4-3 Assignment- Project Management Strategies

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Southern New Hampshire University *

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321

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Jun 19, 2024

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docx

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4-3 Assignment: Project Management Strategies Nicole Sheppard QSO 321 - People, Planet, and Profit Southern New Hampshire University Mohamed Elseifi June 2, 2024
Project Charter for Workflow Improvement The Project Charter for Workflow Improvement is a comprehensive document that outlines the scope, objectives, and deliverables of the project. The project aims to improve the workflow process at one of NationaliTeas' tea factories to make it more efficient and sustainable. The project charter provides a clear understanding of the project's requirements, stakeholders, and timelines. Process Workflow for Tea Production The Process Workflow for Tea Production is a detailed graphic that illustrates the steps involved in picking, processing, and packaging tea. The workflow process is divided into three stages: Farm, Processing, and Packaging and Shipping. The process flowchart provides a visual representation of the workflow process, allowing for easy identification of inefficiencies and areas for improvement. Lean Manufacturing Evaluation Based on the principles of lean manufacturing, I recommend removing the following four steps from the process flowchart to improve efficiency and sustainability: Step 1: "Workers pick usable tea leaves from the field" - This step is not value-added as it does not add any significant value to the production process. The picked tea leaves are weighed and grouped into 50 kg bags, which can be automated using a machine that can accurately weigh and package the tea leaves. This step can be eliminated, reducing labor costs and increasing efficiency.
Step 2: "Tea leaves are withered on pans" - This step is not necessary as it does not add any significant value to the production process. The tea leaves can be dried directly without withering, reducing energy consumption and improving sustainability. The withering process also adds unnecessary handling and processing steps, which can increase the risk of contamination and damage to the tea leaves. Step 3: "Tea leaves are cooled" - This step is not necessary as it does not add any significant value to the production process. The tea leaves can be dried and packaged without cooling, reducing energy consumption and improving sustainability. Cooling also adds unnecessary handling and processing steps, which can increase the risk of contamination and damage to the tea leaves. Step 4: "Wrapped tea bags are wrapped in paper packets" - This step is unnecessary as it adds unnecessary waste and can be eliminated. The paper packets are not necessary for packaging and can be replaced with biodegradable or recyclable materials. Sustainability Evaluation Based on the principles of sustainability, I recommend removing or changing the following steps to improve environmental sustainability: Step 1: "Tea leaves are spread across pans" - This step can be replaced with a more efficient drying method that reduces energy consumption. For example, using a solar dryer or a drying tunnel can reduce energy consumption and improve sustainability. Step 2: "Tea leaves are put through a rolling machine" - This step can be replaced with a more efficient sorting method that reduces waste and energy consumption. For example, using a conveyor belt system or a pneumatic sorting system can reduce waste and improve sustainability.
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