Question: When an affinity diagram and a subsequent Pareto analysis/chart is created by a team, all the following are included EXCEPT : 1 An evaluation of

  1. When an affinity diagram and a subsequent Pareto analysis/chart is created by a team, all the following are included EXCEPT:

    1

    An evaluation of the critical few versus trivial many issues

    2

    Root cause

    3

    Named categories of the data that has been evaluated.

    4

    A frequency chart, showing frequency of each identified category, in descending order of frequency.

  2. The designation of variables in a cause and effect analysis mean:

    1

    C means a variable that is already controlled by equipment settings, standards, or procedures

    2

    X is a variable that we believe could impact the variable of interest and which we can influence (i.e., the head of the fish).

    3

    N is a variable that is not currently controlled and would be difficult to control - could be an environmental factor or something else that is difficult for us to influence. N stands for "noise" in that it may affect the outcome we are interested in, but it is not likely within our control.

    4

    These are the correct definitions of X, C, and N variable designations

  3. Choose the best answer: "Quick hit" improvements should be:

    1

    Root causes that are generated from cause & effect analysis.

    2

    Obvious solutions that management and labor can agree upon and easily implement to gain the confidence of employees.

    3

    High value improvements that will yield maximum financial improvement.

    4

    Low risk, simple and quick to implement, unlikely to adversely affect other parts of the process, and relatively easy to monitor once implemented.

  4. A cause and effect diagram, also known as an Ishikawa diagram or fishbone diagram, starts with identifying what we are trying to explain. This is typically some type of an event, such as a quality failure, or a performance problem. The event is placed:

    1

    On the topmost fin of the fish, closest to the head

    2

    On the tail of the fish.

    3

    At the "head" of the fish.

    4

    On the belly of the fish.

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