sixsigma培訓(xùn)教材-wenkub.com
2025-02-15 13:43 本頁面
【正文】 177。 One Taste UnitMeasure6? Overview Step 4.....Establish Product Capability for Y (Taste)This is a 3? Process!7 Defects (ratings below 7)24 Ratings (from our panel)= .292292,000 Defects per1,ooo,ooo LoavesOR76543211 2 3 4 5 6 7 8 9 10 ofRatingsRating64321143Defects 7Target = 8AnalyzeHow Do We Approach This?? Bake Several Loaves Under “Normal” Conditions? Have Taster Panel Again Do the Rating? Average Rating is ? But Variation is too Great for a 6? Process3 x 10 + 4 x 9 + 6 x 8 + 4 x 7 + 3 x 6 + 2 x 5 + 1 x 4 + 1 x 31 + 1 + 2 + 3 + 4 + 6 + 4 + 36? Overview Step 5.....Define Improvement Objectives for Y (Taste)How do we Define Improvement?? Benchmark the Competition? Focus on Defects ( . taste rating 7)? Determine What is an “Acceptable Sigma Level”? Set Improvement Objectives AccordinglyMaybe a 5? 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 BestCompetitor Range forImprovement DefectsPer MillionSigma Scale Freihofer W ONDER Pepperidge Farm SunbeamAnalyze6? Overview Step 6.....Identify 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 FLOURMultiple Sources: Chefs, Suppliers, ControlsAnalyze6? Overview Step 7.....Screen 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” CausesYEAST FLOURSource ConclusionNegligibleMajor CauseNegligibleMajor CauseNegligibleFocus on The “Vital Few”Improve6? Overview Step 8.....Discover Variable Relationships Between “Vital Few” (Xs) and YHow do we Find the Relationship Between the “Vital Few” (Xs) and Taste (Y)?? Conduct a More Detailed Experiment ? Focus: Oven Temperature from 325 to 375 and 3 Brands of Flour? RUN TEMP BRAND 1 325 A 2 325 B 3 325 C 4 350 A 5 350 B 6 350 C 7 375 A 8 375 B 9 375 C FLOUR FLOUR FLOURBrand ABrand BBrand CImproveResults: 350 Brand A is Best Combination of Temperature Flour176。 =0?Cpk 1 (??0?3? =Cpk = OffTarget Penalty Target 3?181。6? Overview? Six Sigma: A Definition Applied to GE GE Quality Initiative Why This Approach? Origin of Six Sigma The “Breakthrough Strategy” Arriving at Sigma? Six Sigma Structure ? Key Concepts Tools ? A Practical ExampleAn Overview....Not a lot of Details!!6? Overview “Six Sigma”? If we can’t express what we know in the form of numbers, we really don’t know much about it.? If we don’t know much about it, we can’t control it.? If we can’t control it, we are at the mercy of chance. Mikel J. HarryPresident CEOSix Sigma Academy, Inc.A Rigorous Method for Measuring Cont
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