REDUCING PROCESS VARIABILITY BY USING DMAIC MODEL: A CASE STUDY IN BANGLADESH


Ripon Kumar Chakrabortty, Tarun Kumar Biswas, Iraj Ahmed

Abstract: Now-a-day's many leading manufacturing industry have started to practice Six Sigma and Lean manufacturing concepts to boost up their productivity as well as quality of products. In this paper, the Six Sigma approach has been used to reduce process variability of a food processing industry in Bangladesh. DMAIC (Define,Measure, Analyze, Improve, & Control) model has been used to implement the Six Sigma Philosophy. Five phases of the model have been structured step by step respectively. Different tools of Total Quality Management, Statistical Quality Control and Lean Manufacturing concepts likely Quality function deployment, P Control chart, Fish-bone diagram, Analytical Hierarchy Process, Pareto analysis have been used in different phases of the DMAIC model. The process variability have been tried to reduce by identify the root cause of defects and reducing it. The ultimate goal of this study is to make the process lean and increase the level of sigma.

Keywords: Six Sigma management, DMAIC model, Variation reduction, Lean management

DOI:

Recieved: 15 November 2012  Accepted: 26 February 2013  UDC: 65.018

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