Lean Six Sigma: Value Stream Mapping

Lean Six Sigma Value Stream Mapping Explanation
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[@charminib8379]

Clearly explained with an example!!!!

[@kiransama2013]

Great. Clear cut video on VSM. Thnanks

[@utkarshakhadke6230]

Great concept clearity. Thank you.

[@bondniko]

Thank you for the clear explanation.

[@franckyahi3384]

Great video,great job. One thing that is worth emphasizing is how the lecturer took a two-column table to expose the notion of value stream in the final example he gave.In another words if someone is not ease with the calculation and the symbols uses in the "schematic" value added map he or she could use a two-column table with the color code (red, green and yellow). As of the last example used to support his explanation I may say that this the path Mc-Donald, KFC and other fastfood chains used in updating and upgrading their "restaurants". To make along story short, I may say that the use of the table is a "breakthrough".

[@dansorescu7504]

very good explanation. thank you!

[@sushamritm]

Very nicely explained thank you

[@mrfatnuts]

Thank you for such a very good explanation

[@mrpastaball]

Jeez that accent! I am definitely listening into all the content!

[@amirmhanna3997]

Could you please explain what does the below terms mean: - what does the numbers below the triangles mean (12500 units of raw material indicates that 5 days of work will satisfy the daily demand in 5 work days/week right??). But what about the other values (500, 1200, 5200)? are they the production rates per cycle? or what? - why do we calculate the ratio of this number over the daily demand? and what does the sum of these numbers (7.76 d) mean? I appreciate your support. Thank you.

[@franckyahi3384]

If I may say, I would add that we may start with the table and finish up our VSM with the "classic map".

[@thelaktionov4329]

very good! thank you for this video

[@HenryLopezmatos]

Hello, thanks for this video. I want to calculate capacity and I´d like to know if I put both Value added time and No value added (necessary) into touch time per order? Capacity = Time available / touch time per order I think wait is out from touch time per order. But other waste are into touch time per order. Am I ok?

[@vishnukk2991]

great video... how do you get the inventory in second triangle? in between forming and drilling ? similarly how do you get the inventory values 1200 and 5200...is it an observed value or a calculated one ?

[@sixsigmaacademyamsterdam]

Yes exactly. It is simply observed. There is very little calculating involved when actually drawing it. The calculations (depending on what you are looking for), come after the drawing.

[@rapidghostnoob5794]

Great video! I'm curious why you see the customer's order ("Number 2 item please. Medium" @ 19:40) as Waste. I would see it as No value added (necessary). The cook can't cook the food without an order, so it seems necessary.

[@sixsigmaacademyamsterdam]

Hi there, Good question. To an extent, it falls into a grey area and is not blatant waste. That is true. But let me explain you why we chose to categorize it as waste even though it falls into a grey area. First of all, the communication with the cook does not add value for the customer. This is already the starting point. Are you willing to pay to have that communication with the cook? You might say it is necessary, but would you pay for it? Probably not. This by itself means that it is waste and this by itself means that we should do our best to minimize it, if not eliminate it. One company that has successfully recognized that and implemented a lean solution is McDonald's. They automated that communication by allowing you to bypass the communication with the cook by using their digital order pods. This way, the communication is more fluent. The cook does not have to wait for you and does not need to sacrifice time or write the order down or remember it since the order is automatically passed on to him digitally. No need to write it down, no need to communicate (communication with people is always inefficient, no matter how hard you try), no need to remember.

[@robertocucalon4676]

@@sixsigmaacademyamsterdam First of all, GREAT VIDEO!! so much easier to understand than a lot of other videos I've seen about VSM. Now, in regard to the McD example, how will it be interpreted the time the costumer takes to use the digital pod? What happens when costumers don't know how to use it and creates a lot of waiting for other costumers while you try to figure out how the pod works? A lot of "older" clientele is intimidated by technology, even with a simple ATM, so dealing with the huge screen, all the items on the menu and just the whole navigating through the screens can be quite frustrating. Also, from a costumer point of view, what happens with the waiting for your order to come out when the place is busy? that affects the takt time, doesn't it? I just realized these comments are from 5 years ago, so I hope someone gets to read them.

[@sixsigmaacademyamsterdam]

@@robertocucalon4676 Hi there, for sure you need to make that application so user friendly, so fail proof and poka yoke, that it will not create confusion.

[@litma1000]

Waist time for full batch and value time is of one part interesting. So you are making all parts in seconds and waiting between operations in days?

[@angelffalcon3134]

so takt time is 15hrs/2500? 900/2500=0.36mins? 21.6 ==> 22 seconds?

[@wadapak7622]

Yes it is

[@florianbozo4243]

whats 900?