Lean Six Sigma Approach to Improve Further Processing Efficiency using Burger Manufacturing as a Model Process.

Abstract

Operations management plays a crucial role in industries, enhancing operations through the application of process improvement philosophies. Among these, Six Sigma reduces variation, and Lean Manufacturing ensures quality along the process. The combination of these philosophies leads to Lean Six Sigma, an approach that incorporates DMAIC (Define, Measure, Analyze, Improve, and Control) and Kaizen (continuous improvement) and has been applied widely. This study focuses on a consulting project in a burger patty manufacturing facility to reduce shrinkage and waste. The consulting project crossed four key stages: (1) receiving room scales (calibration and area cleanliness); (2) combo dumping (purge loss and leak issues); (3) water misting system (effectiveness of the and patty weights after the freezing process); and (4) ensure accurate tare weight of boxes at the scale room. This thesis introduces a convergence that merges food science and operations management, presenting a unique methodology and philosophy with significant potential to impact the food industry.