Otqm of Instant and Cup Noodles

Only available on StudyMode
  • Topic: Instant noodles, Nissin Foods, Momofuku Ando
  • Pages : 15 (4928 words )
  • Download(s) : 272
  • Published : January 19, 2013
Open Document
Text Preview
OTQM of Instant and Cup Noodles
- Food for fast times and even faster people – the quick fix -

Prepared by: Mohamed Muzaffar Ahmed
Page 1 of 18

Table of Contents
1.   2. I. II. Introduction.................................................................................................................................. 3 Instant Noodles: How it came to be and its place in the world today ....................................... 3 Nissin Food Holdings: The pioneer of Instant Noodles.............................................................. 4 Main Paper: Research on the Quality of Nissin and Myojo Instant Noodles .............................. 8 5 Main decision of operations management ............................................................................ 8 Mission, Vision and Main Strategies of the Company ............................................................. 11

III. Achieving competitive advantage ........................................................................................... 13 IV. Product Life cycle of Instant Noodles at Nissin ....................................................................... 14 V. Quality Control and Quality Culture ........................................................................................ 16

References .......................................................................................................................................... 18

Page 2 of 18

1. Introduction  Instant Noodles: How it came to be and its place in the world today Instant noodles are dried or precooked noodles fused with oil and often sold with a packet of flavouring. Dried noodles are usually eaten after being cooked or soaked in boiling water for 2 to 5 minutes, while precooked noodles can be reheated or eaten straight from the packet. Instant noodles were invented by Taiwanese Momofuku Andō, the founder of Nissin Foods, Japan who was born in south western Taiwan when the island was under Japanese colonial rule, in Japan on August 25, 1958, under the brand name Chikin Ramen (chicken-flavoured instant ramen) in Osaka. In 1971, Nissin introduced the Cup Noodles, instant noodles in a waterproof polystyrene cup, to which boiling water could be added to cook the noodles. A further innovation added dried vegetables to the cup, creating a complete instant soup dish. Now Nissin Foods is one of the biggest manufacturers of instant noodles today. His noodles were boiled with flavouring, deep-fried with palm oil to remove moisture, and dried into a noodle cake. Other preservation methods have been tried, including preservation with salt and smoke, but Ando concluded that palm oil is the most efficient. A container of Cup Noodles includes a precooked (fried) block of noodles that requires only the addition of hot water and in some cases flavouring that is included in small packets. Today, instant noodles are often sold in foam bowls, sometimes with plastic utensils. Foam bowls are easily portable; they are very convenient for outdoor activities. Foam bowls are inexpensive, disposable, light, and easy to hold since they insulate heat well and thus convenient as an "on-the-go" meal. The unique selling point of instant noodle was that they are tasty, easy to prepare, priced reasonably, convenient to buy, safe and hygienic, easy to store, and inadvertently has a long shelf life. The biggest consumer segment targeted by Instant Noodles Manufacturers are College Students as they have the need to economise while being on-the go all the time. Instant noodles are not only popular with college students as they can also be an economic indicator. In 2005, the Mama Noodles Index was launched to reflect the sales of Mama Noodles, the biggest instant noodle manufacturer in Thailand. The index was steady following recovery from the East Asian financial crisis, but sales increased about 15% on a year-to-year basis in the first seven months of 2005, which was regarded as a Page 3 of...
tracking img