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

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_lt_assgnment_and_requirements__six_sigma_yellow_belt_training_ii_.docx

ops_571_week_5_chapters__all_.pdf

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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

McDonald’s Operations Management, 10 Decisions, 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

McDonalds Business Process



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