六西格玛的目标与应用范围.pptVIP

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 第六十三页，共六十九页。 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