【正文】 177。 One Taste Unit Measure 6? Overview Step 4.....Establish Product Capability for Y (Taste) This is a 3? Process! 7 Defects (ratings below 7) 24 Ratings (from our panel) = .292 292,000 Defects per 1,ooo,ooo Loaves OR 7 6 5 4 3 2 1 1 2 3 4 5 6 7 8 9 10 of Ratings Rating 6 4 3 2 1 1 4 3 Defects 7 Target = 8 Analyze How 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? Process 3 x 10 + 4 x 9 + 6 x 8 + 4 x 7 + 3 x 6 + 2 x 5 + 1 x 4 + 1 x 3 1 + 1 + 2 + 3 + 4 + 6 + 4 + 3 6? 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 Accordingly Maybe 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 Best Competitor Range for Improvement Defects Per Million Sigma Scale Freihofer WONDER Pepperidge Farm Sunbeam Analyze 6? 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 FLOUR Multiple Sources: Chefs, Suppliers, Controls Analyze 6? 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” Causes YEAST FLOUR Source Conclusion Negligible Major Cause Negligible Major Cause Negligible Focus on The “Vital Few” Improve 6? Overview Step 8.....Discover 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 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 FLOUR Brand A Brand B Brand C Improve Results: 350 Brand A is Best Combination of Temperature Flour 176。 = 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 Example An 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. Harry President CEO Six Sigma Academy, Inc. A Rigorous Method for Measuring Controlling Our Quality “ ...will bring GE to a whole new level of quality in a fraction of the time it would have taken to climb the learning curve on our own.” John F. Welch, Jr. 1995 GE Annual Report 6? Overview What Does “Sigma” Mean? Sigma is a Measure of the Consistency of a Process It (???is Also the 18th Letter in the Greek Alphabet! Why Does GE Need A Quality Initiative? GE Raising The Bar – New Goal to be “Best in the World” vs. 1 or 2 – Customers are Expecting More, we Must Deliver – “Shipandfix” Approach no Longer Tolerated in the Market – Aim to Speed Past Traditional Competitors in 5 Years – Goal Consistent with Reduced Total Costs We Must Acknowledge Our Vulnerabilities – Poor Quality That Impacts Customers – Problems with NPI – Too High Internal Costs 6? Overview We Need a Major Initiative to Move From Where we Are to Where we Want to be 6