Process Improvement Plan
March 26, 2012
Process Improvement Plan
Processes exist in all organizations and the true success of any company is the ability to examine processes and implement an improvement plan. The organizations that strive to improve processes can improve quality control, increase profits and performance, lower costs, and create a more efficient organization. Implementing a process improvement plan requires management to identify, analyze and improve existing processes to meet new goals and objectives.
Taking the time to analyze a process, either in business or personally, allows individuals the opportunity to find shortcuts or improvements. ...view middle of the document...
354). As organizations seek to become more effective, statistical process control can be a valuable tool to provide an output for a specific process of whether it is functioning within a predetermined range. Organizations need to engage in testing and fine tuning their processes to stay competitive because keeping a process efficient will ultimately provide in an overall savings in operational costs.
Statistical process control considers two types of sample measurements, sampling by attribute and sampling by variable, depending on the type of data. The data for ‘Making Dinner’ fits in the attribute measurements, “Attributes are quality characteristics that are classified as either conforming or not conforming to specification” (Chase, Jacobs, & Aquilano, 2006, p. 354). The decision will be either yes or no, using the p chart with upper control limit (UCL) and lower control limit (LCL), calculated by the total number of defects from all samples over number of samples multiplied by sample size.
Control charts are explained as, “These are time-sequenced charts showing plotted values of a statistic including a centerline average and one or more control limits” (Chase, Jacobs, & Aquilano, 2006, p. 330). Statistical process control can help monitor a process behavior by utilizing a process control chart. The control chart allows data to be recorded and unusual events can be observed. The chart can distinguish between two types of process variation, common variation and assignable variation (Chase, Jacobs, & Aquilano, 2006). The control chart displayed in Appendix C, reflects the process ‘Making Dinner’ and some investigation will need to be completed because of sudden change in level 14.
“A seasonal factor is the amount of correction needed in a time series to adjust for the season of the year” (Chase, Jacobs, & Aquilano, 2006, p. 532). In the process ‘Making Dinner’ the seasonal factor is the availability of fresh fruit and veggies in the summer, which can determine the menu. The change in menu can have an effect on the overall time because more fresh fruits and veggies will require more preparation time as well as cooking outside on the grill. Outside cooking may lower the cleanup time because the appliances indoors are not being used, so the forecast will need to include the seasonal factors. Once a seasonal factor is determined the calculation for forecasting is on past seasonal data as well as the trend and seasonal index. Decomposition of data and forecasting using least squares regression are...