CPE604 SEM1 SESSION 2017/18

TUTORIAL 1
Kikkoman is the name of one Japanese soy sauce made by naturally fermenting
soya bean. It is produced by Kikkoman Corporation, currently the world's largest
maker of naturally fermented soy sauce.
When it was first introduced to the USA at The International Trade Fair in
Chicago in 1959, nobody had heard about it. The salty-savoury tasting roast beef
marinated in Kikkoman soy sauce which delighted the visitors then was
distributed by some Japanese young men, one of whom was Yuzaburo Mogi, a
24-year-old student at Columbia Business School and the scion of one of the
founding families behind Kikkoman, a soy-sauce manufacturer which traces its
origins to the early 17th century. Now Mr. Mogi is the top man at Kikkoman
corporation, a successful corporation with sales of more than USD4 billion a
year, of which soy sauce accounts for 20%.
Malaysia has its own condiments made by fermenting local resources which
among them are kicap, budu, pekasam, cincalok, belacan, and tempoyak, but
none has succeeded like Kikkoman.
(a) Based on your general knowledge of the Malaysian products above and
the process to manufacture them, describe on how to apply Concept Screening
and Concept Scoring methods to select one product of your choice to
manufacture. (5 Marks)
(b) Draw a Process Flow Diagram of your manufacturing process.
(5 Marks)
(c) From a purely process view point, what design standards and quality
compliance do you think the current Malaysian manufacturing plant for your
product lacks when compared to Mr. Mogi’s Kikkoman soy sauce?
(5 Marks)
(d) Based on your Process Flow Diagram, describe how you would improve
your manufacturing plant using the above design standards and quality
compliance to meet the requirements of USA authorities for exporting your
product to that country as Kikkoman did long ago.
(10 Marks)