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Saturday, December 22, 2012

10 Phrases That Can Resolve Any Conflict - OPEN Forum :: American Express OPEN Forum

http://www.openforum.com/articles/10-phrases-that-can-resolve-any-conflict/

(Source: https://twitter.com/AMAnet/status/282626663680991232)


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Is Quality going out of fashion?

Playing with Google Trends, I thought I might find that current and past states of mentions would show plenty of activity for quality systems. I had thought with increase of web users that more and more people would be looking for guidance in Quality Systems.
Wrong!
The general trend was progressively downwards - only Lean, Lean Six Sigma and Agile showed growth but none of them matched the overall mentions of Six Sigma, ISO 2001, Kaizen and JIT.

Click here to see the search results

I think that this is really indicating that managing quality is not as popular a subject as it was in the middle of the last decade.
Much as expected those countries most interested in quality issues was almost always India and the East Asia, Antipodes  Brazil, Chile and North America - Europe was more patchy in its interest.

Monday, September 24, 2012

8 wastes








Using Toyota's 8 Waste Control Methods in Your Business


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Controlling waste is always a priority, but the term 'waste' covers much more than just throwing out food or overpouring spirits.

Toyota Motors built its world-class success by carefully watching and controlling every step of the manufacturing process, especially waste. It's very useful to apply the discipline of manufacturing to hospitality - we make things too! Follow Toyota's 8 different types of waste, and discover many new ways to cut costs and improve your bottom line. This is a great article for team discussion and improvement sessions.

  1. Over-Production: creating more of a product than is needed. The enthusiastic bar staff over-prepare fruit garnishes for a busy night that doesn't eventuate. Salad trays are filled beyond what's needed and far more meat is carved than needed. Forecasting accurate sales of different products will help reduce this - most people are familiar with the idea of over-production.
  2. Excessive Wait Time. When staff must wait to do their job, because of bottlenecks, shortages of equipment or lack of support. Eg staff wait for a manager to arrive so they can finish their shift. Insufficient glassware means drinks can't be served while glasses are being washed and cooled. A deep-fryer that's under-powered takes too long to cook the chips so meals are delayed. 
    See How Fast Is This Line Moving? Making Queues Move Faster

  3. Transportation Waste - unnecessary movement of products and equipment. It can be surprising to watch staff who work in an inefficient workplace and don't do anything to improve it. They usually don't know there is a better way, or follow the routines of everyone else.
  4. Carrying one box at a time from the store, instead of using a trolley to bring them all together. When the bar is not setup for efficient service, with drink garnishes a long way from where they're needed. What works: a barista who has everything at hand and can push product through quickly and efficiently - it's so good to watch!

  5. Processing Waste - repeated action that adds no value to a product or service. Processing can be intentional or non-intentional. Intentional over-processing might be a barman creating a complex cocktail, far more than the customer wanted. Non-intentional over-processing is when an apprentice finely chops vegetables that will only be used for stock - no-one told him it's not necessary.
  6. Question: Where do we put excessive free pouring with bar spirits? Is it processing waste, overproduction or … (ask your staff).

  7. Inventory Waste - over-ordering that results in spoilage or theft. Just because the salesman offers you a bonus box of mineral water if you order 10, doesn't mean it's a good deal. Where will you store it? High-value items in abundance lose their value in the eyes of staff and may start to disappear - 'no-one will notice'. 
    See Overstocked? Eliminate these Expensive Kitchen & Bar Errors.

    Inventory waste is controlled by established proper 'par' or re-order levels, secure storage and careful forecasting. And don't forget that staff are usually in more trouble if they under-order (and run out) than if they over-order. Is there a 'security blanket' of excess stock in your store room??

  8. Motion Waste - unnecessary movement that does not add value. New staff may take much longer to do a task than needed - why weren't they trained? Approvals must be obtained from management for standard ordering decisions. Are there too many steps needed to do the roster or payroll? Can essential forms be easily found on the computer?
  9. Defect Waste - when a product or service must be redone to meet a standard. It could be human or equipment error. Not following a recipe means the mousses don't set - out they go! Failing to keep the oven in good condition means baked goods don't rise properly. Job interviewers don't ask for the right information, meaning unqualified people are appointed, and later on must be let go. 
    See Measuring Kitchen & Food Cost Performance.

  10. Unused Employee Talent and Creativity - the waste that's often overlooked., and far too common, from a failure to listen. Toyota is famous for its rigorous involvement of staff in improving processes and reducing errors - why don't we do it too? Some managers don't want to listen, or think they know everything. Just because you're busy doesn't mean there's no room for improvement. An employee may notice an inefficient or unnecessary process, but when she mentions it to the manager, they are ignored.


Wednesday, August 8, 2012

Tuesday, June 26, 2012

Project working

Great group


For: thehospitalitybiz.quality@blogger.com

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Six Sigma project memories at Les Roches with some of my great MBA students



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Sunday, June 24, 2012

new doc

Please see the attachment generated by CamScanner Free

Thursday, May 10, 2012

Fwd: Watch "What is Six Sigma? - FUN VERSION" on YouTube




Begin forwarded message:

From: David Wood <david.wood@gmx.co.uk>
Date: 10 May 2012 08:06:06 GMT+01:00
To: Dvw@gmx.co.uk
Subject: Watch "What is Six Sigma? - FUN VERSION" on YouTube

Friday, May 4, 2012

We&Co: Thank Different

Start thanking your favorite people at your favorite places! Download the We&Co App!

Sunday, April 29, 2012

davidvwood / Refined model

Six Sigma project starting base, simple overview. Let's not over complicate this amazing way of business
http://m.pinterest.com/pin/63331938480005805/

Thursday, February 16, 2012

Cause and Effect?

Most effects can be identified through a VOC or VOiC.
Then the job starts to try and identify and quantify the causes.
A Fishbone diagram is a visual way to help a team find possible causes.
Data will find the vital few which cause the most Defects in a process.
Check List, Histogram, scatter gram, segmentation,process map and Pareto - your friend to find those vital few.

Tuesday, February 7, 2012

Dealing with Difficult People,... (uxmatters.com)



Dealing with Difficult People, Teams, and Organizations: A UX Research Maturity Model
http://www.uxmatters.com/mt/archives/2012/02/dealing-with-difficult-people-teams-and-organizations-a-ux-research-maturity-model.php

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Saturday, January 14, 2012

Can Real-Time Social Analytics... (thecustomercollective.com)



Can Real-Time Social Analytics Provide Early Indications of Business Results
http://thecustomercollective.com/jennifer-roberts/73610/can-real-time-social-analytics-provide-early-indications-business-results

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Project Performance KPIs (pmhut.com)



Project Performance KPIs - PMO Effectiveness
http://www.pmhut.com/project-performance-kpis-pmo-effectiveness

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6 Positive Sales Behaviors You... (business2community.com)



6 Positive Sales Behaviors You Need to Display
http://www.business2community.com/strategy/6-positive-sales-behaviors-you-need-to-display-0116504

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