This action might not be possible to undo. Are you sure you want to continue?
Now, when our plan gets into action, we assume that after a month of performance, we hold a meeting to identify which process failures are most prevalent and find out the cause.
Step No.1: Check list
In the first step, a check list of different types of process failures is constructed from last month’s production records. S.No 1 2 DEFECT TYPE Cold platter Fewer customers
Mismanagement of sitting area Late service
TALLY llll llll llll llll llll llll llll llll llll llll llll llll llll llll llll llll llll
TOTAL 4 44
8 12 68
Step No.2: Pereto chart
NO. OF DEFECTS
20 15 10
44/68=65% of the problems is caused by 1/4=25% defects
5 0 Fewer customers Mismanagement of sitting area Late service Cold platter
TYPES OF DEFECTS
NO.3: A Cause and Effect diagram is drawn to identify the various possible causes for the problem: Menu Employee Training Variety Co-ordination Taste Slow service Presentation Busy customers Utensils Ventilation Cleanliness Inappropriate sitting arrangement Fewer customer s Others Environment Step No.Step No. OF CUSTOMERS 60 50 40 30 20 10 0 Morning shift Afternoon shift SHIFT Night shift .4: Bar Chart: BAR CHART 70 AV.
that the dining area should be clean and proper ventilation would be installed.Redesigning the process: After the process is documented. the next step is to determine what changes should be made. The presentation of the dishes will be improved and better utensils will be used to aid in doing so. after a thorough analysis of the above problem and its causes. and disconnects are identified. Arithmetic approach Uses relationship: T2N = L * TN Useful only if values doubled Logarithmic analysis Uses relationship: TN = T1 N log L / log 2 N = Unit of interest. Learning Curve: Learning curves recognize that people become more productive over time due to learning. Each time an individual performs a task. It will be made sure. A home and office delivery service will be started to facilitate our busy customers. so that they can coordinate well amongst each other. along with spacious sitting arrangement. and efficiently deliver the orders on time. T1 = Time for unit 1 Can find time for any value of N Learning curve coefficients approach . it takes less time than the last time he/she performed the same task. the management will decide to implement the following actions: Employees will be better trained. to make it comfortable for the customers to eat. Hence. metrics are collected.
We can also find out the average time taken for the servicing time for 10 customers. So if the first customer’s servicing takes 45 minutes.848 mins Similarly. TN = T1 N log L / log 2 T6 = 45. Uses relationship: TN = T1C (from Table) We assume that. 10th or any customer. the learning factor shall be 88%.22/10 T10 =32. 6th. 10 log .42 mins. 6 log .116 T10 =320. for the 6th time. 4 log .88 / log 2 T10 =29. TN = T1 N log L / log 2 T10 = 45. then we can compute the time for the 4th.88 / log 2 T6 =32. for our restaurant. by the following formula: TN = T1C T10 =45.88 / log 2 T4 = 34. .33 mnins Similarly for the 10th time. by using the following formula: TN = T1 N log L / log 2 T4 = 45.7.022min per customer service.
• Capacity also includes Equipment Space Employee skills • Design capacity – maximum output rate or service capacity an operation. or facility is designed for .88% learning curve 50 45 average time (hours) 40 35 30 25 20 15 10 5 0 0 2 4 6 Cumulative Quantity 8 10 12 Strategic Capacity Planning • Capacity is the upper limit or ceiling on the load that an operating unit can handle. process.
11% And. For our restaurant.54% . and scrap • Actual output – rate of output actually achieved--cannot exceed effective capacity. we assume that: Design capacity = 55 dishes/day Effective capacity = 45 dishes/day Actual output = 41 dishes/day Therefore. Efficiency= 41/45 =91. maintenance.– • Design capacity is the maximum theoretical output of a system Effective capacity – Design capacity minus allowances such as personal time. Utilization= 41/55 = 74.
such that the capacity cushion should become 5%.actual capacity Design capacity Therefore actual capacity= 55*.Now. 100% .if we decide to increase our utilization. then.95 = 52. =5% .25 or 52 dishes per day. should be our target.