Troubleshooting using DMAIC methodology

case study in a food trade

Abstract

The present work presents the application of the DMAIC methodology as a means of obtaining improvement, resulting in the standardization of the production process and organizational restructuring of the production environment. The research was carried out through a case study, in which data, information and observations of the current process relevant to the proposal of improvements in a small food trade, located in the south of Minas Gerais were collected. Due to the COVID-19 pandemic, the sudden change in the way people consume food was a surprise to the owners of establishments in the food business, as the delivery service started to be in huge demand. Consequently, the management from order to delivery started to fail, generating consumer dissatisfaction. The DMAIC method was used as a methodology for analyzing and solving failures for the coordination of the stages, as well as the use of quality tools required in each of the phases. Only the first four steps of the method were applied (defining, measuring, analyzing and improving), as up to the present date it has not been possible to apply the action plan. In addition, among the solutions proposed by the authors, many require reforms in the environment, reallocation of work posts, reformulation of production processes, training of employees and purchase of some equipment.