Six Sigma Yellow Belt Training Ii Six Sigma Yellow Belt Training

Means to remove the causes of defectsCustomer feedback has identified the following characteristics which are potential causes of defects food quality, taste, speed, cleanliness, accuracy, friendliness, and value. These characteristics can be condensed to the following critical-to-customer characteristics (CTQs)Accuracy: correct portion size and ingredients in the orderEfficiency: Speed of serviceIndependence: Transacting business independent of interactions clerksThe objectives of removing the causes of defects are to reduce the time it takes for a customer to access the self-ordering kiosk eliminating queues and waiting to access the service. Queues will be eliminated making the following improvements to the processThe causes of defects that are introduced by customers in the process will be removed by the following meansEnsuring all the self-ordering kiosks are functional at all times.Educate customers on the how to use the ordering system correctly. Encourage customers to use the “HELP’ button when they wish to change their order.Visual observation to identify and assist customers who encounter problems at the self-ordering kiosk. Encourage customers to seek assistance from a waiter. Introduce a means for customers to reconfirm their order portions and ingredients before sending their request.Defects that are internal to the