Expert answer:OPS/571 Operations Management Week 3 Learning Team

Expert answer:Good morning. I was wondering of you would be able to assist me with this weeks learning team assignment. We are do the project about McDonald’s and I have attached the assignment and requirements and the chapters for this week as well. Thank you. 🙂
ops_571_week_3_lt_assgnment__six_sigma_yellow_belt_training_.docx

ops_571_week_3_chapters__all_.pdf

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OPS/571 Week 3 Learning Team Assignment (1) Six Sigma Yellow Belt Training
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. 14: Lean Supply Chains
• Operations and Supply Chain Management, Ch. 22: Workcenter Scheduling
• Operations and Supply Chain Management, Ch. 23: Theory of Constraints
Purpose of Assignment
The purpose of this assignment is for students to receive Six Sigma Yellow Belt Training – Executing
DMAIC (Define, Measure Analyze, Improve, Control) Six Sigma Quality Improvement (define and
measure) projects.
Assignment Steps
Resources: Microsoft® PowerPoint®
Select a business where one of your team members works or one with which you are familiar to
make sure you are able to gather data, and for which you can identify processes to improve.
Execute the define phase of the Six Sigma DMAIC project including the following:
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Identify customers and their priorities.
Identify a project suitable for Six Sigma efforts based on:
o Business objectives.
o Customer needs and feedback. For example, if the team chooses a fast food chain,
they could observe and record defects with preparation and delivery of the food,
cleaning of the restaurant inside and out, including the rest rooms
o Productivity of the operation and quality of service measured by such metrics as: wait
times per each customer from the time the order is made until the customer is
handed their food, customers served per hour per total number of employees,
number of errors made in products served vs ordered, friendliness of the staff, and
cleanliness of the operation; including inside the restaurant, outside, in the rest
rooms, tables, floors, waste baskets, etc.
Identify and develop the problem statement.
Identify CTQs (critical-to-quality characteristics) the customer considers to have the most
impact on quality.
Execute the measure phase of the Six Sigma DMAIC project including the following:
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Determine the metrics to measure the process and how it is performing.
Identify the key internal processes influencing CTQs and measure the defects currently
generated relative to those processes.
Develop a 12- to 15-slide Microsoft® PowerPoint® presentation, including detailed speaker notes,
highlighting the summary in which you describe your work on the two phases of the Six Sigma
process improvement project.
Format your assignment as if you would be giving a presentation to senior management.
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 I of what is required for Yellow Belt
training.
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