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Saturday, December 22, 2012
10 Phrases That Can Resolve Any Conflict - OPEN Forum :: American Express OPEN Forum
(Source: https://twitter.com/AMAnet/status/282626663680991232)
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Is Quality going out of fashion?
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, December 10, 2012
Contemporary management philosophies and tools
Contemporary management philosophies and tools
http://www.slideshare.net/AnthonyBajacan/contemporary-management-philosophies-and-tools
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Thursday, December 6, 2012
Wednesday, November 14, 2012
Saturday, November 10, 2012
Saturday, November 3, 2012
excellent-customer-service-infographic-littlebadger-stansberry-open-forum.png 630×3,051 pixels
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Friday, November 2, 2012
Sunday, October 28, 2012
Friday, October 26, 2012
Guidelines on when to quit from Dr R. Kanter
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Friday, October 19, 2012
Wednesday, October 17, 2012
Wednesday, October 3, 2012
Tuesday, October 2, 2012
Data is useless unless you Analyse it properly
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Saturday, September 29, 2012
Tuesday, September 25, 2012
Monday, September 24, 2012
8 wastes
Using Toyota's 8 Waste Control Methods in Your Business
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.
- 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.
- 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 - 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.
- 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.
- 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??
- 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?
- 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. - 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.
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!
Question: Where do we put excessive free pouring with bar spirits? Is it processing waste, overproduction or … (ask your staff).
Thursday, September 20, 2012
Monday, September 10, 2012
Infographic : Peer Perceptions: Guide to Maintaining Good Business Reputation on Facebook
Peer Perceptions: Guide to Maintaining Good Business Reputation on Facebook
http://blog.demandforce.com/2012/07/peer-perceptions-the-guide-to-maintaining-a-good-business-reputation-on-facebook/
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Saturday, September 8, 2012
Friday, August 31, 2012
Thursday, August 30, 2012
Six Sigma in Hotels discussion
http://forum.benchmarksixsigma.com/topic/884-six-sigma-in-a-hotel/page__pid__18675#entry18675
Six Sigma used in Printing Doscussions
http://forum.benchmarksixsigma.com/topic/551-six-sigma-in-printing/page__pid__5612#entry5612
Wednesday, August 8, 2012
IFTTT
Wednesday, August 1, 2012
Friday, July 20, 2012
Tuesday, July 17, 2012
Friday, July 6, 2012
Tuesday, July 3, 2012
Monday, July 2, 2012
Tuesday, June 26, 2012
Great group
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Sunday, June 24, 2012
Thursday, June 21, 2012
Monday, June 11, 2012
Sunday, June 10, 2012
Wednesday, June 6, 2012
Friday, May 25, 2012
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
Wednesday, May 9, 2012
Tuesday, May 8, 2012
Monday, May 7, 2012
Friday, May 4, 2012
We&Co: Thank Different
Sunday, April 29, 2012
davidvwood / Refined model
http://m.pinterest.com/pin/63331938480005805/
Saturday, April 14, 2012
Friday, April 6, 2012
Infographic : Bad Service Blues
Bad Service Blues
http://blog.getsatisfaction.com/2011/10/27/global-customer-service-statistics/
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Infographic : Customer Service in a Tight Economy
Customer Service in a Tight Economy
http://blog.getsatisfaction.com/2011/08/19/customer-service-tight-economy/?view=socialstudies
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Thursday, April 5, 2012
Wednesday, April 4, 2012
Monday, March 26, 2012
Sunday, March 25, 2012
Infographic : Bad Service Blues
Bad Service Blues
http://blog.getsatisfaction.com/2011/10/27/global-customer-service-statistics/
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Saturday, March 24, 2012
Thursday, March 22, 2012
Monday, March 19, 2012
Friday, March 9, 2012
Thursday, March 8, 2012
Wednesday, February 22, 2012
Friday, February 17, 2012
Thursday, February 16, 2012
Cause and Effect?
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.
Thursday, February 9, 2012
Don't Confuse Passion with Competence
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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Thursday, February 2, 2012
Wednesday, February 1, 2012
Tuesday, January 31, 2012
Friday, January 27, 2012
Monday, January 23, 2012
Monday, January 16, 2012
The Joy of Stats - Gapminder.org
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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