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, checksheets, 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.
Write a 1500 – 2000 word APA paper to describe your Analyze,
Improve, and Control phases.
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 DMAIC Training II
Oct 15, 2018
Six-Sigma DMAIC Training II
McDonald’s: Analyze Phase
The Analyze Phase of Six-Sigma focuses highly on determining which are the most limiting factors in an organization’s production processes and intends to map out those concerns. The two areas of focus during this analyzation period for McDonald’s are customer lead time and accuracy of order, these items will be mapped and dissected in order to find problem areas within their processes. Once the data is mapped and the weakest links of the processes are identified; determining corrective measures then verifying those measures will be necessary.
In order to better understand how to address the issues with McDonald’s production process let’s first look at the problem statements that were developed in response to the Drive Through Performance Study (Oches 3, 2018).
Customer lead time at McDonald’s was ranked fourth of seven fast food chains which led to a decrease in profit, loss of customers, and decreased customer service. During a four month study in 2013 in the months of April through July, the customer lead time was nine seconds over the sample average and almost a full minute longer for McDonald’s compared to the leader in Customer Lead Time; Wendy’s (Oches 1, 2018).
Accuracy of order at McDonald’s was ranked fourth of seven fast food chains which lead to a loss of customers and decrease of customer service. During a four month study in 2013 in the months of April through July, accuracy of order was 3.3 percent lower for McDonald’s compared to the leader in order accuracy; Chick-fil-A (Oches 2, 2018).
Process Mapping and Waste Removal:
The primary problems with McDonald’s fast food appear to be the extended customer lead times and accuracy of order, these items are difficult to improve on considering McDonald’s has a very lean production process. No matter how good the process is that an organization has it will ultimately be slowed down if there is too much variation in product, this is why I suggest that the McDonald’s limits the amount of menu items available. By reducing menu items it will take customers less time to choose an order and less time it will take to deal with the variation of products. The products that I suggest removing are the items that sell the least during the current season and which also take more exotic ingredients than most of the other menu items.
The below is an estimate of the McDonald’s production process for it’s primary sales which include beef and chicken burgers, fries, and a drink. By determining the average time that it takes by step in the process, the average customer lead time, order accuracy, and product presentation can be improved.
Oches 1, S. (2018). The Drive-Thru Performance Study: Average Service Time. Retrieved from https://www.qsrmagazine.com/content/drive-thru-performance-study-average-service-time
Oches 2, S. (2018). The Drive-Thru Performance Study: Order Accuracy. Retrieved from https://www.qsrmagazine.com/content/drive-thru-performance-study-order-accuracy
Oches 3, S. (2018). The Drive-Thru Performance Study. Retrieved from https://www.qsrmagazine.com/reports/drive-thru-performance-study?page=3
Burger King Chick-fil-A Krystal McDonald’s Taco Bell Taco John’s Wendy’s Sample Average 0.82299999999999995 0.91600000000000004 0.79500000000000004 0.88300000000000001 0.90900000000000003 0.89700000000000002 0.86799999999999999 0.872
Customer Lead Time
Burger King Chick-fil-A Krystal McDonald’s Taco Bell Taco John’s Wendy’s Sample Average 198.48 203.88 217.89 189.49 158.03 181.19 133.63 180.83