Question

You will create a process map for the main process in your business that is creating a constrain. 

In the process map, identify the main steps and highlight the constrain creating problems. 

Prepare the RACI chart for the process you have selected 

Prepare a short business case, with all its elements, to propose a project to solve the problems coming from the constrain identified. 

Create a FMEA for your propose solution to the problem to manage your risk. 

Your organization culture is not positive because of the challenges from the constrain and you need to solve this also. Describe what culture you want to develop in your company. 

How are you going to define the role of the leader that will implement that change? Describe his roles and responsibilities.

Answer 1

Process Map along with the main steps:

Constrains:

1. Ice cream maker is not coming on.
Cause: There is no power going into the machine

2. Ice cream base stays liquid.

Cause: The freezer bowl may not be frozen solid.

3. Ice cream base isn’t becoming firmer after 30 minutes.
Cause: The freezer bowl may not be cold enough.

4. The ice cream base is still liquid after 30 minutes.
Cause: The ice cream base may not be at the right temperature.

5. The paddle/dasher in the ice cream maker doesn’t seem to run.
Cause: In some models, the motor that makes the dasher turn is in the lid of the machine and if the lid is not properly clamped on and locked in place, there is no power flowing to the motor, therefore the paddle will not turn.

RACI CHART:

RACI CHART
TASK	INFORMED	CONSULTED	ACCOUNTABLE	RESPONSIBLE
BLENDING	I	T	H	D
PASTEURIZATION	A	T	H	D
HOMOGENIZATION	A	Q	Y	E
COOLING	A	Q	Y	E
AGEING	A	Q	J	E
FREEZING	C	Q	J	W
PACKAGING	R	L	U	G
HARDENING	C	L	U	G
STORAGE	P	L	O	N
DISTRIBUTION	P	L	O	N

Short Business Case for the Ice cream Parlour

1.0 Executive Summary

AGH Ice Cream Parlour was established in 2005 and is located in Mumbai. AGH Ice Cream Parlour is a family managed ice cream parlour whose owner, XYZ, brings over 15 years of managerial experience in the Restaurant Industry. AGH Ice Cream Parlour serves homemade and natural ice creams and is open from 6:30 am until 9:00 pm seven days a week. AGH Ice Cream Parlour is a full-service family restaurant and ice-cream parlour resembling a country-style kitchen that is clean, family friendly and geared towards social and business gatherings. The decor is a genuine Indian theme including white lace curtains, ivy stencilling, handmade patriotic hangings, an old wooden radio, a soda fountain, nostalgic pictures of Coca-Cola bottles and classic cars. There is no similar dining experience within Bandra. AGH Ice Cream Parlour is favourably located off a highly travelled intersection of Bandra just minutes from a 232 acre Park and Recreation Complex. The restaurant contains approximately 1,200 square feet of commercial space with 60 parking spaces available on site.

The affordable menu features classic ice creams and other recipes from burgers and soups to milkshakes and banana splits. Seating capacity in the restaurant is 65, including 12 barstool seats at a counter. There is a large outdoor deck covered by a canopy, which can accommodate an additional 25 customers. The parlour hosts community events including, after-school functions, sports team functions, outdoor movies, and a weekly Sunday old-fashioned classic car show. The parlour prides itself on customer service and community involvement.

Clearly the competitive edge of AGH Ice Cream Parlour is its reputation for quality and affordability. The homemade ice cream and recipes are fresh, the portions are large and the desserts are delicious. In addition, the clean atmosphere creates an inviting and comfortable meeting place for individuals and groups, which is conveniently located with ease of access.

AGH Ice Cream Parlour is seeking grant funding in the amount of $500,000. The funding will be used to cover building expansions and updates, new equipment, and to hire additional staff. Based on the detailed financial projections, AGH Ice Cream Parlour future sales for Year 1, Year 2 and Year 3 are expected to be $167,651, $250,000 and $300,000.

1.1 Objectives

AGH Ice Cream Parlour has three main objectives:

1. To be rated one of the top sit-down dining restaurants in Delhi, Chennai and Bangalore.

2. To support the local youth of all small and big regions of different states.

3. To accomplish annual gross sales of $160,000 in 2010; $250,000 in 2020; and $300,000 in 2021.

1.2 Mission

The mission of AGH Ice Cream Parlour is to provide an inexpensive eatery for families on the go throughout the country. In turn, the Parlour's mission is also to give back to the community by creating employment opportunities for high-school students, college students and stay-at-home mothers; subsidizing programs and sports activities that are in jeopardy of being deleted from high-school curriculum; and contribute to local organizations like the Glee Club and others that are in need of assistance.

1.3 Keys to Success

The keys to success of the Restaurant are as follows:

1. Good hometown cooking

2. Affordable prices

3. Daily community activities

4. Commitment towards youth and school activities

Solution for constrains:

The overall risk associated with the consumption of ice-cream is low. In the manufacturing processes, pasteurization is effective in destroying most of pathogenic bacteria and freezing and hardening processes can inhibit the microbial growth. Automatic machines that are widely used for ice-cream production in dairy industry minimizes direct hand manipulation and possibility of cross contamination. Furthermore, low temperature (< 7°C) of ice-cream mix is unfavourable to the multiplication of bacteria. 28. The overall unsatisfactory rates of soft ice-cream was higher than that of hard ice-cream. Good manufacturing practice (GMP) would be a good way to improve hygienic quality of soft ice-cream, especially in all steps after pasteurization. For the consumers, they should also observe some key points to avoid the exposure to microbiological hazards.

FMEA

Process step/Input	Potential Failures	Potential Failure effect	Potential causes	Current controls
MIX AGING	Growth of microorganism	Environmental contamination	sampling of aged mix not carried out properly	Pasteurization mix should be cooled down to a specified low temperature;Adding colors,flavors and purees into cooled and pasteurized mix
MOLDING/SHAPING	Irregular Molding/Shaping	Cant be sold	No inspection of the molds to ensure product is not contaminated with brine	Direct product contact with ambient temperature surfaces should be minimized