OPS/571 (Operations Management) Week 5 Learning Team Assignment

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Hello. I was hoping that you would be able to assist me with this weeks learning team assignment. This weeks assignment is a continuation of a previous assignment that we did 2 weeks ago so I have attached that assignment along with this weeks chapters and this weeks assignment and requirements and the company that we are discussing again is McDonald's

OPS/571 WEEK 5 LEARNING TEAM ASSIGNMENT (1) AND REQUIREMENTS Student Supplemental Textbook Materials Jacobs, F.R. & Chase, R.B. (2014). Operations and supply chain management (14th ed). New York, NY: McGraw-Hill. Required Reading • Operations and Supply Chain Management, Ch. 5: Strategic Capacity Management Consider the following as you read: • What is capacity management and why is it an important focus for firms? • How does one execute capacity planning? • Compare and contrast capacity planning for service and manufacturing businesses. • Operations and Supply Chain Management, Ch. 17: Enterprise Resource Planning System Consider the following as you read: • What are enterprise resource planning (ERP) systems and why are they important? • How are supply chains enabled and improved via ERP systems? • How is information shared amongst business units via ERP systems? Instructions • Operations and Supply Chain Management, Ch. 18: Forecasting Consider the following as you read: • Why is it important for firms to focus on forecasting models? • Compare and contrast the various types of forecasting models. Instructions • Operations and Supply Chain Management, Ch. 19: Sales and Operations Planning Consider the following as you read: • Why is sales and operations planning an important focus for many firms? • Why is it important for many firms to focus on yield management? Instructions • Operations and Supply Chain Management, Ch. 21: Material Requirements Planning Consider the following as you read: • What is material requirements planning (MRP)? • Why is it important for manufacturing firms to focus on MRP? • How does one go about analyzing and MRP problem? HERE IS THE ASSIGNMENT BELOW. PLEASE CHOOSE THE PARTS THAT YOU WOULD LIKE TO DO AS I WOULD NEED AT LEAST 2 SLIDES FOR EACH PART AND IT IS A CONTINUATION OF OUR WEEK 3 ASSIGNMENT WHICH I WILL ATTACH AS WELL. AND THE PART THAT YOU CHOOSE TO DO FOR THE WEEK 3 ASSIGNMENT WAS THIS ONE. Execute the measure phase of the Six Sigma DMAIC project including the following: • Identify the key internal processes influencing CTQs and measure the defects currently generated relative to those processes. Jina THANK YOU BFF. 😊 Purpose of Assignment The purpose of this assignment is for students to receive Six Sigma Yellow Belt Training Executing DMAIC Six Sigma quality improvement (analyze, improve, and control) projects. Assignment Steps Resources: Microsoft® PowerPoint® Use the same business your team chose and has been observing and collecting data for the Week 3 Learning Team Assignment. Execute the analyze phase of the Six Sigma DMAIC project including the following: • • • Determine the most likely causes of defects. Understand why defects are generated by identifying the key variables most likely to create process variation. Identify necessary/unnecessary process steps. Execute the improve phase of the Six Sigma DMAIC project including the following: • • • • Identify means to remove the causes of defects. Confirm the key variables and quantify their effects on the critical-to-quality characteristics (CTQs). Identify the maximum acceptance ranges of the key variables and a system for measuring deviations of the variables. Modify the process to stay within an acceptable range. Execute the control phase of the Six Sigma DMAIC project including the following: • • • Determine how to maintain the improvements. Determine how to monitor and control improvements. Put tools in place to ensure that the key variables remain within the maximum acceptance ranges under the modified process. Utilize all analytical tools available for Six Sigma as permitted or appropriate including, but not limited to: flowcharts, run charts, Pareto charts, check sheets, cause-and-effect diagrams, opportunity flow diagram, process control charts, failure mode and effect analysis (FMEA), design of experiments (DOE) and lean tools. Students can use templates located in the text or online sources. Develop a 10- to 15-slide Microsoft® PowerPoint® presentation, including talking points, highlighting your work on the three phases of the Six Sigma process improvement project. Format your assignment as if you would be giving a presentation to senior management. Compile the slides from the Week 3 Learning Team Assignment, "Improve and Control Phases," with your Week 5 slides into a final PowerPoint® presentation to be submitted for final credit. Click the Assignment Files tab to submit your assignment. Note: Grades are awarded based upon individual contributions to the Learning Team assignment. Each Learning Team member receives a grade based upon his/her contributions to the team assignment. Not all students may receive the same grade for the team assignment. Note: Congratulations! You all have now been exposed to Phase II what is required for Yellow Belt training.
Six Sigma Yellow Belt Training Table of Contents • • • • • • • • • • Introduction Identify Customer and Priorities Business Objectives Customer Needs and Feedback Productivity – Operations Productivity – Quality of Service Identify Problem Statement Identify CTQs Process Metrics Key Internal Processes Introduction • Sig Sigma Philosophy • systematically eliminate defects • No more than 3.4 defects per million opportunities • McDonald's serve nearly 100 billion people • McDonald’s is operating at four sigma • 621 million customers with defective orders • Six Sigma at McDonald’s to improve defective orders • Next Slides: Six Sigma and McDonald’s Identify Customer and Priorities • Customers • • • • • North America Latin America Europe Middle East Asia Pacific • Priorities • • • • • Food Sourcing Planet People Community Business Objectives • Customer Experience • Customer Appreciation • Owner / Operators • Community Involvement • Charity Work Customer Needs and Feedback • People Matter • Shifting the Paradigm • Definition of Service • Employee Training • Following Through • Establish Daily Rituals Productivity - Operations • Large and Complex Supply Chain • Increases automation • Computerized system for assets • Barcode Labeling • • • • • • Operating in over 100 countries More than 35,000 locations Hires 1 million employees in US yearly Serves 75 burgers per second Serving 68 million customers daily Marketing Mix Productivity – Quality of Service • Design of Goods and Services • Quality Management • Process and Capacity • Location Strategy • Layout Design • Human Resources • Supply Chain Management • Scheduling • Maintenance Problem Statement • Many customers are concerned with not only their diet but overall health. Competitors such as Wendy’s have started to offer a healthier menu to there customers. • The government has found ways to govern what foods can be served and how the product is made. Most menu items have calorie intake information as well. Critical to Quality Characteristics (CTQ) • DMAIC • • • • • McDonalds CTQs: Define Measure Analyze Improve Control • Customer Quality • Customer Satisfaction • • • • • • Order accuracy Cleanliness Hospitality Healthy Menu Options Nutrition Transparency Metrics • Six Sigma DMAIC • Define Objectives/Goals for McDonalds • Identify Value and Non-Value • Determine Root Causes Metrics cont… • Processes Differ Market to Market • 6% Sales Increase • Metrics • Franchises • Suppliers • Company Employees • Limiting Costs • Inventory • Suppliers • Company Employees Performance • Employee Performance and Metrics • Relationships to Goals Management • Innovation / New Menu Items • Customer Feedback • Quality Service Key Internal Processes Operations Management • Adopted Location Strategy • Strategically Established Locations • Reduce Inventory Costs • Affordable Goods and Services • High Quality Foods Defects Currently Generated • Low product diversification • Reduced product quality Conclusion • McDonald’s… • • • • • • Remains a global food chain Has diverse customers around the world Food, Sourcing, People, and Community remain priority Business objectives resolve around the customer and owners Struggles with maintaining a healthy food menu Relies on Six Sigma to innovate services and products References ASQ. (2009). The Define Measure Analyze Improve Control (DMAIC) Process. Retrieved http://asq.org/learn-about-quality/six-sigma/overview/dmaic.html Badkar, M. (2012). 18 Facts About McDonald's That Will Blow Your Mind. Retrieved from http://www.businessinsider.com/19-facts-about-mcdonalds-that-will-blow-yourmind-2012-4/#cording-to-company-estimates-one-in-every-eight-american-workers-hasbeen-employed-by-mcdonalds-8 Gregory, L. (2017). McDonald’s Operations Management, 10 Decision, Productivity. Retrieved from http://panmore.com/mcdonalds-operations-management-10-decisions-areas-productivity Industry News. (2013, April 12). How McDonald’s can Improve Customer Services. Retrieved from https://www.qsrmagazine.com/news/how-mcdonalds-can-improve-customer-service Jacobs, F.R. & Chase, R.B. (2014). Operations and Supply Chain Management (14th ed). New York, NY: McGraw-Hill. Kane, G. C. (2016). How McDonalds Cooked Up More Transparency. MIT Sloan Management Review, 57(2), 0. Retrieved from https://search-proquestcom.contentproxy.phoenix.edu/docview/1753399578?accountid=35812 References cont… Marx, M. (n. d.). McDonald’s – Six Sigma. Retrieved from https://www.isixsigma.com/community/blogs/mcdonald146s-six-sigma/ McCarthy, N. (2015). The World's Biggest Employers [Infographic]. Retrieved from https://www.forbes.com/sites/niallmccarthy/2015/06/23/the-worlds-biggest- employersinfographic/#576d987e686b McDonalds. (2017). Worldwide Corporate Responsibility Report. Retrieved from https://www.mcdonalds.com/us/en-us.html McDonald Consulting Group. (2017). Six Sigma Implementation. Retrieved from https://mcdcg.com/focus-areas/process-improvement-with-kaizen/six-sigmaimplementation/ Pollitt, D. (n. d.). McDonald's serves up better customer care and lower employee turnover. (2007). Training & Management Development Methods, 21(5), 589-594. Retrieved from https://searchproquestcom.contentproxy.phoenix.edu/docview/20258 1123?accountid=35812 Shaymo. (2014). McDonalds Business Process. Retrieved from http://www.futurestate.ie/index.php/mcdonalds-business-process/

Tutor Answer

Nicholas I
School: UT Austin

hello, kindly find the attached completed work. Thank You.

DETERMINE THE MOST LIKELY CAUSES OF DEFECTS
❖Failure to understand the method
❖Lack of valid measures for the method
❖Poor understanding of the reason, mandate, purpose, and mandate of the
method

❖Failure to understand that the business needs well-rounded skills

DETERMINE THE MOST LIKELY CAUSES OF DEFECTS
❖Poor understanding of the customer
❖The ever changing customer needs across the globe
❖Lack of information about customer expectations
❖Developing the products and services without involving the customers

WHY DEFECTS ARE GENERATED BY IDENTIFYING THE KEY
VARIABLES MOST LIKELY TO CREATE PROCESS VARIATION
❖D...

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Anonymous
Wow this is really good.... didn't expect it. Sweet!!!!

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