精益六西格瑪案例管理學(xué)習(xí)

1、東莞培訓(xùn)網(wǎng)東莞培訓(xùn)網(wǎng)httphttp：/ e-mail/ e-mail：課堂要求課堂要求 歡迎閣下參加本次課程，本課程將為您打下一個良好的基礎(chǔ)，歡迎閣下參加本次課程，本課程將為您打下一個良好的基礎(chǔ)，提高您的能力和水平。提高您的能力和水平。請注意以下的幾點(diǎn)：請注意以下的幾點(diǎn)：1、手機(jī)、手機(jī) 請將您的手機(jī)開為振動或關(guān)閉。請將您的手機(jī)開為振動或關(guān)閉。2、吸煙、吸煙 在課堂內(nèi)請不要吸煙。在課堂內(nèi)請不要吸煙。3、其它、其它 課期間請不要大聲喧嘩課期間請不要大聲喧嘩,舉手提問；舉手提問； 不要隨意走動。不要隨意走動。sbti/amc partnershipsix sigma case studysbti/

2、amc partnershipdmaicsbti/amc partnershipdmaic項目選擇的理由（背景） 為什么要做這個項目？確定ctq/y（關(guān)鍵質(zhì)量特性）顧客是誰？顧客的要求是什么？什么是關(guān)鍵質(zhì)量特性？d階段sbti/amc partnershipyeastflour 公司公司面粉酵母dmaicsbti/amc partnershipl市場上品牌越來越多，競爭越來越激烈l消費(fèi)者的消費(fèi)檔次在不斷提升l近3個月來日銷量持續(xù)下降（-14%）l經(jīng)市場調(diào)查顧客減少購買的主要原因是面包的質(zhì)量l要提升面包質(zhì)量，增加市場競爭力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質(zhì) 地 結(jié) 構(gòu)膨 松 度新 鮮 度氣 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：測量基準(zhǔn)是什么？測量系統(tǒng)可靠性如何？初始流程能力是多少？目標(biāo)的設(shè)定確定潛在的原因影響ctq的可能原因都有哪些？確定潛在的關(guān)鍵原因哪些是潛在的關(guān)鍵原因？m階段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測量系統(tǒng)測量系統(tǒng)基本可以基本可以信賴，但信賴，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輔料l烤爐l水l膨松度 l質(zhì)地結(jié)構(gòu)l氣味l新鮮度l口感l(wèi)年輕女性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水溫l鹽用量l面團(tuán)發(fā)酵溫度l面團(tuán)發(fā)酵時間l原料存放時間l原料存放溫度l原料存放濕度l面粉品牌l面粉新鮮度l酵母品牌l烘烤溫度l烘烤時間l存放時間l存放溫度l存放濕度d m a i csbti/amc partnershipdmaicsbti/amc partnershipdmaicsbti/amc partnershipyeast flourdmaicsbti/amc partnership多變量分析（噪聲分析）是否存在噪聲變量？關(guān)鍵變量的確定什么是影響ctq的關(guān)鍵原因變量？a階段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)結(jié)論：廚師john的操作有問題，需要進(jìn)行技能培訓(xùn)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)結(jié)

16、論：不同品牌的面粉對口感有顯著的影響dmaicsbti/amc partnership450400350temptastes = 0.192117 r-sq = 77.5 % r-sq(adj) = 76.5 % - 0.0002219 temp*2taste = -22.7844 + 0.167728 tempregression plot結(jié)論：溫度與口感之間有顯著的相關(guān)關(guān)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關(guān)鍵變量的改進(jìn)如何改進(jìn)關(guān)鍵原因變量？關(guān)鍵變量的優(yōu)化設(shè)置關(guān)鍵原因變量的最佳設(shè)置是什么？i階段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