One of the most important events I remember experiencing years ago as part of my MBA was an introductory conversation I had with J. B. Black, Jr., a dean at Wright State University.

When I was a guest on Quality Digest Live, co-host Dirk Dusharme asked me about hesitations that some health care professionals might have about the lean concept of “standardized work.

In a class last month I was asked to explain a number that occurs in some measurement system evaluations and which is known as the precision to tolerance ratio (P/T ratio).

When I was in production, we used the term “waves” to describe the ebb and flow of work to the factory. Some days there would be very little, and others a big heaping pile.

I love product development and quality engineering. There are days when I can’t believe that I actually get paid to do this. Between you and me, I’d do this work for a lot less money.

I am in the midst of teaching an online MBA course in statistical thinking. This is actually my second go-round, and I've heavily revised my inherited materials, which were well-meaning but had some obvious gaps.

If you like baseball pitching statistics, then you’ve loved the month of June. On the first of the month, Johan Santana pitched the first no-hitter in Mets history.

I remember a time in my career when I mistakenly thought I knew statistics—really knew statistics. It was before I met Yanling Zuo, Michelle Paret, Eduardo Santiago, and a whole host of other statistical experts.

Although Quality Digest often has in-depth articles about the nuances of control charts, I’ve found that many beginners are at a loss to figure out how to organize their data, especially in service industries such as health care, hotels, and food.

Selecting the right control chart starts by knowing something about what you want the chart to say about the process—what questions do you want the chart to answer?