Identifying Key Inputs in Coffee Quality Variation PPT

This PPT slide, part of the 131-slide Lean Six Sigma - Process Risk Analysis (FMEA) PowerPoint presentation, presents a Cause and Effect Matrix specifically applied to the coffee-making process. It aims to identify factors that contribute to variations in customer satisfaction, focusing on 2 key outcomes: the quantity of coffee produced and its taste. The matrix is structured to evaluate various process steps involved in making coffee, detailing the inputs that influence these outcomes.

Each process step is listed sequentially, starting from preparing the coffee machine to adding coffee filters and powder. For each step, the matrix assesses several inputs, such as the cleanliness of the coffee machine, the functionality of the coffee maker, and the freshness of the coffee powder. The importance of these inputs is rated, which helps prioritize areas for improvement based on their impact on customer satisfaction.

The ratings are divided into 2 categories: Quantity of Coffee and Taste of Coffee. The scores assigned to each input reflect their significance in affecting these outcomes. For instance, the cleanliness of the coffee machine and the experience of the operator are highlighted as critical factors. The matrix also indicates that certain inputs, like the type of coffee powder and the condition of the coffee filter, have a more pronounced effect on taste, as evidenced by their higher scores.

This structured approach allows teams to pinpoint specific areas that require attention, facilitating targeted interventions to enhance the overall coffee-making process. By addressing these inputs, organizations can improve product quality and customer satisfaction, ultimately driving better business results.

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Lean Management Poka Yoke Six Sigma Customer Satisfaction