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PROCESS IMPROVEMENT
Overview and Concepts
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Joe Cirafesi Cirafesi Consulting
1Copyright Joseph Cirafesi 2016
PRESENTATION OVERVIEW
Objectives
My Background
Context for Process Improvement
Strategic Considerations
Quick History
Key Methods for Process Improvement
Questions / Wrap Up
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OBJECTIVES
My goals are that you will…..
Learn from other people’s mistakes (mine!)
Gain knowledge that helps you
Understand some benefits and challenges of process improvement
Take away some tips / ideas to use
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Strategy, Productivity and Project Management Consulting Guy Government – county, state agencies, military contractors, state police
For profit – casino, healthcare, manufacturing, financial services, tech
Non profit – domestic and international churches, colleges/universities
Former Executive – Finance, Accounting, HR, IT, Strategic Planning, Project/PMO….and Lean Six Sigma (LSS)
Led the integration of multiple process improvement methods and rolled out a unified approach internationally
Also did research in immunology, genetics and ophthalmology if you’re interested
BACKGROUND
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CONTEXT
Passion for process improvement – why?
The world is changing at an ever increasing pace
For profit pressures and points of view coming to government and non-profits
Doing process improvement in government is “different”
And….it is a target rich environment for improvement
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THE STRATEGIC PROCESS
Key points: Vision/Strategy creates picture of future everyone must go toward
Process Improvement is method for attaining strategic goals
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Vision and Mission
Strategic Assessment
Strategy Map
Strategic Initiatives
Execution
Monitor and Adjust
Balanced Scorecard
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STRATEGIC CONSIDERATIONS
Where can the improvement program best gain traction?
What gaps in performance are most strategic?
Has this been tried before at this location?
Can the right resources be made available?
Will other initiatives hurt or help us?
What support will management provide?
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WHAT MAKES A PROCESS EFFICIENT & EFFECTIVE?
An ideal business process produces . . . what’s needed
when it’s needed
in the shortest time
with the least work
at the lowest cost
John J. Cotter, “The 20% Solution: Strengths and Weaknesses in Core Business Processes”
8Copyright Joseph Cirafesi 2016
PROCESS MANAGEMENT CYCLES
Plan, Do, Check, Act was a concept popularized by W. Edwards Deming and has led to similar cycles for Lean Enterprise and Six Sigma (DMAIC). Every improvement cycle is fact / data based and has a learning step.
Process Manage
Plan
Do
Check
Act
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METHODS - SIGMA / LEAN COMPARISON
Sigma
Reduce defects and variation
“Big wins” / large value projects
Requires strong statistical skills (beyond basics)
Specialist Focus – Black Belt / Master Black Belt
Lean
Waste Elimination / Cycle Time /Capacity Improvement
Small incremental improvements
Mostly “common sense” skills
Emphasis on worker as expert
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Orion’s Four Waves of Process Management
Process-Oriented Organization Design
Process-BasedCompetition
Total Quality Management
Business ProcessReengineering
EVOLUTION OF PROCESS MANAGEMENT
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TYPICAL RESULTS OF PROCESS IMPROVEMENT
Lead Time Reduction
Productivity Increase
WIP Reduction
Quality Improvement
Space Utilization
0 25 50 75 100Percent Results Achieved
Similar to Your Results?
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*DPMO - Defects Per Million Opportunities
BUSINESS IMPACT OF LEAN SIGMA
Improved processes benefit your customer and your bottom line!
DPMO* Market Position Cost of Quality
2 308,537 Non-competitive Undetermined
3 66,810 25 – 40% of sales
4 6,210 Industry average 15 – 25% of sales
5 233 5 – 15% of sales
6 < 4 World Class < 1% of sales
Source: Six Sigma by Mikel Harry, Ph.D. and Richard Schroeder
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IMPROVEMENT VERSUS REDESIGN
Start with a customer problem
Process improvement
Customer focused
Isolated undertaking
One or two CTQs considered
Small team of 4-6
99-day timescale
+1 sigma increment
Many projects (19 n 20)
Small impact and focus
Start with business solution idea
Product/service design
Business focused
Part of a bigger picture in NPI
Every CTQ considered
Large team of 40+
999-day timescale
Launch at 4 to 5 sigma
Few projects (1 n 20)
Big impact and focus
IMPROVE DESIGN
From Geoff Tennant
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The ONE tip I give to people that say –
“What advice would you give me to get started with process improvement?”
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“Teach the forms of waste and how to recognize and eliminate them!”
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MURI AND MURA
Mura – “irregularity”Variation in Quality and QuantityOften driven by Muri
Muri – “strain”Asking greater than can be accomplishedWorking beyond the natural limitsLeads to unwanted variation in results
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ELIMINATING FRUSTRATION
Frustration originates in uninteresting, unnecessary or wasteful work activity. When you eliminate the waste in the system, you free yourself to apply your most valuable talents to work that creates value for those you serve.
Inventory
Movement
Defects
Inappropriate processing
Waiting
Transporting
Over-production
MUDA – 7 forms of waste
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IMPROVING OPERATIONS
The focus is on efficiency and effectiveness. This means we eliminate waste to remove non-value adding activities. We also improve or re-design the value-adding work to create higher value at less cost.
Eliminate Waste
Reduce non-value add
Improve
Redesign
Increase value add
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VALUE ADDED / NON-VALUE ADDED (NVA)
Value is specified by the customer Done right the first time
Creates / improves the product / service
Knowledgeable customer is willing to pay for it
Anything else is NVA
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A NEVER ENDING QUEST TO ELIMINATE WASTE
Traditional Industries
5% Value Added
World Class Industries
50% Value Added
In Any Work Process !
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CULTURAL ELEMENTS
Philosophical Differences between Lean and SigmaLean – the people closest to the work know best
how to improveSigma – trained experts with sophisticated tools
drive improvement
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TIPS, TRICKS AND TRAPS
Trap – don’t settle for part-time resources
Trick – hide some gains and reinvest
Tip – WIIFM
Trap – concurrently implementing major changes
Trick – ask for a variety of management levels to become trained – build influencers
Trap – develop your own training materials while implementing your process improvement
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QUESTIONS AND CLARIFICATIONS
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I would be happy to answer your questions!
484-347-3636
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