Handbook For Basic Process Improvement Page 25
ADVERTISEMENT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40Handbook for Basic Process Improvement
Step 5: Develop a data collection plan
and collect baseline data
Steps 1 through 4 have taken the team through a process
simplification phase of process improvement. In this
Step 4
phase, all decisions were based on experience, qualitative
knowledge of the process, and perceptions of the best
way to operate.
With the process improvement
objective in mind, use the
For the remaining steps in the Basic Process Improvement
flowchart to determine where
Model, the team will be using a more scientific approach.
the characteristic is produced
Steps 5 through 14 of the model rely on statistical data
which, when collected and analyzed, are used to make
decisions about the process. In Step 5, the team develops
Annotate the flowchart with
a data collection plan, as described in the Basic Tools for
the measurement points
Process Improvement.
The process improvement objective established in Step 1
Develop a data collection plan
is based on customers’ expectations and needs regarding
to ensure that all data takers
the product or service produced by the process. When the
know what, why, how, where,
and how often to take data
team develops a data collection plan, they must first
identify the characteristic of the product or service that
has to be changed in order to meet the objective. Let’s
look at an example:
Create a data collection form
and train data collectors
The local Navy Exchange food court prepares coffee and
sells it to patrons. The coffee is brewed in a separate urn
in the kitchen, then transferred to an urn on the food line.
Begin collecting baseline
data
Lately, customers have been complaining that the coffee
is too cold when dispensed on the food line.
A team interested in improving this situation developed a
Step 6
process improvement objective that the coffee would be
delivered to customers at a temperature between 109 and
111 degrees Fahrenheit. They then looked at their
simplified flowchart to identify individual steps where measurements should be taken.
Some members of the team thought that the water temperature should be measured as it
boiled prior to the actual brewing of the coffee. Others thought that such a measurement
might be easy to obtain, and even interesting, but it would not help them understand why
cold coffee was found on the serving line.
21
ADVERTISEMENT
0 votes
Related Articles
Related forms
Form Bfs-152 - Application For Basic Driver Improvement Course Program Electronic Funds Transfer (eft) - Michigan Department Of State
Legal
Form Jfs 01332 - Child Care Handbook For Caretakers Licensed Type B Home Providers And Certified In-home Aides
Legal
Related Categories
Parent category: Business