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8 Wastes Check Sheet GLSS v4

The document analyzes 8 types of waste that can occur in a dining room process: defects, overproduction, waiting, non-utilized talent, transportation, inventory, motion, extra-processing. It provides definitions and examples for each waste type and rates the level of each waste occurring as high, medium, or low.

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0% found this document useful (0 votes)
36 views1 page

8 Wastes Check Sheet GLSS v4

The document analyzes 8 types of waste that can occur in a dining room process: defects, overproduction, waiting, non-utilized talent, transportation, inventory, motion, extra-processing. It provides definitions and examples for each waste type and rates the level of each waste occurring as high, medium, or low.

Uploaded by

aliemran.ae
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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8 Wastes Check Sheet

8 Wastes Check Sheet


Process Area: Dining Room Date: August 1st
Type "High",
Waste Definition Examples "Medium", "Low"
Description of Issues

- Inaccurate applications
Information, products and Occasionally - Coffee orders are made
D Defects services that are incomplete - Broken parts Low with real milk when soy milk was
or inaccurate requested
- Missed deadlines
- Extra copies of reports
Making more of something -
Making too much coffee in the morning
O Overproduction making it earlier or faster- - Redundant storage (hard & soft) Medium
and wasting stock of coffee beans
than it's needed
- "Reply All" on emails
- Waiting for approvals
Waiting for information, Customers waiting too long for lunch
W Waiting equipment, materials, parts - Waiting for equipment High orders - complaints about returning late
or people from lunch hours
- Waiting for large batches
- Employees unable to make decisions
Not properly utilizing
Non-Utilized Too few people able to operate the
N Talent
people's experience, skills, - Employees not fully trained Medium
register - occasional bottleneck
knowledge or creativity
- Skilled employees doing unskilled tasks
- Hand-offs between functions
Unnecessary movement of
Moving a lot of supplies between 2
T Transportation materials, information or - Multiple reviews High
different Bistro locations
equipment
- Sending, resending emails
Accumulation of parts, - Stockpiling supplies
Stockpiling a year's worth of coffee
information, applications,
I Inventory
etc. beyond what is required
- Information piling up for data entry Medium beans - wasting space and run the risk
of stale coffee
by the customer - Keeping data longer than necessary
- Repetitive key strokes
Any movement by people
Employees frequently walking between
M Motion that is not of value to the - Walking between equipment High
dining room, kitchen and stock room
customer
- Switching applications
- Extra formatting, extra fields
Any steps that do not add
Some staff writing both first and last
E Extra-Processing value in the eyes of the - Extra features, excess detail Low
names on coffee cups
customer
- Extra report information

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