[小学教育]6sigma-9.ppt

Overview of Six Sigma Step 5Define Improvement Objectives for Y (Taste) How do we Define Improvement? Benchmark the Competition Focus on Defects ( i.e. taste rating 7) Determine What is an “Acceptable Sigma Level” Set Improvement Objectives Accordingly Maybe a 5s Process Will Suffice! 1,000,000 - 100,000 - . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10,000 - . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1,000 - . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100 - . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 - 2 3 4 5 6 7 “BETTER BREAD” Baking Process Best Competitor Range for Improvement Defects Per Million Sigma Scale Freihofer WONDER Pepperidge Farm Sunbeam Analyze Your Objective Step 6Identify Sources of Variation in Y (Taste) How do we Determine the Potential Sources of Variation (Xs)? Have the Chefs Brainstorm Some Likely Ones Might be: - Amount of Salt Used - Brand of Flour - Baking Time - Baking Temperature - Brand of Yeast YEAST FLOUR Multiple Sources: Chefs, Suppliers, Controls Synthesis possible solutions Step 7Screen Potential Causes of Variation (Xs) How do we Screen for Causes of Variation (Xs)? Design an Experiment Use Different Sources of Potential Variation Have Panel Rate the Bread Used in the Experiment Results Lead to the “Vital Few” Causes YEAST FLOUR Source Conclusion Negligible Major Cause Negligible Major Cause Negligible Focus on The “Vital Few” Evaluate possible solutions Step 8Discover Variable Relationships Between “Vital Few” (Xs) and Y How do we Find the Relationship Between the “Vital Few” (Xs) and Taste (Y)? Conduct a More Detailed Experiment Focus: Oven