In this total update of his classic, quality guru Philip Crosby revisits and ultimately reaffirms the thinking he introduced in the tradition-shattering Quality Is Free, which has sold nearly 1.7 million copies and has been translated into dozens of languages. Quality Is Still Free offers readers the opportunity to adopt Crosby's penetrating insights for their own enormous benefit. Illustrations.

Management development guide on quality control - notes the reduction in production costs resulting from the implementation of a zero- defect quality standard; discusses the management attitudes and behaviour required to achieve this; presents a fictional case study for use as teaching and training material.

Acclaimed and used in over 200 colleges and universities around the country, Total Quality Management: Text, Cases and Readings has been completely revised and expanded to meet the growing demands and awareness for quality products and services in the competing domestic and global marketplaces. Since the publication of the first and second editions of this book, interest in and acceptance of TQM has continued to accelerate around the world. This edition has been thoroughly revised, updated and expanded. Some of the changes are: A new chapter on the emerging Theory of Constraints Expanded treatment of Process Management Eleven new readings Ten new cases Chapter examples of TQM at 12 Baldrige winning organizations End of chapter recommendations for further reading Revised and updated textual material The Varifilm case is retained as a comprehensive study that illustrates good and not so good practices. Each chapter contains an exercise which provides the reader with an opportunity to apply TQM principles to the practices illustrated in each case. Based on sound principles, this practical book is an excellent text for organizational development programs aimed at practitioners responsible for developing and implementing TQM programs in their own service or manufacturing organizations.

Diet quality is a broad term that encapsulates both perceived and actual practices, personal preferences and cultural diversity. Measuring dietary quality can be problematic and includes investigating food types, the number or size of portions or their frequency. Diet quality may also be related to the type of food being ingested, snacking and other eating habits. Manufactured beverages and fast food may also be included as well as microbiological quality and attempts to improve single food items such as meats or vegetables. In this book, Diet Quality: An Evidence-Based Approach, Volume 1 all of the major facets of diet quality in relation to health outcomes are covered. This important new text includes methods for determining diet quality while adopting a holistic approach to impart information on the major areas of concern or knowledge. Chapters link in measurable indices of health such as obesity, pregnancy outcomes, cancer and cancer outcomes, and mortality. This book represents a diverse set of subject matters and seeks to fill a gap in the literature at a time when there is an increasing awareness that well being is associated with the qualitative nature of diets. Contributors are authors of international and national standing and emerging fields of science are incorporated. Diet Quality: An Evidence-Based Approach, Volume 1 is a useful new text designed for nutritionists, dietitians, clinicians, epidemiologist, policy makers and health care professionals of various disciplines.

* The first book to truly apply the theory, processes, practices, and techniques of project management to strategic planning * New to this edition: risk management, earned value, project recovery, project maturity models, partnering, PM certification, and much more