Fast Food and Poka Yoke - 842 Words

Within all sectors of private industry, from product manufacturing to food service, the human element creates a natural level of error, and thus the need to prevent incorrect operation of an interactive system has become paramount for every large company or corporation. Every operational process engaged in by a person, whether a worker or a customer, presents an array of opportunities for that person to commit avoidable mistakes which nullify the operations beneficial potential. By designing a product or mass production system in such a way that these mistakes cannot be made, or essentially fool-proofing something so that it can only be used correctly, it is possible to reduce or eliminate entirely the type of errors which can cumulatively cost companies millions of dollars per year. The Japanese have perfected this concept of specifically engineered fail-safes through the widespread use of Poka-Yoke, a term which is translated as resistance to errors by avoiding (yoker) errors resul ting from inattention (poka) (Dudek-Burlikowska Szewieczek, 2009). By recognizing the potential for defects in the performance of any process, and consciously redesigning that process in such a way as to remove the chance of that error occurring, it is possible to create systems that can only be operated in the intended fashion. The underlying philosophy and methodology of Poka-Yoke was introduced by Dr. Shigeo Shingo in 1961  ¦ one of the engineers for Toyota Motor Corporation  ¦ toShow MoreRelatedCASE: Pizza USA - An Exercise in Translating Customer Requirements Into Process Design Requirements707 Words   |  3 Pagesmajor headings. Good customer service Good food quality Fast delivery service 3. Make a list of pizza delivery process design requirements. Associate with each requirement a measure that would ensure that the process meets the requirements. Customer call (take order) Failure: Incorrect order Poka-yoke: Double-check order with customer before proceeding Place order and process payment Failure: system failure/cannot process payment Poka-yoke: provide cash payment option Prepare pizzaRead MoreOps 571 Week 1 Quiz976 Words   |  4 Pagesprocess? An operational approach A marketing approach A manufacturing approach A quality approach Check Answer Correct The production-line approach allows companies, such as fast-food restaurants, to use a workstation approach and/or an assembly line approach to take orders, prepare the food, collect the money, and deliver the food. 3 Why would a company want to supply a product to preferred customers during product ramp-up? Get choice shelf positioning Help develop a marketing plan Identify any remainingRead MoreCh7 Process Management Essay4889 Words   |  20 Pageslike all of the following EXCEPT: a. workforce engagement. b. product dimensions. c. service times. d. employee behavior. Answer: d AACSB: Analytic Skills 25. When considering effective service designing, a fast food restaurant would be considered _____ in customer contact and ______ in customization. a. low, high b. high, high c. high, low d. low, low Answer: c AACSB: Reflective Thinking Skills 26. In services low inRead MoreCustomer Service Quality At Comcast Corporation Essay1933 Words   |  8 PagesCustomer Service Quality Lack of good quality customer service can have a negative impact on any company, from fast food restaurants to large corporations with call centers. 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Areas for consideration: Quality at Joses restaurant should be defined by service, value, reliability of the experience and overallRead MoreProject Management: Bechtel10021 Words   |  41 Pagesis the degree to which a specific product conforms to standards E) quality lies in the eyes of the beholder 53) The role of quality in limiting a firms product liability is illustrated by A) ensuring that contaminated products such as impure foods do not reach customers B) ensuring that products meet standards such as those of the Consumer Product Safety Act C) designing safe products to limit possible harm to consumers D) using processes that make products as safe or as durable as theirRead MoreProject Management: Bechtel10033 Words   |  41 Pagesquality is the degree to which a specific product conforms to standards E) quality lies in the eyes of the beholder 53) The role of quality in limiting a firms product liability is illustrated by A) ensuring that contaminated products such as impure foods do not reach customers B) ensuring that products meet standards such as those of the Consumer Product Safety Act C) designing safe products to limit possible harm to consumers D) using processes that make products as safe or as durable as their designRead MoreOperations Management25115 Words   |  101 Pagesfunction b. control function c. finance/accounting function d. production/operations function e. staffing function c (Organizing to produce goods and services, moderate) 26. Which of the following would not be an operations function in a fast-food restaurant? a. advertising and promotion b. designing the layout of the facility c. maintaining equipment d. making hamburgers and fries e. purchasing ingredients a (Organizing to produce goods and services, moderate) 27. The marketing functionRead MoreCssgb7412 Words   |  30 Pageseffect diagram (D) scatter diagram Ref: Detailed CMQOE Study Guide Q13 10. A production line uses signs at specific points on the line to indicate when components or raw materials need to be replenished. This practice is an example of (A) kanban (B) poka-yoke (C) checkpoints (D) hoshin Ref: Detailed CMQOE Study Guide Q16 Page 2 of 32 Certified Sixsigma Greenbelt Handbook Practice Questions (Selected from the past ASQ Exam questions and Study guide to match the BOK and Cognitive levels) 11.Read MoreRead a Plant - Fast7267 Words   |  30 Pagesaccidents, or if people smoke in a battery charging area. Unsafe working conditions should lead to a low score on this criterion. Hygiene (based on hazard analysis and critical control points) is of particular importance for warehouses which process (pet) foods, drugs, or raw materials for such products. If deep-frozen products wait for a considerable time in an insufficiently conditioned receiving or shipping area, the condition of the product may deteriorate. Questions 2a, 2b, 3, 17 and 21 relate to this