Lean Transformation Services Charter
| PROJECT TITLE/DEPARTMENT: | Making Chai Tea Latte | SITE: | |||||
| Project Start Date: | June 30 2022 | Project End Date: | August 10 2022 | ||||
| Author / Project Coordinator: | Harpreet Kaur | Date of Sign-Off: | June 30 2022 | ||||
| Charter Revision Details: | Charter Revision Date: | ||||||
| PROBLEM STATEMENT | |||||||
| Between June 20 and June 24, the items after the procedure are not the same and have a 25% different taste because of the process. During each preparation, the average waiting time for heated water is 120 seconds, and it takes 20 seconds to measure 2 cups of milk by sight and feels with an 84 percent chance of being inaccurate. The average stir duration per preparation is 9.25 seconds, and there is a significant likelihood of cardamom, cinnamon, cloves dissolved in the drink. During each step, the distance for hand movement is determined to be around 170cm – 190cm. However, the process standard is that the waiting time for boiled water will be reduced to 1.5 minutes (90 seconds); the probability of a false measurement will be reduced to 25%; and the measuring time of 2 cups of milk will be reduced to 10 seconds; 20 seconds for stirring; and the desired level of final product is 75 percent sugar and 120 ml of making Chai Tea Latte. | |||||||
| GOALS | METRICS | ||||||
| To minimize waste time from 85 percent to 50 percent on average while maintaining product performance at the appropriate level. | 1. The intended degree of product performance 2. Traveling time and amount of hand movements during the procedure 3. squandering time in the process (boiling water, cutting bags, measuring the amount of powder, pouring hot water, using stirrer to stir the mixture) 4. The number of steps in the procedure | ||||||
| DELIVERABLES | |||||||
| Define voice of customer (VOC), voice of process (VOP), and use Process design to learn about the base process (before applying improvement or changes), the current state of the process is that lead times are 150 seconds, value added time is 23 seconds, non-value-added time is 127 seconds, and there are 12 steps. Collecting data (such as required level of product performance, travel time, hand movement, squandering time, number of steps) and evaluating the data using statistical techniques, bar charts, and value stream mapping. Benchmarking against other Chai tea lattes from Starbucks and Tim Hortons to gauge current performance and enhance the process. And making an assessment form for a product utilizing characteristics of products (dimensions of quality of goods). Based on this, the project owner decides to enhance the process, creating a new future state in which the lead time is 120 seconds, the value-added time is 23 seconds, and there are 9 stages. | |||||||
| SCOPE – From: | SCOPE – To: | ||||||
| Starting from boiling the water | Ending at pouring the mixture out to serving cup | ||||||
| SCOPE – In: | SCOPE – Out: | ||||||
| Process to make Chai Tea Lattes | Process to make any other drink | ||||||
| RESOURCES (Name, Title, Project Roles, e.g. Communications, IMIS, Working Group) | RESOURCES’ ALLOCATION (e.g. 0.5 FTE) | ||||||
| Project sponsor: Harpreet Kaur | |||||||
| Project owner: Harpreet Kaur | |||||||
| Project champion: Harpreet Kaur | |||||||
| Lean facilitator: Harpreet Kaur (kitchen) | |||||||
| STAKEHOLDERS | |||||||
| Harpreet Kaur (taster), others taster | |||||||
| SPONSOR(S) SIGN-OFF | Harpreet Kaur | DATE | June 30, 2022 | ||||
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