HUM 102 MODULE THREE SHORT ANSWER ASSIGNMENT GUIDELINES AND RUBRIC

(SOLVED) OPS/574 v1 Statistical Process Control Methods

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OPS/574 v1 Statistical Process Control Methods

Process Evaluation

Evaluate your process using 1 of the following:

  • Use the lean concept to find ways to eliminate waste and improve the process
  • SPC or Six Sigma to reduce defects or variances in the process
Process improvement for the restaurants embraces the statistical process control (SPC) to determine if the improved food ordering and delivering process was in control. The process included determining the time turnaround between the client placing an order and receiving the food ordered food material on the menu. Based on the type of ordered food on the menu, the management notes that the restaurant would take a maximum of 140 minutes with the least time of 5 minutes depending on whether the food is ready and the number of clients in the queue. The improved process focused on augmenting the process, reducing the time taken while boosting the enhanced client satisfaction.
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OPS/574 v1 Statistical Process Control Methods

Process Evaluation

Evaluate your process using 1 of the following:

  • Use the lean concept to find ways to eliminate waste and improve the process
  • SPC or Six Sigma to reduce defects or variances in the process
Process improvement for the restaurants embraces the statistical process control (SPC) to determine if the improved food ordering and delivering process was in control. The process included determining the time turnaround between the client placing an order and receiving the food ordered food material on the menu. Based on the type of ordered food on the menu, the management notes that the restaurant would take a maximum of 140 minutes with the least time of 5 minutes depending on whether the food is ready and the number of clients in the queue. The improved process focused on augmenting the process, reducing the time taken while boosting the enhanced client satisfaction.
Evaluation of Control Chart and Process Metrics

Complete the following in Excel:

  • Calculate the defined process metrics including variation and process capability.
  • Develop and display a control chart for the process.

Evaluate the control chart and process metrics using Statistical Process Control (SPC) methods. Determine whether the process could benefit from the use of Six Sigma, Lean, or other tools. (Include all calculation and charts.)

Process Capability

Process Capability
Upper Specification Limit 140
Lower Specification Limit 5
Standard deviation 15.76
Process Capability= (USL-LSL)/6ơ
   
Process capability index 1.43

 

From the process capability table above, the improved process yielded CPk=1.43

The chart indicates that the new ordering process was in control because none of the sampled time turnaround time depicted an outlier, with all points lying between the lower and upper control limits.

Executive Summary

Write a 700-word executive summary that includes the following:

  • A summary of the Process Evaluation (using either Lean or SPC or Six Sigma)
  • A summary of the Evaluation of Control Chart and Process metrics based on SPC methods
  • A summary of your evaluation of whether the process would benefit from the use of Six Sigma, Lean, or other tools
  • A description of the SPC project and recommendations for improvements
Introduction

Running a business involves incorporating various aspects and procedures while placing them in place to augment the intended goals and objectives. For instance, the fast-food restaurant includes varying processes to heighten the attainment of goals and objectives, mainly the flow of information necessary to enhance the delivery of the ordered food by the client within or outside the restaurant premise through the online ordering system. The improved process illustrates how information and activities in the organization flow from the producer, the kitchen to the final consumer. When a customer arrives at the restaurant, he orders food through the food ordering system. The system captures all information and the details of the customer. The system passes the food order to the kitchen. The staff members in the kitchen organize the food and package them accordingly. While the food is being processed, a customer is given a receipt with an estimated time of when the food will be ready. While food orders are made, the food ordering system generates management reports and sends them to the restaurant management.

Control Chart and Process Metrics

The created control chart illustrates the process and defined time limits by the

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restaurant management. The company administration required that the maximum time it would take to deliver the ordered food to the client is 2 hrs. 20 minutes (140 minutes) with a minimum of 5 minutes depending on the time of the day (Off-peak or Peak) and the ordered menu. The chart illustrates that the sampled duration taken for the 20 randomly selected samples was within the control limits, depicting that the improved process yielded a time turnaround within the stated control limits.

On the other hand, the process metric included overall productivity, illustrating the output amount attained by the restaurant’s improved process and the turnaround time, referring to the time taken to fulfill the client’s needs.

Process Benefiting from Six-Sigma

Six-sigma is one of the used corporate processes to facilitate the implementation of improvement processes such as developing and measuring the improved workflow in a workplace. Six-sigma helps the management identify possible process issues, leading to improvement of the procedures employed by a company in the production/ service delivery, thereby minimizing the errors and defects, promoting the growth of the corporate profits. In this case, six-sigma has resulted in touchable improvements on the waiting time at the restaurant, leading to the attainment of efficiency in the ordering process. Therefore, based on the analysis, the new, improved function in the ordering procedures in the restaurant would benefit from the six-sigma.

SPC of Project Description

The process entailed a random selection of the recorded data saved by the system’s dashboard that documented the processing time taken. Using Ms. Excel and the random function rand (), a random variable was created that aided to select randomly a sample of 20 variables, involving time taken at the ordering system to the time the client receives the ordered food items. Randomly selecting the variables facilitated the attainment of efficiency in the process, increasing the restaurant’s improved process validity. Besides, the analysis involved the use of Ms. Excel to generate the control chart based on defined upper and lower control limits calculated using six-sigma.

Recommendation

The restaurant improved process depicted a CPI index for the turnaround time is 1.43 > 1. The finding indicates that the improved process attained the recommended time turnaround time of upmost 2 hrs. 20 min. The time includes the following procedures, such as the client making an order in the ordering system, receipting, kitchen staff receiving the order, and the ordered food delivered to the customer in the restaurant areas or at their offices/homes. The outcome illustrated that the improved process would benefit from the six-sigma process.

Therefore, the restaurant management could adopt the enhanced strategy to heighten the workflow, thereby increasing customer satisfaction that had continued to decline exponentially following a corresponding increase in clients visiting/ordering their food from the restaurant. In the process, the new, improved process based on the created control chart and the calculated process control capability index (CPI) would intensify the ability to attain the restaurant’s goals and objectives. Nonetheless, the hotel’s administration is recommended to continuously monitor and evaluate the process to determine the process efficiency, employee productivity, and discoveries that would help the company make necessary improvements on the workflow in alignment with the restaurant’s mission and vision.

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