Lean Management

Lean Management

Course Features

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  • Lesson: 0
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  • Prerequisites: No
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  • Course Capacity: 50
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Descriptions

    • This course uses the principles and concepts of Lean Management, Total Quality Management, and Kaizen (continuous improvement) to chart a path in this direction. The emphasis will be on practicality and on techniques that have been proven to work in business organizations, both manufacturing and service.

 

Introduction

             Customers’ loyal patronage is the lifeblood of all businesses. A firm must convince its customers that it offers superior value for money compared to what competitors offer. The components of value are Quality, Cost, and Delivery (QCD). Customers want consistently high quality, low or competitive costs, and reliable delivery or performance; trade-offs (or success in only two out of three) are not acceptable.

The outputs that customers pay for (whether products or services or a combination of the two) are the result of processes, series of interrelated activities that predictably transform inputs into desirable or value-adding outputs. Ensuring that their processes are consistently producing high-value (from the customers’ viewpoint) outputs at the least amount of time and costs is the principal issue in achieving and maintaining competitiveness, productivity, and profitability of business enterprises.

This course uses the principles and concepts of Lean Management, Total Quality Management, and Kaizen (continuous improvement) to chart a path in this direction. The emphasis will be on practicality and on techniques that have been proven to work in business organizations, both manufacturing and service.

 

Learning Outcomes

At the end of this course, the participants will be able to:

  1. Explain that all work outputs are produced through processes with six interrelated elements, and that a failure in any causes mistakes, high costs, and delays.
  2. Learn the concept of “muda” or waste and how it applies to an office environment.
  3. Learn specific techniques, adapted from manufacturing and service operations, for improving office productivity and efficiency.
  4. Explain and apply the three superordinate principles and seven key concepts of kaizen or continuous improvement, the philosophy underlying Lean Management
  5. Explain the concepts behind service quality

 

Target Participants

             The participants should include all managers, supervisors, and office staff.

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