MBA-FPX5016.SymonsNicole. Assessment 1-1.docx - Process...

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Process Improvement Plan MBA-FPX5016 Nicole Symons October 19, 2020 1
Table of Contents Introduction…………………………………………………3 Process Identification……………………………………….3 Process Metrics……………………………………………..4 Procedure………………………………………………….4-5 Purpose, Analyzing Data, 3 Sigma…………………………5 Statistical Control…………………………………………5-6 Cause and Effect……………………………………………6 Recommendations…………………………………………6-7 Appendix A-D…………………………………………….8-10 References………………………………………………….11 2
Introduction Coffee is the most consumed beverages worldwide with approximately 54% of adults between the ages of 18 and 29 drinking an average of 2 cups a day (myfriendscoffee.com, 2020). Europe is the largest market of coffee drinkers on the planet representing 30% of the global coffee market (supportstaff, 2019). By the year 2025, the coffee shops market is expected to grow by $58.7 billion dollars (businesswire.com, 2019). Coffee is one of the most globally traded items in the world, second only to crude oil ( supportstaff, 2019). There are over 31,000 specialty coffee shops operating in the United States alone with Starbucks being the leading coffee chain (supportstaff, 2019). Unfortunately, more than 50% of all independent coffee shops will fail within the first 5 years with unpreparedness being the number one reason for failure (supportstaff, 2019). In 2016, over 500,000 people were employed as food and beverage workers with this expected to increase 4.57% by the year 2026 (supportstaff, 2019). As the coffee market continues to rise, we here at Wild Dog Coffee want to add an additional location and different menu options. Although we plan to expand our business, we plan to keep our espresso preparation process the same as that is our best-selling product. We will ensure that the espresso beverage preparation process is refined and documented before we add our additional location. Process Identification Here at Wild Dog Coffee Company, we pride ourselves on our espresso drinks so we want to keep the preparation process the same at the new location as it is at the original location. However, we would like to improve our overall workflow in order to ensure the success of our new location. In this process improvement plan, we will focus on figuring out the best workflow environment for both our customers and employees. A good workflow, with a good use of space, and well thought out equipment placement, will allow baristas to work more efficiently and decrease serving time (Opsina, 2017). When talking about workflow, one of the main factors to think about is ergonomics (Stocktongraham.com, 2017). Workplace ergonomics is the process of designing or arranging furniture, products, systems, and devices so they fit the people that use them to minimize the risk of injury (Meakin, 2019). By reducing ergonomic risk factors, we can prevent costly injuries; improve productivity, quality, and employee engagement; and create a better safety culture (Ergo-plus.com, 2020).

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