Group 8

Members:
Pauline Marie B. Luna
Jerome Tenorio
Ellaine Grace Calisin
Marianne Mae Gelera
 Assembly Yield Improvement
Business Case Objective Statement
To minimize the time of serving hot coffee. To decrease fever’s hot coffee at Batangas from
The fever hot coffee has the largest gap of 1.27 16.27 mins to 15 mins which is 1.27 mins
mins versus the target of 15 mins. improvement by the end of July.
Problem Statement Project Scope
Fever’s hot coffee at Batangas is at 16.27 min This project will focus on Fever’s Hot Coffee
since May 1 to July 12 versus the coffe shop serving.
target of 15 min which is a gap of 1.27 min

Primary Metric Project Timeline

Define Measure Analyze Improve Control
W01-W02 W03-WO5 WO6-W07 W08-W10 W011-
W12
Consequential Project benefits
Metric
Productivity 71k
Project Team
Pauline Marie B. Luna
Jerome Tenorio
Ellaine Grace Calisin
Marianne Mae Gelera
 SIPOC
Supplier Inputs Process Output Customer

Barista
- Fevr Hot Cashier - Enter the coffee - Dine in
shop
Coffee Guard
- Guard assist the Hot coffee customer
Customer
customer - Take out
- Taking order Customer
- Cashier will get
the customer’s
order
- Barista will make
the hot coffee
- Serve
 Deployment Process
ProcessMap
Map
Guard
Guard
Customer
C ustomer Cashier
C ashier Barista
Barista
Open the
Open
door
door

Assist the
Assist the Choose
C hoose on
on the
the menu
customer.

Encode
Encode the
the
YES
order
order
Buy?
Buy?
YES
YES
NO
Dine
in?
Exit
Exit NO
Guard Customer Cashie Barista
r

Preparing the coffee

Bring the coffee to the

Call the customer
cashier

Get the payment

Get the coffee Serve the coffee

Exit
 Fish Bone
Man Machine

Lack of training
Machine Breakdown
Unskilled
worker Lack of up-keeping
the equipment
Unconditioned Worker
Long lead
time of
serving Hot
Coffee
Lack of Stocks Poor kitchen layout

Unorganized materials Not ergonomically

designed kitchen

Material Methods
 Pareto Chart

Pareto Chart of CAUSES

12 100

10 80
FREQUENCY

Percent
60
6
40
4

2 20

0 0
CAUSES

FREQUENCY 4 3 1 1 1 1 1
Percent 33.3 25.0 8.3 8.3 8.3 8.3 8.3
Cum % 33.3 58.3 66.7 75.0 83.3 91.7 100.0
Improve Phase

IMPLEMENTATION PLAN
There are lot of factors and causes that affects the process regarding the
long lead time preparing Hot coffee. Our implementations about the
problems are workers should have comply to all the requirements needed
in order to be an efficient and effective worker. Trainings and seminars are
one of the requirements in order to gain more skills, knowledge and
experience on the said job. He/she should be a hardworking, trustworthy
and have a long patience especially to customer.
 Implementation Plan

# WHAT WHO WHEN

1 Orientation and Training Gr.8 9/07/19

2 Reconstruction of Kitchen Layout Gr.8 8/2/19

 Control Plan

No. What’s Control Input/ Output Specs Limit/

Requirements
Control
Method
Frequency Person
Responsible

1 Orientation Input Implemented Certification Monthly Gr. 8

and Training

2 Reconstructio Input Implemented Blueprint 6 months Gr.8

n of Kitchen
Layout