PDCA and ISO 9001 Standard
Daniel Strongin, Business Consultant, United States, Member
Tom, my experience is the same, but even more importantly, it is possible to do superficially only, and miss the essence, and the danger of all standards is, like recipes, once you learn it, follow by rote and you create more variation not less. Fat content in meat, or sugars in vegetables along with water content vary according to item, season, transportation. The professional may start with the recipe to learn the essence, and once learned, makes it their own, using their intelligence and their senses to adapt continuously to change.
Others hide behind recipes, either in fear, or for other motivations, and learn little, and vary a lot, and don't really improve.