Taguchi for KFC
Application of ‘Taguchi Design’ for ‘Reducing serving time of KFC’
Abstract- This case study is showing the application of Taguchi Design for optimizing the servicing time of KFC and to identify the best parameter setting. After observing the processes and understanding the basics, I came out with 3 factors viz. Logistics, Oil Change and Time to Serve. Here I have used L9 Taguchi Design for experimentation with the help of Minitab software at design and analyses phase
Key Words- Factors, Factor Levels, Main Effect Plot for Means, Main Effect Plot for SN Ratio.
Introduction
KFC is a fast food restaurant chain which specializes in fried chicken and is headquartered in Louisville, Kentucky. It was founded in 1930 by Colonel Sanders. It is the second largest restaurant chain (after McDonald’s) with over 18,000 outlets in 120 countries as of December 2012. The company is a subsidiary of Yum! Brands. KFC was one of the first fast food chains to expand internationally, opening outlets in England, Mexico and Jamaica by the mid-1960s. Since then it has expanded globally.
Literature review
Since statistical techniques do not aid continuous quality improvement, the need has arisen to find new techniques and tools to replace the present-day quality systems infected with various statistical techniques. In this context, major portions of the methods proclaimed by Japanese-born quality engineering expert Dr Genuchi Taguchi, called “on-line quality control methods”, are found to offer meaningful solutions in the process of ensuring continuous quality improvement in manufacturing firms. Though a large number of case studies have been reported of the implementation of Taguchi’s offline quality control methods describing the conduct of a minimum number of experiments to decide the optimum parameters, there is virtually no successful case study in the literature about the implementation of Taguchi’s
Abstract- This case study is showing the application of Taguchi Design for optimizing the servicing time of KFC and to identify the best parameter setting. After observing the processes and understanding the basics, I came out with 3 factors viz. Logistics, Oil Change and Time to Serve. Here I have used L9 Taguchi Design for experimentation with the help of Minitab software at design and analyses phase
Key Words- Factors, Factor Levels, Main Effect Plot for Means, Main Effect Plot for SN Ratio.
Introduction
KFC is a fast food restaurant chain which specializes in fried chicken and is headquartered in Louisville, Kentucky. It was founded in 1930 by Colonel Sanders. It is the second largest restaurant chain (after McDonald’s) with over 18,000 outlets in 120 countries as of December 2012. The company is a subsidiary of Yum! Brands. KFC was one of the first fast food chains to expand internationally, opening outlets in England, Mexico and Jamaica by the mid-1960s. Since then it has expanded globally.
Literature review
Since statistical techniques do not aid continuous quality improvement, the need has arisen to find new techniques and tools to replace the present-day quality systems infected with various statistical techniques. In this context, major portions of the methods proclaimed by Japanese-born quality engineering expert Dr Genuchi Taguchi, called “on-line quality control methods”, are found to offer meaningful solutions in the process of ensuring continuous quality improvement in manufacturing firms. Though a large number of case studies have been reported of the implementation of Taguchi’s offline quality control methods describing the conduct of a minimum number of experiments to decide the optimum parameters, there is virtually no successful case study in the literature about the implementation of Taguchi’s
Links: http://www.mne.psu.edu/simpson/courses/ie466/ie466.robust.handout.pdf http://www.stat.rutgers.edu/home/buyske/591/lect10.pdf http://www.ielm.ust.hk/dfaculty/ajay/courses/ielm317/lecs/robust/robustdesign1.pdf