T.H.M. de Goede,
Tjeerd Hesp,
Ton Meek,
A.G.M. Ten Tije
e.a.
Lean Six Sigma Green Belt & Black Belt Exercise book
Paperback Engels 2021 9789492240385Op voorraad | Vandaag voor 23:00 uur besteld, morgen in huis
Samenvatting
It is important for businesses and organizations to continuously focus on customer satisfaction by supplying products or services with outstanding quality, cost efficiently and delivered within the agreed lead time. Improving quality and efficiency is the domain of Process Improvement.
Realizing these objectives is effectively achieved by applying Lean Six Sigma: a combination of Lean Manufacturing and Six Sigma approaches. Within Lean Six Sigma, individuals can be trained at various Belt levels. These levels are called Yellow Belt, Orange Belt, Green Belt and Black Belt.
There are many excellent books about the Lean Six Sigma theory. However you cannot learn how to apply Lean Six Sigma by only reading books. You need to learn by doing and practicing. This exercise book is a valuable addition in Lean Six Sigma training events. Even experienced Lean Six Sigma Green and Black Belts can use this exercise book to improve their Lean Six Sigma skills.
Specificaties
ISBN13:9789492240385
Trefwoorden:kwaliteitsmanagement, verandermanagement, kwaliteitsverbetering, six sigma, lean management, Lean, Lean Six Sigma
Taal:Engels
Bindwijze:paperback
Aantal pagina's:254
Uitgever:LSSA
Druk:2
Verschijningsdatum:31-12-2021
Hoofdrubriek:IT-management / ICT
Serie:Climbing the mountain
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Inhoudsopgave
HOW TO USE THIS BOOK
1 WORLD CLASS
1.1 CONTINUOUS IMPROVEMENT
1.1.1 History of Lean and Six Sigma
1.1.2 Lean principles
1.1.3 House of Quality
1.1.4 Eight types of Waste
1.1.5 CIMM–framework
1.2 CUSTOMER VALUE (VOC & CTQ)
1.2.1 CTQ – Nursing home
1.2.2 CTQ – Implementation organization
1.2.3 CTQ – Ball bearing on shaft
1.2.4 CTQ–Flowdown – Baking pancakes
1.2.5 CTQ–Flowdown – Hotel room
2 POLICY DEVELOPMENT AND DEPLOYMENT
2.1 POLICY DEVELOPMENT
2.1.1 Mission, vision and core values
2.1.2 Competitive strategies
2.1.3 Cost of Poor Quality
2.2 POLICY DEPLOYMENT
2.2.1 Change management
3 PROJECT MANAGEMENT
3.1 MANAGING A PROJECT
3.1.1 Project prioritization (OB)
3.1.2 Project charter
3.2 PROCESS IMPROVEMENT ROADMAPS
3.2.1 PDCA–roadmap
3.2.2 DMAIC–roadmap
4 CIMM LEVEL I – CREATING A SOLID FOUNDATION
4.1 PROFESSIONAL WORK ENVIRONMENT
4.1.1 5S – At the office
4.1.2 5S – On a computer
4.1.3 5S – Activities
4.1.4 5S – Gemba walk
4.2 STANDARDIZED WORK
4.2.1 Standard Operating Procedure – Paper plane folding
4.2.2 One point lesson
4.3 QUALITY MANAGEMENT
4.3.1 Effective process control methods
5 CIMM LEVEL II – CREATING A CONTINUOUS IMPROVEMENT CULTURE
5.1 VISUAL MANAGEMENT 5.1.1 Visualization in the workplace
5.2 PERFORMANCE MANAGEMENT
5.2.1 Ohno Circle
5.2.2 Root cause analysis
5.3 BASIC QUALITY TOOLS
5.3.1 Affinity diagram – Students
5.3.2 5–Why technique – Problem solving
5.3.3 Ishikawa – Pizza complaints
5.3.4 Cause & Effect matrix – Baking pancakes EXCEL
5.3.5 Scatter plot – Electronic system
5.3.6 Pareto chart – Customer satisfaction
5.3.7 Bar chart – Corona
5.3.8 Bar chart – Top 2000
5.3.9 Bar chart – CPU2000
5.3.10 Pie chart – Flashlight production
5.3.11 Time series plot – COVID–cases
5.3.12 Time series plot – Meatballs
5.3.13 Histogram – Meatballs
5.3.14 Histogram - Welfare
5.3.15 Boxplot – Coffee pods (OB)
6 CIMM LEVEL III – CREATING STABLE & EFFICIENT PROCESSES
6.1 PROCESS MAPPING
6.1.1 SIPOC – Baking Pancakes
6.1.2 Flowchart – Flashlight production
6.2 PERFORMANCE METRICS
6.2.1 Takt time – Flashlight production
6.2.2 Takt time – Fines
6.2.3 Lead time – Letters
6.2.4 First Time Right (FTR) and Rolled Throughput Yield (RTY)
6.3 VALUE STREAM ANALYSIS
6.3.1 Three M’s and eight wastes
6.3.2 Waste identification – Logistical process
6.3.3 Process FMEA – Baking pancakes (OB)
6.3.4 Poka Yoke – Practical examples
7 CIMM LEVEL IV – CREATING CAPABLE PROCESSES
7.1 STATISTICS
7.1.1 Scale types
7.1.2 Mean and median
7.1.3 Variance, standard deviation and range (OB)
7.1.4 Probability theory – Tossing dice (OB)
7.1.5 Probability theory – Vase with marbles (OB)
7.1.6 Population versus sample (OB)
7.1.7 Measurement procedures and systems (OB)
1 WORLD CLASS
1.1 CONTINUOUS IMPROVEMENT
1.1.1 History of Lean and Six Sigma
1.1.2 Lean principles
1.1.3 House of Quality
1.1.4 Eight types of Waste
1.1.5 CIMM–framework
1.2 CUSTOMER VALUE (VOC & CTQ)
1.2.1 CTQ – Nursing home
1.2.2 CTQ – Implementation organization
1.2.3 CTQ – Ball bearing on shaft
1.2.4 CTQ–Flowdown – Baking pancakes
1.2.5 CTQ–Flowdown – Hotel room
2 POLICY DEVELOPMENT AND DEPLOYMENT
2.1 POLICY DEVELOPMENT
2.1.1 Mission, vision and core values
2.1.2 Competitive strategies
2.1.3 Cost of Poor Quality
2.2 POLICY DEPLOYMENT
2.2.1 Change management
3 PROJECT MANAGEMENT
3.1 MANAGING A PROJECT
3.1.1 Project prioritization (OB)
3.1.2 Project charter
3.2 PROCESS IMPROVEMENT ROADMAPS
3.2.1 PDCA–roadmap
3.2.2 DMAIC–roadmap
4 CIMM LEVEL I – CREATING A SOLID FOUNDATION
4.1 PROFESSIONAL WORK ENVIRONMENT
4.1.1 5S – At the office
4.1.2 5S – On a computer
4.1.3 5S – Activities
4.1.4 5S – Gemba walk
4.2 STANDARDIZED WORK
4.2.1 Standard Operating Procedure – Paper plane folding
4.2.2 One point lesson
4.3 QUALITY MANAGEMENT
4.3.1 Effective process control methods
5 CIMM LEVEL II – CREATING A CONTINUOUS IMPROVEMENT CULTURE
5.1 VISUAL MANAGEMENT 5.1.1 Visualization in the workplace
5.2 PERFORMANCE MANAGEMENT
5.2.1 Ohno Circle
5.2.2 Root cause analysis
5.3 BASIC QUALITY TOOLS
5.3.1 Affinity diagram – Students
5.3.2 5–Why technique – Problem solving
5.3.3 Ishikawa – Pizza complaints
5.3.4 Cause & Effect matrix – Baking pancakes EXCEL
5.3.5 Scatter plot – Electronic system
5.3.6 Pareto chart – Customer satisfaction
5.3.7 Bar chart – Corona
5.3.8 Bar chart – Top 2000
5.3.9 Bar chart – CPU2000
5.3.10 Pie chart – Flashlight production
5.3.11 Time series plot – COVID–cases
5.3.12 Time series plot – Meatballs
5.3.13 Histogram – Meatballs
5.3.14 Histogram - Welfare
5.3.15 Boxplot – Coffee pods (OB)
6 CIMM LEVEL III – CREATING STABLE & EFFICIENT PROCESSES
6.1 PROCESS MAPPING
6.1.1 SIPOC – Baking Pancakes
6.1.2 Flowchart – Flashlight production
6.2 PERFORMANCE METRICS
6.2.1 Takt time – Flashlight production
6.2.2 Takt time – Fines
6.2.3 Lead time – Letters
6.2.4 First Time Right (FTR) and Rolled Throughput Yield (RTY)
6.3 VALUE STREAM ANALYSIS
6.3.1 Three M’s and eight wastes
6.3.2 Waste identification – Logistical process
6.3.3 Process FMEA – Baking pancakes (OB)
6.3.4 Poka Yoke – Practical examples
7 CIMM LEVEL IV – CREATING CAPABLE PROCESSES
7.1 STATISTICS
7.1.1 Scale types
7.1.2 Mean and median
7.1.3 Variance, standard deviation and range (OB)
7.1.4 Probability theory – Tossing dice (OB)
7.1.5 Probability theory – Vase with marbles (OB)
7.1.6 Population versus sample (OB)
7.1.7 Measurement procedures and systems (OB)
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