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Exam (elaborations)

Uitwerking eindopdracht "De Graanschuur" LSSGB

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Eindopdracht HBO LeanSixSigma: De Graanschuur









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Connected book

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H.C. Theisens Lean six sigma green belt
  • januari 2016
  • 9789492240064
  • 2

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Institution
NCOI (NCOI)
Study
HBO Bachelor Technische Bedrijfskunde
Course
Eindopdracht HBO LeanSixSigma: De Graanschuur
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Document information

Uploaded on
February 11, 2021
Number of pages
14
Written in
2019/2020
Type
Exam (elaborations)
Contains
Questions & answers

Subjects

  • lean
  • six sigma
  • de graanschuur
  • ncoi

Content preview

Integrale opdracht HBO Lean Six
Sigma 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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