Problem:
The university cafeteria has received complaints about slow service and incorrect orders during lunchtime. The current average waiting time is 16 minutes, while the target is 10 minutes or less. The incorrect order rate is 9%, while the target is 3% or less. Observed issues: orders are written manually, there is no standard order coding system, ingredients are stored far from the assembly station, one grill is used for all hot items, and there is no daily accuracy check. Use the DMAIC approach to solve this problem. Your answer must include: Need Assignment Help? 1. Define: problem statement, project goal, customer, and CTQs. 2. Measure: key data to collect and baseline measures. 3. Analyze: likely root causes based on the scenario. 4. Improve: practical improvement actions. 5. Control: monitoring and control methods to sustain improvement. DMAIC Phase Required Answer Define Problem statement, goal, customer, CTQs Measure Baseline waiting time, incorrect order rate, and data to collect Analyze At least 3 root causes from the scenario Improve At least 4 practical actions Control At least 3 monitoring methods.