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Uitwerking eindopdracht "De Graanschuur" LSSGB
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Lean Six Sigma Green Belt - H.C. Theisens
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Integrale opdracht HBO Lean SixSigma Green Belt
Bakkerij “De Graanschuur”
HERKANSING
D.L. in ‘t Veld
Studentnummer: 4695691
Datum: 3-9-2020
NCOI
HBO Bachelor Technische Bedrijfskunde (met subsidie)
Integrale opdracht HBO Lean SixSigma Green Belt
, Inhoudsopgave
Samenvatting .................................................................................................................... 3
Huidige situatie (IST) ......................................................................................................... 4
Value Stream Mapping................................................................................................... 4
Capaciteit ...................................................................................................................... 4
Productie band/spreidingsbreedte .................................................................................. 4
Tussenvoorraden ........................................................................................................... 5
Totale productie ............................................................................................................. 5
Totale bewerkingstijd ..................................................................................................... 5
Ideale situatie (SOLL) ........................................................................................................ 6
Opdrachtgever: .............................................................................................................. 6
Theorie SOLL-situatie .................................................................................................... 6
Diagnose .......................................................................................................................... 7
Wat is het probleem ....................................................................................................... 7
Bottlenecks.................................................................................................................... 8
Verspilling per stap ........................................................................................................ 8
Aspecten die door de bakkerij beïnvloedbaar zijn................................................................ 8
Oplossingsvraagstukken.................................................................................................... 8
Mogelijke oplossingsrichtingen........................................................................................... 9
Uitwerking mogelijke optimalisering productieproces ....................................................... 9
Uitwerking hogere baktemperatuur ................................................................................. 9
Uitwerking mogelijke investeringen ................................................................................. 9
Uitwerking dashboard ...................................................................................................10
Literatuurlijst: ...................................................................................................................11
Bijlage 1: VSM .................................................................................................................12
Bijlage 2: Tabel baktemperatuur........................................................................................13
Bijlage 3: Grafiek baktemperatuur .....................................................................................14
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