QSO 321 Homework and Discussion

QSO 321 Process Workflow for Tea Production

The flowchart covers the steps involved in picking, processing, and packaging and shipping tea. The outline below detasils these steps at each stage of the process.

Farm

Workers pick usable tea leaves from the field

Picked tea leaves are weighed and grouped into 50 kg bags

Bags of weighed tea are moved to a processing area

Processing

Bags of tea are reweighed at the processing facility

Tea leaves are spread across pans and troughs

Tea leaves are withered on pans

Tea leaves are cooled

Tea leaved are removed from pans and reweighed

Tea leaves are moved onto special trays and put through a rolling machine

Tea leaves go through their first drying

Tea leaves are cooled

Tea leaves are removed from special rolling trays and put into new trays to go through a second drying machine

Tea leaves are removed from trays and reweighed; poor-quality leaves are thrown away

Tea leaves are visually inspected

Poor-quality leaves are thrown away

Tea leaves are moved to an oxidizing area

Tea leaves are oxidized

Tea leaves go through their final drying to complete the oxidation process

Tea leaves are cooled

Tea leaves are sent to packaging and shipping

Packaging and Shipping

Tea leaves are weighed

Tea leaves go through the first sorting machine; small, misshaped, or discolored tea leaves are discarded

Tea leaves are weighed

Tea leaves go through a second sorting

Tea leaves are put into paper tea bags and sealed

Tea bags are wrapped in paper packets

Tea bags are sealed

Wrapped tea bags are sorted into cardboard packs of 20

Cardboard packs are sealed and wrapped in plastic

Boxes are sorted into shipping boxes

Shipping boxes are wrapped and sealed, ready to be shipped

image1

P

r

oj

e

ct Charter for Workflow Process Improvement

mination of Waste and Improved Sustainability in Workflow

Contents

Executive Summary

Scope Statement

Business Objectives

Project Details

Requ

i
r
e

ments

Deliverables

Estimated Schedule

Estimated Budget

Risks

Completion Criteria

Define Project Success

Alternatives

Stakeholders

Project Manager

Project Authorization

Issue Log

Executive Summary

As the company plans to apply for B Corp Certification within the next five years, is important to analyze our production workflow processes to look for reductions in waste and improve sustainability metrics.

Scope Statement

The purpose of this project is to analyze and look for improvements in our tea production workflow process. We primarily want to analyze the workflow processes from a lean manufacturing perspective to look for waste and to focus our processes on improving quality for the end user. We also want to analyze the workflow processes from a sustainability perspective and consider how we can make our production workflow processes friendlier to the planet as a whole.

Business Objectives

Analyze workflow processes for improvements to increase the company’s overall sustainability metrics

Analyze workflow processes for ways to reduce waste or unnecessary steps that don’t add value to our product’s end users

Analyze workflow processes to improve chances the organization is approved as a Certified B Corporation

Project Details

Requirements

Simplify the tea production workflow using lean manufacturing principles to increase efficiency

Reduce use processes and materials that are not environmentally friendly

Make process and material changes that cannot increase manufacturing costs

Deliverables

Updated process flowchart

Cost-benefit analysis of changes

Summary of changes that specifically note sustainability measures used

Estimated Schedule

The project should be completed within two months of project kickoff.

Project Milestones or Phases

Estimated Completion Date

Project Kickoff

Day 1

Analysis of Current Workflow Process

Day 21

Completion of Research Around Potential Changes

Day 42

Final Recommendations

Day 53

End of Project

A week after the final set of recommendations is created

Estimated Budget

This project has a limited budget of $30,000. Funds are allocated for travel, research, and the hiring of a third-party contractors to support the analysis.

Risks

Removal of critical processes could lead to overall production errors or bottlenecks.

Removal of processes could lead to less safe working environments for employees.

Removal of processes could lead to a lower quality end product and then lower sales and damage to the company brand.

Completion Criteria

The project is considered complete when a new, streamlined workflow process has been recommended based on analysis and research and has met requirements.

Define Project Success

The workflow production process limits waste as much as possible and is as sustainable as possible, or will improve processes by reducing waste and improving sustainability. Improved sustainability will be viewed from the perspective of the application to be a Certified B Corporation.

Alternatives

The main alternatives to the project are not to review or change internal workflow processes or to use a different operations process or philosophy that differs from lean manufacturing, such as total quality management or Six Sigma.

Stakeholders

List all known project stakeholders.

Name

Project Role

Organization

Chief Operations Officer

Project Sponsor

NationaliTeas Corporate Office

Director of Production

Project Team

NationaliTeas Manufacturing Division

Director of Quality Control

Project Team

NationaliTeas Manufacturing Division

Project Manager

Jennifer Smith

Project Authorization

By initialing each page and signing below, the chief operations officer and the project sponsor approve the project described herein and authorize it to begin.

Issue Log

Issues that come up after the charter has been approved should be added below and reviewed for impact on cost, scope, and alignment to the original project requirements. Each issue should be addressed, either through a short explanation of why it does not need to be acted on or an explanation of how it will be resolved.

There is general confusion among stakeholders regarding their level of decision-making power, involvement, and scheduling of major project milestones.

A stakeholder has recommended a change from the existing product packaging to a shiny foil packaging for aesthetic reasons, and they have asked for this be built into the process workflow documents.

The procurement department wants to triple the project budget to allocate more funds to researching, testing, and finding a new supplier for compostable packaging materials.

Project Charter for Workflow Process Improvement Page 1

image1.emf

image2.emf

Module Four Assignment Guidelines and Rubric

QSO‐321‐J7599 People Planet and Profit 23EW3 MA

mySNHU Online Student Services Shapiro Library Academic SupportCourse Menu Tools Help

Module Four Assignment Guidelines and Rubric – QSO-321-J7599 People Planet and Profit… https://learn.snhu.edu/d2l/le/content/1229306/viewContent/22320824/View

1 of 4 1/23/2023, 10:29 AM

https://learn.snhu.edu/d2l/le/content/1229306/navigateContent/516/Previous?pId=22320794

https://learn.snhu.edu/d2l/le/content/1229306/navigateContent/516/Next?pId=22320794

https://learn.snhu.edu/d2l/lp/ouHome/defaultHome.d2l

https://learn.snhu.edu/d2l/home/1229306

https://learn.snhu.edu/d2l/lp/ouHome/defaultHome.d2l

https://my.snhu.edu/

https://learn.snhu.edu/d2l/lp/navbars/1229306/customlinks/external/31676

http://libguides.snhu.edu/home

https://learn.snhu.edu/d2l/common/dialogs/quickLink/quickLink.d2l?ou=1229306&type=lti&rcode=snhu-2799265&srcou=6606

Overview

In this assignment, you will apply what you have learned about key concepts regarding opera�ons management. You are encouraged to leverage your work and instructor feedback on this assignment in your course

project, which is due in Module Seven.

Scenario

You work as the chief supply chain officer at Na�onaliTeas, a large interna�onal corpora�on that manufacturers and sells tea worldwide. Its mission is to “Make the world more awake through rejuvena�ng and refreshing

beverages and sustainable prac�ces that upli� workers, communi�es, and souls.” You have recently hired the company’s first project manager and have given them their first project: Revise current workflows related to

packaging at one of your tea factories to be more sustainable and more lean. As this is their first project, you will be helping them complete their task.

Prompt

Read through the Project Charter for Workflow Improvement Word Document, then review the Process Workflow for Tea Produc�on Word Document graphic. A text‐only version is available: Process Workflow for Tea

Produc�on Text‐Only Version Word Document. Based on these documents, recommend removing a total of four steps from the process flowchart that can help make the process more efficient and sustainable. Explain

the implica�ons of the proposed changes, and then help the Na�onaliTeas team address current items in the Issue Log located in the project charter.

Specifically, you must address the following rubric criteria:

• Lean Manufacturing: Evaluate the process flowchart to iden�fy steps that do not add value based on the principles of lean manufacturing. Explain why you selected each step.

• Sustainability: Evaluate the process flowchart and iden�fy steps that should be removed or changed to improve environmental sustainability. Explain why you selected each step.

• Process Changes: Explain the implica�ons, both posi�ve and nega�ve, of removing or changing the steps from the process flowchart you iden�fied in the previous two bullet points. Also explain how those

changes would help alignment to the triple bo�om line (TBL).

• Issue Log: Analyze all entries in the Issue Log from the perspec�ve of a project manager and explain the recommended course of ac�on based on the project charter, no�ng the impact of the issue on scope,

planning communica�ons, and resourcing.

• Opera�ons Management Techniques: Discuss how opera�ons management techniques, including project management and lean manufacturing, can add value to Na�onaliTeas.

Guidelines for Submission

Submit this assignment as a 350‐ to 500‐word Word document. Sources should be cited according to APA style.

Module Four Assignment Rubric

Criteria Exemplary (100%) Proficient (85%) Needs Improvement (55%) Not Evident (0%) Value

Lean Manufacturing

Exceeds proficiency in an
excep�onally clear, insigh�ul,
sophis�cated, or crea�ve manner

Iden�fies steps in the process
flowchart that do not add value
based on the principles of lean
manufacturing

Shows progress toward
proficiency, but with errors or
omissions; areas for
improvement may include
iden�fying more appropriate
steps to remove or change based
on lean manufacturing principles
and product needs

Does not a�empt criterion 20

Sustainability Exceeds proficiency in an
excep�onally clear, insigh�ul,
sophis�cated, or crea�ve manner

Iden�fies steps from the process
flowchart that should be
removed or changed to improve
environmental sustainability
based

Shows progress toward
proficiency, but with errors or
omissions; areas for
improvement may include
iden�fying more appropriate
steps to remove or change based
on environmentally friendly
prac�ces such as reducing waste
or conserving water or energy

Does not a�empt criterion 20

Process Changes Exceeds proficiency in an
excep�onally clear, insigh�ul,
sophis�cated, or crea�ve manner

Explains the implica�ons, both
posi�ve and nega�ve, of
removing or changing the
iden�fied steps from the process
flowchart and how they would
help alignment to the TBL

Shows progress toward
proficiency, but with errors or
omissions; areas for
improvement may include adding
addi�onal relevant details and
examples to support the
explana�ons or greater focus on
alignment to the TBL

Does not a�empt criterion 20



Module Four Assignment Guidelines and Rubric – QSO-321-J7599 People Planet and Profit… https://learn.snhu.edu/d2l/le/content/1229306/viewContent/22320824/View

2 of 4 1/23/2023, 10:29 AM

https://learn.snhu.edu/content/enforced/1229306-QSO-321-J7599-OL-TRAD-UG.23EW3/Course%20Documents/QSO%20321%20Project%20Charter%20for%20Workflow%20Process%20Improvement x?_&d2lSessionVal=s8gguenR6yLi4W3m7fGFdHFrq&ou=1229306

https://learn.snhu.edu/content/enforced/1229306-QSO-321-J7599-OL-TRAD-UG.23EW3/Course%20Documents/QSO%20321%20Process%20Workflow%20for%20Tea%20Production ?_&d2lSessionVal=s8gguenR6yLi4W3m7fGFdHFrq&ou=1229306

https://learn.snhu.edu/content/enforced/1229306-QSO-321-J7599-OL-TRAD-UG.23EW3/Course%20Documents/QSO%20321%20Process%20Workflow%20for%20Tea%20Production%20Text-Only%20Version x?_&d2lSessionVal=s8gguenR6yLi4W3m7fGFdHFrq&ou=1229306

https://app.readspeaker.com/cgi-bin/rsent?customerid=9568&url=https%3A%2F%2Flearn.snhu.edu%2Fcontent%2Fenforced%2F1229306-QSO-321-J7599-OL-TRAD-UG.23EW3%2FPlaceholder%2520One.html&lang=en_us&readid=d2l_read_element_1

Issue Log Exceeds proficiency in an
excep�onally clear, insigh�ul,
sophis�cated, or crea�ve manner

Explains the recommended
course of ac�on for each item
listed in the Issue Log, no�ng the
impact of the issue on scope,
planning communica�ons, and
resourcing based on the
iden�fied changes to the process
flowchart and the project charter

Shows progress toward
proficiency, but with errors or
omissions; areas for
improvement may include
applying project management
concepts to jus�fy the next steps
a project manager should take
when facing the issues in the
Issue Log

Does not a�empt criterion 20

Opera�ons Management
Techniques

Exceeds proficiency in an
excep�onally clear, insigh�ul,
sophis�cated, or crea�ve manner

Discusses how opera�ons
management techniques,
including project management
and lean manufacturing, can add
value to the organiza�on

Shows progress toward
proficiency, but with errors or
omissions; areas for
improvement may include adding
further examples or explana�ons
that support how opera�onal
management techniques can
support the organiza�on

Does not a�empt criterion 10

Ar�cula�on of Response Exceeds proficiency in an
excep�onally clear, insigh�ul,
sophis�cated, or crea�ve manner

Clearly conveys meaning with
correct grammar, sentence
structure, and spelling,
demonstra�ng an understanding
of audience and purpose

Shows progress toward
proficiency, but with errors in
grammar, sentence structure,
and spelling, nega�vely
impac�ng readability

Submission has cri�cal errors in
grammar, sentence structure,
and spelling, preven�ng
understanding of ideas

Cita�ons and A�ribu�ons Uses cita�ons for ideas requiring
a�ribu�on, with few or no minor
errors

Uses cita�ons for ideas requiring
a�ribu�on, with consistent
minor errors

Uses cita�ons for ideas requiring
a�ribu�on, with major errors

Does not use cita�ons for ideas
requiring a�ribu�on

Total: 100%

Module Four Assignment Guidelines and Rubric – QSO-321-J7599 People Planet and Profit… https://learn.snhu.edu/d2l/le/content/1229306/viewContent/22320824/View

3 of 4 1/23/2023, 10:29 AM

Reflect in ePortfolio Download Print Open with docReader

Task: View this topic

Activity Details

Module Four Assignment Guidelines and Rubric – QSO-321-J7599 People Planet and Profit… https://learn.snhu.edu/d2l/le/content/1229306/viewContent/22320824/View

4 of 4 1/23/2023, 10:29 AM

https://learn.snhu.edu/d2l/le/content/1229306/navigateContent/516/Previous?pId=22320794

https://learn.snhu.edu/d2l/le/content/1229306/navigateContent/516/Next?pId=22320794

javascript:void(0);

QSO 321

4-2 Discussion: Farm-to-Table and the
Triple Bottom Line

You are the chief operating officer (COO) of a local supermarket chain that has 10 stores within
an 100-mile radius. The farm-to-table movement has been gaining momentum locally, and now
it’s a consumer demand as well as a good practice. This movement supports the use of local
suppliers to limit the environmental impact caused by the long-distance transportation of food. It
also supports small family farms that use sustainable practices, such as avoiding genetically
modified organisms and pesticides or using organic fertilizers. The CEO of the supermarket
chain has asked you to see if the supermarket can apply some of the farm-to-table principles to
how it selects produce suppliers. Before moving too far in that direction, both you and the CEO
agree that the inventory-management implications need to be understood.

Keep in mind that supermarket customers want a wide range of produce all year long—even
produce that does not grow locally during parts of the year. For example, oranges cannot
survive very cold weather, but local customers expect to be able to buy them even during
snowstorms in winter.

In your initial post, address the following:

● What are a few different ways that the supermarket chain could incorporate farm-to-table
principles into its operations while still meeting consumer demands?

● What are the benefits and risks associated with incorporating farm-to-table principles into
the grocery chain’s supply chain?

● What data and communication with the local farms is necessary for the supermarket to
implement this endeavor?

● What factors or metrics will determine whether you, as the COO, support applying
farm-to-table principles to the supermarket, and why?

● Write a post of 2 to 3 paragraphs.

Process for Tea
Workflow Production
Picking, Processing, and Packaging TPicking, Processing, and Packaging Teaea

FARM
Start

Workers pick
tea leaves

Leaves are put
into 50 kg bags

Bags are
moved to a

processing area

PROCESSING
Bags of tea are

reweighed

Leaves are spread
across pans and

troughs

Leaves are
withered on pans

Leaves
are cooled

Leaves are removed
from pans and

reweighed

Leaves are moved
onto special trays

and rolled

Leaves go
through a first

drying

Leaves are
cooled

Leaves are put
into new trays for
a second drying

Leaves are removed from trays
and reweighed; poor-quality

leaves are thrown away

Leaves are visually
inspected

Poor-quality leaves
are thrown away

Leaves are
moved to an

oxidizing area

Leaves are
oxidized

Leaves get a final
drying to

complete the
oxidation process

Leaves are
cooled

Leaves are sent to
packaging and

shipping

PACKAGING
AND SHIPPING

Leaves are
weighed

Leaves are sorted;
small, misshaped, or
discolored tea leaves

are discarded

Leaves are
weighed

Leaves get a
second sorting

Leaves are put
into paper tea

bags and sealed

Tea bags are
wrapped in

paper packets

Tea bags are
sealed

Wrapped tea bags are
sorted into cardboard

packs of 20

Cardboard packs
are sealed and

wrapped in plastic

Boxes are sorted
into shipping

boxes

Shipping boxes are
wrapped and sealed,
ready to be shipped

End

Process Workflow for Tea Production

FARM

Start

PROCESSING

PACKAGING AND SHIPPING

End

Turn in your highest-quality paper
Get a qualified writer to help you with

“ QSO 321 Homework and Discussion ”

Get high-quality paper

NEW! AI matching with writer

Order an Essay Now & Get These Features For Free:

Turnitin Report

Formatting

Title Page

Citation

Outline

Place an Order

QSO 321 Homework and Discussion

QSO 321 Process Workflow for Tea Production

P r oj e ct Charter for Workflow Process Improvement

Executive Summary

Scope Statement

Business Objectives

Project Details

Deliverables

Estimated Schedule

Estimated Budget

Risks

Completion Criteria

Define Project Success

Alternatives

Stakeholders

Project Manager

Project Authorization

Issue Log

Order an Essay Now & Get These Features For Free:

P

r

oj

e

ct Charter for Workflow Process Improvement