The Application of the Six Sigma
Through DMAIC Phases on
Saucy Lodge & Restaurant
by 123 456
Submission date: 17-Dec-2021 07:54AM (UTC-0500)
Submission ID: 1732750459
File name: Accounting_Question.docx (407.58K)
Word count: 3999
Character count: 20968
The
Application
of
the
Six
Sigma
Through
DMAIC
Phases
on
Saucy
Lodge
&
Restaurant
Name
Institution
Professor
Course
Date
3
U
Table
of
Contents
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4
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Bookmark
not
defined.
Abstract
This
paper
presents
a
case
study
of
the
Saucy
lodge.
This
company
has
experienced
various
weaknesses.
One
of
the
weaknesses
that
affect
the
company
and
which
has
led
to
the
dwindling
of
its
profits
is
the
use
of
an
aged
and
obsolete
reservation
system.
Also,
the
company
does
not
have
an
online
booking
system.
With
this
in
mind,
the
six
sigma
tools
could
help
the
company
to
improve
on
its
services
and
ensure
that
the
expectations
of
the
guests
are
met.
Using
the
six
sigma
tools,
a
new
model
was
proposed
for
the
company
that
would
allow
guests
to
seamlessly
access
the
lodge
at
all
times.
In
addition,
the
six
signal
tools
helped
to
recommend
investment
technology
that
would
enable
guests
to
the hotel
to
do
online
booking
and
reservations.
1
Introduction
The
majority
of
contemporary
organizations
are
attempting
to
enhance
their
overall
performance
amid
the
ever-rising
competition
intensity
(Kim,
2021).
In
doing
this,
the
organizations
are
striving
to
employ
suitable
strategies
in
their
entire
endeavors.
Among
the
strategies
being
employed
by
modern
organizations
is
a
continuous
quality
improvement
(CQI).
Companies
are
deploying
CQI
to
have
a
competitive
edge
over
their
competitors
(Wong
&
Headrick,
2020).
For
organizations
to
deploy
the
CQI
approach,
they
have
to
deploy
the
total
quality
management
(TQM).
When
applying
TQM,
firms
have
adopted
as
well
as
applied
several
utilities
that
fall
under
various
names,
including
tools,
methods
and
systems
among
others;
most
of
these
have
enabled
organizations
to
achieve
TQM.
However,
hardly
have
these
utilities
enabled
firms
to
realize
profitability.
For
organizations
to
achieve
profitability
through
the
application
of
TQM,
they
have
to
use
the
Six
Sigma
model.
This
model
facilitates
organizations
to
realize
almost
zero
defects
in
manufacturing,
which
results
in
high
profit
for
organizations
(Srinivasan
et
al.,
2016).
Besides,
this
method
leads
to
increased
quality
since
it
permits
organizations
to
make
mistakes
that
are
less
than
3.4
defects
per
million
opportunities
(DPMO).
For
organizations
to
realize
this
goal,
they
have
to
follow
the
define,
measure,
analyze,
improve
and
control
(DMAIC)
phases
approach.
One
of
the
companies
that
could
benefit
from
this
approach
is
the
Saucy
Restaurant
chain.
This
project
aims
at
conducting
a
study
on
Saucy
Restaurant,
analyzing
the
service
system
in
Saucy
Restaurant
and
employing
the
SIX
sigma
tools,
such
as
service
quality
(SERVQUAL)
and
service
blueprint
to
deliver
high-quality
service
with
improvised
client
satisfaction.
2
Case
Study
‘Plan’
This
paper
is
based
on
the
case
study
research
design.
This
research
design
was
used
after
considering
various
factors,
including
the
benefits
that
the
case
study
offers.
First,
the
case
study
was
chosen
as
the
most
appropriate
research
design
because
it
enables
a
researcher
to
gain
concrete,
contextual
as
well
as
in-depth
know-how
regarding
a
certain
real-world
subject
(Yin,
2018).
According
to
Yin
(2018),
a
case
study
allows
for
the
exploration
of
key
characteristics,
implications
and
meanings
of
a
certain
case.
It
is
worth
noting
that
the
Six
Sigma
DMAIC
approach
has
not
yet
been
employed
in
the
hotel
industry.
The
case
study
employs
DMAIC
tools
for
purposes
of
redesigning
an
enhanced
service
system
for
Saucy
Restaurant
operation
in
the
United
States.
This
is
meant
for
ensuring
that
the
company
can
reliably
deliver
superior
services
to
meet
their
client
expectations.
Saucy
Restaurant
offers
a
wide
range
of
products
and
services
that
include
lodging,
beverage
and
beverage.
In
addition,
it
offers
catered
events
for
individuals
coming
from
across
the
globe.
It
is
renowned
for
its
amazing
products
and
services.
However,
the
company’s
customer
service
remains
its
leading
weakness.
The
company
has
been
unable
to
keep
and
retain
top-notch
talent.
Employees
at
the
Saucy
Restaurant
stay
at
the
organization
for
an
average
of
2.2
before
they
leave.
The
main
reason
for
the
high
employee
turnover
is
the
seasonality
of
the
restaurant;
it
only
has
frequent
clients
during
summer.
It
experiences
client
scarcity
during
winter
because
it
is
located
in
Prospect
Creek
Camp,
Alaska
,
which
is
the
coldest
part
of
the
United
States.
Because
of
the
seasonality,
the
organization
is
forced
to
cut
by
half
the
employees’
wage.
As
a
result,
many
employees
choose
to
quit
the
organization.
To
enhance
or
improve
the
prevailing
service
process
at
the
organization,
the
company
must
first
comprehend
and
understand
all
the
aspects
that
need
enhancement.
The
company
can
put
a
procedure
in
place
in
order
to
ensure
that
the
employees
are effectively
trained
in
order
to
provide
better
services
from
their
first
contact
with
the
clients
until
the
clients
leave.
Both
a
training
program
as
well
as
comprehensive
acquiescence
to
service
enhancement
recommendations
are
supposed
to
pledge
that
the
client
would
have
a
greater
experience,
and
that will
eventually
aid
the
company
in
realizing
immense
profits.
Moreover,
the
company
must
differentiate
itself
from
its
competitors
in
order
to
gain
competitive
edge.
It
could
do
this
by
offering
top-notch
service
and
thus
raising
the
overall
product’s
quality.
In
addition,
in
order
to
ensure
that
the
company
offers
consistent,
top-notch
service,
it
would
need
a
system
to
be
prudently
designed
and
implemented
by
both
technology
and
people.
In
addition,
to
streamline
its
services
to
guests,
it
should
streamline
its
operational
system.
It
could
achieve
that
through
the
implementation
of both
procedures
as
well
as
policies
that
would
ensure
the
consistent
provision
of
the
best
customer
service
to
its
guests.
This
can
better
be
achieved
through
the
use
of
the
DMAIC
approach.
The
next
part
of
the
case
study
discusses
how
the
services
at
the
company
could
be
improved
or
enhanced
using
the
DMAIC
approach.
The
part
will
explain
each
of
the
phases
of
the
DMAIC
approach.
3.
Define
phase
During
this
phase,
the
project leaders
create
a
“Project
Charter”,
the
process’
a
high-
level
view
and
they
start
to
comprehend
needs
of
the
process
customers.
This
is
an
important
phase
since
it
is
the
phase
where
teams
define
the
outline
of
their
efforts
for
both
themselves
as
well
as
the
leadership
of
the
organization
(Smetkowska
&
Mrugalska,
2018).
3.1
Defining
the
problem
There
are
several
problems
that
affect
the organization.
The
main
weakness
that
affects
the
company
and
that
which
has
led
to
the
dwindling
of
its
profits
is
the
use
of
an
aged
and
obsolete
reservation
system.
In
addition,
the
company
does
not
have
an
online
booking
system.
Lack
of
an
online
reservation
system
is
a
limiting factor
for
the
organization.
Thus,
there
is
a
need
for
the
development
of an
effective
and
dynamic
online
reservation
5
Customer
and
their
Requirements
The
customer
includes
adults
who
would
like
to try
the
restaurant’s
products
and
services.
The
customers
are
drawn
from
cross
the
globe.
For
the
clients,
the
old
system
has
brough
about
inconvenience
in
booking
and
making
reservations.
This
is
what
has
necessitated
the
need
for
the
creation
of
a
new
system.
Figure
3
demonstrates
the
current
process
and
procedure
for
managing
guest
reservations
all
through
business
hours.
With
this
process,
the
client
gets
information
from
varied
sources,
which
may
include
websites,
social
media
or
referrals
from
a
friend.
After
getting
the
information,
they
call
for
reservations.
They
have
to
call
because
they
cannot
make
reservations
online
since
the
restaurant
does
not
currently
have
this
service.
Once
the
call
is
made,
the
receptionist
at
the
restaurant
replies
to
the
phone
call,
processes
the
reservation
and
then
plugs
the
new
reservation
into
the
booking
system.
Physical
Evidence
Website
or
ys
phonebook
r
.
Make
Reservation
Customer
Actions
by
phone
a
Onstage
Contact
Employee
actions
¥
Backstage
Contact
Take
guest
Employee
Actions
reservation
r
Reservation
Support
Processes
System
Figure
4:
Saucy
Lodge
prevailing
process
of
managing
guest
reservations
The
contemporary
service
process
at
the
restaurant
shows
that
there
is
room
for
improvement.
Even
though
the
company
has
staff
to
aid
the
client
through
the
peak
season,
they
are
at
large
danger
of
leaving
out
on
sales,
especially
when
there
exists
no
employee
to
10
serve
the
clients
when
they
call.
Furthermore,
the
company
risk
a
high
level
of
customer
dissatisfaction
by
not
being
consistently
available
to
serve
their
needs.
Besides,
the
company
needs
to
find
accurate
people
as
well
as
invest
in
training
them
to
deliver
top-notch
client
service;
the
company
should
make
this
a
priority
even
though
seasonality
makes
this
difficult.
One
of
the
most
important
changes
that
should
be
implemented
by
the
company
is
the
introduction
of
the
online
booking
engine.
This
would
help
to
save
the
company
the
need
for
employing
people
to
be
on
standby
to
receive
reservations
(Foris,
Crihalmean
&
Foris,
2020).
Online
booking
is
important
because
it
is
not
time
and
resource-sensitive
(Foris,
Crihalmean
&
Foris,
2020;
Motter
&
Downes,2021).
In
addition,
booking
online
helps
an
organization
to
reach
a
bigger
audience
simply
by
linking
to
internet
restaurant
websites
and
travel
engines.
What
is
more,
in
most
cases,
it
is
increasingly
convenient
for
the
client.
4
Measure
phase
Measurement
occurs
throughout
the
project’s
life
cycle.
However,
a
critical
question
that
needs
to
be
answered
during
the
Measure
Phase
centers
on
the
current
performance
of
the
process.
It
seeks
to
answer
questions
such
as
what
is
the
problem’s
magnitude?
How
bad
is
the
problem?
When
team
begins
gathering
data,
they
primarily
focus
on
the
process
in
addition
to
what
clients
care
about.
The
two
major
targets
during
this
phase
are
reducing
lead
time
or
enhancing
quality.
In
addition,
during
this
phase,
the
team
refines
all
the
definitions
of
every
measure.
Similarly,
the
team
determines
the
prevailing
performance,
that
is,
the
baseline
of
the
process.
4.1
Mapping
out
the
Currently
Process
The
figure
below shows
the
mapping
out
of
the
current
system.
11
et
contacts
from
the
Restaurant
website,
phone
book
or
request
from
another
source
I
*
Call
to
make
reservation
|
*
|
|
*
MOcept
Guest
reservation
|
i
¥
The
reservation
system
Figure 5:Current
reservation
process
Since
there
is
no
online
booking
or
reservation,
the
guests
make
a
call
to
the
organization’s
reception.
After
receiving
the
call,
the
recipient
updates
the
caller
if
there
is
vacant
room
for
reservation.
The
recipient allocates
a
room
to
the
caller
if
available,
otherwise
the
client
is
informed
that
all
the
rooms
have
been
booked.
4.2
Defects
The
main
defect
in
the
organization
is
that,
thy
are
using
an
aged
and
obsolete
reservation
system.
Also,
the
company
does
not
have
an
online
booking
system.
Therefore,
return
clients
and
potential
clients
have
to
first
call
the
organization
in
order
to
determine
if
there
are
spaces
available
for
booking.
These
two
aspects
need
of
the
organization
will
need
to
be
improved
for
the
organization
to
realize
its
full
potential.
43
Opportunities
The
company
can
realize
its
full
potential
by
investing
in
a
modern
booking
and
reservation
system.
The
new
reservation
and
booking
system
will
allow
people
from
across
the
globe
to
book
at
their
comfort.
44
Data
Collection
Plan
The
method
that
would
be
used
is
the
Servqual
survey
data
collection
method.
This
method
will
be
used
to
collect
data
regarding
service
quality
and
it
would
help
to
compare
12
Saucy
Lodge
and
ideal
Lodges
and
restaurants.
This
study
will
not
be
in
isolation,
instead,
various
reports
show
that
service
quality
is
among
the
most
searched
aspect
of
management
research
(Raza
et
al.,
2020;
Rita
Oliveira
&
Farisa,
2019).
For
that
reason,
numerous
studies
have
been
done
geared
at
knowing
the
different
factors
that
determine
service
quality.
Similarly,
studies
have
been
done
to
determine
how
service
quality
affects
customer
perceptions
(Herhausen
et
al.,
2020;
Kumar
&
Hundal,
2019).
For
that
reason,
scholars
have
come
up
with
the
Servqual
Survey,
which
is
a
standard
approach
to
measuring
service
operations
(Talavera,
2020;
Yildirim,
Yildirim
&
Ozcan,
2019).
The
survey’s
purpose
entails
asking
clients
what
they
expect
in
the
services
that
are
being
offered
against
what
their
perception
is
of
the
services
being
received
(Talavera,
2020;
Pekkaya,
Pulat
Imamoglu
&
Koca,
2019).
A
Servqual
Survey
was
conducted
for
the
Saucy
Lodge
Restaurant
that
compared
clients’
prospects
of
a
perfect
restaurant
to
their
perceptions
of
the
Saucy
Lodge
Restaurant.
A
weighted
average
method
was
used
for
the
analysis
of
the
gap
score
by
providing
a
higher
weight
or
significance
to
the
question
valued
more
by
the
clients.
This
is
evident
in
the
Figure
below.
As
evident
from
the
figure,
the
entire
five
dimensions
contain
negative
results;
this
implies
that
the
services
at
the
Saucy
Lodge
Restaurant
do
not
meet
the
clients’
expectations.
In
addition,
as
evident
from
the
dimension,
the
empathy
measurement
has
the
slightest
weighed
median
gap
score.
On
the
other
hand,
the
tangibility
service
length
has
the
utmost
weighted
score.
5
Tangible
Reliability
Resppnsivencses
Assurante
Empathy
-10
2
-15
-14
-13
&
-20
a
pt
&
25 D4
22
-30
“35
"35
Service
Dimension
Figure
6:
median
servqual
study
outcomes
based
on
service
facet.
45
Validating
the
measurement
system
This
process
ensured
that
the
measure
is
a
suitable
numerical
characterization
of
the
entire
claimed
attributes
by
showing
that
the
representation
condition
is
satisfied.
The
measurement
used
for
validating
the
measurement
system
was
the
size
of
the
sample.
The
sample
size
of
large
enough
and
therefore
the
data
was
a
true
representation
of
the
population.
5
Analyze
phase
The
analyze
phase
helps
project
teams
to
identify
issues
or
problems
in
the
production
process
that
causes
product
or
system
defects.
The
phase
is
loaded
with
tools
to
aid
spot
the
issues
in
the
production
processes
as
well
as
to
determine
if
the
problems
are
defects’
root
causes.
It
relies
on
the
data
collected
in
the
measure
phase
in
order
to
identify
the
product
defects’
cause.
Some
of
the
activities
in
this
phase
include
identifying
performance
objectives,
value
vs
NVA
and
opportunities
to
improve
root
cause.
5.1.
Performance
Objectives
1.
To
ensure
that
clients
can
book
for
their
services
online
by
December
2022
il.
To
introduce
a
new
and
modern
reservation
system
that
will
increase
the
number
of
people
served
everyday
5.2
Value
Vs
NVA
Value added
activities
are
tasks
that
increase the
market
function
and
form.
Some
examples
of such
activities
include
upgrading
the
information
system,
making
the
reservation
process
clear
and
transparent
and
facilitating
online
booking.
On
the
other
hand,
the
NVA
activities
include
tasks
that
do
not
raise
or
increase
the
market
function
and
form.
Some
of
14
the
examples
include
filing,
copying
and
recording.
Others
include
waiting,
inspecting,
reviewing
as
well
as
obtaining
approvals.
Such
tasks
and
activities
need
to
be
eliminated
or
reduced.
5.3
Opportunities
to
Improve
Root
Cause
This
phase
entailed
the
analysis
of
the
restaurant's
service
operation
issues.
In
this
phase,
a
fishbone
diagram
was
developed.
The
diagram
identifies
the
reason
why
the
services
provided
by
the
restaurant
are
inconsistent
and
the
areas
that
face the
highest
inconsistent
levels.
To
start
with,
in
the
booking
part
of
the
figure,
it
is
clear
that
the
booking
system
is
not
linked
to
an
online
reservation
engine;
this
makes
the
booking-taking
capability
to
be
limited
only
to
the
time
when
an
employee
is
available
at
the
reception.
Considering
the
delay
challenge
that
it
exposes
the
organization
to,
this
should
be
an
area
that
should
be
improved.
Thus,
this
provides
the
organization
an
opportunity
to
improve
root
cause.
Also,
the
system
does
not
trace
client
preferences
or
behaviour.
Therefore,
the
customers
may
fail
to
feel
or
have
the
perception
that
their
preferences
or
loyalty
is
being
considered.
In
addition,
in
the
people
part
of
the
diagram,
one
can
see
that
both
the
rural
location
as
well
as
the
seasonality
of
the
restaurant
makes
it
challenging
to
hire
as
well
as
obtain
a
highly
dedicated
staff;
these
two
factors
lead
to a
high
turnover
as
well
as
high
training
costs.
Employee
turnover
leads
to a
need
for
the
recruitment
of
new
employees
and
training
of
the
same.
Employee
training
is
an
expensive
undertaking
(Yin,
2018).
As
evident
in
the
defined
section
or
phase,
it
is
clear
that
the
restaurant
does
not
provide
any
kind
of
service
guarantees.
In
addition,
there
is
no
sufficient
staff
who
can
help
in
handling
the
entire
reservations
coming
in.
In
addition,
the
phase
shows
that
there
exists
no
system
that
could
help
in
handling
all
the
incoming
reservations,
especially
when
there
is
no
present
staff.
15
Reservation
System
People
Location
and
seasonality
make
it
difficult
10 TING
ain
retain
a
negn
quality
dedicated
Not
Connected
to
Online
Booking
tuft
Syaten-réquines
Marual
entry
=-———ie
only
High-turmover
is
alo
an
ingee
due
to:
Current
budget
docs
Does
not
track
customer
behavior
or
.
Rat
allowe
tor
24/7
training
costs
Ppreteranons
Staffing
to
take
Terni.
Inferior
Customer
Service
Not
enough
staffing
at
all
hours
to
handie
call
volume
and
incoming
>
Stout's
lodige
staff
does
mot
give
any
service:
regerwathons
=——_|
Quarantecs
inconsisiont
handling
in
off
season
Methods
t
“J
Limited
reservation
taking
capacity
in
season,and
Staff
dedication
is
lacking
due
to
high-turnewer,
so
Quesis
concerns
are
not
always
addressed
promethy
Figure
7:
Fishbone
diagram
for
Saucy
Lodge
6
Improvement
phase
The
main
task
or
activity
in
the
improve
phase
is
determining
the
solutions
to
the
problems
that
have
been
identified
during
the
first
three
phases.
During
this
step,
teams
focus
on
eliminating
the
root
causes.
In
addition,
in
entails
the
implementation
of
the
improvements.
Furthermore,
the
team
should
design
the
action
plan
for
purposes
of
monitoring
the
continuous
enhancements.
6.1
Experiments
Solutions
This
part
of
the
case
study
shows
proposed
service
blueprints.
One
of
the
proposed
strategies
is
for
the
restaurant
to
provide
an
increased
streamlined
service
system.
The
system
could
be
achieved
by
investing
in
recruiting
as
well
as
retaining
top-notch
talent
notwithstanding
the
challenges
the
organization
faces.
In
addition,
it
is
recommended
that
the
company
should
consider
raising
the
hours
during
which
their
employees
are
present
in
the
reception
so
as to
answer
calls
and
take
reservations.
Similarly,
it
is
recommended
that
the
company
should
invest
in
an
online
booking
engine;
this
is
important
since
it
would
ensure
that
the
guests
are
responded
to
even
when
the
restaurant
is
closed
or
after
staff
leave
the
facility.
What
is
more,
the
company
should
also
consider
consistently
determining
to
16
OU
enhance
the
company’s
service
as
well
as
investing
in
the
training
of
the
entire
staff.
This
is
what
Yin
(2018)
recommends.
The
proposed
blueprint
is
evident
in
the
figure
below.
The
figure
shows
the
projected
changes
from
check-in
to
check
out.
As
evident
from
the
figure,
the
primary
distinction
between
the
current
and
the
proposed
system
is
the
fact
that
by
having
an
online
reservation
system,
the
client
experience
is
likely
to
be
increasingly
flawless.
The
proposed
system
helps
in
producing
a
precise
itemized
bill
that
contains
all
charges
in
one
instead
of
providing
several
multiple
bills.
Hotel
Wi
ait
Take
Lobby
Handling
Wait
for
Physical
Evidence
Exterior
For
besttc
Waiting
Hallway
to
placement
Bed
Accurate
Parking
Ferry
tebarcd
area
room
in
room
Bath
Bill
Arrive
at
Give
Bag
Check
Go
to
Receive
Shower
Check
Out
Customer
Actions
Hotel
Driver
In
Room
Bags
Sleep
and
Leave
a
/~
es
ee
ee
eS
ee
Se
ae,
¥
pPre-
Onstz
&
tact
.
Employes
actions
Greet
and
Process
Registration
Deliver
pooaeens
by
online
take
bags
and
direct
to
room
Bags
——
ad
=“
a
Line
of
Visability
£-.------------------+
---------
ee
ee
ee ee
el
ee
eee
ee
eee
ee
ee ee
ee
ee
+ +
+
+
eee
ee ee
ee
ee
eee
ee
ee
ee
eee
Backstage
Contact
Employes
Actions
Line
of
intemal
Interactions
-------..-......222cccn
nen
e
ene
nd
eee
eee
eee
esses
eee
eee
ee
eee
esses
seed
eee
eee
nd
ee
Suppor
Processes
Registration Registration
Online
booking
System
System
enging,
imegqrated
with
reservation
Figure
8:
Saucy
Lodge
projected
service
proposal
from
check-in
to
check-out.
In
addition,
the
figure
below
shows
the
proposed
service
process
of
the
restaurant.
Even
though
with
the
proposed
system
the
guest
could
still
make
a
reservation
using
their
phones,
the
system
also
provides
them
with
an
option
of
making
a
reservation
online
by
using
travel
agencies,
via
the
restaurant
websites
as
well
as
other
travel
websites
that
the
saucy
restaurant
is
linked
to.
6
1
1
18
company
will
always
lose
its
top-notch
employees
to
competitor
organizations.
The
company
should
consider
resolving
the
issues
that
lead
to
employee
turnover.
One
of
the
issues
is
the
seasonality
of
the
restaurant,
which
leaves
some
of
the
employees
without
income
during
or
getting
so
littke
income
during
the
low-peak
seasons.
To
improve
the
seasonality
of
the
restaurant,
the
management
should
consider
the
introduction
of
services
that
could
be
accessed
and
enjoyed
throughout
the
year.
This
would
help
to
ensure
that
all
the
employees
remain
engaged
in
the
organization
throughout
the
year.
As
a
result,
employee
turnover
is
expected
to
decline.
Continuous
training
is
another
important
activity
during
the
control
stage.
The
hotel
industry
keeps
on
changing.
The
changing
environment
in
the
hotel
industry
calls
for
new
skills.
For
this
reason,
an
organization
in
this
industry
should ensure
continuous
training
to
ensure
that
employees
could
handle
the
new
expectations
as
recommended
by
Yin
(2018).
The
training
should
be
done
every
six
months
and
should
be
department
specific.
This
would
ensure
employees
in
each
of
the
departments
have
the
skills
required
to
meet
the
customer
expectations.
8
Conclusion
The
significance
of
the
DMAIC
approach
cannot
be
understated.
It
is
an
effective
technique
that
could
help
in
structured
management.
The
primary
emphasis
of
this
tool
is
the
measurement
as
well
as
the
analysis,
which
helps
in
ensuring
that
opportunities
for
growth
and
improvement
are
implemented
in
a
manner
that
ensures
the
utmost
positive
impact.
One
of
the
features
that
give
the
tool
a
competitive
edge
is
the
fact
that
it
contains
faster
cycle
times.
The
DMAIC
tool
takes
the
friction
out
of
improvement.
This
results
in
faster
cycles
as
well
as a
shorter
time
towards
the
realization
of
a
positive
change.
The
augmented
visibility,
communication
as
well
as
accountability
that
the
solution
affords
implies
that
there
will
be
decreased
downtime
between
all
the
steps
in
the
enhancement
cycle.
The
faster
every
2
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The Application of the Six Sigma Through DMAIC Phases on
Saucy Lodge & Restaurant
ORIGINALITY REPORT
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