "revitalizing national liquor, with high quality and low price, the highest reputation, and never shoddy".
1933 Fang, a famous microbiologist, academician of China Academy of Sciences and founder of modern microbiology, made practical scientific research on traditional Fenjiu brewing for the first time, summed up the famous "seven secrets" of Fenjiu, and promoted the transformation of China liquor from workshop management to scientific production.
1963, Qin Hanzhang, the "master of liquor industry", presided over the famous "Fenjiu Pilot Project", and proposed that Fenjiu is the cleanest, most sanitary, purest and best-grade liquor, which has made indelible and outstanding contributions to the scientific theory of liquor industry and the scale development of Fenjiu in China.
1960, Qin Bin, director of Fenjiu Factory, initiated the establishment of Fenjiu Research Institute, and put forward the slogan "Quality is the lifeline of the enterprise" for the first time, forming five management systems of the team.
1In the mid-1970s, mathematician Hua came to Fenjiu Factory twice, used the method of overall optimization, repeated experiments, combined with Mr. Fu Shan's improved formula, and chose a more accurate soaking time, which made Zhuyeqing liquor achieve remarkable scientific and technological achievements and industrial value.
1In the mid-1980s, Zhao Yingdao, a professor-level senior engineer and one of the leaders of Fenjiu scientific research, established a mathematical model of Fenjiu fermentation with "three temperatures and one temperature", became the first person in Fenjiu Factory to apply mathematical methods to study Fenjiu technology, and took the lead in introducing and implementing a total quality management system. Therefore, Fenjiu won the first "National Quality Management Award" in the liquor industry and became a classic model of learning in the whole industry. Wait a minute.
Throughout the modern "history of quality management" of Fenjiu, it is not difficult to find that it is Gao Biao Yunlin's "master thought" and "master construction method" that have been influencing and promoting the development process of "quality Fenjiu". It is also the master craftsman spirit of these times that has achieved the "soul of quality" and "pulse of management" of Fenjiu.
It can be said that the unique "quality management" of Fenjiu not only absorbed the wisdom and thoughts of Bian Que, who was praised as the "originator of world quality management" by Modern Business, but also implemented the "process control" as a western management tool. Therefore, it reached the "highest level of quality management" in the whole industry and established China Liquor. Fenjiu 1565438+27 00 series
The wonderful content of the last issue-the soul of the Millennium quality of Fenjiu, can not be separated from the precise detection and control system.