Food Factory Project: DMAIC Methodology for Process Improvement

This project focuses on applying the DMAIC (Define, Measure, Analyze, Improve, Control) methodology to improve a food production process, specifically the glazed donut manufacturing segment from the "Food Factory" TV show. The project begins with a project charter that outlines the goals, which include improving customer satisfaction, reducing waste, and decreasing cycle time. A SIPOC diagram and process flow diagrams are developed to understand the current state of the process. The analysis step identifies inefficiencies, such as uncooked donuts and quality control issues. The improve phase suggests alternatives to enhance the cooking process and ensure quality standards are met. Finally, the control phase emphasizes training, policy documents, and monitoring procedures to sustain the improvements. References from various academic sources support the methodologies and concepts used in the project.

FOOD FACTORY

Project charter
 The paper mainly reflects on the organization “Food
factory” that is one of the popular television show
 Glazed donuts are one of the most popular sweet
treats around and the entire procedure of making it is
reflected in the TV show of Food factory (Food
Factory, 2019).
 However, it is analyzed that the donuts that are
popular among the world does not have hole in the
middle and after the implementation of ring donut
 In order to improve the quality of the food, it is found
that DMAIC methodology will generally be used.
 It is assumed that the project will be successfully
executed within the time of 1 month.

Project CTQ
The objectives or goals that are generally
achieved with the help of the process
improvement plan are generally elaborated
below:
• Improving customer satisfaction
• Reducing waste (Badewi, 2016).
• Decreasing time cycle

Toll gate
 By using the DMAIC methodology,
improvement procedure is started in order to
improve the cooking off donuts
 However, it is found that if the alternative method
that is analyzed to become successful for the
project is not appropriate (Kassardjian et al.,
2015).
 It is analyzed that the improvement procedure get
terminated. In addition to this,
 it is found that budget can be another reason due
to which the process improvement plan that is
generally undertaken can get terminated in the
middle of the procedure but the chances are quite
low.

SIPOC diagram

Process flow diagram

Measure
Step Step Description How to Measure
1. Checking quality before delivering to the
customer
Average time is spent on checking
2. Identified that donuts are not cooked Sending the food to the preparation zone
3. If the donuts are cooked Average time in analysis
4. Delivered to the customer Average time taken inn delivering the order

Analyze
Step of the Process Where Inefficiencies Might
Occur
Brief Description of the Nature/Type of Inefficiencies
1 Identifying the quality of food If the food quality are not checked then it might occur that uncooked donuts are delivered
to the customers which detoriate brand quality of the food.
2 Donuts that are rejected as they are uncooked The donuts that are rejected that are uncooked can be wasted as none of the further
procedure can be helpful.
3 Further procedure on uncooked food If the donuts that are uncooked undergoes through further process then the quality of the
food gets detoriate (Hakimi, Zahraee & Mohd Rohani, 2018).
4 Food delivered to the customer If the food that are delivered to thee customers are not of good quality then quality
related issue occur.
5 Decision making of the manager If the manager cannot be able to decide then under quality food may be delivered to the
customers.

Improve
Process Alternatives of improvement
1. Donuts that are rejected as
they are uncooked
1. Analyzing proper ways to cook them
2. Testing whether the quality standards of the food are
met or not
3. Then the food will be delivered to the customers.

Control
It is found that in order to implement the change
within the project it is quite necessary to undertake
the following procedures that are generally listed
below:
• Training
• Policy documents
• Monitoring procedure

References
 Badewi, A. (2016). The impact of project management (PM) and benefits management (BM)
practices on project success: Towards developing a project benefits governance
framework. International Journal of Project Management, 34(4), 761-778.
 Ding, K., Jiang, P., Sun, P., & Wang, C. (2017). RFID-enabled physical object tracking in process
flow based on an enhanced graphical deduction modeling method. IEEE Transactions on Systems,
Man, and Cybernetics: Systems, 47(11), 3006-3018.
 Hakimi, S., Zahraee, S. M., & Mohd Rohani, J. (2018). Application of Six Sigma DMAIC
methodology in plain yogurt production process. International Journal of Lean Six Sigma, 9(4),
562-578.
 Hornstein, H. A. (2015). The integration of project management and organizational change
management is now a necessity. International Journal of Project Management, 33(2), 291-298.

References Contd.
 Kassardjian, C. D., Williamson, M. L., Van Buskirk, D. J., Ernste, F. C., & Hunderfund, A. N. L.
(2015). Residency training: quality improvement projects in neurology residency and fellowship:
applying DMAIC methodology. Neurology, 85(2), e7-e10.
 Lu, R., Chao, C. C., & Cheng, Y. (2017, September). To improve the measure fail rate on SEM
through six sigma DMAIC methodology—Chien-Hui Lu. In 2017 Joint International Symposium on
e-Manufacturing and Design Collaboration (eMDC) & Semiconductor Manufacturing (ISSM)(pp. 1-
4). IEEE.
 Todorović, M. L., Petrović, D. Č., Mihić, M. M., Obradović, V. L., & Bushuyev, S. D. (2015). Project
success analysis framework: A knowledge-based approach in project management. International
Journal of Project Management, 33(4), 772-783.
 Zhang, Z. H., & Awasthi, A. (2016). A DMAIC-based methodology for improving urban traffic
quality with application for city of Montreal. International Journal of Six Sigma and Competitive
Advantage, 10(1), 24-49.