Page 35 - Six Sigma Yellow Belt

Muda – Types of Waste

• Imagine a restaurant that produces food items based on a predetermined daily forecast, regardless of actual demand.
For instance, they may prepare 200 servings of a particular dish, even if only 150 servings are ordered by customers. This

excess production is an example of overproduction and results in a form of waste.

• Imagine a restaurant that frequently receives customer complaints about the quality of their food. The kitchen staff

spends a significant amount of time remaking orders to correct mistakes, leading to waste and reduced efficiency. This is

an example of correction waste.

• Imagine a restaurant that frequently orders too much food to prepare for busy periods, resulting in excess inventory and

spoilage of ingredients. This is an example of inventory waste.

• Imagine a restaurant where the kitchen staff frequently must walk back and forth to retrieve ingredients, tools, and

equipment, resulting in wasted time and effort. This is an example of motion waste.