Summary Expansion of BO&OM optimization techniques
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Course
Business Optimization And Operation Management
Institution
Hogeschool Van Amsterdam (HvA)
This is an additional summary that delves deeper into the various optimization techniques during the BO&OM course. Handy for extra clarity with regard to all the optimization techniques offered during the course.
Lean = A technique that focuses on eliminating waste in
processes; philosophy, way of thinking and behaving
- Improving cycle times
- Providing value to customer
- Continuous improvementImplemented at:
- Larger a/c manufactures
- Airports (visual management)
DFSS: design for six sigma
- Completely change an organization
Lean wastes (TIMWOODS)
- Transportation unnecessary movements of
products/materials
- Inventory excess products and materials not being
processed
- Motion unnecessary movement by people (unless they
have a destination)
- Waiting wasted time waiting for the next step in a
process
- Overproduction production that is more than needed or before it
is needed
- Overprocessing more work or higher quality than is required by
the customer
- Defects effects caused by rework
- Skills underutilizing people’s talents, skills & knowledge
Thinking lean
1. Specifying value from the perspective of the customer
- Meaning full transformation
- First time through (in 1x goed!!)
- Define value from customer perspective (VOC)
- How do our services or products fulfil the needs of the customers
(VOB)
,2. Identify value stream to expose waste + visualize the
process
- Value added activity (VA)
o Done right the first time,
o Customer wants it
- Business non-value added (BNVA)
o No value created, cannot be eliminated
o Project coordination, law etc.
- Non value added (NVA)
o Consumes resources, but creates no visible value
o Waiting time, inventory, rework, excess transport
- Visualize the process
o Describe all activities
o Add resources, lead time, amounts etc.
3. Create flow to reduce batch size and
work-in-progress
- Determine which activities van
be removed
- Create flow of activities
- Measure time, for each different
ways as
waiting/processing/cycle/customer demand
4. Make only what the customer has ordered
- Push
o Traditional approach
o Make-to-stock, produdce as you go
- Pull
o Coordinated production
o Make to order, only what is needed
Kanban (trigger) is used to create pull, less flow and
waste
5. Seek perfection by continuously improving quality and eliminating waste
- Improving never stops
- Lean = improvement culture
- Four steps
o Detect abnormality
o Stop
o Fix or correct immediate condition
, o Investigate root cause and install a countermeasure
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