Individual Final Project Advance

Course: Quality Management and Customer Service

Section: S-002

Professor: Augusto Carlos Choy Pun

Name: Carlos Fredy Alcántara Honores

Topic: Preparing lunches

LIMA – PERÚ

2021
INDEX

1. Introduction...........................................................................................................................2
2. Explanation of the Process....................................................................................................3
3. The Quality Tools..................................................................................................................4
3.1. Pareto.............................................................................................................................5
3.2. Ishikawa.........................................................................................................................6
3.3. Why – Why....................................................................................................................7
4. Solution..................................................................................................................................7
5. Conclusion.............................................................................................................................8
1. Introduction

The process that will be studied in this research is one that was promoted

thanks to the pandemic caused by COVID 19, since by staying at home longer, I had

to see how to cook and support activities in my home, with this was that I decided to

make an improvement in a simple dish to make, in this case it will be a Mashed

Potatoes, the objective of the study is to improve the quality of the dish, as well as to

try to optimize the times.

2. Explanation of the Process

Few ingredients are needed to make the main product, it is very important that

the inputs are of high quality and in good condition, the following ingredients will be

needed: yellow potato, milk, butter, water, salt to taste).

At the beginning of the preparation, the potatoes are parboiled until they are at

a point where they do not lose their consistency but are not hard. The boiled potatoes

are peeled and pressed, after squeezing them over low heat they are cooked together

with 100 ml of water and a piece of butter, in the same way the milk is added, mixing

slowly so that everything is uniform, then salt is added to taste.

3. The Quality Tools
Wait for Introduce
Go to the Go to Pay the Go back Prepare the Boil Press Total
N° Date Look for the ingredients Wash hands potatoes to the Mix slowly Add salt Serve plate
market Queue ingredients home ingredients potatoes potatoes (minutes)
cool ingredients
1 28/09/2021 4.47 6.8 1.4 2.1 3.47 0.41 4.2 10.02 2.3 1.5 0.34 0.22 0.01 1 38.24
2 3/10/2021 4.27 6.25 1.2 2.3 3.56 0.21 4.15 10.2 2.6 1.45 0.41 0.31 0.01 1.2 38.12
3 8/10/2021 4.31 6.32 1.3 2.7 5.03 0.52 4.27 9.59 2.8 1.32 0.29 0.17 0.01 0.58 39.21
4 13/10/2021 4.09 6.49 0.49 1.9 3.37 0.24 4.21 10.12 3.1 1.23 0.25 0.21 0.01 1.2 36.91
5 18/10/2021 4.15 6.15 1.2 2.4 3.15 1.00 4.34 10.3 2.5 1.56 0.31 0.14 0.01 0.56 37.77
6 23/10/2021 4.31 6.32 1.3 2.7 5.03 0.52 4.27 9.59 2.8 1.32 0.29 0.17 0.01 0.58 39.21
7 28/10/2021 4.09 6.49 0.49 1.9 3.37 0.24 4.21 10.12 3.1 1.23 0.25 0.21 0.01 1.2 36.91
8 2/11/2021 4.54 5.9 1.1 2.5 3.52 0.47 4.45 10.1 2.4 1.34 0.39 0.19 0.01 1.1 38.01
9 7/11/2021 4.27 6.25 1.2 2.3 3.56 0.21 4.15 10.2 2.6 1.45 0.41 0.31 0.01 1.2 38.12
10 12/11/2021 4.31 6.32 1.3 2.7 5.03 0.52 4.27 9.59 2.8 1.32 0.29 0.17 0.01 0.58 39.21
11 17/11/2021 4.09 6.49 0.49 1.9 3.37 0.24 4.21 10.12 3.1 1.23 0.25 0.21 0.01 1.2 36.91
12 22/11/2021 4.15 6.15 1.2 2.4 3.15 1.00 4.34 10.3 2.5 1.56 0.31 0.14 0.01 0.56 37.77
13 25/11/2021 4.31 6.32 1.3 2.7 5.03 0.52 4.27 9.59 2.8 1.32 0.29 0.17 0.01 0.58 39.21
14 28/11/2021 4.09 6.49 0.49 1.9 3.37 0.24 4.21 10.12 3.1 1.23 0.25 0.21 0.01 1.2 36.91
15 29/12/2021 4.21 6.39 1.4 1.5 3.29 0.38 4.56 10.1 3.12 1.11 0.21 0.18 0.01 0.55 37.01
TOTAL 63.66 95.13 15.86 33.9 57.3 6.72 64.11 150.06 41.62 20.17 4.54 3.01 0.15 13.29 569.52
 After observing all the activities present in the process of preparing mashed

potatoes, I applied the tools studied in the course to improve the process.

The tools selected were the following:

3.1. Pareto

Activities Defects % Acum

Look for the ingredients 7 39% 7
Introduce the ingredients 2 11% 9
Press potatoes 6 33% 8
Wait for potatoes to cool 1 6% 7
Serve plate 2 11% 3
18 100%

Different types of defects were detected in the current activities of the

process, but the most significant was at the time of observing and selecting the

ingredients, since almost always I do not have the exact measure of how much I

must buy to be able to make the exact plate of food.

Made with Excel

 3.2. Ishikawa

MACHINERY MANPOWER

LACK OF SPECIAL LACK OF

TOOLS TO MAKE EXPERIENCE
PUREE

INEXPERT MAKING
LOW FIRE POWER
DESSERTS

TAKE TOO LONG

FOR PREPARING
MASHED
HIGHLY FRESH POTATOES
LACK OF KNOWLEDGE
INGREDIENTS
OF OPTIMAL METHODS

BUTTER PRICE
VARIATION FEW MARKETS

MATERIALS METHODS

Made with Excel

 3.3. Why – Why

Finally, I decided to make a Why-Why analysis:

Ingredients in good condition

Highly fresh ingredients

Ingredient shortage

Inexpert making desserts

TAKE TOO LONG FOR

I have not taken classes
PREPARING MASHED Lack of knowledge of
POTATOES optimal methods
I have not controlled the exact
measurements of the ingredients

Variation of inputs in general

Butter price variation

Economic instability

It is a hobby
Lack of experience

I don't know how to make other

dishes

Made with Excel

4. Solution

The solution that I think would bring improvements for the preparation of

mashed potatoes are:

• Have the ingredients in stock so you don't waste time at the supermarket

and in queues.

• Study the different types of methods and recipes that exist in the

preparation of mashed potatoes.

• Take courses where they teach me the principles of cooking, thus

increasing the quality of the final meal.

 • Buy an automatic potato press, this device would be very useful, since this

activity is very exhausting and risky.

• At the time of making the plate of food I must be fully concentrated so that

there are no dead times in the preparation of the mashed potatoes, thus

increasing the quality of the product and reducing the times.

• In addition to the improvements presented, it was observed that an

important improvement is to make the purchases of the ingredients before

starting to cook the mashed potatoes.

• Another improvement would be to have all the ingredients ready and in

order to be used, with this I reduce the time of preparing the dish.

5. Conclusion

In conclusion, the application of the tools learned in the course has been of

great help to be able to optimize the process, detecting the weakest and easiest points

to solve. Likewise, it is important that after applying the proposed improvements, a

test is made of how rich it is on the plate after its implementation.