3.11.1

11:00

AI-BASED PRODUCT QUALITY RISK MANAGEMENT: A CASE STUDY IN THE FOOD INDUSTRY

B. Ocicka * ^[1] , P. Rujna ^[2]

Warsaw, Poland ^[1] , Torun, Poland ^[2]

3.11.2

11:20

DEPLOYMENT OF THE QUALITY FUNCTION FOR TECHNICAL REQUIREMENTS FOCUSING ON BEACH LEISURE FOR PEOPLE WITH DISABILITIES AND REDUCED MOBILITY

A. Lima * ^[1] , O. Lúcia ^[1] , K. Flávio ^[1] , D. Raimundo ^[2]

Curitiba, Brasil ^[1] , São Luís, Brasil ^[2]

3.11.3

11:40

TOO RADICAL FOR OUR OWN GOOD: HOW CHAMPIONS OF OPERATIONS IMPROVEMENT EDIT THEIR PROPOSAL TO AVOID 'TOO MUCH SUCCESS'

G. Radaelli *

Coventry, United Kingdom

3.11.4

12:00

BRIDGING GAPS IN GLOBAL ORGANISATIONS: A QUANTITATIVE STUDY OF THE IMPACT OF MULTI-SITE CERTIFICATION

I. Gremyr * ^[1] , M. Hedberg ^[1] , M. Elg ^[2]

Göteborg, Sweden ^[1] , Linköping, Sweden ^[2]