精益六西格玛案例管理学习

1、东莞培训网东莞培训网httphttp：/ e-mail/ e-mail：课堂要求课堂要求 欢迎阁下参加本次课程，本课程将为您打下一个良好的基础，欢迎阁下参加本次课程，本课程将为您打下一个良好的基础，提高您的能力和水平。提高您的能力和水平。请注意以下的几点：请注意以下的几点：1、手机、手机 请将您的手机开为振动或关闭。请将您的手机开为振动或关闭。2、吸烟、吸烟 在课堂内请不要吸烟。在课堂内请不要吸烟。3、其它、其它 课期间请不要大声喧哗课期间请不要大声喧哗,举手提问；举手提问； 不要随意走动。不要随意走动。sbti/amc partnershipsix sigma case studysbti/

2、amc partnershipdmaicsbti/amc partnershipdmaic项目选择的理由（背景） 为什么要做这个项目？确定ctq/y（关键质量特性）顾客是谁？顾客的要求是什么？什么是关键质量特性？d阶段sbti/amc partnershipyeastflour 公司公司面粉酵母dmaicsbti/amc partnershipl市场上品牌越来越多，竞争越来越激烈l消费者的消费档次在不断提升l近3个月来日销量持续下降（-14%）l经市场调查顾客减少购买的主要原因是面包的质量l要提升面包质量，增加市场竞争力dmaicc c 4 4i in nd di iv vi id du ua

3、 al l v va al lu ue e17-aug12-aug7-aug2-aug14-jul9-jul4-jul16-jun11-jun6-jun1-jun11001000900800700_x=849.1ucl=957.3lcl=740.9junjulaug16336651i i c c h h a a r r t t o o f f s s a a l l e e s s b b y y m m o o n n t t h hsbti/amc partnershipdmaicsbti/amc partnershipd m aicsbti/amc partnershipdmaicsbt

4、i/amc partnership质 地 结 构膨 松 度新 鲜 度气 味口 感 23 27 37 49117 9.110.714.619.446.2100.0 90.9 80.2 65.6 46.2250200150100500100806040200defectcountpercentcum %percentcountpareto chart for ydmaicsbti/amc partnershipctq的信息：测量基准是什么？测量系统可靠性如何？初始流程能力是多少？目标的设定确定潜在的原因影响ctq的可能原因都有哪些？确定潜在的关键原因哪些是潜在的关键原因？m阶段dmaicsbti/

5、amc partnershipdmaicsbti/amc partnership = 1 2 3 4 5 6 d m aicsbti/amc partnershipd m aicsbti/amc partnershipd m aicsbti/amc partnershipmisc:tolerance:reported by:date of study:gage name:03.57654321xbar chart by panelsample meanmean=6.524ucl=7.151lcl=5.89701.00.50.07654321r chart b

6、y panelsample ranger=0.3333ucl=1.089lcl=0321987654loafpanelpanel*loaf interactionaverage1 2 3 4 5 6 7 7654321987654operresponse by panel321987654loafresponse by loaf%contribution %study var part-to-partreprodrepeatgage r&r100500components of variationpercentgage r&r (anova) for datad m a i c

7、sbti/amc partnershipmisc:tolerance:reported by:date of study:gage name:987654321dataloaf1 2 3 4 5 6 7 runchart of data by loaf, paneld m aicsbti/amc partnershipgage r&r %contributionsource varcomp (of varcomp) total gage r&r 0.2113 5.08 repeatability 0.0952 2.29 reproducibility 0.1161 2.79 p

8、anel 0.0074 0.18 panel*loaf 0.1086 2.61 part-to-part 3.9449 94.92 total variation 4.1563 100.00 stddev study var %study varsource (sd) (5.15*sd) (%sv) total gage r&r 0.45968 2.3674 22.55 repeatability 0.30861 1.5893 15.14 reproducibility 0.34069 1.7546 16.71 panel 0.08626 0.4442 4.23 panel*loaf

9、0.32959 1.6974 16.17 part-to-part 1.98619 10.2289 97.42 total variation 2.03869 10.4992 100.00 number of distinct categories = 6dmaic测量系统测量系统基本可以基本可以信赖，但信赖，但不是很好不是很好sbti/amc partnershipd m ai csbti/amc partnership64321143d m aicsbti/amc partnership2520151050151050individual and mr chartobser.individ

10、ual valuemean=7.375ucl=13.04lcl=1.7097.55.02.50.0mov.ranger=2.130ucl=6.961lcl=02520151050last 24 observations10864observation numbervaluest7capability plotprocess toleranceiiiiiiiispecificationswithinoverall1272normal prob plot1062capability histogramwithinstdev:cp:cpk:1.88868 *0.07overallstdev:pp:p

11、pk:cpm:1.90444 *0.07 *process capability sixpack for taste-befored m aicsbti/amc partnershipdmaicsbti/amc partnership wonder dmaicsbti/amc partnershipdmaicsbti/amc partnershipyeast flourdmaicsbti/amc partnershiplabclbdblcnnl面粉l辅料l烤炉l水l膨松度 l质地结构l气味l新鲜度l口感l年轻女性l老年人l小孩dmaicsbti/amc partnershipl面粉品牌l酵母品

12、牌l酵母用量l水温l盐用量l面团发酵温度l面团发酵时间l原料存放时间l原料存放温度l原料存放湿度l面粉品牌l面粉新鲜度l酵母品牌l烘烤温度l烘烤时间l存放时间l存放温度l存放湿度d m a i csbti/amc partnershipdmaicsbti/amc partnershipdmaicsbti/amc partnershipyeast flourdmaicsbti/amc partnership多变量分析（噪声分析）是否存在噪声变量？关键变量的确定什么是影响ctq的关键原因变量？a阶段dmaicsbti/amc partnershipone-way anova: taste vers

13、us chefanalysis of variance for taste source df ss ms f pchef 2 63.517 31.758 32.57 0.000error 27 26.325 0.975total 29 89.842 individual 95% cis for mean based on pooled stdevlevel n mean stdev -+-+-+-bush 10 8.7500 0.9204 (-*-) john 10 5.3000 1.0055 (-*-) nick 10 7.8000 1.0328 (-*-) -+-+-+-pooled s

14、tdev = 0.9874 6.0 7.5 9.nickjohnbush109876543cheftasteboxplots of taste by chef(means are indicated by solid circles)结论：厨师john的操作有问题，需要进行技能培训dmaicsbti/amc partnershipone-way anova: taste versus flour-brandanalysis of variance for taste source df ss ms f pflour-br 2 23.51 11.76 4.79 0.017error 27 66.

15、33 2.46total 29 89.84 individual 95% cis for mean based on pooled stdevlevel n mean stdev -+-+-+-a 12 8.208 1.630 (-*-) b 10 7.200 1.418 (-*-) c 8 6.000 1.648 (-*-) -+-+-+-pooled stdev = 1.567 6.0 7.2 8.4cba109876543flour-brandtasteboxplots of taste by flour-br(means are indicated by solid circles)结

16、论：不同品牌的面粉对口感有显著的影响dmaicsbti/amc partnership450400350temptastes = 0.192117 r-sq = 77.5 % r-sq(adj) = 76.5 % - 0.0002219 temp*2taste = -22.7844 + 0.167728 tempregression plot结论：温度与口感之间有显著的相关关系dmaicsbti/amc partnershipdmaicsbti/amc partnershipdmaicsbti/amc partnershipdmaicsbti/amc partnershipl

17、slusltargetdmaicsbti/amc partnership6050403020100358354350346individual and mr chartobser.individual valuemean=351.9ucl=356.9lcl=347.06420mov.ranger=1.853ucl=6.053lcl=0605040last 25 observations354352350348observation numbervalues355345capability plotprocess toleranceiiiiiiiispecificationswithinover

18、all357352347normal prob plot357352347capability histogramwithinstdev:cp:cpk:1.642321.010.62overallstdev:pp:ppk:cpm:1.657511.010.620.00process capability sixpack for temp-beforedmaicsbti/amc partnershipdmaic关键变量的改进如何改进关键原因变量？关键变量的优化设置关键原因变量的最佳设置是什么？i阶段sbti/amc partnership6050403020100356352348344indi

19、vidual and mr chartobser.individual valuemean=350.1ucl=355.0lcl=345.16420mov.ranger=1.869ucl=6.108lcl=0605040last 25 observations352350348346observation numbervalues355345capability plotprocess toleranceiiiiiiiispecificationswithinoverall355350345normal prob plot355350345capability histogramwithinstdev:cp:cpk:1.657351.010.99ove